Thursday, December 2, 2010

Soy Buttermilk Pancakes

These are perfect pancakes that will delight any pancake connoisseur, which many little children are (especially mine)!  My kids help me with all of my recipes since they all have inherited my sweet tooth.  You can refrigerate any extras for a day or two and warm them up in the toaster oven for a quick school morning breakfast.


1 c soymilk plus 1 tbs vinegar
1 c flour
2 tbs sugar
1 tbs wheat germ
2 tsp b powder
1 tsp b soda
¼ tsp salt
1/3 c canola oil

soybutter for cooking the pancakes

Measure the soy milk and add the tablespoon of vinegar.  Let it stand for a couple of minutes.  Preheat a non-stick frying pan and add a pat of soy butter.  Add the dry ingredients to a medium mixing bowl and stir together.  Make a well in the center and add the soy milk mixture and canola oil.  When the soy butter starts to sizzle, spoon the batter into the pan and cook.  Add more pats of soy butter for each batch of pancakes.  Serve immediately with maple syrup or your desired topping. 

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