Making pancakes used to be very daunting for me. I couldn’t make them without the pancake sticking to the pan and I always ended up smashing it instead of flipping it. Since I don’t like using a non-stick pan, I found that a stainless steel pan works just as well. If you preheat it while it’s empty and then coat it with a thin layer of oil and cook on a medium heat you will get perfect pancakes every time. So pancakes have become a regular item on my breakfast list and as long as I get a spare twenty minutes in the morning, I can make nice pancakes for myself.
Kitchen Gadgets: Frying Pan
- ½ cup whole wheat flour
- ½ tsp baking powder
- ½ cup organic soy milk
- 1½ tsp canola oil
- Mix flour and baking powder, set aside.
- Add ½ tsp of the oil to the soy milk and beat vigorously, until they’re well incorporated and there is a nice foam.
- Add the oil and soy mixture to the flour and use a whisk to mix well.
- Heat the stainless steel pan for 1-2 minutes, turn down to medium heat, then add ½ tsp oil, turning the pan around to let the oil coat it. Add ¼ cup of the mixture for 2 large pancakes or ⅛ cup to make 4 small pancakes. Fry until the edge appears golden and crispy, flip and continue to fry for a minute or two until it’s done. I estimate it takes about 3-5 minutes per side, depending on the heat of your stove.