Easy Weekend Pancakes
serves 2
I used spelt flour, because once I realized it wasn’t scary at all, I figured it’d be perfect for pancakes. And it is. However, feel free to use regular flour for these, they’ll be just as good without the spelt.Read more about this recipe at VeganYumYum.
1 1/2 cup soymilk
1 tablespoon sugar
2 tablespoons oil
1 cup spelt (or all-purpose*) flour
1/3 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 teaspoon extract (any flavor, I used orange, but vanilla is a no-brainer)
1-2 tablespoon water, to thin batter if needed
*If using only all-purpose flour for this recipe, you may need to add more liquid. Regular flour absorbs more moisture than spelt.
prep: 10 minutes
total: 30 minutes
blender
oven-safe plate
nonstick skillet
1. Add soymilk to your blender. Add remaining ingredients except the water and blend for a few seconds until combined. Scrape down any dry flour stuck to the side of the jar and blend again. Place the top on the blender and refrigerate overnight. You can also use the batter immediately.
2. If you've rested the batter overnight, place the blender back on the base and add 1-2 tablespoon of water, blend to mix. This re-thins the batter that had thickened overnight.
3. Preheat oven to 200F, or the lowest setting, and put an oven-safe plate on the middle rack. Heat a nonstick skillet over medium heat for a few minutes. To make each pancake, pour the batter directly into the center of the ungreased, heated pan. (I like silver dollar-size pancakes, 2 1/2" to 3" in diameter, but you can make any size you want. This batter should create fairly thin pancakes.)
4. After a few minutes of cooking, you’ll see the bubbles form and set on the uncooked side of the pancake. The batter will start to set, and it will change color from white to dull yellow. This is when you should flip. If your pancake isn’t brown by this time, turn your heat up. If it is overly brown, your heat is too high.
5. While cooking the pancakes, place the finished ones directly into the oven on the plate. Stack the pancakes as you go. This will keep the whole stack warm while you’re cooking them.
2. If you've rested the batter overnight, place the blender back on the base and add 1-2 tablespoon of water, blend to mix. This re-thins the batter that had thickened overnight.
3. Preheat oven to 200F, or the lowest setting, and put an oven-safe plate on the middle rack. Heat a nonstick skillet over medium heat for a few minutes. To make each pancake, pour the batter directly into the center of the ungreased, heated pan. (I like silver dollar-size pancakes, 2 1/2" to 3" in diameter, but you can make any size you want. This batter should create fairly thin pancakes.)
4. After a few minutes of cooking, you’ll see the bubbles form and set on the uncooked side of the pancake. The batter will start to set, and it will change color from white to dull yellow. This is when you should flip. If your pancake isn’t brown by this time, turn your heat up. If it is overly brown, your heat is too high.
5. While cooking the pancakes, place the finished ones directly into the oven on the plate. Stack the pancakes as you go. This will keep the whole stack warm while you’re cooking them.
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