From Bon Appétit · Rebecca Firkser · · 1m 20s
Tofu Is the Secret to These Vegan Pancakes
Silken tofu replaces the eggs, and a heavy hand with leavening keeps the stack fluffy instead of dense.
In brief
Silken tofu replaces the eggs, and a heavy hand with leavening keeps the stack fluffy instead of dense. Blend silken tofu with its liquid for the binder, then go big on baking powder and soda so the batter still rises without eggs. Originally reported by Bon Appétit.
Tofu goes in the batter
Silken tofu, blended smooth with its packing liquid, does the binding work eggs normally do in these vegan blueberry pancakes.
“Tofu in blueberry pancakes?! Your eyes do not deceive you.”
No eggs means more lift
Tofu is dense, so the recipe fights back with two leaveners: a full 2 tablespoons of baking powder plus a teaspoon of baking soda.
“you'll need as much help with leavening as possible to cut through the density of the tofu”
Why two leaveners
Baking powder fires twice, once with the water and again in the hot pan. Baking soda reacts with the water and the acid in the brown sugar.
Buy aluminum-free powder
Regular baking powder at this volume leaves a metallic taste. Aluminum-free keeps the flavor clean when you are using 2 tablespoons of it.
“make sure to use the aluminum-free kind to mitigate any unpleasant flavor”
Weigh your flour
Measuring cups pack in extra flour and stiffen the batter. Use a scale, or add a tablespoon of water until it pours like whole-milk yogurt.
“you want the batter to be the approximate consistency of pourable whole-milk yogurt”
Cook, then freeze
Scatter berries on top of each pancake in the pan, 4 minutes a side. The batch of 16 keeps three months frozen and reheats in a toaster.
Here's the gist
Blend silken tofu with its liquid for the binder, then go big on baking powder and soda so the batter still rises without eggs.
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