Sweet and tender. The best pancakes I've ever tasted. Truly a treat.
- 2 c all-purpose flour
- 2 ¼ tsp active dry yeast (one packet)
- 1 tsp salt
- 2 tsp sugar
- 1 ½ c soymilk (or other non-dairy milk)
- 2 tbsp oil
- 1 Ener-g Egg, prepared (1 1/2 tsp mixed with 2 T water)
- 1/3 c soymilk, for thinning the next morning, if desired
Whisk all the dry ingredients together until well combined. Add the rest of the ingredients (except the 1/3 cup of soymilk) and mix well. Cover with plastic wrap and refrigerate overnight. Use batter anytime the next day.
Once you’re ready to make pancakes, remove the batter from the fridge and stir in up to 1/3 cup of soymilk to thin it if needed/desired. Let the batter sit out on the counter for 20-30 minutes. Heat a non-stick pan over medium heat. Spray with spray oil and wipe out the pan.
Using a 1/3 cup measure, begin making pancakes.
You can add anything you fancy: blueberries, chocolate chips, bananas, strawberries, etc.
Once the top is bubbly and the edges are set, check to make sure the bottom is brown. Flip.
Cook on the other side for another few minutes until browned. Stack pancakes in a low oven to keep warm, serve with earth balance margarine and maple syrup.