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No Yolking Around Pancakes
Recipe is from The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler (HP Trade, 2005) by Lisa Barnes
Ingredients
1 cup organic wheat flour
1 tablespoon organic cane sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup organic milk
2 tablespoons expeller pressed canola oil
Directions
In a medium mixing bowl, stir together flour, sugar, baking powder, salt, baking soda and cinnamon. In a separate bowl, whisk together milk and oil. Add milk mixture to flour mixture all at once. Stir with a rubber spatula until just blended. If batter is too thick, thin with milk.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease skillet with cooking spray or melted butter.
For each pancake, pour about 1/4 cup batter onto hot griddle or skillet. Cook until bubbles form on top of pancakes and bottoms are golden and set. Flip with spatula and brown other side until golden. Warm finished pancakes in a 300 degree F oven, while continuing to use batter to make more batches. Makes about eight (5-inch) pancakes and serves four.
Packing pancakes. Pancakes make a great snack for packing and snacking. Make a double recipe and seal cold, leftover pancakes in a zipper bag in your refrigerator or freezer. They make fast, convenient on-the-go finger foods.
Suggestions
Jonathan, a 2 1/2-year-old, was allergic to eggs but wanted to eat pancakes. His mom couldn't find a recipe without eggs, so she sent me a request and challenge: Find an egg-free pancake recipe. I couldn't find one either, so I came up with my own. This also allows those not yet introduced to eggs to enjoy pancakes with the rest of the family. These are great with blueberry syrup and fresh berries.