I used to do this but as I learned to eat healthier, had to get away from the white flour habit. I now use multi-grain flours and use clambered milk to 'soften'/'condition' the flours so the pancakes are soft and fluffy. As I also use eggs in the batter, that, along with the milk, instead of baking powder, I use just baking soda. I mix the flours together with whatever spices and then add the clambered milk. I let set covered in a warm place at least a hour. Then I add the soda and eggs. I use right away. I use the same method to make herb and or pepper n cheese pan cakes/breads.
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7 users found this review helpful
I used to do this but as I learned to eat healthier, had to get away from the white flour...
