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FRENCH VOGUE LOVES MY PANCAKES

I can’t believe it: IMPATIENT FOODIE HAS MADE IT TO FRENCH VOGUE & THEY’RE SAYING I HAVE THE “BEST PANCAKES IN TOWN” Woo-hoo and YIPEE!!!! Check out the video here:

I literally can’t believe I pulled off all those pancake flips on camera – that never happens in real life. I am so grateful that the pancake Gods blessed me that day when the Vogue cameras were rolling. I am thinking next time, I’ll prepare in advance and do something really impressive like this:

via GIPHY

HELL YES.  I am going to start practicing today.

To be perfectly transparent, this is actually not my pancake recipe: it’s my dear friend, Adam Lippes‘ recipe and I’ve posted it before. These sour cream/Greek yogurt pancakes are so good and seriously no fail. I get asked to make them all the time and it’s one of those recipes I am always happy to whip up because it’s so easy AND clean up is fast (very important!)

Because I am so excited that French Vogue has showed Impatient Foodie some love, I am sharing TWO of my favorite pancake recipes in this post, including one of the recipes from my upcoming cookbook – Acorn Squash Pancakes! The important thing to note about the acorn squash recipe is that the acorn squash will yield double the amount of squash you need for this recipe. You can either freeze half the acorn squash and save it for you next batch of pancakes OR you can double the entire recipe. If you do double the recipe, I really recommend printing it out and then using a pencil to double all the quantities before you get started cooking. I can’t tell you how many times I’ve decided to double a recipe of whatever and then realized that I doubled only about half the ingredients once I get started cooking – very frustrating and easily avoidable with a quick stroke of a pencil! Take my word for it 🙂

If you make either of these delicious pancake recipes this weekend, please take a picture and tag me on Instagram @impatientfoodie! I’ll regram!

 

 

 

 

Adam's Sour Cream Pancakes

Ingredients

1 CUP SIFTED FLOUR
½ TEASPOON SALT
½ TEASPOON BAKING SODA
1 ¼ CUPS SOUR CREAM (Or Greek Yogurt for healthier option!)
1 EGG SLIGHTLY BEATEN
½ CUP MILK

Instructions

  1. Mix the dry ingredients (flour, salt, baking soda) in a large bowl.
  2. In another bowl, mix all of the wet ingredients (sour cream/Greek yogurt, egg, milk) together
  3. Then mix the dry and wet ingredients together, but don’t whisk it – just stir. If there are little bumps in the batter, it doesn’t matter! Just make sure the mixture is all moist.
  4. Melt some butter in a skillet over medium-high heat, and, using a soup spoon or ladle, spoon the pancake batter on a hot griddle.When the surface of the pancake just begins to bubble, flip it over and allow the other side to brown, about 30 seconds.
  5. Place the prepared pancakes on a dish and repeat until all the batter is done. Serve immediately.

Acorn Squash Pancakes (from my cookbook!)

Makes 10 to 12 pancakes

Ingredients

1 acorn squash, halved and seeded

2 Tablespoons extra virgin olive oil

1/2 cup packed light brown sugar

1 heaping teaspoon ground cinnamon

1/2 teaspoon of kosher salt

2 1/2 cups “just add water” pancake mix

1/4 cup maple syrup, plus more for serving

4 Tablespoons (1/2 stick) unsalted butter, plus more for serving

Instructions

  1. Preheat the oven to 400F. Line a 15 x 10-inch baking sheet with foil.
  2. Rub the acorn squash flesh with the olive oil and sprinkle evenly with brown sugar, cinnamon, and salt. Place the halves on the baking sheet, cut side up, and bake until the squash flesh can be easily pierced with a fork, about 45 minutes.
  3. When the squash is done baking, remove from the oven and allow to cool until you can handle. Scoop out the flesh of one half and put in a small bowl and mash with a fork. (Reserve the other half for future use – see my note in the post).
  4. In a separate bowl, make the pancake batter according to the package directions, adding the maple syrup. Stir in the mashed squash to combine.
  5. In a large skillet, melt two tablespoons of the butter over medium heat. Add 1/4 cup of the batter to make one pancake (you should be able to fit 4 pancakes in the skillet at at time). Cook until golden brown on both sides, 2-3 minutes per side. Repeat until all the batter is used.
  6. Serve the pancakes with butter and maple syrup.

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