These are the pancakes that my mom always made for us growing up. As the name implies, they are light and fluffy! These are also really easy to make–just mix the dry ingredients together, mix the wet ingredients together, and then combine the two.
I decided to add blueberries, which are added after the pancakes are ladled into the pan.
When you are cooking the pancakes, they should be flipped after they get bubbly in the middle and lightly browned around the edges.
I don’t normally share recipes since I tend to be a “throw whatever in” cook, but for this one I actually do have a recipe from my mom’s cookbook, which Jon refers to as “the menu”. These pancakes are great for a Sunday morning breakfast!
Mom’s Feather Pancakes
1 cup flour (I used whole wheat pastry flour)
2 Tbsp baking powder
2 Tbsp sugar (I used brown sugar)
1/2 tsp salt
1 egg, beaten (I used flax “eggs”)
1 cup milk (I used almond milk)
2 Tbsp oil (a neutral flavored oil is best)
To make flax “eggs”:
Mix 1 Tbsp ground flax seeds with 3 Tbsp water. Let sit for a few minutes until the mixture is thickened and the flax has absorbed some of the water. For baking purposes, this is equal to 1 egg.