4 tbsp. turbinado sugar or other dry sugar (1 tbsp.)
4 tsp baking powder (1 tsp)
To Prepare One Batch
½ c milk, such as unsweetened vanilla almond milk
Splash vanilla extract or maple syrup, optional
Instructions
To prepare the mix, whisk together dry ingredients. Store in an airtight container. If you want to make just one serving, use the amounts in parentheses.
To prepare the pancakes, scoop out 1 slightly heaping half cup of mix (approximately ½ c + 1 heaping tbsp.) into a bowl.
Add the half cup of milk and optional vanilla/syrup to the measured mix. Stir with a fork.
Spritz a microwave safe plate with nonstick spray. Transfer 4 forkfuls of batter to the plate (this should be ⅓ of the batter) and pat down with a fork until about ½ cm thick. Do not be tempted to add extra batter to make a larger pancake, as it won't thoroughly cook. The pancake will puff up but not expand do the sides while cooking.
Microwave for 1 minute until the middle appears set. Let the pancake rest for at least 30 seconds before carefully transferring off the plate (may need to loosen with a fork or spatula). Add more nonstick spray and cook 2 more pancakes, as above.
Top with butter, syrup, or whatever you like with your pancakes :)
Notes
I suggest using either vanilla flavored milk or a few drops of vanilla/syrup to the batter to help alleviate any "microwave" type taste. The whole batch of mix makes 4 servings of 3 pancakes each. I recipe tested with both a microwave safe plastic plate and a ceramic plate -- both should work fine.