Work was mostly rained out this morning, so I had time at home to make these pancakes for the pups and me. I used whole wheat pastry flour and a liberal dose of ground flaxseeds, so they had a substantive texture, just chewy enough to be interesting. The buttermilk essence comes from adding lemon juice to soy milk, which curdles up in a buttermilk kind of way when left to sit for a few minutes. That's due to the lemon acid's reaction with the milk, I seem to remember. By the way, it's May 10 and it snowed for about an hour today. But if it was sunny, I probably wouldn't have been inside making pancakes this morning.
Buttermilky Blueberry Pancakes
1 cup whole wheat pastry flour
1 heaping tbsp. ground flaxseeds
1 tbsp. baking powder
1/2 tsp. ground cinnamon
a dash of salt
1 cup nondairy milk (I used soy)
1 tbsp. lemon juice
1 tbsp. sugar
1 tsp. lemon zest
1 tbsp. canola oil or vegan margarine (Earth Balance, of course)
2/3 cup blueberries
little oil for frying pancakes
1. Preheat a nonstick pan on medium heat.
2. Mix the milk and lemon juice, and set aside to let the buttermilk magic happen.
3. Mix the dry ingredients in one bowl, and the wet ingredients plus margarine or oil in another bowl.
4. Combine the two mixes, stir until everything is moistened, and fold in the blueberries.
5. Add a tablespoon or so of oil to the pan, let the oil heat for a couple of seconds, and add about 2/3 of a cup of pancake batter. Cook for about 4 minutes on either side, until golden brown. Serve with fresh blueberries or banana slices and your syrup of choice.