174 | MUFFINS, PANCAKES AND FRENCH TOAST Let the batter rest for 5 minutes so your pancakes will be nice and fluffy. Meanwhile, heat a heavy cast iron skillet or nonstick griddle over mediumlow heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact. Very lightly oil the cooking surface. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, then flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown. Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or reheat in a microwave oven. NOTE: Stack in airtight bag in the fridge for use the next day or freeze. VEGAN BANANA PANCAKES https://lovingitvegan.com/ Cooking with our children and grandchildren has been an absolute delight and also a way to teach them many things like using a scale, hygiene – have you washed your hands? Cleanliness – protect your clothes and the food with an apron. I remember many years ago cutting an orange with Moran, teaching him what a half, a quarter and a whole are. Here Maayan is learning how to measure and cook carefully without spilling. We included this particular picture because my first cookbook is on the table. We had obviously taken a recipe from the book. ¾ cup soy/oat milk 1 Tbs cider vinegar 1 ¼ cups all- purpose flour 2 Tbs sugar 1 Tbs baking powder ½ tsp baking soda ¼ tsp salt 1 tsp cinnamon 1 large ripe banana (½ cup mashed)* 1 Tbs canola 1 tsp vanilla
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