Worth the effort. The keys to making this recipe work are to make sure the batter is the right consistency and to keep the pancakes small in size. Add almond milk or water in small quantities until the batter is thin enough to mostly fall off a whisk, maybe even using 3 times the quantity of liquid called for in the recipe. In the pan I gently tamp down the top of each pancake as I set batter down with a large spoon or small ladle, keeping pancakes to no larger than 2 1/2" diameter. Because this recipe takes longer to make then regular pancakes, and the pancakes take longer to cook, I make a double batch and freeze the extras. Covered and refrigerated, the batter will also keep for several days. These are savory pancakes. Don't expect them to taste like regular pancakes, but they taste great.
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Worth the effort. The keys to making this recipe work are to make sure the batter is the right...