This is the best recipe for pancakes I have ever made. I usually will make them on a weekend and then freeze 2 per baggie and take them out whenever I want. I’ll zap ‘em for a bit in the microwave then pop them in the toaster to give them that ‘just cooked’ crispiness.
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg (I substitute my powder egg replacer)
3 tablespoons butter, melted (Earth Balance or Vegan Becel)
2 cups buttermilk
If you do not have buttermilk on hand, whisk 1 tablespoon fresh lemon juice with 2 cups milk in a medium bowl and set aside for a few minutes to thicken.
1-2 teaspoons vegetable oil
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter and then the buttermilk. Make a well in the centre of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Be careful not to over mix the batter.
Heat a 12 inch nonstick skillet over medium heat for 3-5 minutes. Brush the pan bottom with 1 tsp oil. Using ¼ cup of the batter per pancake, add the batter to the skillet (only 2-3 pancakes at a time) and cook until large bubbles begin to appear, about 2 minutes. For blueberry pancakes just add the blueberries on top after you have added the batter the skillet. I also sprinkle on some chocolate chips. Flip the pancakes and cook until golden brown on the second side, about 1 1/2 minutes longer. Spread the pancakes over a wire rack. You can also put them in the oven if you want.
It says in the book to freeze the pancakes for up to one week and defrost in the refrigerator for 24hrs and then reheat in the oven. I leave mine in the freezer longer than that and they are still tasty!
These are great for a Saturday morning breakfast:)