Classic Pancakes

INGREDIENTS

1 cup unbleached all-purpose flour or whole wheat pastry flour
1 tablespoon sugar or honey, or to taste
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons canola oil
1 egg

INSTRUCTIONS

Whisk together flour, sugar, baking powder and salt in a small bowl. In a separate bowl, whisk together Pure Almond, oil and egg. Add flour mixture to egg mixture and stir just to moisten – a few lumps are fine. Cook pancakes on a griddle over medium heat.

YIELD 8 to 10 pancakes

MY COMMENTS

I usually double this recipe and get 18  pancakes using a 1/4 cup measuring cup.  I really recommend using 1/2 white and 1/2 whole wheat flour and honey.  It really makes a difference.  Many times if I have it, I mix regular milk with half&half.  This makes the pancakes a little richer tasting.  You can also throw in some blueberries, chocolate chips or anything else to add variety.

Sometimes Hy-Vee has flavored milk on clearance and I substitute that for the regular milk.  A word of caution though with these “flavored” milks:  they add other things than just flavoring & coloring.  So, I usually go 1/2 and half with regular milk because I have found that using it straight makes the pancakes less fluffy and a bit flat.

This recipe was from allrecipe.com