I don’t even remember the year I did this original post but our faith in THIS pancake recipe has stood the test of time! Our summer pancake breakfast may have taken a break but the pancakes are still a Sunday favourite of Hubby’s to make. They freeze well and get us through many rushed school mornings or late night teenager grumblies. SO the Original Post from the Wheat Free Family website :
While I was away from home I phone Darling Hubby and asked him if he could email me the recipe I used for the really good pancakes with chocolate pieces. He did. Complete with kisses!
Here is the recipe you asked for. Wish I was there to make it with you and the boys. Am missing you horribly. Might have to make myself a batch just to have feel you near. So here it is;
Mini Morsel Pancakes
- 2 1/2 cups all purpose flour (Di’s rice blend)
- 1 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 2 large eggs or equivalent in egg replacer
- 1/3 cup vegetable oil
- 1/3 cup packed brown sugar
- 1 1/2 teaspoon vanilla extract
COMBINE flour, baking powder, and salt in a large bowl. Combine milk, eggs (or egg replacer), vegetable oil, and brown sugar in a medium bowl; add to flour mixture. Stir with fork or whisk just until moistened (batter may be lumpy).
HEAT griddle or skillet over medium heat; brush lightly with vegetable oil. pour 1/4 cup of batter onto hot griddle; cook until bubbles begin to burst. Turn; continue to cook for about 1 minute longer or until golden (light brown if using Di’s mix). Repeat with remaining batter.
SPRINKLE with powdered sugar; top with strawberries. Serve with homemade maple syrup!
Makes about 18 pancakes.
NOTE: add semi sweet chocolate bits to flour mix before mixing with liquid ingredients to make chocolate chip pancakes.
I love you,
your Darling Hubby
( PS. That part is the secret ingredient! LOVE! lots of it!)