Post by Alison Hein.
I’ve recently begun experimenting with almond milk in my cooking and baking. Almond milk has a creamy texture and mildly sweet, nutty taste. It is dairy-free, contains no cholesterol, and is low in calories. Besides that, it is delicious! I completely understand why it is now so popular and available.
I’m entranced by the simplicity of this pancake recipe. The almond milk is sweet and rich enough that there is no need for sweetener or shortening. The texture, somewhat thicker than usual pancake batter, takes a little getting used to. But the end result is well worth the learning curve. Not as many bubbles appear (you’ll need to peek at the bottom of the pancakes while cooking), and the almond cakes will not brown as much when cooked.
I’ve been using my old cast iron pan for frying, which is so well-seasoned that I don’t need to use any shortening at all. Amazingly, I don’t feel the need for butter – a splash of maple syrup or chopped, fresh fruit seems just right.
Use almond, buckwheat or rice flour if you are looking for a gluten-free pancake option. Or, toast some almond slivers in advance for a nice, crunchy topping.
You’ll soon come to see why almond milk was a staple in medieval kitchens, and why it is a wonderful choice for breakfast in bed!
1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
1 cup almond milk
Cooking spray, butter, or vegetable oil, for frying
Combine flour, baking powder and salt in large bowl. Whisk in the egg, then the almond milk, until batter is thick and smooth.
Heat a pan or griddle on the stove over medium to medium low heat. Splash a few drops of water on the pan to test the heat. The pan is ready when the water drops sizzle immediately. Add cooking spray or a small amount of butter or oil. (If you have a well-seasoned cast iron pan, you may be able to completely dispense with any type of shortening.)
Ladle about 3 tablespoons of batter into the pan for each pancake, and spread out a little in the pan. Cook until small bubbles appear throughout the pancake, about 1 minute. Flip once with spatula and continue cooking until lightly golden, another minute or so. Serve hot with real maple syrup or chopped, fresh fruit.
Makes about 8 3-inch pancakes.