Fluffy Pancakes
These fluffy pancakes make a great Saturday morning breakfast topped with pure maple syrup or rhubarb sauce.
Servings Prep Time
47-8″ pancakes 10minutes
Cook Time Passive Time
25minutes 7minutes
Servings Prep Time
47-8″ pancakes 10minutes
Cook Time Passive Time
25minutes 7minutes
Ingredients
Dry Ingredients
Liquids
Instructions
  1. Whisk the dry ingredients together in a medium mixing bowl.
  2. Make a well in the center of the dry ingredients and add the eggs and canola oil. Whisk until smooth.
  3. Add milk 1/3 at a time, whisking each time again until smooth.
  4. Allow to stand for 5-7 minutes before cooking.
  5. Heat a non-stick skillet or griddle over medium-low heat until a drop of water dances when dropped in the pan. Put a teaspoon or two of canola oil in the pan and spread evenly. Cook the pancakes low and slow. When the top of the pancake looks dry, flip it over and cook until firm all the way through.
Recipe Notes

My recipes avoid all ingredients listed on the American Latex Allergy Association website as known for cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.