Beans & Barley Vegan Blueberry Pancakes

[Guest guest]

From the Journal Sentinel

Posted: June 3, 2008

Carolyn S., Milwaukee, requested the recipe for vegan blueberry pancakes from Beans & Barley, 1901 E. North Ave.

 

 

 

 

Beans & Barley Vegan Blueberry Pancakes

 

 

 

Photo/Benny Sieu

Top Beans & Barley's Vegan Blueberry Pancakes with soy margarine.

 

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Pat Sturgis, co-owner of the restaurant, sent the recipe. He wrote, "I know many recipes say add wet to dry ingredients. There are people with strong opinions on either side. It may not matter. What does matter is that mixing should be almost perfunctory; it isn't necessary to get all the lumps out of the pancake batter."

Beans & Barley Vegan Blueberry PancakesMakes 5 servings, 3 large pancakes each

1 ¼ cups whole-wheat flour

1 ¼ cups unbleached flour

2 teaspoons baking powder

¼ cup vegan sugar (beet sugar; see note)

1 ½ teaspoons salt

1 tablespoons Ener-G egg replacer (see note)

2 tablespoons plus 3 ½ cups original flavor soy milk (divided)

¾ cup vegetable oil

1 teaspoons vanilla extract1¼ to 2 ½ cups frozen blueberries (about)

Combine all the dry ingredients in one bowl.

In another bowl, mix egg replacer with the 2 tablespoons soy milk. Add all remaining liquid ingredients, including the remaining soy milk.

Add dry ingredients to wet ingredients and stir just until mixed. It isn't necessary to get all the lumps out of the pancake batter.

If you have an electric griddle, heat to between 350 and 375 degrees. If your griddle is not non-stick, coat with vegetable oil spray. Pancakes also can be made in a hot skillet. To test the temperature, sprinkle a few drops of water into pan and, if it sizzles away immediately, the pan is hot enough.

When ready to cook, pour about 1/3 cup batter onto griddle or into pan. For every serving of 3 pancakes, sprinkle ¼ to ½ cup blueberries over the pancakes. Cook until bubbles form at the edges and then set, 2 to 3 minutes. Flip over and cook the other side just until lightly browned, 2 to 3 minutes. Pancakes should measure 6 to 7 inches.

Notes: Beet sugar is used in this recipe because a small percentage of the firms that make cane sugar in the United States use bone charcoal as a purifying agent when processing it. Bone charcoal is never used in making beet sugar.

Ener-G egg replacer is a kosher and dairy-free product. It is available at Beans & Barley and some supermarkets.

To request a recipe, write "You Asked for It," Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; e-mail to jdemski. Requests must include complete restaurant name and address (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Past columns can be found at www.jsonline.com/entree/cooking. Column compiled by Joanne Kempinger Demski.

 

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