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Daniel Winkelman

Pancakes

Make some thick, fluffy, voluminous pancakes. This was a COVID staple.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6 large pancakes
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

Dry
  • 1½ cups all-purpose flour
  • ¾ cup whole wheat flour
  • 3 tsp baking powder
  • 1½ tsp salt
  • 1½ tbsp sugar
Wet
  • 1⅞ cups oat milk
  • ½ cup Greek yogurt
  • ¼ cup vegetable oil
  • 2 eggs
Miscellaneous
  • butter or margarine
Optional
  • 2 cups blueberries
  • ½ cup chocolate chips

Method
 

Preparing Batter
  1. Heat a pan on the stove at medium-low heat
  2. Mix dry ingredients in a medium bowl
  3. Add wet ingredients in a large bowl and whisk until the yogurt and eggs are consistent
  4. Incorporate dry ingredients by thirds into wet ingredients, stirring until consistent; the batter should be thick and sticky but still able to flow
  5. If using chocolate chips, fold in
For Each Pancake
  1. Melt butter/margarine in the pan and scoop ⅙ of the batter, letting it collapse until flat; the uncooked pancakes should be about ½ inch thick
  2. If using blueberries, poke into the pancake as it cooks
  3. Flip the pancake when the downward-facing side is crispy and the pancake is cooked about halfway through; look for bubbles in the uncooked surface of the pancake
  4. Remove the pancake from stove once the other side is crispy and the pancake is cooked all the way through