Fluffy Buttermilk Pancakes
As you all have probably gathered from previous posts, I am from the south, which means I LOVE buttermilk anything. Growing up my family didn't cook a ton, but we did make a lot of pancakes, even if they were made using a mix. Pancakes bring me back to a simpler time, when I could make a huge mess in the kitchen on a Saturday morning and then my mom would come along behind me and clean up... man, those were the days! Anyways, achieving a fluffy pancake is completely possible, and easy to make vegan. Not to mention, this recipe doesn't call for any egg substitutes, so we're not going to end up with a gummy mess or an odd flavor. These pancakes are as traditional as you can get.
Let's get to cookin'!
1 1/2 cup organic AP flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 Tbsp pure cane sugar, unbleached
1 1/4 Cup unsweetened plant milk of choice. (I like to use soy, coconut, cashew, or almond)
3 tsp vinegar
1 Tbsp mild tasting oil
2 tsp pure vanilla extract
In a small bowl combine the soy milk and vinegar, stir and set aside.
Sift together the dry ingredients in a medium sized bowl.
Check milk, it should thicken within about 2 minutes, stir in oil and vanilla.
Add wet ingredients to the dry ingredients, whisk until almost smooth, some small lumps are fine. If the batter seems a bit too thick, add a small amount of milk at a time until the batter is easily pour-able.
If you have a cast iron skillet with very short sides, I suggest using it for making pancakes because it helps with the flipping process. Take your skillet and heat it at about a level 6 (medium/high) and coat it with a small amount of oil. You want to prevent sticking, you don't want to fry your pancakes.
Test the pans heat level by sprinkling a few drops of water on it, if the water immediately sizzles you're good to go!
Using a 1/4 measuring cup, pour the batter onto the pan, I do 2 at a time to not overcrowd the pancakes and to make flipping easier. You will start to see bubbles forming in the batter around the edges within a few seconds, once you start seeing them in the middle you're getting close to flipping time. Wait until the bubbles form and stay, they will looks like little holes in the batter. At this point use a spatula to quickly flip the pancakes, they should be golden brown in the center and darker brown on the edges, but not burnt. If they are burning, reduce the heat of your stove and let the pan cool down a bit. (A test pancake is never a bad idea, because every stove is different.)
Once your batter is used up, serve with your favorite toppings! I used powdered sugar, coconut whipped cream and (not pictured) coconut nectar. Fresh fruit is always a classic option, or for those who really have a morning sweet tooth, vegan chocolate chips!
If you make this recipe please post a photo on Instagram and tag me (@myriddlekitchen), I would love to see your results! <3