Easiest recipe ever.
I don’t really go by the laws of breakfast, lunch and dinner. I eat whatever strikes my creativity at the moment.
This morning I had a HUGE bowl of beans and rice and now for dinner I’m having pancakes and figs…!
So here is a super simple pancake recipe that even the most kitchen impaired can make and enjoy.
These gorgeous california figs caught my eye (not local but hey, I’m not perfect) and I decided to pair them with some reduced balsamic and maple syrup. Figs and balsamic are AMAZING. An unrivaled combination.
1 c flour
2 T baking powder
Pinch of salt
1 c milk (any kind)
2 T grapeseed oil (or any flavorless oil you have on hand)
Optional – 1 T sugar
Sift dry ingredients together.
Add milk and oil and whisk until smooth.
Heat a large skillet over medium/ medium-low heat.
Spray your pan with some cooking oil if it’s not non-stick.
Pour 1/3 cup of batter in for each pancake.
Wait until you see bubbles to flip!
These are the fluffiest pancakes I’ve had in a long time. Yum.
To reduce balsamic vinegar, just warm it over very low heat for 8-12 minutes until it coats the back if a spoon. Thick enough to stay where you want it on the plate but not over reduced where it becomes like a glue. Very low heat is the key.