Vegan Pancake Experiment

Okay, the kitchen is a mess, and I am on complete sugar rush from trying multiple pancakes, but we have a winner for the best vegan pancakes.

I have to admit, that I was not hopeful when I began, as I couldn\’t see how the pancakes could be good without the eggs to bind them, but I got a serious surprise. They tasted great without the eggs. I really couldn’t tell a difference.


I tried at least 6 recipes and most were a disaster, as they had instructions like 2 Tbsp of baking powder rather than 2 tsp (it blew up like a volcano!) and those sorts of things and they just didn’t work properly.


I came up with two recipes, a basic one and then a slightly more cakey one and I will leave it to you to decide which one you feel is best. Although I must say the basic one seemed fine to me.



Ingredients


Basic Vegan Pancakes


1 cup of AP Flour

2 tsp of Baking Powder
1/4 tsp Salt
1 cup Soy Milk 
1 Tbsp Maple Syrup
2 Tbsp Vegetable Oil

A Little Extra Something Vegan Pancakes


1 cup of AP Flour

2 tsp of Baking Powder
1 Tbsp Egg Replacer, I used the Ener-G brand.
1/4 tsp Salt
1 cup Soy Milk 
1 Tbsp Maple Syrup
2 Tbsp Vegetable Oil

Begin by putting your pan onto a medium heat and then begin preparing your batter. Mix all dry ingredients together and then gently whisk in the wet ingredients. Make sure al the ingredients are incorporated, but not over mixed or the pancakes will be tough. A few lumps are fine.


Lightly oil your pan and then pour 1/4 – 1/2 cup of batter and cook until just slightly browned around the edges (a lot of recipes say to wait until you see bubbles on top, but I find that they are often burned by this time, but do what works for you) and flip and finish until a golden brown. 


Serve with a non dairy butter like Earth Balance and warm maple syrup.

Piedmont Roasted Peppers

As I promised, I am reworking some of my own recipes and a few stand out recipes from fellow bloggers to try and introduce options for a vegan diet. Here is a vegan version of a dish from one of my fellow bloggers. I agree with her that these are just perfect and great with a nice crusty bread.

Ingredients

4 large Red Peppers
4 medium Tomatoes
3 Tbsp Shitake or Porcini Mushrooms, chopped
3- 4 large cloves Garlic
10 tsp Extra Virgin Olive Oil
1 bunch of fresh Basil
Freshly ground Black Pepper
Sea Salt
Loaf of crusty Bread, Como or Focaccia
Preheat the oven to 350 degrees F
Begin by cutting the peppers in half lengthways, removing the seeds but leaving the stalks intact. (They’re not edible but they do look attractive and they help the pepper halves to keep their shape)
Lay the pepper halves in a lightly oiled roasting tray. Now put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute then drain them and slip the skins off, using a cloth to protect the hands.
Then cut the tomatoes in quarters and place two quarters in each pepper half. After that, add the chopped mushrooms to each pepper. While the original recipe called for anchovies, I find that you can get a similar burst of umami flavor by using shitake or porcini mushrooms.
Peel the garlic cloves, slice them thinly and divide the slices equally among the peppers. Roll the basil and slice it chiffonade style and distribute over the peppers. Drizzle the olive oil over each pepper. Place the tray of peppers in the preheated oven and roast for at least 50 minutes and up to 1 hour.
Then transfer the cooked peppers to an attractive serving platter and pour all of the juices over top and garnish with more fresh slivered basil. Serve with your crusty bread and enjoy.