Yield: 6-8 pancakes (or approximately 18 appetizer size)
These pancakes have the crispiest exterior and the tenderest interior imaginable. You might describe them as “fluffy,” except that the wonderful texture from the self-rising cornmeal mix and the whole wheat flour makes them so toothsome.
Plus, they are wondrously adaptable: sturdy enough to hold up to toppings like vegan barbecue but, even with a bare hint of garlic and onion, delicious topped with maple syrup and berries. In the summer, I love them with my Savory Strawberry Chutney and a spoonful of vegan sour cream. Made in miniature and crowned with a dollop of your favorite topping, they are delectable bite-sized appetizers. Let your creativity be your guide, and let the games begin!
13 tablespoons unsweetened soy milk (3/4 cup + 1 tablespoon)
3 tablespoons vinegar or apple cider vinegar
3 tablespoons vegan butter (I like Earth Balance)
½ cup self-rising cornmeal mix
½ cup whole wheat flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
pinch garlic powder
pinch onion powder
In a small bowl, stir together soy milk and vinegar to curdle, making vegan “buttermilk.” In a large cast iron skillet over medium-high heat, melt 1 tablespoon of the butter. Meanwhile, in a medium bowl, stir together the remaining ingredients. Slowly stir the soy milk mixture into the dry ingredients along with the tablespoon of melted butter. Stir just until combined. Melt another tablespoon of butter in the skillet and swirl to cover the bottom of skillet. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading ever so slightly just to flatten tops. (If making miniatures, use a tablespoon or small scoop and make about 9 pancakes at a time, adjusting cooking temperature as necessary.) Cook a minute or two on the first side, gently flip and cook another couple of minutes on the reverse. (Note: Bubbles will not appear in this batter indicating doneness as with some pancakes. Instead look for a high rise and nicely set edges.) If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter and repeat with remaining tablespoon of butter and pancake batter. Serve with the sweet or savory topping of your choice. These pancakes are also tasty enough to be served plain as a bread.
