Old-Fashioned Pancakes
Pancakes can be made competently over a shining flat-top in a four-star restaurant or in a battered cast-iron skillet over a banked campfire. All you need is a spatula, a steady hand, and, most importantly, a good recipe.
This recipe is as simple as any, except for perhaps the addition of rice milk, which is more kidney-friendly than cow’s milk. But you’ll enjoy these fluffy golden beauties for a lovely breakfast.
Makes
Serving size
Ingredients
1 cup all-purpose flour
½ cup sugar
½ teaspoon Phosphorus-Free Baking Powder
1 cup Homemade Rice Milk (or use unsweetened store-bought)
2 eggs
1 tablespoon unsalted butter, divided
Instructions
- In a medium bowl, stir together the flour, sugar, and baking powder.
- In a small bowl, whisk together the rice milk and eggs.
- Add the milk mixture to the flour mixture, and whisk until combined.
- In a large skillet over medium heat, melt half the butter.
- Scoop the batter, about ¼ cup for each pancake, into the skillet, and cook the pancakes until the edges are firm and the bottoms are golden, about 3 minutes.
- Flip the pancakes and cook until golden brown, about 2 minutes.
- Repeat with the remaining butter and batter.
- Serve the pancakes hot.
Cooking Tip
If you have leftover pancakes, let them cool completely and place them in a resealable plastic bag in the refrigerator. When you want to enjoy them, try them cold, or toast them in a toaster.
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