Breakfast: Pancakes

Yes, I keep posting pancake recipes. These were really flavorful pancakes - almost tasted like French Toast pancakes. They were "normal" pancake level, which means they weren't just throw everything together blend, and cooking is easy. They do require some time paying attention to how they are cooking and getting the color and cook just right - like most pancake recipes require. These are from The Lotus and the Artichoke. The recipe below is how I made them.

Ingredients:

1 1/2 cups flour
1 Tbsn chickpea flour
1 1/2 tsp baking powder
3 Tbsn sugar
1 tsp flax seeds ground
1/4 tsp salt
1/4 – 1/2 tsp cinnamon
1 1/2 cups almond milk
1 tsp oil

Directions:

1. Mix flours, baking powder, sugar, flax, salt, cinnamon in a large mixing bowl.
2. Add oil and milk. Whisk only until batter is mostly smooth. Some small clumps are okay. Do not overmix!
3. Heat a frying pan, preferably a well-seasoned cast iron pan on medium to medium high. 
4. Put a few drops of oil on the pan and rub it all around with part of a paper towel. Cooking spray can also be used. Do this before each pancake.
5. When a drop of water sizzles and dances on the surface the pan is ready.
6. Pour about 1/4 to 1/3 cup of batter onto pan. Pour directly from your bowl if it has a spout, or use a cup or ladle. Batter should run out and flatten slowly. If too thick, add more liquid. If too thin, add some flour. Stir a few turns and try again.
7. When bubbles form consistently on the edges and in the center of pancake, check underside if ready to flip. Lift an edge with a spatula, look for that golden brown color. If this takes longer than 2 minutes, turn up the heat slightly.
8. Flip the pancake over and cook for 1-2 more minutes.
9. Transfer finished pancake to a tray or plate in a warm oven or another pan on low heat and cover. Sparsely re-oil pan, do next pancake.
10. Top them with butter, powdered sugar, fruit, nuts, syrup and serve.

Other Details:

• Original recipe
• The batter keeps in the fridge for a week (at least.)