Friday, January 7, 2011



These golden brown pancakes are nice and thick and fluffy. Hot off the griddle, they have a slightly nutty flavor that is rounded out by just a touch of honey sweetness. With such a gentle flavor, these pancakes pair perfectly with a whole range of toppings. I especially like topping these breakfasty treats with a drizzle of maple syrup or a light smear of strawberry jam.

The recipe below will feed two or three people. You can easily double this recipe if you need to feed a crowd.

This recipe is adapted from Chef Michael Smith's pancake recipe as featured in the BlogAid cookbook:


1 1/2 c flour (any kind)
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 c milk
2 tbsp canola oil
2 tbsp honey
1 egg
1 tsp vanilla extract

1. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until they are well combined. Set aside.

2. In a small bowl, whisk together the milk, oil, honey, egg, and vanilla extract until they are well combined. Add the milk mixture to the flour mixture and gently stir until the flour is barely moistened. Don't overmix! The batter will be lumpy and that's okay!

3. Heat a griddle until it is hot enough to cause a drop of water to dance across it. Spoon some of the pancake batter onto the hot griddle. (You can make your pancakes any size you want!) Cook the pancake until the edges of the pancake look dry and bubbles in the middle of the pancake leave little holes when they burst. Flip the pancake and cook for a minute or two longer or until the second side is a nice golden brown. Top the pancakes with the topping of your choice and serve them while they are still warm.

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