First, place the dry ingredients of flour, baking powder and sugar (only if you are not using honey) in a large bowl and make a well.Next, prepare all of the wet ingredients and pour them in the center of the flour-well and mix until the batter is smooth.
We used a non-stick pan at medium heat. It is not necessary to grease the pan and it's healthiest not to. However, for the best tasting pancakes, use a small pat of butter on the bottom of the pan for each batch.You might notice that for this story, we made the whole wheat flour and honey version of my recipe, and did not grease the pan.Use a 1/4 measuring cup to scoop the batter portions into the pan.Wait until your pan is hot. If it is not hot enough, the first batch won't cook to a golden brown, and you should toss them. No worries - the next ones will cook perfectly.
Once bubbles have formed, you'll know that it's the perfect time to flip the pancake and they will be golden brown on the other side. You shouldn't re-flip a pancake. Once they are done on one side, they are done. It will take less time to cook the second side, so keep watch with your spatula.This recipe takes only minutes to prepare and how large you pour the batter, will determine the number of servings. We typically get about 16 pancakes per batch.* RECIPE TIP* You'll never get bored with pancakes for breakfast if you serve a variety. The best time to add optional ingredients to this recipe, is when the pancakes just start bubbling. You can add thinly sliced bananas, a few chocolate chips or fresh berries to each one, before they are flipped. They won't require additional cooking on either side since what you add should be safe to eat if raw.
