I love pancakes. Sure, they're the quintessential breakfast food, but I don't think there's a time of day when they should be off-limits. I can stop any grumblings from my morning coworkers by bringing in a stack of fluffy Japanese pancakes and their favorite toppings for an early-morning meeting.
Ingredients
2 tablespoons canola oil
1 cup self-rising flour (other flours may work as well, but do not use all-purpose flour)
1/2 cup water or non-dairy milk of choice
1/2 teaspoon salt (or to taste, depending on your salt preference)
2 tablespoons brown sugar (or another sweetener of choice)
1 tablespoon nutritional yeast flakes
Directions
In a small saucepan, heat the canola oil and add the self-rising flour. Cook over low heat while mixing with a whisk. Once the mixture has a smooth consistency and is slightly bubbly, remove the pan from heat and allow the mixture to cool to room temperature. Once the mixture is cool, add water (or non-dairy milk of choice) and mix well. Allow batter to sit for 3-5 minutes until it has heated through, then add the salt and nutty flavor of the nutritional yeast flakes. Reheat pancakes on a warmed griddle or in a skillet over low heat. Serve with all your favorite toppings!
