Cornmeal Pancakes
1 tablespoon lemon juice
1 1/4 cups nondairy milk (I use soy)
1 cup boiling water
3/4 cup medium grind cornmeal
2 Ener-G egg replacers
1 cup unbleached white flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup vegetable oil, plus oil for the griddle or pan
1. Put the lemon juice in the milk and let it sit for 5 minutes or so. This makes a faux buttermilk; I like the hint of lemon it gives the pancakes, but you could also try vinegar instead of lemon juice.
2. Pour boiling water over cornmeal; stir until thick. Add "buttermilk" and egg replacer to the cornmeal. In a separate bowl, sift the flour, baking powder, salt and baking soda.
3. Add dry ingredients to cornmeal mixture. Stir in oil. Ladle batter onto a hot griddle or pan and flip when top is bubbly.
Top with vegan butter and maple syrup. If you have extra pancakes, let them cool on a wire rack, then freeze them with sheets of wax paper in between. To prevent them from getting soggy when you warm them back up, put them in the toaster for a couple of minutes, then nuke in the microwave for another 20-30 seconds if they are still cold in the middle.
Source of recipe: This recipe was modified from the one on the Bob's Red Mill cornmeal package.
SO HOW'D IT GO?
Yummy! I'm eating them as I type! I made several substitutions, but I think the basic recipe is still there. I used a whole cup of cornmeal (I had about a cup left, so I figured I'd just use it up), vinegar instead of lemon juice, reduced the milk (I used almond milk) to 1 cup, and used about a half package of silken tofu instead of egg replacer. I also used (mostly) whole wheat pastry flour.
I was scared they might be heavy or rubbery, but they were really fluffy and rather guilt-free, with the tofu and the whole wheat in there! I will definitely make them again, and had a bunch left over to freeze. :)>>>