The recipe is very simple. It is an adapted version of the "Buttermilk Pancake" recipe in the good old red and white Better Homes and Gardens Cookbook.
Ingredients (makes about 6 regular sized pancakes)
1 cup all purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 scant cup vanilla soymilk
1 tbsp lemon juice
2 tbsp vegetable oil
equivalent of 1 beaten egg (I use Bob's Red Mill brand egg replacer in this recipe)
In a liquid measuring cup, place the lemon juice, then add enough soymilk to make one cup. Let sit five minutes to "sour." In a mixing bowl, mix together flour, sugar, baking pwder, baking soda and salt. In a seperate bowl (or in the measuring cup) mix together the oil, egg replacer and soured soymilk. Create a well in the center of the flour mixture and pour in the wet ingredients. Stir until there are very few lumps. Heat a skillet or frying pan to pretty high. I like to use a nonstick spray when making pancakes. Drop about 1/3 cup of batter onto the hot skillet and cook until edges begin to lift, and the uncooked side is nice and bubbly. Flip and cook an additional minute. Serve warm with a HUGE dollop of Earth Balance and a very generous puddle of dark amber maple syrup.