Saturday, August 1, 2009
Vegan Organic Ginger Lemon Pancakes
I got the idea for this from my girlfriend's reaction to part of this recipe. She really liked the coating on the fried tofu, and I thought it had been a long time since I had pancakes, so I thought to cobble something together.
1/2 cup organic cornmeal
1/2 cup organic whole wheat flour
1/2 cup organic all purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup organic sucanat
1 cup organic vanilla soy yoghurt
Juice & pulp from 1 large organic lemon
Organic ginger (to taste)
Organic Extra Virgin Olive Oil
Mix the dry ingredients together in a bowl. Grate some ginger in (not a lot - maybe 1/2 tbsp at the least), and add the lemon juice & pulp. Mix in the yoghurt and a little oil.
Add some oil to a non-stick frying pan. I know, it sounds redundant, but I rarely trust non-stick pans when it comes to pancakes, and the oil makes the pancakes crispier. Heat up the frying pan and add some batter. You'll more than likely have to spread the batter out in the pan. Flip the pancake with a spatula once the edges get crispy and bubbles start to appear.
This recipe makes 4 big ass "You better do some friggin' road time to burn these off" size pancakes. Serve with vegan soy butter and syrup.