Classic American Pancakes – Vegan version

👨‍🍳 Method

To assemble

1. 1
   In a bowl, mix the flour, sugar, baking powder and baking soda with the salt.

   Bowl
2. 2
   In a separate bowl, mix the unsweetened soy milk, flax eggs, margarine and vanilla.

   Bowl
3. 3
   Add the wet ingredients to the dry and mix just until combined: small lumps are fine.

   💡Overmixing develops gluten, and the pancakes come out tough and flat. Mix only until no dry flour remains.
4. 4
   Heat a pan over medium heat and grease lightly.

   ⚙ Greased Flat PanStoveFrying pan

   💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
5. 5
   Pour ¼ cup of batter for each pancake. When bubbles appear on the surface, flip and cook 1 more minute.

   Stove

   💡Bubbles that pop and don't close up are the sign to flip: the bottom is golden and the batter has set.
6. 6
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
7. 7
   Add the powdered sugar and keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer
8. 8
   Serve hot with the whipped cream.