Sunday, 7 June 2009
These are substantial without being heavy, and are actually...dare I say it... fluffy. A perfect post-run brunch on a Sunday. This makes 9 small (ie, one hungry-person brunch size serving = 3 pancakes + fruit salad) or 3 huge, plate-sized (1 pancake = 1 serving) pancakes. I don't see the point in eating medium-size pancakes, but I won't stop you if that's your thing. I suspect it'd make about 6 of those.
-1.5 c buckwheat flour
-1/2 c ww spelt or wheat flour
-1/2 c muesli base (ie, rolled oats, rolled rye, flaked rice...whatever, so long as it's not "puffed" anything... just use plain rolled oats if that's what you have)
-1/2 cup soy flour (if you dont' have this, sub in more of the buckwheat or wheat, and use soy milk instead of water in the wet ingredients, but the soy flour + water works much, much much better)
-1/2 tsp guar or xanthan gum
-1/2 tsp salt
-1 tsp sugar
-1 tsp cardamom
-1 tbs baking power.
Mix dry ingredients. Add enough water to form a thick batter (2-3 cups, depending on your flours, your muesli base, etc.). Now, go take a shower and let the batter sit for about 15 mins.
1 decent sized handfull chopped walnuts (uh... 1/3-1/2 cup)
2 smallish chopped pears (this is a perfect way to use bruised, overripe, or just plain sub-par pears)
Heat up a nonstick pan or griddle. I find the pancakes work best if you heat up the pan, then drop the heat to medium-low (I have a gas stove, which lets you change temp quickly), spray the pan with oil (these taste best if you use olive oil) and then cook them covered. To know when pancakes are ready to flip, look at them, when the top looks bubbly, they're ready to flip. Try to flip them only once, and don't fiddle with them while they're cooking, dammit. For those of you with non-vegan pancake experience, vegan pancakes (at least mine) cook a bit longer than omni pancakes, and on slightly lower heat, and do best if they're cooked covered. I've spent years figuring this out. Have fun reaping the rewards of my pancake experiments. Keep the cooked pancakes on a plate in a warm oven while you do the next batch. Cold pancakes, while wonderful as leftovers, are a bit of a disappointment in non-leftovers.
Serve with cinnamon coffee, fruit salad and maple syrup or apple/pear sauce or soy yogurt...surely you can make your own decision here.