I remember some of the first pancakes I ever made… they were either made from Bisquick or they were eggy non-uniform circles! I actually used to pretend I was a cook in a diner & I’d make a menu, asking my three sisters if they wanted to order anything… scrambled eggs, pancakes, toast… my diner was pretty simple! I probably wouldn’t have admitted it back then, but my pancakes probably weren’t worth the 50 cents I charged them (yes, I really did charge them!)! Luckily today I am a much better cook and Rita’s diner has come a long way! These pancakes are light, fluffy & delicious & you can whip them up in a jiffy!
Rita’s Diner Style Pancakes (makes 8-10 4″ pancakes)
- 1 1/4 cup unbleached all-purpose flour
- 3 tsp baking powder (aluminum free – I use Rumford)
- 1/4 tsp salt
- dash cinnamon (optional)
- 1 1/4 cup soy or almond milk
- 1/4 cup water
- 2 Tbsp canola oil
- 2 Tbsp liquid sweetener (I like agave nectar or real maple syrup)
- 1 tsp vanilla extract
Mix dry ingredients in a bowl. Mix liquids separately and whisk well. Make a well in the center of the dry ingredients and pour the liquids in the center. Stir or whisk gently to get out the big clumps. Try not to over-mix or you will get tough pancakes. Batter will be a little lumpy but that’s okay! I like to cook these on a high temperature on the griddle. Spray griddle with non-stick spray and pour batter into roughtly 4″ circles. When they start to get bubbly peek underneath and if they are turning golden, flip them and cook another 1-2 minutes! Top with whatever pleases your palate! Serve & ENJOY!