Ingredients (use vegan versions):
- 1/2 cup soy or rice milk
- 1/2 cup flour
- 2 tablespoon non-hydrogenated vegan margarine
- egg replacement for 2 eggs
- cinnamon (to taste...maybe 1/2 tsp.)
- confectioner's vegan sugar (optional)
- lemon juice (optional)
Directions:
I've seen versions of this in lots of places, but don't think
this particular
formulation is published anywhere.
Place the margarine in a metal 9" round pan. Place the pan
in the oven, and turn the oven on to 425F. While the
margarine is melting (but not burning, please!), mix the
remaining ingredients in a medium sized bowl. The mixture
will be somewhat lumpy -- you don't want to work all the
lumps out. When the oven is fully heated, remove the pan
and pour the batter on top of the melted margarine. (If the
margarine started to brown/burn while the oven was heating,
you can take it out early, but make sure the margarine stays
melted.) Return the filled pan to the oven, and bake for
approximately 15 minutes. The pancake is done when the
edges are slightly brown and the whole thing is puffy. When
you remove it from the oven, the puffiness will start to
fall. That's OK. Cut the pancake in half, and use a
spatula to remove the finished product (may stick a little
depending on how well the margarine spread around) onto
warmed plates (helps keep some puffiness). Sprinkle with
confectioner's vegan sugar or lemon juice (or both) to taste.
Serves: 2 (or 1 for a big appetite)
Preparation time: 20 minutes
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