I want to dig into a stack of pancakes so high that it’ll almost topple over.
My mother always told me that I live “half in a fantasy world”. Perhaps my dreams and goals sometimes stem from fictional works, but I don’t think they’re ever unrealistic. Take my stack of pancakes and maple syrup dream for example. As a child, I wanted a stack so high that I would barely be able to reach the top if I was sitting at a table.
I’m now too tall for that to happen, but a stack chest-high shouldn’t be too difficult (provided it’s not just me eating). But the second part requires the stack to be slathered in maple syrup and topped with a perfect square of butter. I do not care for maple syrup, and I absolutely hate butter on my pancakes. So my wishful stack is merely for a photo slash fictional-turned-reality opportunity, making the magic of the dream vanish. Pancakes themselves, however, are always magical. Always.
These turned out extremely light and fluffy (hurrah!) and are probably much less sweet than what you’d be used to. For maple syrup lovers, that won’t be a problem. For others, perhaps add a tablespoon or two of honey into the batter. Or you could stuff some with Nutella like I did.
- 1 1/2 cup flour
- 1/2 cup oatmeal
- 1/2 tsp cinnamon
- 1 cup vanilla soymilk
- 1 cup plain Greek yogurt
- 2 eggs
- 1 cup blueberries (or more)
- 1 tbsp butter (for the pan/griddle)
- Beat the eggs in a large bowl.
- Mix in the Greek yogurt and soymilk well.
- Add in the flour, cinnamon, baking powder and oatmeal one at a time, ensuring that the previous ingredient is well-mixed before adding the next.
- Gently add the blueberries into the batter.
- Heat a pan/griddle on medium-low heat. Place a thin slice of butter (enough to lightly cover the surface) once the pan is warm.
- Scoop about 1/4 cup of the batter onto the pan per pancake.
- Cook for about 5 minutes (until the top has bubbles or the bottom is golden).
- Flip the pancake and cook the other side until golden brown.