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Pancakes by Christina Pirello |
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Written by Administrator
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Friday, 28 January 2005 |
Pancakes by Christina Pirello
PANCAKES Just like their conventional counterparts, these tender griddle cakes are a great main dish on those lazy weekend mornings when you don't have to rush off and can linger over a leisurely breakfast. Served with any number of conventional or other toppings, these pancakes get their richness from my version of buttermilk—rice or soy milk with just a touch of vinegar to achieve the desired sour taste and leavening needed. This recipe comes from, Cooking the Whole Foods Way, by Christina Pirello available in our online store.
- 1 tablespoon corn oil, plus extra for cooking
- 3/4 to 1 cup whole-wheat pastry flour
- 1/4 teaspoon
 sea salt
- 1 cup rice milk or soy milk, mixed with 1 teaspoon umeboshi vinegar
- 2 teaspoons baking powder
Heat the corn oil in a small saucepan over medium heat. Transfer to a heatproof bowl and quickly whisk in the rice milk. Combine the dry ingredients in a bowl. Stir rice mixture into dry ingredients and mix until the batter is just moistened and a bit lumpy.
Heat a skillet or griddle over medium heat. Coat with a little oil. Spoon 1/4 cupfuls of batter onto the hot griddle for each pancake. Cook until bubbles pop through the toj of the pancakes, 2 to 3 minutes. Turn the pancakes and cook until lightly browned andl cooked through, about 1 minute.
Makes about 12 pancakes
VARIATIONS For an even lighter pancake, use plain amasake in place of the rice milk. Mix the batter the night before you plan to use it and allow it to stand, loosely coven in a draft-free place until morning. The fermented nature of the amasake will introduce just a bit more leavening to the batter.
BUCKWHEAT PANCAKES Substitute 1/4 cup buckwheat flour for 1/4 cup of the pastry flour.
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