Pancakes seem like the simplest of morning foods. I've had a lot of great ones, and unfortunately I have had lots of bad ones as well. Sadly, a lot of the bad ones have some from my own kitchen. For some reason I could never get pancakes right and it drove me crazy. I could make all these other foods which were much more complicated but my pancakes didn't taste good, or stuck to the pan, or had a bad texture or something else.
Everyone has different preferences for pancakes, but I have finally come up with a recipe that I think is perfect. They have a decent rise, but are not too puffy and dry. They have some elasticity but are not rubbery. And with soy margarine and maple syrup they have the greatest flavor. I hope you enjoy them as much as I do!
1 cup Soymilk
2 tsp Lemon Juice
2/3 cup Water
1 tsp Vanilla
1 1/2 cups Unbleached White Flour
1 Tb Baking Powder
1/4 tsp Salt
Mix together the soymilk and lemon juice; let stand a few minutes.
In a medium bowl, whisk together the flour, baking powder and salt. Add the "buttermilk" mixture, water and vanilla to the flour ingredients and whisk until mostly smooth. Pour 1/3 cup batter into a greased pan or griddle. Heat until bubbles appear on top of pancakes and flip. Heat another minute until pancake is cooked and golden in color. Most pans do not need to be re-greased between pancakes. Makes 7 - 5 inch pancakes.