Whether you’re of Catholic heritage or not, the observance of Fat Tuesday is oftentimes marked with the consumption of pancakes. I’m not one to argue, so here’s my super fluffy pancakes using red fife flour and oats from Gold Forest Grains farm.
Super Fluffy Pancakes
7/8 cup Gold Forest Grains red fife flour
2 Tbsp Gold Forest Grains traditional rolled oats
1/2 tsp baking powder
Pinch baking soda
1 tsp ground cinnamon
1 Sunshine Organic large egg
2 Tbsp pure maple syrup
1 cup buttermilk
1/2 tsp vanilla
2 Tbsp melted butter + more butter for frying the pancakes and serving.
In a medium bowl, whisk together the flour, oats, baking powder, baking soda and cinnamon. Set aside.
In a small bowl, whisk together the egg, maple syrup, buttermilk and vanilla. Whisk the wet ingredients into the dry ingredients. Whisk in the melted butter. Allow to sit for 10-15 minutes or until the batter starts to bubble from the activation of the baking soda with the buttermilk. If the batter becomes too thick over this period add a tablespoon of buttermilk to bring back the desired texture.
Preheat a large nonstick pan or cast iron pan over medium low heat. Add a teaspoon of butter to the pan. As the butter starts to froth and bubble, add 1/2 cup of batter in a circle. Griddle for about 90 seconds on one side or until small bubble start to form on the raw batter side. Flip the pancake and griddle for a further 60-90 seconds. Repeat with remaining batter. Makes 6-15cm(6″) pancakes.