Is there anything more comforting than a big stack of fluffy pancakes? Pancakes are definitely my favorite breakfast food! Add a couple pieces of bacon and some fried eggs and you’ve got a perfect meal 🙂
I posted a pancake recipe a few years ago and we’ve been using that one ever since, but when we went to make pancakes for dinner this week we had a horrible realization. We were 100% out of milk! OH NO! How can we make fluffy yummy pancakes without milk?!?! Well use the next closest thing of course……..coffee creamer. This week we are indulging in International Delights Caramel Macchiato coffee creamer. What the hell….might as well give it a shot right? And oh boy…..were we in for a treat. We came out with super light and fluffy pancakes with just a slight sweetness that completely melt in the mouth. Bellissimo!
My other trick to getting a little crispiness around the edge is to pour your oil (or bacon drippings) in the pan a little bigger than a quarter and then pour your batter right in the middle of it.
Makes 4 large pancakes:
- 1 Cup Flour
- 1 tsp Salt
- 2 tsp Baking Powder
- 1 1/2 Tbsp Vegetable Oil
- 1 Cup International Delights Coffee Creamer- pick your favorite flavor!
- 1 Egg
In a medium bowl whisk together the dry ingredients. Whisk in the creamer, egg and oil.
Set your oven on warm and place a cookie sheet in there. This keeps the pancakes warm until you are ready to serve.
Heat your pan or griddle to a medium heat- about 325-350. Use vegetable oil or bacon drippings and add a drop a little bigger than a quarter. Using a 1/2 cup pour batter into the center of the oil. Cook the first side until the top side has lost it’s glossy look and the bottom side is perfectly golden brown (about 5 minutes depending on your griddle). Flip pancake over and cook the other side to a nice golden brown and so when you lightly press on the top side the cake bounces back immediately.
Serve them up and enjoy!!