The 30-Minute Vegan - Mark Reinfeld [26]
3. Using a ⅓ -cup measuring cup, scoop the mixture onto the hot skillet over low heat and use the bottom of the measuring cup to flatten them out so that they are not too thick. Thick cakes will not cook all the way through. Flip when the underside is browned. Remove from the pan when the second side is also browned. Serve immediately with your choice of condiments.
Tips and Tricks
As the corn cakes cook, the vegetables will release more of their liquid. Adding the entire additional ¼ cup of rice milk could result in moister corn cakes. You don’t need much liquid, you want them to cook all the way through. Moister corn cakes are trickier to flip over. Alas, knowing just how much rice milk to add is a learning process so have fun with it; the results are always tasty.
Superfoods for Health
Flaxseeds are one of the original foods Hippocrates, the father of modern medicine, recommended when he said, “Let food be thy medicine, and thy medicine be food.” Flax is a nutritional powerhouse, with many uses in the 30-Minute Vegan kitchen. A plant-based source of protein and essential fatty acids, ground flax (or flax meal) is available at health food stores. You can also grind your own with a spice grinder or a strong blender. Often used as an egg replacer in vegan food preparation and baking, the ground flaxseeds create a binding effect in dishes.
“BUTTERMILK” PANCAKES
We employed the pickiest pancake eaters we could find (Erica and Neil Greene) to develop the most authentic “buttermilk” pancake recipe possible. Buttermilk is really just sour milk with a fancy name. Seasoned bakers make their own buttermilk and you can, too—without the milk! According to our pancake connoisseurs, the version made from the white wheat flour gets you those ultimately fluffy-licious flapjacks. Keep the heat low to ensure the middle cooks all the way through without the outsides getting too browned.
MAKES 10 TO 12 PANCAKES
1½ cups soy milk
1 tablespoon + 1 teaspoon
freshly squeezed lemon juice or
raw apple cider vinegar
2 cups whole or white spelt flour, or
substitute unbleached all-purpose flour
1 tablespoon + 1 teaspoon
baking powder, sifted
½ teaspoon ground cinnamon
¼ cup plain soy yogurt
1 tablespoon safflower or coconut oil
2 tablespoons pure maple syrup
Vegan butter or coconut oil,
for cooking
1. To make the “buttermilk,” pour the soy milk into a 2-cup measuring cup, add the lemon juice, stir gently, and allow it to sit out on the counter for 10 minutes.
2. Meanwhile, sift the flour, baking powder, and cinnamon into a mixing bowl and whisk together. At this point, start to heat up your skillet or griddle. You may want to oil it as well, using the vegan butter or coconut oil. Keep the heat on low.
3. Add the yogurt, safflower oil, and maple syrup to the buttermilk and whisk until well incorporated. Use a rubber spatula to combine the liquid with the flour mixture. Stir until just blended, do not overmix.
4. Pour ¼ cup of the batter onto the lightly oiled skillet over low heat. Do not try to spread the batter around. Just pour it on and it will spread out on its own. If it doesn’t, you may need to add a little more soy milk to the batter (start with 2 tablespoons). Wait until the top is bubbly all the way through and then flip. The pancakes are ready when you see steam coming out from the bottom and the bottom looks light brown. Enjoy with your favorite toppings and homemade syrup (page 39).
Variations
• For blueberry, strawberry, or raspberry pancakes, add ¾ cup fresh berries as directed in the tip below.
• Add ½ cup vegan dark chocolate chips to entertain the child within you. (see tip below)
• Orange zest adds an uplifting effect. Start with 1 teaspoon. Lemon zest is nice as well, especially when you are adding blueberries. Or try orange raspberry.
• For banana-walnut pancakes, add ¾ cup of diced banana and ¼ cup of diced walnuts. You may also wish to add ¼ teaspoon of banana