Pancakes

Pancakes can be tricky. I like mine thin. Almost like crepes. If you use real milk instead of soy milk, they'll turn out thicker. The first pancake never turns out right so don't judge how the rest will turn out after your first one. 

Ingredients:
1-1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon Cinnamon (optional)
2 tablespoons vegetable oil
1/3 cup water
1-1 1/4 cups plain or vanilla soy milk
1 teaspoon vanilla extract
2 tablespoons maple syrup
Butter for pan


1. In a small bowl, stir together the flour, baking powder, salt, and Cinnamon if using. In a larger bowl, mix together remaining ingredients. Add the wet ingredients to the dry ingredients and stir until just combined. It's okay if there are a few lumps. Over-mixing will make your pancakes tough.


2. Butter pan and heat over medium heat for a couple minutes. (You can also use oil) Pour batter onto skillet and cook about 4 minutes or until golden on the bottom and bubbly on top. Turn pancake and cook until bottom is brown. Butter or oil the pan between pancakes if necessary.


Tips and variations:


I like my pancakes to all be the same size so I pour the batter into a 1/3 cup measuring cup first and then pour it onto the pan in a circular motion to make it more even.


If your pancakes are cooking too fast, turn down your stove. If it's too hot, you'll end up with pancakes that are too browned on the outside but not cooked all the way through.


I made this batch of pancakes with frozen berries. Fresh taste better but frozen is what I already had. Just fold the berries in at the very end before you pour the batter onto the pan.


I also like to make peanut butter banana pancakes. They're best if you warm the peanut butter up a little bit so  it's kind of runny. After you put the batter in your measuring cup, spoon about a tablespoon of peanut butter in and swirl it around. After you pour the batter onto the pan, add a few slices of banana.