Perfect Pancakes (faux sourdough hot cakes)

In my house pancakes are obviously fairly popular. I’m relatively convinced little Riley could eat pancakes every day for all of his meals. I often make large batches and package them in the freezer so I can take out one at any time when his craving arises. Every grocery mart across the states has some sort of frozen hot cake in their freezer section, but why waste the cash on preservative packed processed pancakes when you can package them up yourself and know exactly what your feeding your loved ones? They pop into the microwave for approximately one minute and its a great breakfast with a dollop of peanut butter, maybe some banana or honey, its a top notch breakfast sandwich to go. 

This is a large batch recipe for “faux” sourdough pancakes. To say these are “perfect pancakes” is somewhat deceiving because truthfully I think the absolute best pancake in existence has got to be good old fashioned sourdough cakes, such as well… My own sourdough pancakes! This is sort of a “quickie,” in a pinch sourdough pancake. Its not the same necessarily but its a really good substitute if you don’t happen to have a sourdough starter of your own or maybe your just in a rush and would like something similar in flavor. For this recipe I sometimes use sweetened condensed milk to really offer up a good creamy body to the hot cakes, buttermilk, milk or even yogurt works great. Baking soda, baking powder as well as yeast offer up lots of boost to make them fluffy and light. Different flours can be substituted, and fruit and nuts can be added, the possibilities are truly endless. With this basic recipe you can make just about any creation. 

Perfect Pancakes, in A Pinch (faux sourdough hot cakes)
2 1/2 cups all purpose unbleached flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup milk, buttermilk or yogurt
2 tablespoons butter – melted
2 eggs
1/2 teaspoon yeast (active dry)
2 teaspoons vanilla extract
*fresh grated nutmeg

In a bowl combine the flour, baking powder, baking soda and salt. Whisk together to remove any clumps. In a separate bowl combine the sweetened condensed milk,  (or milk, yogurt etc.) butter, eggs, yeast and vanilla. Be sure your melted fat is not still hot or you will kill your yeast. Allow this to rest for a few moments just to let the yeast dissolve and ready itself for the dry ingredients. With a large spoon or spatula combine the wet into the dry and stir only to combine. Allow to rest approximately 15 minutes minimum. (I know I said “in a pinch” but in my house 15 minutes goes fast!) The batter will be bubbling and active relatively quickly. Rest for 30 minutes for best results. 
To prepare the hot cakes place a skillet or griddle (a very well seasoned cast iron pan or a non stick pan will work) over medium heat. Once the pan is hot spray with cooking spray. If the spray turns dark quickly your pan is too hot. Dry the pan out and try again. Once your pan is a good medium heat spray the pan lightly and dollop 1/2 cup of batter onto your pan. Cook approximately 2 minutes, the batter will bubble and you can take a peek with your spatula to see if they are browned, flip the cake over and cook the other side about 1 minute. Repeat this process until your batter is gone.

*** To keep the hot cakes warm you can place them one a time in a 100 degree oven for up to an hour. Place a barely moist towel on top and they will stay warm and moist.

Want Pumpkin, Banana or sweet Potato Pancakes? – Add 1/3 of a cup mashed banana, pumpkin or sweet potato and voila!