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1
Sift DRY ingredients: Flour, Powder, & Salt into bowl. Use the whisk to push it through the Sieve.
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2
Make a well (hole) in the middle of the dry ingredients.
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3
Pour all the WET ingredients: Honey, Milk, Egg, Oil, & Vanilla into that well.
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4
DO NOT OVER MIX - it should only take about 20-30 strokes. Here's how:
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5
Beat only the WET ingredients for a few strokes.
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6
Gradually add in the DRY ingredients, pulling just the edges into the center well.
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7
Keep doing this until all the DRY is incorporated into the WET and you have a batter.
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8
KEY: Let the batter sit for at LEAST 10min, 15 is better.
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9
Heat griddle to 350F - On a normal stove this is MEDIUM heat. If you have a knob with numbers 1-10, Medium is about #4.
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10
When you know griddle is hot, and batter has sat long enough ladle batter onto the hot surface.
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11
I suggest doing only 1 at first to see how much it spreads. No one likes Butt-Cheek Cakes ;).
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12
Let the cake cook for about 1-2min (it's fast, I know!).
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13
When the edges have solidified and there is less steam escaping it is ready to flip.
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14
Pancakes WILL TELL YOU when they are ready to be flipped. If it doesn't release on its own - it's not ready.
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15
Once flipped it should only cook about 1 more min - but 2 is fine.
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16
Place cooked cakes on damp paper/dish towel in a warm oven, covered.
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17
Repeat for the rest of the cakes.
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18
If setting a 2min timer works for you, do that - so shame is playing it safe ;).
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19
Pair with Strawberry Balsalmic Topping ! http://www.food.com/recipe/strawberry-balsamic-topping-sweet-savory-475098.
