Pancakes Ⓥ

• small bowl
• whisk
• small saucepan
• rubber spatula
• large bowl
• large frying pan
• spatula
• heat-proof plate

• 2 c non-dairy milk
• 2 t cider vinegar
• 3 T shortening
• 1 T vanilla
• several t oil
• 3 c flour
• 1 T sugar
• 2 t baking powder
• 1 t baking soda
• 1 t salt

Combine milk and vinegar and set aside for 5 minutes.

Melt shortening, then stir in vanilla. Set aside.

Place the pan over medium heat and lightly coat with oil.

Combine remaining ingredients, then whisk in the milk and shortening.

Flick a drop of water at the pan – if it sizzles, the pan is hot. Pour 1/4 to 1/3 of batter in the pan and cook for about 3 minutes, until the top is full of air bubbles and the edges are dry. Flip and fry the other side for 2 minutes.

Transfer to plate and place in oven to stay warm while you make the rest of the pancakes. Add a little more oil to the pan between batches as needed.

Adapted from The Veganopolis Cookbook – read my review.

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