1cupalmond milkroom temperature, or milk alternative
1tablespoonlemon juicefreshly squeezed
extra vegetable oil for greasing pan
In a large mixing bowl, whisk together all the dry ingredients for 1-2 minutes and set aside.
In another bowl, whisk together all the wet ingredients.
Add the wet ingredients to the dry ones. Stir with a wooden spoon or rubber spatula until just combined and you no longer see any dry streaks. Make sure to scrape the sides and the bottom of the bowl properly.
Over medium heat, heat a large nonstick skillet or a griddle pan.
Brush lightly with vegetable oil, then wipe quickly with a paper towel.
Once your batter is combined, use a small disher to drop the batter.
When you begin to see the air bubbles surfacing, it is time to flip. This usually takes about 2 minutes on medium heat. Once you have flipped your pancake, continue to cook for another minute until golden brown.
As the pancakes are being made, place them on a wire rack set in a rimmed sheet pan in a preheated oven at 250℉/120℃.
Serve immediately with your favorite toppings.
1 serving=1 mini pancake
The proper whisking of the dry ingredients is an important part of making sure that all your leavening agents are well distributed.
Avoid overmixing as this creates gluten which in turn produces tough dense pancakes.
If you're having trouble flipping the mini pancakes, use an angled spatula to help release them from the pan before flipping.
A griddle or large, heavy frying pan will give you pancakes that cook and brown evenly with nice crispy edges. A nonstick skillet can also be used.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from Nora Cooks recipe