Nothing brightens my day quite like starting out with pancakes. A Sunday morning treat when I was growing up, the sound and smell of the batter sizzling in a pan is a surefire way to improve my mood. It is however, a fairly contentious issue in my house. L likes his traditionally english, flat and crepe-like, filled with cheese and rolled. I on the other hand will always opt for the american way, thick, fluffy and drowning in maple syrup.
However you choose to eat them, they are beautifully uncomplicated. A combination of eggs, milk and flour, with a few extra bits and pieces here and there. They are quick to whip up, meaning the option to rescue a dull morning is never that far away. Having cut out dairy, they can be slightly challenging as they sadly just don’t work so well with soy or almond milk. I experimented with many recipes to find the perfect alternative (I just can’t be without them for too long), and have found my go-to from the wonderful Ree Drummond, in the form of Edna Mae’s Sour Cream pancakes. It’s in her first recipe book, but can conveniently also be found here on her blog. I substitute the sour cream for Alpro Vanilla Soy Yoghurt, and they are the softest, fluffiest pancakes you could imagine! With just a few more ingredients than your traditional batch, they are still oh so easy to make, but even more delicious. With pancake day conveniently being a mere day away, I’m excited for the excuse to have them for breakfast for the rest of the week! How do you prefer your pancakes?