Tuesday, May 11, 2010


Pancakes are a regular at our house on Sunday mornings. I'd never eaten this kind before I moved to the USA, mostly in England they cook a thinner pancake similar to a French crepe. There's even a 'Pancake Day' on Shrove Tuesday which traditionally was a way of using up rich foodstuffs in preparation for Lent. Anyway, when I moved here me and hubby went to IHop and I was introduced to the American pancake, so I decided to try and find a healthier, vegan version that we could eat at home.After some wrangling, this is the result!

Basic Pancake Recipe

1½ cups of all purpose flour
¾ teaspoon salt
2 teaspoons baking powder
2 tablespoons brown sugar (or whichever alternative you prefer)
3 teaspoons egg replacer (I use Ener-G)
3 tablespoons vegetable oil
1¼ cups soy milk
Water if wanted
Spray oil

•Put a pan on the heat while you mix up the pancake batter. You need a hot pan for these babies!
•Mix all the dry ingredients in a bowl or mixer.
•Gradually add the wet ingredients apart from the water.
•When everything is nicely mixed together, add water so that it’s the consistency you prefer.
•Lightly spray the pan with oil if needed, then drop ¼ cup of batter into the pan.
•Wait for a few seconds until you see lots of bubbles on the top, then flip over! The pancake will rise a lot more when it’s flipped.
•Leave to cook for about 30 seconds then plate.
•Repeat until all the pancake batter is used. I usually get about 13 or 14 out of this mix.
•Top with whatever you like and enjoy!

This recipe is so versatile it's silly... often I add cinnamon and vanilla essence, sometimes nuts to make them special. If I'm feeling virtuous I sub half of the flour for whole wheat flour they still rise beautifully. Whatever you like in or on your pancakes, go for it and experiment!

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