Midnight Pancakes
Midnight Pancakes
Adapted from my cookbook, Mistress Ginger Cooks!
Pancakes are the ultimate comfort food, and perhaps the best way to sabotage a low-carb diet. But carb phobes, there’s no need to freak out. My pancakes are made with whole-grain flour so as to avoid a colossal blood sugar crash. Sure, it can be a perfect breakfast, but it’s also a perfect midnight snack to fuel a pair of hungry lovers!
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
2 cup plain nondairy milk (scant)
1 tablespoon sugar
1 tablespoon canola oil, plus more for oiling the skillet
1 teaspoon vanilla extract
As the clock strikes midnight, preheat the oven to 250 degrees F. It’s gotta be midnight somewhere, right? Maybe in Tokyo? (Use that as your excuse to make Midnight Pancakes any time of the day or night.)
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a large measuring cup or small bowl, mix the nondairy milk, sugar, oil, and vanilla extract.
Add the wet mixture to the dry mixture. Stir gently until the flour is just moistened. Let sit for about 5 minutes to thicken.
Heat a thin layer of oil in a large skillet over medium heat. Decrease the heat to medium-low and add the batter to the skillet, using a scant ⅓ cup of batter per pancake. (Each pancake will have about a 4½-inch diameter.)
After about 3 minutes, when the pancakes begin to look dry on the edges but still wet in the center and small bubbles form on the tops, flip them to the other side. Have fun flipping your pancakes and see how much air time you can get. (Nine-foot-high ceilings are a must!)
Let the pancakes cook until the other side is golden brown, about 2 minutes, and transfer to a pie pan. Cover the stack with a clean dish towel and put in the oven to keep warm until you’re ready to serve.
For subsequent batches, refresh the oil in the skillet as necessary.
