Vegan "overnight" Pancakes

Name: Vegan "overnight" Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6-7 serving(s)
Ingredients: 2 cups whole wheat pastry flour; 2 cups all-purpose flour; 1/4 cup unbleached cane sugar; 2 teaspoons active dry yeast; 3 cups soymilk (plain or vanilla); 12 tablespoons margarine (Earth Balance); 2 tablespoons egg substitute (Bob's Red Mill or EnerG); 1/2 cup water

Submitted by JP 27845

"This recipe makes the tastiest pancakes ever, but you'll have to mix the batter up before you go to bed if you want these pancakes for breakfast. It doesn't take long, and your reward in the morning will be well worth the preparation time you spend the night before."

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Ready In:: 35mins
Ingredients:: 8
Serves:: 6-7

ingredients

2 cups whole wheat pastry flour
2 cups all-purpose flour
¹⁄₄ cup unbleached cane sugar
2 teaspoons active dry yeast
3 cups soymilk (plain or vanilla)
12 tablespoons margarine (Earth Balance)
2 tablespoons egg substitute (Bob's Red Mill or EnerG)
¹⁄₂ cup water

directions

To make the batter, first combine the dry ingredients together in a large bowl, then mix in the soy milk and melted butter or margarine. (Earth Balance is a good vegan, non-hydrogenated margarine. It comes as a "buttery spread," or "buttery sticks.").
Cover the bowl and leave on the counter at room temperature at least 8 hours, or overnight.
In the morning, mix the egg replacer with water until creamy or foamy. Fold the "egg" into the batter.
Heat the griddle over medium-high heat. Spray the griddle with a light mist of oil, and ladle the batter onto the griddle in groups of 3-4. Cook 1-2 minutes until bubbles appear on the surface and the underside is golden brown.
Flip the pancakes and cook other side for about 2 minutes.
Serve with pure maple syrup, or a fruit syrup (i.e. blueberry, raspberry, apricot, strawberry).