Tuesday, December 4, 2012

Whole Wheat Lemon Soy Pancakes

This is the sight that always makes me happy on a Sunday morning:

Sky high stack of pancakes and warm real maple syrup.

I have been on a breakfast recipe kick lately, mostly because it's the best meal of the day. Call me boring, but 5 days of the week I have oatmeal for every breakfast. I love it, and I look forward it when I go to bed. Especially tomorrow's oatmeal has pumpkin puree, flaxseed, and crasins!

Sunday mornings are "special breakfast Sundays", which means I make something delicious to get the week started. Pancakes are the usually favorite around the house. A couple months ago, 8th continent Soymilk has kindly send me some soymilk to use in my recipes.

Growing up, we always made our own soy milk using raw soybeans. We boil and simmer the soybeans with water in a large stock pot, strain the liquid through a cheese cloth, then mix it well in a blender. The homemade soy milk was thinner because we didn't fortify it with other vitamins/minerals like the ones sold in United States. (Remember to shake up the soy milk before pouring because the added vitamins and minerals, mainly calcium, tend to stay on the bottom!) Nowadays there's vanilla, chocolate, lowfat, and more kinds of flavor than I knew. This 8th Continent Soymilk tastes delicious  and reminds me of what I used to have at home, like real soy milk.

This dairy-free recipe is adapted from my favorite pancake recipe from Joy of Cooking. With a splash of lemon juice and some lemon zest added to the batter, the soy milk flavor stands out. In Jake's words "These are the best pancakes I've ever had. This recipe is a keeper!"

Whole Wheat Lemon Soy Pancakes
Makes about 10 pancakes

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 3/4 tablespoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
2 eggs, room temperature
3 tablespoons canola oil
1 1/2 cup 8th Continent Soymilk, room temperature
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

1. In a mixing bowl, combine flour, baking powder, sugar, and salt. In a separate bowl, combine eggs, oil, soy milk, vanilla, lemon juice, and lemon zest; mix well. Add wet ingredients to dry ingredients. Mix with a few strokes, until just combined with some lumps. Don't over mix.
2. Scoop 1/4 cup of batter at a time on a heated skillet. Wait until bubbles in batter, about 2 minutes, flip over for another 1 minute. 
3. Serve warm with real maple syrup.

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