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Soy Milk Pancakes

Reviewed: Jan. 14, 2012
Suggested variation: Curdle the soy milk with juice of half of a lemon: this will make it like buttermilk and give it the acidity to make the baking soda fizz. Given the lemon juice, the baking powder is not necessary (cream of tartar is what gives the acidity to activate the soda, but it also has an unpleasing flavor). Instead, just use one 1 tsp baking soda. I used half all-purpose flour and half buckwheat flour, reducing the total to about 3/4 c. instead of 1 c. This made very spongey pancakes. I may increase increase the soy milk and/or reduce the baking soda a little next time to have stretchier pancakes.
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