July 2, 2015

Sky-High Pancakes

One of my biggest struggles when making pancakes (not the gluten-free kind; I've got the perfect recipe for those here) is that they turn out limp and flat. I've had issues with adding too much baking powder to gluten-free recipes (you can taste the salty-metally baking powder), but it turns out that it's the key to fluffy, tall pancakes. I kept pestering the rest of my family, asking if they tasted anything weird, but everyone thoroughly enjoyed these pancakes, so I think that this is probably the go-to for tall pancakes!

Recipe: Sky-High Pancakes

1.5 cups of flour
3.5 tsp of baking powder
1 tsp of salt
splash of vanilla
1.25 cups of milk
1 egg


1. Whisk the dry ingredients in a large bowl.
2. Make a well with the dry ingredients and add the wet ingredients.
3. Mix the egg and milk together, and then whisk the dry into the wet.
4. Whisk until combined, but don't overmix! (Some lumps are okay)
5. Let the batter sit for about 5-10 minutes --- it'll get puffy like yeasted bread (you'll see air bubbles!)
6. Ladle the batter into a greased pan. Cook on one side until air bubbles start to come up in the center.
7. Flip and cook for another minute, or until the other side is golden brown.

xoxo, han

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