"Buttermilk" Pancakes w/Warm Berry Sauce

My husband is the pancake king. Mine cannot even compete. Even when we use the exact some recipe! Keep that in mind as you look at the picture above. His would have looked ten times better. It actually annoys me that mine never look as good as his. But regardless of this annoying fact the pancakes still taste wonderful. This recipe was inspired from a buttermilk pancake recipe from and old 1970's Family Circle Cookbook. A note to Stephanie, please try them and tell me what you think...I think buttermilk is the key. : )

First, a little excerpt from said book on tips to make perfect pancakes for those of us that want to perfect our skills to be able to compete with our husbands mad pancake making skills.

HOW TO MAKE PERFECT PANCAKES

1. Make sure the griddle is just-right hot before adding the batter. Here's how to test it. Sprinkle on several drops of water; when they sputter and dance about, grease griddle and start pouring.

2. For even-sized pancakes, measure batter, using a scant quarter cup for a 4-inch round. The batter spreads so leave a little space between the cakes and they will keep their shape and be easy to turn.

3. When pancakes look puffy and slightly dry around the edge, bubbles cover the top, and the underside is golden, flip them over with a wide spatula. Bake a few minutes more, or until the bottoms are golden brown.

4. If pancakes must stand before serving, keep them hot this undercover way. Place in a pie plate, turn a colander upside-down over top, and set in a warm place. Heat stays in , steam wafts out.

"Buttermilk" Pancakes

2 cups Flour
1 T baking powder
3 T Sugar
1 3/4 cup soured soy milk (add 1 T apple cider vinegar to 1 3/4 cup milk)
2 T oil (mild tasting)
1 T vanilla

Whisk the vinegar in with the milk and set aside.

Combine all dry ingredients in a med-large bowl and stir with a fork or sift to make sure the baking powder gets incorporated with the flour evenly. Add the oil and vanilla to the soured milk. Add the wet to the dry and mix well until relatively smooth. A few lumps are fine.

Using the tips from above, pour 1/4 cup measures of batter on a medium hot griddle or non-stick fry pan that has been sprayed with cooking spray. Bake until bubbles appear on the top and the bottoms are golden brown, flip and cook until bottom is golden brown.

Serve with vegan margarine and maple syrup or be imaginative and top with any number of yummy things, nuts, yogurt, ice cream, or chocolate sauce. Mine were topped with the following berry sauce.

Berry Sauce

2 cups mixed berries (mine were frozen)
1 T agave nectar (more or less depending on the sweetness of your berries)
2 t corn starch
1/2 cup water


Place berries and agave in a small sauce pan over med high heat. Cook until the berries release their juices and everything begins bubbling , stirring often. You want to cook them until they are very soft and somewhat mushy. I used a fork to squish the really large strawberries.

Whisk the corn starch and water together and add to the berries. Continue cooking until the sauces thickens, stirring constantly, don't worry it happens quickly. Serve over pancakes, ice cream, cake, waffles...you get the idea. ; )