I love pancakes, but it always seems the one thing I cannot perfect with any consistency. I feel good about my recipe, adapated from the griddlecakes recipe in an old Fannie Farmer Cookbook. But as you can see, the actual execution can vary considerably in appearance. Nowadays there are fewer instances of under- or overcooked, so that's progress. Here's my current variation (served with blueberries and maple syrup):

3/4 to 1 cup soy milk
2 tablespoons Earth Balance butter, melted
egg replacer, equivalent to 1 egg
1 cup flour
2 teaspoons baking powder
2 tablespoons evaporated cane juice sugar
1/4 teaspoon salt

Preheat frying pan or griddle to medium heat (if other than nonstick, lightly grease the pan with vegetable oil). In a mixing bowl, combine the liquids and mix lightly. In a separate bowl, combine the dry ingredients thoroughly. Add the dry ingredients to the wet ingredients and stir just enough to combine; do not over mix. Pour batter onto pan and bake until the cakes are full of bubbles, the edges are dry and the underside is browned. Flip and cook the other side until browned. Makes 4-5 pancakes.

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