Green Gourmet Giraffe: Fluffy Pancakes And Weblinks
And, because having a blog means I can share whatever interests me, I also have a list of links to articles I have found interesting or useful lately. As I mentioned above there are some recipes you can find squillions of online versions. The challenge is not to find a recipe. The challenge is to find the right recipe for you. I actually have a basic vegan fluffy pancakes recipe but which one suits you best and then how it suits you best. Regular readers know I am not keen on eggs.
We don't always have them in the fridge and when we do, I find they don't get used. So I decided to use some up in pancakes. I have now made these pancakes a few times. They have been great when Sylvia has had sleepovers lately. Perhaps the pancakes have been a bit distracting because on her last sleepover, her friend forgot to take home a tooth that fell out. I kept suggesting Sylvia take it to her at school but she kept forgetting.
Finally she has told me the tooth is lost. It probably wasn't a great idea to keep it in a tissue. We serve our pancakes with maple syrup or lemon and sugar. My mum used to also serve pancakes with butter and sugar but I suspect this has never been popular in my house because Sylvia just doesn't like butter. As you can see in the above photos, these are light and fluffy and pillowy, just as pancakes should be.
Now that you have made your pancakes for breakfast, you might have cancelled your newspaper subscription like we have and no longer have it in the front yard when you get up on a weekend. If so and you would like some online reading, I have some fascinating links for you below.
I really love all the questions in the Conversation's Curious Kids series. It includes fun questions such as Why do some people find some foods yummy but others find the same foods yucky, Why don't cats wear shoes, Mix all ingredients together. Heat frypan to medium high heat. Use a metal spoon to run about 1/2 - 1 tsp of butter over the warmed pan.
Spoon 1 - 2 dessertspoonfuls of batter into the pan. I usually fry about 3-4 at a time. When mixture is starting to bubble flip them over and then leave another minute or so and turn out onto a plate. They are best warm but very edible a room temperature too. NOTES: I used soy milk and vegan margarine instead of dairy milk and butter. If you have self raising flour, you could use 2 cups of self raising flour rather than 2 cups plain flour and 4 tsp baking powder.
If you like your waffles crispy, spray the iron with coconut oil or another cooking spray before each waffle. The extra almond milk/half&half is only needed if your batter is too thick, which can happen if you let it sit for too long or with certain brands of coconut flour that are a bit more absorbent than others. Make sure your cream cheese is fully softened in order to get a smooth batter. For a protein boost, swap out half of the coconut flour for WakeShake or another protein powder. You can get WakeShake for 10% off when you go here and use the code TKW10.
Separate the egg yolks and set them aside in bowl 2 (this bowl should be the largest). Whip the egg whites in bowl 3 until fluffy and peaks form, then set aside. Add milk and vanilla essence to the yolks and beat together until they bubble. Mix in the oil/butter then add in all the dry ingredients and whisk together carefully until they're incorporated.
Don't be tempted to over mix, a few lumps are fine. Too smooth a batter will give u flat rubbery pancakes instead of the soft/airy fluffy ones we're going for. Fold in the egg whites in 2 additions. Heat pan or griddle to max, lightly coat the surface with oil. Then using your greased scooping cup, scoop and directly pour the mixture on the pan.
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