Serve with maple syrup
I usually have a protein shake for breakfast, virtuous woman that I am. But, on a Saturday or Sunday morning, I often treat Fred (and myself) to pancakes. I have tried lots of wheat-free versions and this one works best. Also proud to say, I created this recipe. Obviously, Fred and I don’t eat 15 pancakes, we usually have 3 each, so this recipe works great to serve four. I would halve it for the two of us, using 2 eggs and slightly less than one cup soy milk, and then just halve the rest of the recipe.
I fry some soysage to go with this. I have a corny joke I throw in when we have guests: “This is whole hog soysage. the hog stays whole.” There are several good ones. Our favorite is from Primm Springs, available at Whole Foods.
Sometimes I serve pancakes with sliced fruit, as shown here. Another wonderful twist is to stir fry a sweet yellow onion and an apple together and serve with the pancakes. It is delicious.
The next receipt I plan to post calls for pancakes and this recipe is the one to use. Or, just cook the whole recipe here and save some leftover pancakes — If you have any.
Makes about 15 pancakes
Whisk together in large bowl
1 1/2 cups Masa
1 1/2 tea baking powder
1/2 tea salt
In a wide bowl beat
3 large eggs 100 strokes with whisk. You are beating in a wide bowl to incorporate as much air as possible into the eggs. This is what makes the pancakes fluffy.
Add to the eggs
2 1/4 cups soy milk
3 T maple syrup
3 T olive oil
1/2 tea vanilla extract
Add the egg mixture to the dry mixture and mix well to combine, but don’t over beat.
Now here’s a thing about pancakes — some people like them thicker, some like them thinner. The amount of moisture you add controls the thickness. I have found this amount of moisture works for me. It’s a little bit trial and error.
Cook these pancakes in a big skillet or griddle set between medium and high heat. I cook them with Earth Balance, which gives them a buttery taste. I use about 1/2 stick
(4 T) for cooking a batch of pancakes. Mastering the art of cooking pancakes is primarily about when to turn them over. Too soon, and you’ve got a mess. Too long, and you’ve got a burned cake. Wait until the batter has started to get bubbles showing after you put it in the skillet. When the top is bubbly, it should be ready to turn. The second side will cook a little faster than the first side. Keep an eye on the cakes as they cook so they end up just right. Sometimes the first cake is a “test run,” for you to get your timing right. This is a great way to get a Saturday or Sunday off to a good start.