My 'Paca Pancake Recipe

Our Sunday morning menu generally includes pancakes. There's nothing specifically 'alpaca' about these pancakes, except for the fact that I get to watch the alpacas from the kitchen while the pancakes are sizzling on the griddle. However, if you get an alpaca or llama cookie cutter, you could probably pour the batter into it to make alpaca-shaped pancakes.

Ingredients

1/4 cup whole wheat flour

1/4 cup quick oats

1/2 cup all purpose flour

2 Tbsp granulated sugar

1 Tbsp brown sugar

2 tsp baking powder

1/4 tsp salt
3/4 cup milk (plus or minus, depending if you like your batter thinner or thicker)

1 Tbsp fresh lemon juice

1 large egg
1/4 tsp vanilla

2 Tbsp canola oil, plus extra for greasing the griddle

Combine the dry ingredients (first 7 listed) in a large mixing bowl. In a glass measuring cup, measure the milk, add the lemon juice, and let this mixture sit for 3-5 minutes to sour the milk a bit. In a separate bowl, beat together the egg, vanilla, and canola oil, then add this mixture to the dry ingredients. Stir in the soured milk (you could substitute buttermilk for the milk/lemon juice mixture, but I like the taste that the lemon juice adds to these pancakes). Gently mix the batter until just blended. Lumps are OK. Over mixing will make tough pancakes, but give the batter a stir before pouring because the oats have a tendency to settle to the bottom.

I cook my pancakes in a preheated electric skillet with the dial around 370 degrees. I also coat the skillet with canola oil before pouring each batch of the batter because these pancakes have more of a tendency to stick compared to other recipes. Cook the pancakes until bubbles stop forming and the edges are dry (about 2 minutes). Before you flip them, gently go around the entire pancake with a spatula to unstick them from the pan, then flip. Cook an additional 2 minutes or so. Serve topped with warmed fruit or maple syrup. This recipe makes about ten 4-inch pancakes. Bon appetite!

Chow for now,
Lynn