Jul 22, 2012

Sunday pancakes

Vegan Blueberry pancakes 
¾ cup unbleached white flour
¾ cup whole-wheat pastry flour
3 Tbls. agave nectar (or another liquid sweetener, such as maple syrup or rice syrup)
2 tsp. baking powder
4 Tbls. arrowroot powder (cornstarch can substitute if necessary)
½ tsp. salt
4 Tbls. Organic Coconut Spread
1 ½ cups Organic Soymilk or Coconut Milk
½ cup cold water
½ tsp. vanilla extract
Pancake fillers (blueberries, shredded coconut, chopped walnuts, etc.)

Prior to cooking, chill all ingredients; this includes dry ingredients and mixing bowls, if possible. Then, in a medium bowl, combine and thoroughly whisk together all dry ingredients. In another bowl, stir together all wet ingredients. Next, create a depression in the middle of the dry ingredients and pour about one-quarter of the liquid mixture into the depression. Begin whisking ingredients together, gradually adding additional liquid as you whisk. (Whisk only as much as is needed to combine the ingredients; a few lumps are OK.)
Preheat your griddle or skillet over medium-high heat. (Well-seasoned cast iron is best, but modern no-stick surfaces work fine.) Put a little bit of  Coconut Spread on the cooking surface, and wipe across with a paper towel to form a thin, even layer. (Don’t use too much – this will fry the batter, making a soggy fritter rather a pancake.) 
Once you have the right temperature, drop batter onto the hot griddle. Dropping the batter quickly onto one spot will result in a nice, round flapjack. Sprinkle any additional ingredients (berries, chopped nuts, etc.) on top immediately after pouring batter onto grill. Flip to brown other side after bubbles have mostly stopped coming up through batter and underside is light to medium brown – about 2 to 3 minutes. Lightly brush cooking surface with Coconut Spread as needed and continue to make pancakes until batter is used up.

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