Pillowy Pancakes

Ingredients

  • 1½ C all-purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ½ C unsweetened soy milk
  • 1 C water
  • 3 Tbsp canola oil
  • 1 Tbsp apple cider vinegar
  • ½ tsp vanilla extract
  • Vegan butter (e.g., Earth Balance)

Equipment

  • Measuring cups and spoons
  • Large mixing bowl
  • Wire whisk
  • Graduated measuring cup with spout
  • Baking steel
  • Thin, flexible spatula

Process

  1. Pre-heat baking steel over medium-high heat.
  2. In a large bowl, combine flour, sugar, baking powder, and salt, and whisk to incorporate. Make a well in the center.
  3. In a large spouted measuring cup, combine milk, water, oil, vinegar, and vanilla. Stir well to combine.
  4. Add wet ingredients to dry and mix gently just to combine. Be careful not to overmix.
  5. Let stand for 10 minutes.
  6. Grease baking steel with butter.
  7. Pour batter in ⅓ cupfuls and cook until small bubbles appear on the top and the edges look dry, about 90 seconds.
  8. Flip and cook for another 60 seconds.