Pancakes

I immensely enjoy making pancakes. I used to make them every Sunday as a kid and although that tradition hasn’t continued exactly, I do make them almost weekly, a different variation every time.
Here’s a little pancake compilation.

Three Kinds: Blueberry, raspberry, and chocolate chip

Tip #1: Flip your pancakes when the batter starts to bubble and the bubbles remain, but don’t wait until they all remain or they will be too brown.

French Vanilla Coffee Pancakes with Strawberries and Chocolate Drizzle

Tip #2: Lower temperature, longer cooking time. A high temperature will result in browned pancakes on the outside, but they’ll be underdone on the inside.

Pink Strawberry Pancakes

Mini Chocolate Chip Pancakes

Tip #3: There are no limitations on pancakes add-ins! Try all kinds of berries, dried fruits, nuts, or chocolate. Dried cranberry chocolate chip is really good!

Coconut Pancakes

Here is my all-purpose pancake recipe that I change up and add stuff to all the time. Enjoy!

Pancakes

1 1/2 cups flour
1/2 cup whole wheat pastry flour (or more white flour)
1 tablespoon baking powder
1 tablespoon cornmeal
2 tablespoons sugar
some salt
1/2 cup applesauce
1 teaspoon vanilla extract
1 2/3 cups soy milk
1 tablespoon margarine

Combine all dry ingredients, stir with a whisk.
Make a well in the middle and add applesauce, vanilla, and soy milk. Stir until almost combined.
Preheat pancake pan(s) (I use non-stick pans, but whatever) at medium heat, rub some margarine on one of the pans and melt the rest in the other. Pour melted margarine into the pancake batter and stir until combined.
Drop by large spoonfuls or pour batter onto the pan and flip when bubbles start to form. Don’t let them turn too brown if you want them to look colorful, but don’t undercook. Repeat and eat!