Look at how thick and fluffy these pancakes turned out. Are they not just gorgeous?
The best part is that even though I had to alter these pancakes to make them dairy free, they still fluffed up like this using butter and milk substitutes. I have a daughter who is lactose intolerant and so we have to alter A LOT of recipes like pancakes, muffins, rolls and waffles.
I am completely impressed with how well these turned out despite the fact that I had to make them dairy free. However, the this recipe can be made with regular butter and milk (same amounts) and they will still be beautiful.
This is my new recipe for plain old traditional pancakes. I am going to use it again and again and again.
(makes 12 -16 pancakes)
1 1/2 Cups of Flour
3 1/2 tsp of Baking Powder
3/4 tsp of Salt
1 TB of Sugar
1 1/4 Cups of soy milk or milk
3 Tb butter substitute or butter (I used Smart Balance spread made with flaxseed oil)
1 tsp of vanilla
Combine flour, baking powder, salt and sugar in a large bowl.
Make a well in your flour mixture and add milk, egg, butter and vanilla
Mix until smooth.
Pour onto heated griddle or pan. Flip when top starts to form bubbles. Serve with syrup or some seriously yummy blackberry jam