These are a fluffy style of pancakes with warm, sour raspberries. The recipes makes about 8 small to medium sized pancakes.
For the pancakes
2 cups of flour
2 1/4 cups of vanilla plant milk*
1/4 cup of sugar**
2 tablespoons of baking powder
Vanilla extract to taste (1/4 teaspoon or so)
1/4t of sea salt inch of sea salt
Plant-only margarine as necessary (not more than 1/4 cup).
For the raspberries
2 cups of raspberries (reserve half)
2T of agave nectar
2t of lemon juice
1T of corn starch dissolved in 1T of water
Additional agave nectar to taste
Make the compote first.
Heat half the raspberries in the pan on medium with the lemon juice, agave and sea salt.
Cook until the berries are soft and have produced a syrup (about 10-15 minutes).
Add the remaining berries and cook for another 5-10 minutes.
Whisk the corn starch with the water, and add to the raspberries slowly and stirring continuously until thickened.
Let stand to cool and spoon over the pancakes when they’re done.
To make the pancakes, combine the dry ingredients, the wet ingredients (except for the margarine), and then the dry and the wet ingredients together.
Whisk thoroughly to combine into a smooth batter.
Heat 2T of the margarine in the pan on medium high until a small drop of water sizzles.
Ladle 1/2 cup of batter into the pan and lightly smooth out to the volume of the pancake..
Fry on one side until lightly browned (the pancake will start to bubble through — usually 2-3 minutes).
Carefully flip and fry until lightly browned on the other side.
Remove from the pan and set aside.
Repeat until the batter is used up, adding 2t of margarine to the pan between pancakes.
The pan temperature for pancakes is very important. You may need to adjust the temperature to suit your pan for the best results. You can keep your pancakes warm in a very low oven in an oven proof dish.
*Soy milk will provide a denser chew, while rice milk, a fluffier pancake.
**The compote will be lightly sour with raspberries. With a sweeter berry, you may want less sugar in the pancake. Many white table sugars are still refined using animal bone charcoal. Organic sugar, beet sugar, agave nectar and other sweeteners make good alternatives.