Saturday, May 22, 2010

Pancake Nirvana!

These are truly awesome pancakes. The tofu fluffs it up and the lemon adds a nice counterpoint to pure maple syrup. This is a variation of a recipe I discovered online. Satisfying and delicious!

Fluffy Whole Grain Pancakes

Mix together in bowl:
3/4 cup white whole wheat flour
1/4 all purpose flour
2 tbsp sugar
1/2 tsp baking soda
1/4 tsp salt

In another bowl, mix together:
1 cup silken tofu
1/3 cup soy milk
4 tbsp lemon juice
2 tbsp canola oil
2 tsp vanilla

Mix ingredients together until just mixed. The batter should be lumpy, not smooth. It is rather stiff. Next time I make this I'll try 1/2 cup of soy milk.

Pour 1/4 cup of the batter on a hot non-stick or cast-iron griddle coated with oil. This is a very thick batter, so mash it a bit with your spatula to flatten.

Cook until bottom is golden-brown. Flip over and cook until golden on the other side.

Serve hot with maple syrup.

1 comment:

  1. I'm going to have to try this one. Maybe I won't tell anyone about the tofu and soy milk and see if they notice.