I wouldn’t be a Real Canadian if I didn’t know how to prepare pancakes. Every Sunday I make them for breakfast, and Simona loves them! She likes to garnish hers with berries or other fruits, while I like mine plain, with just a touch of maple syrup.
With time, I have perfected them. Not every pan produces good results, especially if they are too thick. To have fluffier and softer pancakes, I suggest you use proper pancake or crepe pans, as the all-purpose pans’ surface is not always perfectly flat. You don’t want the batter to slide towards the edges!
- 1 cup all-purpose flour
- 2 tablespoons baking powder
- Pinch of salt
- 1 cup of soy milk
- 2 tablespoons of olive oil
- Vegetable butter
- Maple syrup, to taste
- Coconut chunks
Combine the flour, baking powder, salt, milk and oil in a bowl (I use the processor’s graded cup). Stir them well until you obtain a smooth batter ( stirring with a fork , believe it or not , helps ), then let it rest for 30 minutes. When you start to see bubbles on the surface, it is ready for cooking.
Grease your pan with vegetable butter. I choose the heat depending on the thickness of the batter: with thick batter lower heat (6-7) and with thinner batter, higher heat (8-9). When it’s hot, start pouring the batter in small batches. When bubbles appear to the surface of the pancake, flip them and cook the other side until golden-brown.
To serve, garnish with fruit and maple syrup. You can get as creative as you wish…You can add nuts (try toasted almonds and coconut flakes), chocolate spread or glaze, peanut butter, or even vegan whipped cream. Just remember that they are extremely filling!
The important is that you enjoy them while they’re hot!