Blueberry Pancake Recipe?
Posted by Anonymous on Sep 14, 2006 · Member since Dec 1969 · 11789 posts
Hi,
I tried a blueberry pancake recipe off of this site. Prior to cooking, it tasted pretty normal, but after cooking it had a funny taste I didn't enjoy. I suspect soymilk was the problem. I don't have the standard vegan taste (what vegans think is good, I don't) and I can only tolerate plain soymilk when there's enough other ingredients to cover up the flavor. What I'm looking for is a good blueberry pancake recipe that tastes like the old Krusteaz pancakes I used to eat. I think I used to use that brand and then added my own blueberries.
HI! Here is my favorite pancake recipe...it comes out flawless EVERY time I make them as long as I do not deviate from the recipe too much. The recipe is from the "Vegan With a Vengeance" cookbook, ;D and if you don't have it, I would recommend it highly to anyone who isn't vegan but perhaps is trying to go in that direction. Its like the comfort-food cookbook for vegans...pancakes, pasta,pizza, chocolate pudding, coconut cupcakes, carrot cake, choco chip cookies, biscuits and gravy, stir fry, curry,....you get the picture! :P I am a vegan but I like my food to taste like what I was used to as a ovo-lacto veg. Hope you like the recipe.
Dafodil
Pancakes
1 1/4 cups all-purpose flour (I like to use a mix of whole wheat pastry and unbleached white)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon(optional)
2 tablespoons canola or any other veg oil
1/3 cup water
1 to 1 1/4 cups plain soymilk
1 teaspoon vanilla extract (maple extract is really good too)
2 tablespoons pure maple syrup
1 cup blueberries(optional)
Sift together first 4 ingredients. In another bowl combine all other ingredients. Adding wet ingredients to the dry, mix until just combined. Do NOT overmix or the pancakes will be tough and heavy; some lumps are ok. (Let the batter set and "rest" for 5-10 minutes if you have time...makes for a fluffier pancake).
Heat veg or canola oil in a pan heated over med-high heat. You don't have to use a ton of oil. A thin coating will do, and make sure your pan is not smoking when you put the batter in. If your pan smokes, turn down the heat a little and wait a minute.
Cook pancakes until browned on the bottom and bubbles form on top, about 4 minutes, and then turn. Cook about another 4 minutes.
For the blueberries: Right before you put the batter in the pan, add 1 cup of FROZEN, SMALL blueberries that have been tossed in a bowl of flour. Sift the flour out by placing berry/flour mix in a collander and shake excess flour off. The flour coats the berries and they stay suspended in the batter and don't sink to the bottom of the pancakes (and burn)while they cook!
I think these are the best blueberry pancakes I've had. I adapted the recipe from a non-vegan one:
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 tablespoon baking powder
* 1 1/4 teaspoons sugar
* 1 Ener-G egg replacer egg, well-whisked
* 1 cup soymilk
* 1/2 cup frozen blueberries, thawed
Mix dry ingredients, then add wet. Fold in blueberries. Set aside for a while (10-40 minutes...the closer to 40 minutes, the fluffier the pancakes will be). Oil a griddle with vegan margarine and then make pancakes over medium heat.
The coconut cupcakes have both coconut milk and shredded coconut in them. Let me know if you want the recipe. I would just play around and experiment with some favorite recipes until you find what you like. Just because a recipe calls for a certain ingredient doesn't mean you can't substitute for it. As for the maple syrup in the pancake recipe, alot of times I dont even use a sweetener in my batter...it gets enough sweet taste from the syrup I put on the pancakes anyway. So, no, don't worry about that part of the recipe if you don't have any maple syrup. I would still recommend the cookbook...you might be suprised what you find in it! Good luck-
Dafodil