Sunday, March 22, 2009

Pancakes updated, Plus: Blondies

I recently made a few small revisions to the vegan pancake recipe. This recipe is still awesome -- I just made'em again this morning. I've been hooked on Alton Brown's "Good Eats" lately. He had some good tips on pancakes.

I also did vegan Blondies.



Ingredients

6 oz container vanilla soy yogurt, OR 3/4 cup soy milk with 1 tsp of apple cider vinegar*
1/4 cup + 2 tablespoons canola oil
1 cup + 2 tablespoons sugar
1 tablespoon vanilla
2 tablespoons molasses
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vegan chocolate chips
optional: 1/2 cup walnut or pecan pieces
optional: 1/4 cup flaked coconut

Directions

Preheat oven to 350 and line an 8x9 brownie pan with parchment paper and set aside (or spray w/ non stick cooking spray, or do whatever you usually do for non-sticky baking). Prepare the soy milk, if using that option.*

In a medium bowl, sift together flour, baking soda and salt.

In a large bowl combine yogurt (or curdled soy milk), oil, vanilla and molasses Add the sugar and whisk until well combined (about 30 seconds).

In batches, fold the dry ingredients into the wet, slowly, whisking as you go. Fold in chocolate chips, nuts, and/or coconut.

Pour batter into the prepared pan, and smooth with a spatula. Bake for 30-35 minutes, or until top is firm and brown.

Let cool completely before serving.

*IF you do not have the soy yogurt, you can use this substitution: pour 3/4 cup of soy milk into a small dish.

Add one tsp of apple cider vinegar and mix gently.

Allow to sit for at least one minute. The mixture will curdle and thicken: this is what you want.

Using this substitution results in slightly more cake-like blondies. I think that adding 1 or 2 teaspoons of ground flax seeds might help to make them denser and chewier, but I haven't field tested that yet. If you try it, let me know how it goes!