Charly, an Italian-American friend (who grew up in Italy, and surely knows better the Veronese version that the English one, I think I know the English one better, compared to him :-D) always says that if a pancake is done well, when you cut it, you should be able to see the vertical “cracks” that run through the thickness, due to the yeast… they should be there to allow the maple syrup to soak them well.

(makes 16 pancakes of  6-7 cm diam)
360 gr soy milk
20 gr corn oil
15 gr sugar
220 gr flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla powder

Whisk all the ingredients in a blender; if you do not have it, just combine all the dry and the liquid ingredients in two separate bowls; then, using a whisk, add the liquid elements to the powdered ones, taking care to avoid lumps. If necessary, add one or two tablespoons of water to the mix.
Moisten a kitchen towel with a bit of oil and rub it on a very hot pan to grease it slightly, then pour a ladle of batter (or two, or more if the pan is large).
As soon as you can see some bubbles on the surface of the pancake and the underside is golden, turn the pancake to brown the other side as well.
Place the pancakes in warm oven to keep them warm, or cover them with a cloth.
Once ready, serve them placing one on top of the other, and drizzle with maple syrup (they should be also coated with butter, but not for me) or, should you prefer, with chocolate or jam syrup.

Chef: Azabel from VeganBlog

  1. ascanio 22 March 2011 at 22:06

    These pancakes look so yummy. I’d have a dozen of them, for breakfast, or lunch, dinner… doesn’t really matter!

  2. EleonoraNW3 23 March 2011 at 22:54

    great! I wish I could taste them, well soaked in maple syrup

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