Perfect Pancakes (that just happen to be vegan!)

I usually make pancakes using eggs, but this morning there were no eggs.

Perfect Pancakes (that just happen to be vegan!)

2 cups of flour
4 teaspoons of baking powder
2 tablespoons sugar (or whatever sweetener you like)
½ teaspoon of salt
2 cups of water
2 tablespoons oil (perhaps a mild flavour)
2 'eggs' worth of egg replacer, mixed per package instructions (I use orgran)


Directions:

- In a mixing bowl lightly whisk together all of the dry ingredients

- In a pyrex measuring cup (easy to measure out liquids) whisk together all of the wet ingredients

- Make a well in centre of dry ingredients and add wet ingredients, stirring gently until it is all mixed together

-Heat up a skillet or frying pan on low/med heat. I have a well seasoned cast iron skillet and it's awesome for pancakes. A friend once told me that the pan is ready when little drops of water dance on the pan - or if you've made a bazillion pancakes you'll just know.

- Ladle on your batter in little or big dollops - suit yourself. Generally I know a pancake is ready to flip when the little bubbles in the batter start to 'set' around the edges


PS Have you ever (met a girl that you tried to date...) noticed a yucky metallic aftertaste in any baked goods. It's probably the baking powder. Not everyone can taste it, maybe I will need to run litmus paper type tests to prove that last statement, but baking powder sometimes has an awful taste to it. So, I just use baking soda/bi-carb and cream of tartar (not a cream, why?). 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar. Yes, I know it doesn't add up to a whole teaspoon, but that's life. Commercial baking powder has some kind of anti-caking agent in that makes up the other quarter.

PPS I love Biz