Mark Esler

Buttermilk Pancakes

Ingredients

• Wet Ingreadients
  • Oatmilk, 2 cups lukewarm
  • Apple Cider Vinegar, 1 tbsp
  • Neutral Oil, 1 tbsp
  • Vanilla Extract, 1 tsp optional
• Dry Ingreadients
  • AP Flour, 2 cups
  • Baking Powder, 1.5 tsp
  • Baking Soda, 1/2 tsp
  • Kosher Salt, 1/2 tsp
• Vegan Butter
• Maple Syrup

Steps

1. In medium bowl, mix wet ingredeints.
2. In large bowl, mix dry ingredients.
3. Begin heating large cast iron on medium-high.
4. Add wet ingredients to dry while stirring. Some clumps are ok.
5. Add thin layer of butter to cast iron. Add batter in ¼ to ⅓ cup portions. Cook each side for 2-3 minutes, small bubbles will appear on side when final side is done.

Notes:

• Between each batch of pancakes add a thin layer of butter and wipe off excess with paper towel.
• Optionally add one egg's worth of egg replacer. Prepare replacer as initial step and folder replacer into wet mix right before combining all ingredients.
• Other nondairy milks work. Oatmilk has high fat percentage like buttermilk.

References:

• The Fluffiest Vegan Buttermilk Pancakes by Jasmine Briones
• Vegan Pancakes by Gena Hamshaw