Karass Inn Pancakes  (with egg-free, dairy-free, and vegan options)

Our pancakes begin with a home-made pancake mix that makes it easy to whip up a quick batch for a couple or a crowd.  With this mix on hand you can have fresh pancakes ready in under 10 minutes.

Pancake Mix– Dump the following ingredients in a large mixing bowl. Mix until very well combined. Use a wire whisk as it mixes the ingredients evenly without the fussiness of sifting or sieving.  Store in an airtight container.  Mix keeps well for 3-6 months.

  • 6 cups All Purpose Flour
  • 1/4 cup white sugar
  • 3 tablespoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon table salt (kosher or coarse salt does not work well in this recipe)

Pancakes– The following will feed two adults as a meal or 3-4 people as a side.  Multiply as needed.  Prepared pancake batter will keep well in the fridge for up to two hours.

  • 1 egg (or 1/4 cup unsweetened applesauce)
  • Approx 3/4 cup whole milk (or the same amount of any non-dairy milk)
  • 1 cup pancake mix
  1. Crack egg into a liquid measuring cup.  Add milk to the egg until you have one cup of liquid.  Pour into a bowl, and whisk until the the mixture is very well combined.
  2. Add one cup of pancake mix to the liquid and whisk ONLY ENOUGH to combine.  Lumps are fine, but over-mixing will make your pancakes tough.  Your batter should be about the consistency of brownie batter- if it’s too thin add a bit more dry mix, if it’s too thick add a bit more milk.
  3. Heat and lightly oil a nonstick pan (or a very well seasoned cast iron pan) over medium heat.  Avoid using butter, which tends to smoke and burn- canola oil, coconut oil, or ghee are all good options.
  4. Use a 1/3 cup measuring cup or an ice-cream scoop to make uniform pancakes that will cook evenly.  Be there there’s a bit of room between each pancake, as they will spread slightly as they cook.
  5. Cover pan with a loose-fitting lid, cook for a scant 2 minutes.  Remove lid, flip pancakes, and cook uncovered for 1 minute.  Enjoy!

Make it egg-free: Substitute 1/4 cup smooth, unsweetened apple sauce for the egg.  I often add a dash of cinnamon and some chopped apple to my egg-free pancakes to enhance the subtle apple flavor of this batter.

Make it dairy-free: Substitute your favorite non-dairy milk for cow’s milk- almond milk works particularly well with this recipe.  A dash of vanilla is a nice touch here (1/2 teaspoon per batch).

Make it vegan: Substitute 1/4 cup smooth, unsweetened apple sauce for the egg, and non-dairy milk for the cow’s milk.

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