On my cookbook shelf I have a worn, faded manila envelope, smeared with past cooking, scribbled with notes. Inside I keep small, mostly handwritten slips of paper, with favorite recipes passed to me by friendly cooks after an enjoyable meal. I neglected in most cases to credit the recipes, but I do write my own comments and suggestions, usually after a successful meal using the recipe.
Last Sunday company arrived from out of town, both vegans,thus prompting a visit to this "treasure chest" manila envelope to hopefully find a time tested recipe, Deb's Fabulous Five Minute Vegan Pancakes. I cannot recall where this smudged index card originated, but it holds four stars for my top rating! Some of my vegan cookbooks offer pancake recipes, but the results often fell flat, literally. These pancakes are fluffy, tasty and oh so easy! Perfect for a cold winter weekend, your family will eat them up!
5 Minute Vegan Pancakes
1 cup flour (a mix of unbleached and light wheat is good)
1 Tablespoon sugar (organic cane is fine)
2 Tablespoons baking powder
2 smidgins of salt (about 1/8 teaspoon)
1 cup soymilk (can use plain or sweetened, also almond milk can be substituted)
2 Tablespoons vegetable oil
Preheat stove (if electric) to medium heat. Preheat pan or griddle
Combine the 4 dry ingredients (flour, baking powder--make sure you use tablespoons not teaspoons, this assures fluff---sugar and salt) in a large bowl.
Add soymilk and oil to the mixture.
Mix gently until smooth.
Into preheated pan, pour or spoon dollops of mixture You can add small amounts of cooking oil to pan if necessary to prevent sticking. Flip carefully when you see bubbles in the center of your pancakes, and edges are stiff.
Excellent with maple syrup or homemade jams. Enjoy!