Divine Wind Pancakes Recipes

DIVINE WIND PANCAKES

Steps:

• Combine the dry ingredients and mix well.
• In a separate bowl, mash the banana.
• To the banana, add the egg and 1/2 of the buttermilk or all of the yogurt, and mix.
• Combine the dry ingredients with the banana mixture, and slowly add part or all of the remaining buttermilk or milk until the batter reaches the desired thinness. (Reserve some milk to adjust the thickness of the batter as time goes on).
• Heat a non-stick griddle or large skillet over medium high heat until a drop of water will dance on the surface.
• Pour 1/4 cup of batter onto the griddle.
• Sprinkle blueberries and/or walnuts onto the pancake as desired.
• When the edge of the pancake is no longer shiny, flip the pancake. The cooked side should be golden brown. If it's dark brown, turn down the heat.
• Continue cooking until the other side is also golden brown. Be sure there is no raw batter around the blueberries.
• If the pancake is too thick for your tastes, thin the remaining batter with a bit of milk or buttermilk.
• Serve the pancakes warm with butter and pure maple syrup.

FLUFFY PANCAKES

Steps:

• Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.