Post by antoine on Feb 2, 2011 10:32:19 GMT -5
The Ultimate pancake!
Full ingredients list
Some margarine (1 teaspoon per pancake)
1 egg replacer
2 teaspooons flax meal
1 banana
1 1/2 cup flour
a dash of salt
1 3/4 cups of soy milk (plus a few tablespoons)
This really fast and easy recipe (about 15 minutes prep and 30 minutes cooking time) makes the best pancakes ever! The ingredients break down into three groups: Consistency(what the unethical call egg), Dry and Liquid ingredients
Consistency
1 teaspoon egg replacer mixed in with two tablespoon water (mix well)
2 teaspoons flax meal (I used Bob's red mill)
1 large ripe banana broken up into pieces and mashed into the mixture.
a few tablespoons of soy milk just to stick everything together. Mash and mix everything together with a fork. The consistency mixture should make about half a cup and have a thick creamy consistency (it can be a little lumpy)
Dry
1 1/2 cup organic unbleached white flour
1/4 teaspoon (dash) of salt
Liquid
1 3/4 cup of soy milk
Turn on the oven at 150 or 200F.
Put the dry ingredients in a large bowl (sift the flour if it is lumpy). Add the consistency mixture and work it in with a fork until it is all mixed up, (will make a moist lumpy but dry mixture with not too much powder left) Slowly add the soy milk a little bit at a time and work it into the mixture. When all the soy milk is gone you should have a very thick but liquid mixture (should pour off a spoon easily). If the mixture is too thick add a bit more soy milk a little at a time. Mix it well with a whisk.
Put about ΒΌ teaspoon of Vegan margarine in a pan at a medium high heat. (I find it's much better than oil, I use Earth Balance) Once the margarine is fully melted and is starting to bubble pour in one large spoonful of the mixture slowly in the centre of a pan and allow it to form a pancake. Cover the pan with a dome lid (for steam)
Check regularly. When the edges are golden and the pancake lifts easily from the pan flip it over. Cover again.
Once both sides are golden flip and cook for a few minutes on each side (This is the moment that you really want to keep the lid on as much as possible because this is when the pancakes will fluff up and rise!)
Put the cooked pancake in a plate in a warm 150-200F oven
Makes about six to seven 16 1/2 cm diameter (6/12 inches) pancakes (but one or two per person is enough these babies are HEARTY! Serve as is, with Earth Balance, peanut butter, jam or maple syrup!
Tip: Try to cool down your pan a bit before you make another pancake (I recommend running the underside of the pan under the cold tap for a few seconds). If you only want to make a few pancakes today and more some other day, the batter will keep in the fridge for about 5 days.
Full ingredients list
Some margarine (1 teaspoon per pancake)
1 egg replacer
2 teaspooons flax meal
1 banana
1 1/2 cup flour
a dash of salt
1 3/4 cups of soy milk (plus a few tablespoons)
This really fast and easy recipe (about 15 minutes prep and 30 minutes cooking time) makes the best pancakes ever! The ingredients break down into three groups: Consistency(what the unethical call egg), Dry and Liquid ingredients
Consistency
1 teaspoon egg replacer mixed in with two tablespoon water (mix well)
2 teaspoons flax meal (I used Bob's red mill)
1 large ripe banana broken up into pieces and mashed into the mixture.
a few tablespoons of soy milk just to stick everything together. Mash and mix everything together with a fork. The consistency mixture should make about half a cup and have a thick creamy consistency (it can be a little lumpy)
Dry
1 1/2 cup organic unbleached white flour
1/4 teaspoon (dash) of salt
Liquid
1 3/4 cup of soy milk
Turn on the oven at 150 or 200F.
Put the dry ingredients in a large bowl (sift the flour if it is lumpy). Add the consistency mixture and work it in with a fork until it is all mixed up, (will make a moist lumpy but dry mixture with not too much powder left) Slowly add the soy milk a little bit at a time and work it into the mixture. When all the soy milk is gone you should have a very thick but liquid mixture (should pour off a spoon easily). If the mixture is too thick add a bit more soy milk a little at a time. Mix it well with a whisk.
Put about ΒΌ teaspoon of Vegan margarine in a pan at a medium high heat. (I find it's much better than oil, I use Earth Balance) Once the margarine is fully melted and is starting to bubble pour in one large spoonful of the mixture slowly in the centre of a pan and allow it to form a pancake. Cover the pan with a dome lid (for steam)
Check regularly. When the edges are golden and the pancake lifts easily from the pan flip it over. Cover again.
Once both sides are golden flip and cook for a few minutes on each side (This is the moment that you really want to keep the lid on as much as possible because this is when the pancakes will fluff up and rise!)
Put the cooked pancake in a plate in a warm 150-200F oven
Makes about six to seven 16 1/2 cm diameter (6/12 inches) pancakes (but one or two per person is enough these babies are HEARTY! Serve as is, with Earth Balance, peanut butter, jam or maple syrup!
Tip: Try to cool down your pan a bit before you make another pancake (I recommend running the underside of the pan under the cold tap for a few seconds). If you only want to make a few pancakes today and more some other day, the batter will keep in the fridge for about 5 days.
