The recipes you find here were collected during the long winter in the gulag.
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The Proletariat Fluffy Vegan Pancakes
1 Cup whole wheat flour
1 Cup unbleached white flour
1 Tbs baking powder
1 Tbs sugar
1 3/4 Cups soy milk
1 Tbs oil
1. Stir the flours and the baking powder together in
a large bowl. In a
seperate bowl, combine the soy milk and oil and whip
for about one minute.
Pour the soy mixture into the flour mixture. Stir
just to combine. Don't
worry about the lumps.
2. Lightly oil a medium nonstick skillet. Heat over
medium heat. When a
few drops of water sprinkled on the skillet sizzle
or bead up, the pan is
3. Pour 3/4 cup of the batter at a time onto the
skillet. Cook until the
pancakes begin to bubble, about 3 minutes. Turn
with a spatula, and cook
until the second side is lightly browned. Serve
with maple syrup.
(I make these often. they're good. but you can
skip the whipping.)
The People's Cajun Vegan Pancakes
2 Cups whole wheat pastry flour
3/4 Cup corn flour (masa)
3 tsp baking powder
1/2 tsp salt
1/4 Cup oil
2 Cups soymilk or water
oil for frying
fairtrade bananas, thinly sliced
strawberries, thinly sliced
peaches, thinly sliced
Mix all of the ingredients well, except the frying
oil and fruit. Pour 2
teaspoons of oil in a skillet, and place on medium
high heat. Pour 1/2
cup pancake batter in the hot skillet, and cook
until the pancake begins
to bubble and dry out on top. Serve with syrup or
optional variation: Add the fruit to the top of the
pancake, cook, flip,
and cook until golden. Do not use bananas that are
not fair trade. The
blood of the workers is on regular bananas.
exploit and kill workers for regular bananas.
Pinkos should always look
Bolshevik Corn Meal Pancakes
Put in a bowl:
1 Cup white or yellow or red corn meal
1 tsp salt
1 - 2 Tbs sugar, syrup or honey
Stir in slowly:
1 Cup boiling water
Cover these ingredients and let stand for 10 minutes. Incite revolution during this time.
Egg replacer equal to 1 egg
1/2 Cup soy milk
2 Tbs oil or melted margarine
Add these ingredient to the corn meal mixture.
Then stir the following into the batter with a few swift strokes:
1/2 Cup flour
1 Tbs baking powder
Cook like other pancakes.
Optionally stir in 1/2 Cup cut corn. Frozen is ok. Or cranberries or blue berries. Cranberries are red.
Commie Apple Oatmeal Pancakes
3/4 cup whole wheat flour
1/8 cup oats
2 tablespoons oat bran
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup raisins
1/2 cup chopped apple
1 cup apple juice
Combine dry ingredients. Add raisins and apple. Gently stir in
juice until dry in- gredients are completely moistened. Pour batter
by 1/4 cupfuls onto a nonstick skillet or griddle. Cook until bottom
is brown and spatula slips easily underneath. Turn and brown other
side. Makes eight plump pancakes.
1 cup all-purpose, unbleached flour
2 tsp alum-free baking powder
1/2 tsp salt
2 tbsp unrefined sugar, or granulated beet sugar
Equivalent of one egg in egg replacer of your choice
1 cup non-dairy milk
2 tbsp light, natural oil (sunflower is best)
Stir the flour, baking powder, salt and sugar together in a large bowl.
Beat the egg replacer together with the milk and vegetable oil until well combined.
Pour the liquid mixture into the flour mixture, stirring lightly until the flour mixture is just moistened (there should still be lumps).
Pour batter into a hot pan or onto a hot griddle with 1/3 cup measure. You may have to add a little oil to the pan to keep them from sticking, depending on the pan.
Cook until the top of the pancake is covered in bubbles and the edges look quite dry, then flip. Only flip pancakes once during cooking. Cook on the other side for 30 to 60 seconds.
Serve immediately, or keep them warm in a 300F oven.
Maoist Scallion pancakes
3 cups unbleached flour
1 cup boiling water
1/2 cup chopped or thinly sliced scallions (spring onions), green and light green parts only
1-1/2 teaspoons salt
2 teaspoons sesame or toasted oil (approximate)
light oil (peanut, sunflower, etc.) for frying
Place the flour into a large mixing bowl. Pour in the boiling water while mixing with a pair of chopsticks or a wooden spoon, forming a soft dough. Knead the hot dough either in the same bowl or on a flat, lightly floured surface for about five minutes or until it is smooth. If you've removed it, return the dough to the bowl. Cover the dough with a damp towel or a piece of plastic wrap, then set aside and let rest at room temperature for at least one hour. Then take the dough out of the bowl and knead it for a few more minutes on a lightly floured surface (use additional flour as needed during all steps). Divide the dough into two halves. Roll one half into a thick roll. Using a sharp knife, cut the dough into four equal pieces. Repeat with the other half. Roll each piece of dough into a circle about 4 inches in diameter. Brush about one-fourth teaspoon sesame oil evenly on the top surface of each piece. Sprinkle evenly with one-fourth teaspoon salt and then one-half Tablespoon of chopped scallions. Making three equal folds and roll up the dough tightly, folding in both ends, in a beggar's purse shape (after the revolution there will be no such shape!). Use a rolling pin to roll it out again into a pancake about one-fourth inch thick and 5 inches in diameter. (Some of the oil and/or scallions may squirt out during the folding and rolling. Just sop up the oil and put back the scallions.) Heat a heavy skillet coated with one-half Tablespoon oil over a low flame. When hot, put in one pancake and toast it until light brown spots appear on the bottom side, then turn over and toast the other side. Drain well on paper towels. Cut each pancake into six sections with a sharp knife and serve hot.
Easy Pancake/Waffle Recipe
2 Cups whole wheat flour (bread flour, not pastry flour)
2 tsp baking powder
2 Tbs apple sauce
1 Tbs light unsulphured molasses
1 Cup low fat soy milk (I use Edensoy vanilla, which is about 18% fat)
1 Cup apple juice
Add all ingrediants in the order given and then mix. Cook however you cook pancakes and waffles (I have not been able to get by without a cooking spray for waffles). I make my pancakes big (coaster sized) and put in fresh fruit when I have it handy. I pour my pancake and add the fruit to the cake on the griddle.
Oh, yeah--top with real maple syrup.
Ed. Note: this recipe incited a flame war. This is kind oflike a cold war except hotter.
1 package dry yeast
2 cups scalded milk which has cooled to 85 degrees F
Stir in, until well blended:
1.5 Cups flour
2 Tbs sugar
Set this sponge to rise in a warm place for about 1.5 hours. Cover bowl with a cloth. Beat until blended:
3 egg yolks
6 Tbs soft butter
1.5 Cups flour
0.75 tsp salt
Beat these ingredients into the sponge. Permit the sponge to rise again for about 1.5 hours or until almost double in bulk. Whip until stiff but not dry:
3 egg whites
Fold them into the batter. After 10 minutes, bake the batter, a very small quantity at a time, in a greased skillet or on a griddle. Turn to brown lightly on on each side. Serve each blini filled with:
1 Tbs caviar
Cultured sour cream
The sour cream may have a cultural revolution or not, to taste.