Many of us around the world will be feasting on pancakes for dinner tomorrow in celebration of the Catholic celebration Lent. I love being able to give up something that I really enjoy whether it be chocolate, potatoes, gossip magazines or exercising. Ok ya, forget the last one I can't give that one up even though I would LOVE to!! Hahaha...........if you are planning a feast tomorrow why not whip up some super scrumptious, fluffy, vegan pancakes!!
1 Cup White Flour (Whole Wheat will make denser pancakes)
1-2 Tablespoons Granulated Sugar
2 Tablespoons Baking Powder
1/8 Teaspoon Salt
1/4 Teaspoon Baking Soda
1 Cup SoyMilk
2 Tablespoons light Oil like corn or safflower
1 Teaspoon Lemon Juice
1/2 Teaspoon Vanilla Extract
2 medium mixing bowls
A spoon or ladle
Spatula
Hot griddle or pan
Instructions:
1. One mixing bowl combine all dry ingredients and stir well. In the other mixing bowl combine all wet ingredients and stir well.
2.
Slowly pour the wet ingredients into the dry ingredients and mix with a spatula gently. Do not beat or overmix. The batter should be thick and lumpy, not thin and smooth.
3.
Let the batter sit while you heat up your griddle or pan. Using a non-stick pan non-stick griddle works well, but some people swear by cast iron pans or griddles. The batter should begin to rise and form bubbles. Do not stir the batter again.
4.
Using a spoon or ladle, scoop out about 2 Tablespoons of batter to make a small pancake, or about 1/8 Cup for a medium pancake onto the grill. Allow to cook until bubbles that rise to the surface do not close up, and when the surface turns from shiny to dull; flip the pancake and cook on the other side until lightly browned. A thin spatula works best for flipping pancakes. Stack pancakes on a paper towel until ready to serve. It is preferable to just serve your pancakes as you make them, because if you keep them in a heated oven as some people recommend, they won't end up fluffy. Vegan, yes. Fluffy, no.
Serve with real CANADIAN Maple Syrup!!!!
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