Extra Thick and Fluffy Japanese Style Pancakes
¾ Butter milk* ( to make up 1 cup with the applesauce)
Margarine, maple syrup, vegan ice-cream, etc. for toppings
To substitute buttermilk, mix non-dairy milk with a foodie acid such as lemon juice, apple cider vinegar, or brown rice vinegar and let sit for 5-10 minutes.
The general rule is to add 1 Tablespoon foodie acid to a 1 cup measuring cup, then add non-dairy milk and fill to the top. Beware that this works best with soy milk (organic), almond milk or oat milk – low-protein rice milk will not produce the same results.
*Vegan mayonnaise recipe:
1 cup soy milk or other nondairy milk
1 tablespoon apple cider vinegar or freshly squeezed lemon juice
1 ½ to 2 ½ cups canola or other neutral oil
Place the soy milk, vinegar, and salt in a blender and process briefly. With the blender running, add the oil in a very thin, steady stream (very thin stream) until it turns very thick and the blender has trouble processing (if you have a high or multispeed blender, use a medium speed). Thickening will not happen gradually, but rather suddendly, and may take as long as 4 minutes altogehter. Also, please note that the amount of oil necessary for thickening will depend on the speed of your blender and how slowly you pour, and can vary by as much as a cup. Transfer to a jar and store in the refrigerator for up to 1 month.
Source: Classic eggless mayonnaise from the book ‘Homemade Vegan Pantry: The Art of Making Your Own Staples’ by Miyoko Schinner
Sift all the dry ingredients together in a bowl and combine.
In another bowl (or jug) add the applesauce, butter milk and vanilla extract and whisk a little to combine.
Make a well in the centre of the dry ingredients and pour the liquid mixture in.
Mix together then add the mayonnaise and mix well to combine. (Ignore the mayo smell, it will disappear after it’s cooked).
Place two homemade pancake forms (instructions in the blog post) onto a frying pan over low heat and pour half the mixture into each form.
Place a lid on the frying pan and leave it for 10 to 20 minutes.
Once the pancakes have little bubbles and the edge is slightly cooked, flip them over with your hands (wear gloves to handle them because they will be hot).
Place the lid over the top again and cook for another 20 minutes on the other side.
Remove the pancakes from the heat, remove the staples from the forms and take the pancakes out of the form.
Serve the pancakes with your favourite toppings!
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