Pancakes (Aunt Jemima Style)
"This is the best pancake recipe I've ever used. The cakes have a slightly sourdough taste to them."
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 709.77 ml white flour
- 44.37 ml raw sugar
- 22.18 ml baking powder
- 7.39 ml baking soda
- 7.39 ml salt
- 177.44 ml water
- 44.37 ml vegetable oil
- 591.47 ml soymilk
directions
- Whisk until the mixture is smooth.
- Carefully pour it onto a preheated pan.
- Cook each side until it is golden brown.
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Reviews
-
I made a genuine error and used rice flour instead of white flour, and they still tasted fantastic and really light! I scaled down to 1 serving (yeilded 2 pancakes) and had to add an additional 1/4 cup of water because the batter was very thick, but that could be because of the rice flour. Topped them with applesauce for a great brunch! Next time I'll try this with some finely chopped fruit in the batter. -
The pancakes had a nasty smell in them once done. I think they lacked "something", maybe some nuts would help. I served these with honey. The feedback was not too good, dad and my bro. didn't quite like them, though mom and me felt they were ok, but they could be better with some more sugar and nuts, perhaps. -
I liked the slightly sour taste of these - and the lightness. -
Definitely not aunt jemima style, lacks sweetness to be similar to jemima
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Dissapointing. Watery batter. Pancakes fluffed a bit while baking but quickly lost volume once removed from pan. Finished product had displeasing smell and was slightly gummy. Vanilla or other flavor could help with taste, but not texture.
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Tweaks
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I love these pancakes. I use ww pastry flour and add about 2 teaspoons vanilla, because I love vanilla. I use rice milk instead of soy because I can't do soy. For a syrup I recommend adding 2 heaping T. blueberry jam to 2 cups knudsen's pear juice in a saucepan. Heat til steaming. Dissolve about 1 heaping T. arrowroot in a little cool juice and stir it into the hot mixture to thicken--very light and not to sweet. I keep extra dry ingredients of this recipe mixed up in baggies and just add the wet ingredients at the time of cooking. Thanks for a truly great, light eggless pancake recipe.
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I made a genuine error and used rice flour instead of white flour, and they still tasted fantastic and really light! I scaled down to 1 serving (yeilded 2 pancakes) and had to add an additional 1/4 cup of water because the batter was very thick, but that could be because of the rice flour. Topped them with applesauce for a great brunch! Next time I'll try this with some finely chopped fruit in the batter.
RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
