One day my husband sighed most pitifully. “You know what I miss?” he said. “Pancakes. You never make pancakes anymore.”
“That’s because I can’t eat piles of bready things oozing in syrup,” I said. “But let me see if I can find a good recipe that will work for just you.”
In the end, I had to work some kitchen magic. I found a good recipe, cut the amounts in half, and played with the ingredients. I was pleased that it used sour cream as the base because I know it makes a rich, tender dough in breads. Almondmilk worked just fine, too. It actually made for a somewhat healthy stack of pancakes… which he then, of course, drowned in pure maple syrup.
My husband loves Snickerdoodle cookies and many other Snickerdoodle-like things. He vows that these live up to the name. They are Snickerdoodle goodness in pancake form.
This small stack is perfect for a hungry adult or to feed a couple kids.
Modified from Snickerdoodle Pancakes at No. 2 Pencil.
Bready or Not: Snickerdoodle Pancakes for One
Ingredients
- 1/2 cup all-purpose flour
- 1 1/2 Tablespoon white sugar
- 1 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- pinch nutmeg
- 1/2 cup sour cream or vanilla or plain yogurt
- 2 Tablespoons melted butter
- 1 egg lightly beaten
- 3 + Tablespoons milk almondmilk works great
Instructions
- Combine the dry ingredients in a large bowl. In a small bowl, mix together the wet ingredients, and then combine everything. If the batter is really thick, slowly add milk to get the right consistency.
- Heat up a nonstick griddle or pan. Use 1/4 cup to scoop up batter onto the surface. When the edges of a pancake are set with little bubbles creating craters on top, it's time to flip to cook the other side.
- Makes a small stack of medium-sized pancakes. Serve with whatever fixings you like!
OM NOM NOM!
Those little bubbles popping on top mean I should set down the camera and flip this baby over.
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