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
- 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.
- 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.
- 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.
- 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.
- 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.