I wish I could invite you over to eat pancakes! I’d make a pot of tea, and probably some bacon, and I’d slice up some sweet oranges. We’d sit on the floor at the coffee table, in the bright patch of sun, with our pancakes and too much maple syrup, and I’d make you tell me everything.
Because I’ve been thinking about us. About you, really. Firstly, I’d like to say thanks for stopping by. Really, thank you. And secondly, I’d like to know, who are you? I mean, you know a few things about me — too many things, probably — because I sit here every week and I talk about what I’m doing in the kitchen, what I’m doing out of the kitchen, how I’m feeling (about cookies), , how much pie I’ve eaten (too much, obviously), how many miles I got tricked into running. I type and I type and I talk at you, word after word and story after story, all the while oblivious to who actually constitutes the you in this relationship.
So, if you don’t mind, who are you, lovely reader? Would you tell me a little bit about yourself? I’d love to know. How do you take your pancakes? Do you like Beyonce? What’s your favorite Meg Ryan movie? (Correct answer: When Harry Met Sally, closely followed by You’ve Got Mail). If you left a comment and told me something about you, anything really, like maybe what you must have atop your favorite ice cream sundae or what the view from your kitchen window looks like, I’d feel a lot better about our relationship.
In the meantime, have some pancakes. Heavy on the maple syrup, for me. And for you? You. I can’t wait to meet you!
Almond Milk Pancakes
Adapted from Joy the Baker
This recipe is courtesy of an intense desire for pancakes coupled with a blatant lack of buttermilk, or any dairy milk, for that matter. I found some plain Greek yogurt and almond milk in the fridge, however, and decided to take a chance. The resulting pancakes are nice and fluffy, with the distinct taste of unsweetened vanilla almond milk and rich melted butter. They are very slightly sweet and lovely, in my opinion. I think they’d do extra well with a handful of fresh blueberries or some chopped banana tossed on top of each pancake before flipping.
Ingredients:
- 3 tablespoons butter
- 1/2 cup all purpose flour
- 1/2 cup whole wheat pastry flour (can substitute all-purpose)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pinch ground nutmeg
- 1/2 cup plain yogurt
- 1/2 cup unsweetened vanilla almond milk
- 1 large egg
- extra butter and maple syrup, for serving
Directions:
Melt butter in a large skillet, then set aside to cool.
In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
In another bowl, whisk together the yogurt, almond milk, egg, and melted butter until smooth. Pour the wet ingredients into the dry and use a fork to combine well. Don’t worry if the batter is a bit lumpy.
Let the batter rest a few minutes while you clean the dishes and place your large skillet back over medium heat, with a bit more butter or olive oil to lightly coat.
Once the pan is hot, spoon batter by the tablespoon-ful into the skillet, and cook until the pancakes start to bubble gently, about 2-3 minutes. Flip and continue cooking another 2 minutes, or until completely cooked through. Transfer pancakes to a baking sheet and keep warm in a low oven (about 200 degrees) while you finish making the rest.
Serve pancakes warm, with extra pats of melted butter and a generous drizzle of maple syrup atop.
Makes 6-8 small pancakes, or enough for 2-3 people, depending on the appetites of said people.