I don't get syrup on mine, but they are FUN to catch and eat.
This is the best recipe ever and makes the lightest, most aerodynamic Frisbees ever with the best texture as well as lift over drag ratio!
1 cup flour (Mom is allergic to malt which is in the cheap store flour - she uses White Lily or an organic flour such as Arrowhead Mills - they are both Malt free but if you see White Lily in Texas snag some - it's a Southern soft winter wheat, unlike the flours up north and makes the lightest and fluffiest biscuits, pancakes, muffins, and waffles)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons sugar
1 cup room temperature Kefir (Kefir is a drinkable yogurt found with or near the yogurt in the store in a quart sized bottle. It is normally lactose-free and full of probiotics - if you can't find it use buttermilk or milk soured with a tablespoon of lemon juice replacing a tablespoon of the milk.)
Splash of pure vanilla extract (about 1/8 to 1/4 teaspoon)
1 egg (at room temperature) or equivalent egg substitute.
Whisk wet ingredients together, and then SLOWLY stream in while whisking -
1/4 cup melted butter
Mix wet and dry ONLY until mixed (do not overmix) and cook on a griddle on which a drop of water sizzles. The batter should be fairly thick. If it is not (this should NOT be a pourable batter) add 1 Tablespoon of flour.
Don't make them too big to make them easier to flip as these are thick fluffy pancakes. Mom uses a 1/4 or a 1/3 cup measure to make the pancake. Makes about 10 medium-sized pancakes. They freeze well - no need to buy those expensive boxed frozen pancakes.
- Abby T. Lab
Warning - Eating Too Many May Induce Flying Frisbee Coma