Esta es una exhibición prevé de cómo se va ver la receta de 'Buttermilk Pancakes' imprimido.

Receta Buttermilk Pancakes
by margaret Meyer

Buttermilk Pancakes

This morning was time for our vegan pancakes. So I surprised them and made their favorite breakfast this morning. We always make a fat free fruit sauce or should I say my 16 year old son makes that. Hope you enjoy these as much as we do.

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6 pancakes

Ingredientes

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 scant cup vanilla soymilk
  • 1 tbsp lemon juice
  • 2 tbsp vegetable oil
  • Mix next two ingredients until foamy
  • 1 1/2 tsp Ener-g egg replacer
  • 2 Tbsp warm water

Direcciones

  1. In a liquid measuring cup, combine lemon juice and soymilk. Let sit five minutes to "sour." In a mixing bowl, mix together flour, sugar, baking powder, baking soda and salt. In a seperate bowl mix together the oil, egg replacer and soured soymilk. Pour in the wet ingredients. Stir until only a few small lumps.
  2. Heat a skillet or frying pan to pretty high. I use a nonstick griddle. Drop about 1/3 cup of batter onto the hot skillet and cook until edges begin to lift, and the uncooked side is nice and bubbly. Flip and cook an additional minute. Serve warm. Makes about 6 pancakes.