E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Any Day Pancakes Elisabeth Prueitt | October 2, 2019 Fluffy, moist, and higher in protein than average pancakes, these tasty breakfast cakes are made with whole grain flours. The tapioca flour/starch in this recipe is key, ensuring that the pancakes remain light despite nutritional heft. These pancakes are perfect for assembling large batches of a make-ahead mix. With the mix on hand, on any given morning breakfast can be ready in just a few minutes. For the make-ahead mix, assemble a quadruple batch of the dry ingredients and store in an airtight jar at room temperature for up 3 months. When you are ready to cook the pancakes, measure out 1 heaping cup of the mix and place in a large bowl. Proceed with the recipe, adding the egg, butter, and milk in the amounts given. Level Beginner Prep Time 5 minutes Cook Time 20 minutes Serves 12 Cook it With Our Classic Cast Iron Skillets Ingredients 3 tablespoons almond flour 2 tablespoons tapioca flour/starch ⅓ cup plus 1 tablespoon oat flour ¼ cup plus 1 heaping tablespoon brown rice flour 1 ¼ teaspoons baking powder 2 teaspoons granulated sugar ¼ teaspoon sea salt 1 large egg 2 tablespoons unsalted butter, melted, or olive oil ¾ cup plus 2 tablespoons whole milk Unsalted butter, for the pan Directions Combine the almond flour, tapioca flour/starch, oat flour, rice flour, baking powder, sugar, and salt in a large bowl and mix well. Stir the egg, butter or olive oil, and milk together in a small bowl, add to the flour mixture, and mix with as few stirs as you need to get it all combined. Melt the butter in a large pan over medium heat. Spoon the batter into the pan, cooking a single pancake first to check if the pan is the correct temperature. Cook until the underside of the pancake is golden brown and air bubbles appear on top, about 1 minute. Flip and cook the second side until done. Repeat with the rest of the batter and serve immediately. Contributed By: Elisabeth Prueitt Elisabeth is the cofounder of the San Francisco–based Tartine Bakery and Tartine Manufactory and the owner of the ice cream shop Cookies & Cream. She is also the author of the original Tartine cookbook, a James Beard Best Pastry Chef Award winner and repeat nominee and the founder of the Conductive Education Center of San Francisco. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Bacon Tomato Bread Pudding View recipe Bran Muffins View recipe Stuffed Pizza View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Any Day Pancakes Elisabeth Prueitt | October 2, 2019 Fluffy, moist, and higher in protein than average pancakes, these tasty breakfast cakes are made with whole grain flours. The tapioca flour/starch in this recipe is key, ensuring that the pancakes remain light despite nutritional heft. These pancakes are perfect for assembling large batches of a make-ahead mix. With the mix on hand, on any given morning breakfast can be ready in just a few minutes. For the make-ahead mix, assemble a quadruple batch of the dry ingredients and store in an airtight jar at room temperature for up 3 months. When you are ready to cook the pancakes, measure out 1 heaping cup of the mix and place in a large bowl. Proceed with the recipe, adding the egg, butter, and milk in the amounts given. Level Beginner Prep Time 5 minutes Cook Time 20 minutes Serves 12 Cook it With Our Classic Cast Iron Skillets Ingredients 3 tablespoons almond flour 2 tablespoons tapioca flour/starch ⅓ cup plus 1 tablespoon oat flour ¼ cup plus 1 heaping tablespoon brown rice flour 1 ¼ teaspoons baking powder 2 teaspoons granulated sugar ¼ teaspoon sea salt 1 large egg 2 tablespoons unsalted butter, melted, or olive oil ¾ cup plus 2 tablespoons whole milk Unsalted butter, for the pan Directions Combine the almond flour, tapioca flour/starch, oat flour, rice flour, baking powder, sugar, and salt in a large bowl and mix well. Stir the egg, butter or olive oil, and milk together in a small bowl, add to the flour mixture, and mix with as few stirs as you need to get it all combined. Melt the butter in a large pan over medium heat. Spoon the batter into the pan, cooking a single pancake first to check if the pan is the correct temperature. Cook until the underside of the pancake is golden brown and air bubbles appear on top, about 1 minute. Flip and cook the second side until done. Repeat with the rest of the batter and serve immediately. Contributed By: Elisabeth Prueitt Elisabeth is the cofounder of the San Francisco–based Tartine Bakery and Tartine Manufactory and the owner of the ice cream shop Cookies & Cream. She is also the author of the original Tartine cookbook, a James Beard Best Pastry Chef Award winner and repeat nominee and the founder of the Conductive Education Center of San Francisco. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Bacon Tomato Bread Pudding View recipe Bran Muffins View recipe Stuffed Pizza View recipe
