Yield: 6-8 pancakes
These delicious pancakes were born of necessity. After a congratulatory breakfast party for my AP and advanced art students, I had some berry-flavored soy yogurt left over. I’m not a big fan of it, as it’s a little runny for my taste, so I wanted to use it in a recipe. Since it was morning, pancakes seemed like a good option. I mixed together my usual dry ingredients and added a cup of the yogurt. The result was too thick for pancakes and I was about to add some soy milk when I saw a half cup of Tazo “Calm” tea left over from my morning brew. I remembered that I once had a “cooking with tea” type cookbook–I may still have it–and had always wanted to experiment more with tea as a recipe ingredient. So I stirred it in making the batter a perfect consistency. The flavors were subtle, compatible and lightly perfumed. Tea is a wonderfully versatile ingredient because you can control how potent it is and it is sold in a wide range of flavors. Enjoy mixing and matching various yogurts and teas, and please share any particularly scrumptious results.
2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup fruit-flavored soy yogurt
1/2 cup brewed tea, at room temperature
Garnish: maple syrup and a compatible fresh fruit
In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together both flours, baking powder and soda. Make a well in the center and add soy yogurt and tea. Stir just until combined and few lumps remain. 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. Cook a minute or two on the first side, gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. If pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed.(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, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. Serve with maple syrup and a fruit that complements your yogurt and tea combination.
