Cook’s notes: Modified from a recipe by Chef John Besh that appeared in O Magazine. I can’t tell you how many pancakes the recipe actually makes, because we couldn’t stop eating them while cooking.
These pancakes are incredibly fluffy and delicious. We used cashew milk and pumpkin pie spice to give them an autumn flavor. They don’t need syrup or butter or other toppings. However, genuine maple syrup certainly elevates them.
2 cups all-purpose flour
1/3 cup sugar
1 Tablespoon double-acting baking powder
1 teaspoon salt
1.5 teaspoons Pumpkin Pie Spice (Penzeys brand)
2 beaten eggs
2 cups cashew milk
1/4 cup olive oil
Combine the dry ingredients (flour to spice) in large bowl. Whisk together to blend well.
Make a well in the dry ingredients; add eggs, milk, and oil; and mix gently. (There will be a few lumps in the batter.)
Lightly oil the surface of a large skillet, and heat over medium heat. Pour 1/4-cup batter onto griddle for each pancake, spacing them out so they have room to spread without touching. Cook until bubbles form on the surface, about 3 minutes; then flip and cook an additional 1 to 2 minutes. Continue cooking batches with remaining batter.
Serve with maple syrup and your choice of toppings.