> Hey Todd! > > Where's the vegan recipe! Voila...the patented Sines-cakes:
> > vegan buckwheat pancakes > ------------------------------------ > 1 cup organic buckwheat flour > 1 cup organic unbleached white flour > 2 cups water > 1/4 cup olive, canola, or flax seed oil > 1 tbsp baking powder > 1 tbsp ground cinnamon + cardamon [the SECRET!] > 1 tbsp vanilla [optional] > > mix the dry ingredients first, then add the wet. > You may need to add a little extra water if it's too thick, > or extra flour or baking powder if it is too thin, or doesn't rise. > > BTW. These work REALLY well in BELGIAN waffle makers, but I have had > limited success in the 4-up wafflers. > > notes: > 1. I used to use vinegar + baking soda and make people in SF almost > die because they were sour. that was because I read somewhere that > the combination would make it "egg-like". Unfortunately it is a better > solution for cakes of a greater density [like Moosewood's 6-minute > vegan chocolate / coffee cake] > > 2. Do not substitute the flour if you can help it. I've found that > whole wheat flour has a less appealing taste than buckwheat, and you > definitely need the mix of thin to thicker flour so the pancakes will > get that nice, lovely golden color. > > 3. I use a very small amount of olive oil in the pan when cooking. > > 4. Use a non-stick pan like a t-fal or Calpholan skillet. However, > these pans are not "macrobiotic" so you might want to investigate > other options. If you use aluminum, you're stupid for cooking with > them, because they cause Alzheimer's disease, and stainless steel, > unfortunately, sticks. Always have my recipes from the Sines cookbook near to hand... ;-) m*
