You can all thank How it all Vegan for this recipe. Yes, it is a basic simple recipe, but there are times where we stray away from the simplicity of things and make them grander than they have to be. Well not in this case. We all know we love pancakes. I, in fact, could eat them every day. And trust me when I tell you it doe snot have to be for breakfast. There has been plenty a night that my daughter and I have had breakfast for dinner. And vice versa in this house. But most people cannot fathom left-over spaghetti for breakfast.
I went looking for a tofu scramble recipe and stumbled upon a new pancake recipe. It looked too runny, but I stuck to the recipe and let me tell you, this was one of those pancake recipes that you could make, photograph and send off to a magazine for a front cover spot. This, bar none, was thee most perfect pancake. So sit back, and try this, you will not regret it.
2 cups flour (we used unbleached white, but will use our own fresh ground, next time)
1 t baking soda
1 t baking powder
2 cups soy milk (we used 1 c soy & 1 cup rice milk)
2 T oil (we used olive)
sliced fruit (optional)
In a large bowl, sift the flour, baking soda, baking powder together. Add the milk and oil and mix together carefully until "just mixed" (if you mix too vigorously, the pancakes won't get fluffy). Portion out about 3/4 to 1 cup of batter onto a hot non-stick pan or lightly oiled frying pan and cover with a lid. Let sit on medium heat until the centre starts to bubble and becomes sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone. Makes 2 or more servings. Garnish with fresh fruit and maple syrup.
This will be in my morning line up for sure. Make it one of yours.