So let's celebrate! It just so happens that I have a recipe for the most Perfect Blueberry Pancakes you've ever eaten. I shared it during Vegan MoFo but it's worth sharing again! Fluffy, puffy, golden pancakes are always a win! Make some for brunch this weekend or even for dinner tonight - they go great with home fries and tempeh bacon, or maybe a tofu scramble.
makes 6 pancakes
1 1⁄4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1⁄4 teaspoon salt
1 1/4 cups soy milk
2 tablespoons vegetable oil
1 cup fresh or frozen blueberries
pure maple syrup for drizzling
or powdered sugar for dusting
Stir the dry ingredients together in a medium bowl. Combine the milk and oil in a large measuring cup, then add to dry mixture. Stir until all ingredients are homogenized.
Heat a skillet or griddle over medium-high flame. Flick a drop of water at it to check if it's hot - the water should steam right off. Brush surface with oil, then pour in 1/4 cup of batter and add a few blueberries.
When bubbles start forming and popping in the middle of the pancake, and the edges are solidifying, give that baby a flip. Cook a minute or two more on the other side, until golden. Dust with powdered sugar or drown in maple syrup and serve with coffee.
On consistency - you may need to add a bit more flour or water depending on your climate/altitude. The batter should be neither too runny nor too thick, but somewhere in between - sort of gloppy.
I like to use coconut oil for frying my pancakes - coconut oil is great for high temps, has a slightly sweet flavor, and is very light in color.
You can turn your oven on the lowest setting and keep the pancakes warm inside by placing them on an oven-safe plate as you prepare them.