CAAA Picnic Day Pancake Breakfast sponsored by the Robert Mondavi Institute for Wine and Food Science

Recipe for Vegan Buttermilk Pancakes adapted by Jadey Gonzalez (Class of 2014, Food Science & Technology) from Bobby Flay’s Chocolate Chip Pistachio Pancake Recipe

Yield: Approximately nine to ten 4 ½-5” pancakes

Dry Ingredients

• 1 ¾ Cups All-Purpose (“AP”) Flour
• 2 ¼ tsp. Baking Powder
• ¼ tsp. Salt

Wet Ingredients

For Egg Substitute (2 eggs-worth):

• 6 Tbsp. Water (ambient or cold)
• 2 Tbsp. Chia Seeds

For 1 ½ Cups of Vegan Buttermilk (recommended to be made the night before):

• 1 ½ Cups of Soy OR Oat Milk
• 1 ½ Tbsp. Balsamic Vinegar (recommended for ideal flavor). Alternative would be White Vinegar

For Flavor and Fat:

• 3 Tbsp. Vegetable Oil or Cooled, Unsalted Vegan Butter
• 2 Tbsp. Maple Syrup OR Simple Syrup (non-vegan alternative = Honey)
• 2 tsp. Vanilla Extract OR Vanilla Paste (either is delightful, but the paste adds a little extra sweetness)

Recommended Inclusions (modify based on preference)

• ¾ Cup Chopped Nuts
• ¾ Cup Chopped Dark Chocolate OR Chocolate Chips
• 1 Tbsp. Orange Zest

Oil for Cooking (choose based on preference)

• 1 Can of Cooking Spray OR 1 Tbsp. Of Coconut Oil OR 1 Tbsp. Unsalted Butter per pancake

Equipment / Tools

• 2 Medium Mixing Bowls
• 2 Small 2-Cup Bowls (for Egg Substitute and Vegan Buttermilk)
• 2 Mixing Spoons (for Dry and Wet ingredients)
• 1 Apron
• 1 Non-stick Small OR Medium Pan
• 1 Spatula
• 1 Whisk
• Measuring Cups:
  • 1 Cup
  • ½ Cup
  • 13 Cup (for dispensing Pancake batter to the pan)
  • ¼ Cup
• Measuring Spoons:
  • 1 Tbsp.
  • 1 tsp.
  • ¼ tsp.

Cooking Instructions:

1. Prepare Vegan Buttermilk and Egg Substitute. If prepared the day of, let the following sit at room temperature for at least 10-15 minutes until ready for use in the batter
   • Vegan Buttermilk: Plant-based milk + Balsamic Vinegar
   • Egg substitute: Chia Seeds + Water
     • If made the night before, store covered and in the fridge
2. Mix all three Dry Ingredients in one Medium-sized bowl
   • You don’t need to sift them, but you can if preferred for consistent texture
3. Mix the Vegetable Oil / Melted Butter, Honey, and Vanilla Extract in a separate Medium-sized Bowl
4. After their “sit time”, whisk in the Vegan Buttermilk and Egg Substitute into the “Wet Ingredients Bowl”
5. Add the mixture of Wet Ingredients into the “Dry Ingredients Bowl” and gently mix just until the flour is hydrated to avoid overmixing and getting a tough pancake later on
6. Let the batter sit at room temperature for 15-30 minutes (the longer you let it sit, the more rise/leaven that you’ll get in the finished pancake)
7. Prepare your 2-3 inclusions (chop into bite-size pieces, zest an orange, etc.)
8. Heat your pan between low and medium heat to prevent burning
9. Spray the pan with Cooking Spray or add Cooking Oil enough to fully coat the pan and avoid pancakes sticking
10. Scoop 1/3 Cup of batter into the pan
11. Cook for 2 ½ - 3 ½ minutes on each side
    • 1st Side: look for air bubbles (water escaping) and firm edges before flipping
    • 2nd Side: watch closely to prevent the pancakes from burning especially after the pan remains hot after the cooking the first batch of pancakes
12. Cool pancakes or keep warm until ready to serve
    •  Store any extra pancakes in an airtight container in the refrigerator for up to 7 days

Recipe for Buttermilk Pancakes adapted by Kevin Locke (Class of 1983, Biochemistry) from Bette’s Diner Recipe

Yield: Approximately 2 servings

Ingredients

• 130g (1 cup) flour