i forgot to tell you! timb slept over saturday night, and sunday morning i made pancakes. the nice thing about pancakes is, even if you don’t think you have any breakfast food in the house, you probably have what you need in the cupboard. i’m into cornmeal in my pancakes, and made sure to add it in here. this recipe will continue to be tweaked, but in case you’re wondering about the recipe, i’ll include it below. this was enough to feed 4 hungry people, and then some. i cooked the rest of the batter and snacked on them later in the afternoon and for breakfast the next day. feel free to halve it if you don’t need that much!
you will need a non-stick skillet. i keep a well monitored (for scratches) non-stick skillet specifically for the purpose of making pancakes.
Ty’s first attempt at vegan cornmeal pancakes
1 1/2 c. unbleached all-purpose flour
1 c. cornmeal
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon, optional
1/4 c. canola oil
2/3 c. water
2 c. soymilk
1 tsp. vanilla extract
1/4 c. maple syrup
1 tbsp. vegan butter
1. Combine all dry ingredients. In a separate bowl combine all wet ingredients, and slowly add to dry until just combined. Add more soymilk if batter is too thick. Place batter in a container that’s easy to pour from. I used a measuring cup.
2. Heat butter in non-stick skillet to medium. For each pancake, pour batter in to skillet in a swirl pattern for even cooking. Flip when you see bubbles form and edges look dry. After flipping, I know it’s done when I can shake the pan, and the pancake loosens. Stir your batter between pancake pours.
3. I usually serve pancakes as they come off the stove to the nearest plate, and eat last, but if you want everyone to eat together, you can stack cooked pancakes in a warm oven (toaster oven) until you’re all ready to chow down together.