My quest has come to an end. You may recall that I’ve been trying in vain to make what I consider the perfect pancake. Well, I finally did it. In a stroke of what might be called utter genius, I used the recipe my mom uses. And since that is what I’ve generally been going for all along, it’s a little disturbing to me that I didn’t just try that in the first place. Doh!
Look how nice and thick! And you don’t have to feel guilty at all, because these are relatively good for you. They stay just a bit moist and almost undercooked in the middle, which is just how I like ’em. And I bet cooked on a proper griddle they’d look even nicer. I’m working with a new griddle and still having some griddle issues.
Adapted from The Betty Crocker Cookbook.
1 Tbs lemon juice or vinegar
scant 1 c soy milk
2 Tbs flax meal
3 Tbs warm water
1 Tbs sugar
2 Tbs canola oil
1 c white whole wheat, whole wheat pastry, or all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Preheat griddle to medium heat.
Put lemon juice or vinegar in a cup measure. Add soy milk to equal one cup. Stir and set aside to curdle.
Put warm water in a large mixing bowl. Add flax meal and whisk very well. Add sugar and canola oil to flax mixture, and stir to combine. Add the soy milk once it has had some time to curdle, and stir.
Add remaining ingredients (flour through salt) to wet mixture, and stir just until combined. Some lumps are okay.
To test the griddle, sprinkle with a few drops of water. If bubbles jump around before evaporating, the heat is just right. Grease griddle lightly with oil or Earth Balance if necessary.
For each pancake, pour slightly less than 1/4 cup batter onto the hot griddle. Cook until bubbly on top, puffed and dry around the edges. Flip and cook until golden brown.
Yields: 12 small pancakes.
On to the lunches…
2-9 curried noodle, veggie & edamame stirfry, salad (leaf lettuce,
sesame shiitake dressing & sunflower seeds,
and a salted papaya candy that’s waaaaay too salty
2-10 roasted veggie quiche, wheat bread, steamed brussels, orange wedges
2-12 green curry tofu & veggies, brown rice, vanilla soy yogurt with kiwi
2-13 clean-out-the-fridge stew, multigrain everything crackers, steamed brussels, pistachios, an apple & raisins