Featured Blend in this Recipe:
Unwind and slip into pure bliss with this simple, yet indulgent sugar blend.
Suggested Use: Excellent in coffee, cakes, pies. Use in place of plain sugar in your favorite recipes.
Ingredients: natural organic cane sugar, Madagascar vanilla beans
share your recipes!
Have a recipe you'd like to share? Fill out the form below and we will post your recipe on our website!
*We respect your privacy and will never share your information without your consent. The email address you enter below will only be used to communicate with you after you submit your recipe. We will ask for a picture of the recipe (optional), and if you'd like for us to post your name or initials.
by: Spicin' and Dicin'
• 1.5 cups all-purpose flour
• 1/2 cup almond flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp Vanilla Sugar
• 3 tbsp melted butter, cooled
• 1 egg
• 2 cups cold milk
Preheat non-stick skillet to med-hi heat. In a large mixing bowl, combine dry ingredients: ap flour, almond flour, baking powder, baking soda, salt, and Vanilla Sugar. Mix in wet ingredients: butter, egg, and milk. DO NOT over mix! Batter should still have tiny lumps in it. Let mixture sit for at least 5 minutes.
Use non-stick spray or lightly butter skillet. Use small measuring cup to pour batter into pan. (My cakes were approximately 4-5" in diameter. Have fun and make whatever size you'd like! Just remember, the bigger the cake/the shorter the cooking time.) Cook for about 3 minutes before flipping to other side. If the cake is a little too dark, slightly lower the heat.
Cook remaining side for 2-3 minutes. Cakes will fluff up a little when ready. Serve with your choice of syrup or fruit!
This recipe makes about 6 standard size pancakes (more if you make them smaller)