James Beards Buttermilk Pancakes Food

VEGAN "OVERNIGHT" PANCAKES

Steps:

• To make the batter, first combine the dry ingredients together in a large bowl, then mix in the soy milk and melted butter or margarine. (Earth Balance is a good vegan, non-hydrogenated margarine. It comes as a "buttery spread," or "buttery sticks.").
• Cover the bowl and leave on the counter at room temperature at least 8 hours, or overnight.
• In the morning, mix the egg replacer with water until creamy or foamy. Fold the "egg" into the batter.
• Heat the griddle over medium-high heat. Spray the griddle with a light mist of oil, and ladle the batter onto the griddle in groups of 3-4. Cook 1-2 minutes until bubbles appear on the surface and the underside is golden brown.
• Flip the pancakes and cook other side for about 2 minutes.
• Serve with pure maple syrup, or a fruit syrup (i.e. blueberry, raspberry, apricot, strawberry).

THE PERFECT BUTTERMILK PANCAKES

Steps:

• Blend the buttermilk, eggs, butter, and vanilla until well combined.
• Slowly add the flour, sugar, baking powder, baking soda, and salt.
• Continue to blend until the batter is thick and smooth.
• Optional: For thinner pancakes - add buttermilk to it out to the consistency you like. For thicker pancakes - add a little more flour to desired thicknessHeat a non-stick frying pan on medium heat and coat it with non-stick spray.
• Pour 1/3 cup of the pancake batter onto the pan. Watch for the pancake to form bubbles on the surface and the griddle side of the pancake golden.
• Gently but quickly flip the pancake over and cook for 30 seconds or until golden.
• Spray non-stick spray between cooking new pancakes.
• Serve hot with butter and maple syrup.