Sometimes I am in the mood for pancakes, but dread standing over the stove babysitting the griddle until all the batter is cooked. I actually chafe at the responsibility of seeing each cake safely through the journey until I can get that one or two on my plate. Sometimes the perceived commitment is just too much.
Using the ‘pan-cookie’ theory, I decided I would half my recipe and make this fluffy, sweet, colossal cake just for me. One and done!
One Big Pancake
1/2 cup flour
1/2 tbsp. baking powder
1 tbsp. sugar
1/4 tsp. salt
1/2 tsp pumpkin pie spice (optional)
1/2 cup unsweetened non-dairy milk
1 tbsp. oil
Oil or pan spray for griddle
Non-dairy butter and maple syrup, honey or preserves for serving
Pre-heat large greased griddle or skillet over medium low.
Mix all dry ingredients in a small bowl.
Add wet ingredients and mix gently with a spoon, just until flour is dissolved. Do not beat! If batter is too thick add a bit more milk.
When a droplet of water sizzles on the griddle or skillet, the pan is ready. Pour all batter at once onto surface of pan and spread around so it cooks evenly. Turn down heat if necessary to maintain thorough baking without burning the bottom of the cake.
When there are little holes all over the top of the pancake, it’s time to turn it over. You may need two spatulas to make this happen without breaking the cake! Let it cook another 3-5 minutes, then serve immediately!
I did my best 🙂