Weekend Pancakes

Method

1. Stir the 1 tbsp7 g ground flaxseed into 3 tbsp water and let it gel while you mix the rest. Whisk the 1½ cups180 g flour, 2 tsp9.2 g baking powder, ½ tsp2.3 g baking soda, ½ tsp1.2 g cinnamon, and a pinch of salt, to taste.
   • Ground Flaxseed1 tbsp7 g(7 g)(1 tbsp)
   • Whole Wheat Flour1½ cups180 g(180 g)(1½ cups)
   • Baking Powder2 tsp9.2 g(9.2 g)(2 tsp)
   • Baking Soda½ tsp2.3 g(2.3 g)(½ tsp)
   • Cinnamon½ tsp1.2 g(1.2 g)(½ tsp)
   • Sea Saltto taste
2. Stir the 1 tbsp15 g apple cider vinegar into 1¼ cups water (it’ll curdle — that’s the point), then whisk in the 2 tbsp40 g maple syrup, 2 tbsp28 g oil, 1 tsp4.2 g vanilla, and the flax gel.
   • Apple Cider Vinegar1 tbsp15 g(15 g)(1 tbsp)
   • Maple Syrup2 tbsp40 g(40 g)(2 tbsp)
   • Canola Oil2 tbsp28 g(28 g)(2 tbsp)
   • Vanilla Extract1 tsp4.2 g(4.2 g)(1 tsp)
3. Fold the wet into the dry until just combined and still lumpy. Rest 5 minutes while a heavy skillet heats over medium-low — hot enough that a drop of water sizzles, not so hot the flour scorches before the center sets. Scoop scant ¼-cups and cook until bubbles open across the top and about ½ inch of each edge turns matte instead of glossy, then flip and finish, 1 to 2 minutes more.

Kids: put them on flip-watch — when the bubbles open up and the edges go from shiny to matte, it’s ready to turn.