Reprinted with permission from the publisher,
Blueberry Buttermilk Pancakes (p. 27)
Yield: Six 6-inch (15-cm) pancakes
When Joni and Celine embarked on a road trip to
Portland, Oregon, Joni was on a quest to find some fluffy, delicious diner-style
vegan blueberry pancakes. After being disappointed time and time again, she
decided to take things into her own hands; this recipe will cook up fluffier and
tastier than any pancake you've ever tried!
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons (25 g) evaporated cane juice or granulated
- 1 1/2 cups (355 ml) soymilk
- 3 tablespoons (45 ml) freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon (8 g) Ener-G egg replacer powder
- 1/4 cup (60 ml) warm water
- 3 tablespoons (42 g) nondairy butter, melted, optional
- 1 cup (145 g) fresh or thawed frozen blueberries
- Nondairy butter and maple syrup, for serving
In a medium-size mixing bowl, combine the flour, salt, baking
powder, baking soda, and sugar. In a small bowl, combine the soymilk, lemon
juice, and vanilla. It will curdle and become like buttermilk. In another small
bowl, whisk together the egg replacer and warm water until foamy. Add to the
buttermilk mixture. Add the wet ingredients to the dry and mix until the batter
just comes together. Mix in the melted butter.
Heat a large nonstick skillet over medium-high heat. (If not
using a nonstick skillet, melt a little bit of nondairy butter in the pan to
prevent sticking.) Ladle about 1/2 cup (140 g) of batter into the pan for each
pancake. Sprinkle a handful of blueberries on each pancake. When the batter
begins to bubble, flip and cook on the other side until golden brown.
Serve immediately with butter and maple syrup.
If you're serious about making your pancakes perfect, follow
these in-dept directions: Preheat your pan, then melt the butter. Add the batter
to the center of the pan, leaving ample room to flip. Watch the batter. When it
begins to bubble and the edges start to look dry, use a spatula to lift the edge
and check the color. If it is nice and golden brown then it is time to flip!
Slide the spatula under the pancake, and in one quick, smooth motion, lift and
flip the pancake. Make sure it lands back in the center of the pan. Lift the
edge to check color after about a minute. Once golden, flip one last time, give
it a press, and if no batter oozes, then the pancake is done!