Make fluffy pancakes: Combine 4.5 ounces (1 cup) all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, and ¼ teaspoon salt. Whisk together 1 cup light coconut milk, 1½ tablespoons canola oil, and 1 egg; combine with dry ingredients. Cook as usual for pancakes. Yield: 4 servings.
FYI: no oil needed in the pan.
From http://www.cookinglight.com/m/cooking-101/essential-ingredients/secret-ingredient/leftover-light-coconut-milk
1 cup unbleached all purpose flour
1+1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
Then:
1 cup runny soy yogurt
1 egg
Replace:
5 ounces vanilla soy yogurt (I find Stonyfield‘s O’Soy to be the richest)
3/4 cup soy milk
oil for the pan
Preheat an oiled griddle or pan with a low flame – only high enough to make the oil look just a bit runny after a minute. Meanwhile, in one bowl, whisk the dry ingredients until well combined. In another bowl, combine the soy yogurt and soy milk. Then, mix the soy liquid into the flour mixture, stirring just until there isn’t any unmoistened flour remaining – anymore and you’ll work the gluten in the flour into giving you a chewy pancake. The batter will be thick, so it’ll puff up very nicely when cooked.
When a flick of water off your finger sizzles, the pan is ready. For each pancake, scoop one quarter of the thick batter onto the pan or griddle, quickly spread it around into a round pancake shape, and leave it to rise. It’ll puff. After a few minutes, bubbles will come to the top. As the bubbles come, the top will start to look dryer. The bottom should be nicely browning; take a peek with a spatula. When the bottom is golden, flip the pancake. If it’s too dark, your heat is to high. If after several minutes, bubbles aren’t forming, the top looks wet and the bottom remains white, the heat is too low. Cook the other side until it’s golden, too.
Serve with warm maple syrup and dust by knocking a sieve of powdered sugar against your hand.
Original (unmodified) recipe from http://gapersblock.com/drivethru/2007/04/13/yogurt_pancakes_1/
Mix dry ingredients together. Cut in shortening until coarse crumbs. Stir in milk all at once. Knead for 30 sec-
onds (as little as possible). Roll out, cut.
Can brush melted butter on tops before baking.
Bake 450 ° for 10-12 minutes.
from Weasel Cooks 2007
(Yield: about 16 small pancakes, using 2 T of batter)
Rub your pancake griddle or frying pan with the cut half of a turnip, or grease it with a little shortening or margarine. If you use butter, use half butter and half shortening or margarine.
Sift together in to a bowl the four, baking soda, slat, and sugar.
Melt the shortening and set aside to cool.
Stir in the sour cream or mile, or the mixture of sour cream and milk, beaten with the eggs.
Add the shortening.
Beat the mixture until smooth, by hand or in an electric mixer.
If you like small thin pancakes, add a very little more milk or water.
Pour 1 T of the batter onto the hot griddle as a test pancake to see if the driddle is the right heat. Bubbles wshould appear in less than a minute. When the pancake bubbles all over, flip it and brown the u nderside. Peek under it by lifing one edge of the pancake with a spatula to see if it is brown. Adjust the heat under the griddle, so that the panacakes come out golden.
Serve with any of the honey sauces, honey butter, plain honey, or syrup.
Try the pancakes with different kinds of honey.
From the Pooh Cookbook by Virginia H. Ellison, 1969