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LOCATION: Recipes >> Vegetarian >> Pancakes 11

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2 cups whole wheat pastry flour
1 TBS (non-alum) baking powder
pinch (1/8 tsp) sea salt or table salt

Mix these dry ingredients together well in a bowl with a wire whisk.
Set aside.

In a new bowl, or in the blender bell, place:

2 cups vanilla or plain whole soy milk
1 Tbs canola or safflower oil
vanilla extract (optional)

Blend, or whip well with whisk, until foamy, and quickly fold into
the dry ingredients.

Don't get to concerned with mixing in the smaller lumps, you want
to preserve the foamy quality of the batter. Let sit a minute or
two, and then cook on lightly oiled, or non-stick griddle or pan
on moderate heat.

When edges of cake become dry and small bubbles begin to pop in
the center of the cake, flip and continue cooking a half minute or
so on the other side. They should be somewhere between golden and
milk-chocolate brown in color.

Optional: Add blueberries or raspberries after you mix the wet into
dry ingredients and before the batter sets. Remember to fold them
in gently-berries may increase the necessary cook time and you
might have to turn the heat down a bit so they cook through without
getting too dark.


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