Let’s just get something out of the way: I am not posting this recipe because these pancakes are the easiest-to-flip pancakes in the world. (They’re not.) I’m posting it because they’re some of the more delicious pancakes I’ve ever eaten. (They are.) And with Mothers Day coming up on Sunday, you just might want a special pancake recipe up your sleeve. Sweet with juicy blueberries, a bit of crunch from the cornmeal and crispy edge, lemon zest singing the high note. You can make them even if you’re not brunching with your mom, you know.
A word about vegan pancakes, and vegan baking in general, really: I used to always think in terms of how to “replace” the eggs in recipes, but Isa Chandra Moskowitz & her Post Punk Kitchen empire have changed that for me. I don’t get the science, I just follow the recipes, but hey, they work. (Have you baked out of Vegan Cupcakes Take Over the World?) This recipe is from her book Veganomicon.
Back to the pancakes. Give them room, people. The batter is thin, and it spreads quite a bit. If I had a nonstick pan, I would have used it here, but I don’t. Instead, I oiled my seasoned cast iron griddle well and waited until the pancakes were well-browned and released (more) easily with the help of a thin metal spatula. It’s a fine line between well-browned and burnt, however, so keep a close eye as that pivotal moment approaches. And if a pancake buckles as you scoop it up, just flip it and smooth it back out on the other side.
Blueberry Lemon Cornmeal Pancakes: Mix 3/4 c. flour with 1/2 c. cornmeal, 2 tsp. baking powder, and 1/2 tsp. salt. In a separate bowl, combine 1 1/4 c. plain soy milk, 1/3 c. water (I used rice milk in place of both the soy milk and water), 2 Tb. neutral-tasting oil, 1 tsp. vanilla, 2 Tb. maple syrup, and the grated zest of an organic lemon. Stir wet ingredients into dry until just combined, then stir in a cup of fresh blueberries. (I only had frozen so I sprinkled them on top after pouring my pancakes onto the griddle to avoid turning the entire batter purple–which has its own charms, of course.) Bake 2-4 Tbsp. well-spaced scoops on a well-oiled pan over medium heat until the bottoms are brown and bubbles form all the way to the middle of the pancake, about 4 minutes. Flip to brown the second side, then serve with maple syrup and a big cup of coffee. The leftovers were popular with my kids spread with peanut butter and rolled up pinwheel-style.