vegan vanilla pancakes

vegan vanilla pancakes

vegan vanilla pancakes
this is an adapted recipe from a milk-free cooking book i got some years ago, over time i've slowly adapted the recipe, adding flavor and veganizing it and now have an out of this world pancake recipe that my family just loves! the pancakes themselves are sweet and good...so you don't need much syrup

ingredients:

2 c. unbleached, all-purpose flour
6 tbl. of sugar
4 1/2 tsp. baking powder
1/2 tsp. salt
5 tbl vegan butter, plus more for cooking pancakes
1 1/2 c. vanilla almond milk (or your favorite vanilla milk), room temperature.
1 tsp. vanilla extract
3 tsp ener-g egg replacer (equivalent to 2 eggs)
4 tbl. warm water

directions:

1. in a small bowl or blender, place the ener-g egg replacer in bowl/blender, add water and whisk/blend throughly. set aside.

2. heat a large skillet and melt "butter" while coating the pan. pour melted butter into medium bowl. set aside to cool.

3. meanwhile, sift flour, sugar, baking powder and salt together in large mixing bowl. whisk together ingredients to make sure mixture is throughly combined.

4. pour milk, vanilla, and "eggs" into melted butter. mix well. *note, if the milk and butter are not at around the same temperatures, the butter will somewhat solidify in milk (especially if milk is straight from the refrigerator) this is okay...just mix well and try and make sure they are at about the same temperature.

5. make a well in the center of the flour mixture, pour wet ingredients into well, and mix very lightly with a wooden spoon. *note, it is crucial that you do not over mix the ingredients, you want the mixture to be just combined, and lumpy. you do not want to mix out the lumps, you just don't want to see any unmoistened flour. this should take just a few stirs...maybe five...give or take a couple. just remember do not over beat...unless you want tough pancakes.

6. over medium high heat, melt enough butter to coat the pan (shouldn't need much because of step #2). once pan is hot (test by dropping a drop of batter on pan...when it dances, the pan is ready) use a ladle to drop about 1/4 cup of batter into pan. cook pancakes until you notice bubbles popping on top and edges start to brown. once pancakes are ready flip and cook the other side for just a couple of minutes. between batches re-butter pan as necessary, or as you like. to cut the fat, these can be cooked in an non-stick pan without butter, however i always use a decent pat of butter between batches and flips.

Pancake tips:

• do not over beat the batter...this is what makes homemade pancakes tough...treat the batter nicely.
• make sure your baking powder is fresh, you should notice the mixture "puffing up" in the bowl while your cooking your batches...this means your baking powder is fresh..and working
• make pancakes immediately...the baking powder starts to activate as soon as it is mixed with wet ingredients...so don't let it sit around.
• flip once...don't be a flopper...try to make sure you only flip the pancakes one time...watch the pancakes to make sure that the top is setting...there are bubbles and the sides are starting to brown before you flip
• don't press on them with the spatula...that just isn't right...and it will only make them cook uglier
• don't over crowd the skillet...give them room to breath with my nice sized pan i can only get four pancakes at a time.
• don't worry about getting perfect round shape...unless you work at i-hop, denny's or some sort of diner...good pancakes aren't only round.
• keep them warm, by placing them covered in a 200 degree oven while you cook up your batches

photo tips:

i don't know if you can quite tell, but notice that the batter is lumpy and sorta thick and puffy? that's the way you want your batter to look...it should not be smooth, and it should puff or thicken as your cooking your batches. this is also the size ladle i use for each pancake...a little less than full.

notice the space around the pancakes? this is an example of not over crowding them...and of about how much butter i "fry" with

this is about what they should look like when they are ready to flip...notice that it is pretty much set...except for the center which still looks a bit wet...that's about when its ready to flip...once!


no they aren't perfect rounds...but they taste darn good...and are light and fluffy!

enjoy!

-ki

Comments

[Jordans Sneakers]

Art originates from life, but higher than life!