One of my favorite things to make on the weekends pancakes. Theo loves sitting on the counter and helping with the measuring, pouring and mixing of all the ingredients. I've been using this recipe for years and the pancakes always come out perfectly fluffy and delicious. Lately, I've adapted the recipe to be gluten free--they're still fluffy but swapping out the white flour with whole grain brown rice flour makes them healthier (um, so I could eat more!). Did the same thing with my Cardamom Coffee Cake and Carrot Muffins. The key to keeping these from deflating is not over mixing the batter.
I love eating these with butter, maple syrup and fresh berries. I usually keep any leftovers in the fridge and reheat in the microwave for a quick breakfast for the kids throughout the week.
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