It’s fluffy pancake Friday up in here, thanks to another super recipe from Isa Chandra Moskowitz at Post Punk Kitchen! She is the expert when it comes to making pancakes that are puffy, pillowy magic all with the power of plant-based ingredients (of course!). She also whips up some yummy looking Blueberry Ginger sauce in her short video (below). But, I skipped the sauce to avoid a sugar overload and topped with fresh fruit and a drizzle of pure maple syrup instead!
PUFFY PILLOW PANCAKES
Makes 6 Pancakes
Time: 30 minutes
- 1 1/2 cups all purpose flour
- 3 1/2 teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup almond milk (or soy milk)
- 2 teaspoons apple cider vinegar
- 1 tablespoon ground flax seeds
- 1/2 cup water
- 3 tablespoons canola oil
- 1/2 teaspoon pure vanilla extract
- In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.
- Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.
- Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
- Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
- Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.
- Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.
They’re simple so don’t let these tips intimidate you. But I do want to share some lessons I’ve learned the hard way:
~ Don’t use an electric mixer for the batter. Overmixed pancakes tend to result in a dense pancake. I use a dinner fork to get everything mixed.
~ You have to let the batter rest for ten minutes or so. The vinegar and the baking powder need to react with each other and the gluten needs to settle in and rest.
~Don’t crowd the pan. Even in my big cast iron, I don’t make more than two pancakes at once.
~ Don’t use too much oil in the pan. It will result in a tough exterior. A very thin layer of oil is what you want and a spray can of organic canola oil works perfectly for this.
~ Preheat the pan for a good ten minutes. I use cast iron and put it on moderate low heat (right around 3 on my stovetop), but you will probably need to adjust a little to get the temp just right. Remember, the temp is not set in stone. Lower and raise in tiny increments as needed. Even turning the dial 1/4 inch can result in big changes.
~ Use a measuring cup (with a rounded bottom if possible) to scoop out the batter. And remember to always spray ithe cup between pancakes, to prevent sticking.
~ Once you drop the pancake in, refrain from futzing with the batter too much. But don’t be afraid to delicately nudge the batter a tiny bit with your fingers to get a more circular shape and more even cooking. But the batter should spread a tiny bit and puff up all on its own.
And now let the pancakes begin!
Gumsaba Outdoor Fitness Class schedule Saturday 6/20/15
8:30AM Sunshine Walnut Creek Co-Ed class – Coach Michelle – TRX Saturday