Featured Blend in this Recipe:

Vanilla Sugar
from 4.25

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

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biscuit cakes

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 longer 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)