No-Fuss Pancakes

We frankly think these are the best pancakes we’ve ever had. They’re fluffy, flavorful and are perfect with maple syrup or the scrumptious Blueberry-Orange Sauce below. And they’re so easy to make.

1 cup unbleached white flour (or split it and use half whole wheat flour)

1 Tablespoon baking powder

¼ teaspoon salt

1-cup soymilk or rice milk

2-1/2 Tablespoons vegetable oil

2 Tablespoons liquid sweetener, such as maple syrup, apple juice concentrate, barley malt, or rice syrup

Combine flours, baking powder, and salt in a bowl.

Combine milk, 2 Tablespoons of the oil, and sweetener in a separate bowl.

Add milk mixture to flour mixture and mix just until moistened; a few lumps are okay. (Don’t overbeat, or pancakes will be tough.)

Heat a nonstick griddle or frying pan over medium high flame until a few drops of water drizzled onto it forms beads and bounces around. Pour remaining 1/2 Tablespoon of oil onto the griddle and heat until hot.

Pour batter onto the griddle to form circles about 4 inches in diameter. Cook the pancakes for a minute or 2 on one side. When bubbles appear on the surface, slide a spatula under the pancake and flip it over. Cook the pancakes on the other side for another 1 or 2 minutes. Continue until golden brown on each side, about 4 minutes in all. Makes about 8 pancakes.

Variations: Try adding a handful of fresh blueberries, chopped peaches, pears, or apples, raisins, walnuts, pecans, or chocolate chips to your pancakes. A dash of cinnamon in the batter is nice, too.