--- title: Aquafaba American Pancakes tags: - leon - breakfast - sweet source: name: Leon Fast Food Vegan author: Rebecca Seal & Chantal Symons & John Vincent locale: en_US diet: vegan servings: 10 pancakes time required: 45m prep time: 18m cook time: 15m --- >> [auto_scale]: true >> [duplicate]: ref Beat @aquafaba{90%ml} and @lemon juice{1%tsp} to stiff peaks in a #large mixing bowl{} with an #electric mixer{}, around ~{5%min}. Put aside. Sift @flour{150%g}, @baking soda{1/2%tsp} and @baking powder{1/2%tsp} into a #large mixing bowl{}. Add @sugar{1%tsp} and @-salt{1%pinch}, then mix thoroughly. In a #small bowl or cup{}, mix @soy milk{150%ml}, @vegetable oil{1%tsp}, @vanilla extract{1%tsp}, @apple cider vinegar{1%tsp} and @lemon zest{1/2%lemon}. Quickly mix the wet and dry ingredients into a thick, clumpy dough. Fold in the @&(1)beaten aquafaba{} a spoonful at a time, taking care to not beat the air out of the dough. Let rest for at most ~{10%min} to let the gluten unfold. Don't let it rest too long though, or the baking soda and powder won't work as well! Heat some @vegetable oil{} in a #large pan{}. Add the dough one tablespoon at a time, and form pancakes about 8cm in diameter. Cook each side for ~{3-4%min}, until golden brown. For the first side, watch the top of the pancake and flip when it starts to firm up and show bubbles.