1 In a large bowl, combine all the dry ingredients. Whisk to blend.
2 In another bowl, combine all the wet ingredients. Whisk to blend, then pour into the bowl of dry ingredients. Using the whisk, mix just until dry ingredients are moistened; don’t try to make the batter smooth or the pancakes will end up tough.
3 Using a 1/4 measuring cup, portion the batter onto a nonstick pan over medium-low heat. When bubbles begin to form and burst on the surface, flip the pancake over and cook 1 minute more. The pancakes should be a nice medium gold.
4 Place on a plate and cover with a dry tea towel to keep warm. Keep going until you have used up all the batter. Serve immediately. Drizzle with Creamy Caramel Sauce.
Photography by David Hanson | Food Styling by Melanie Jimenez | Prop Styling by Gwyn Guanzon