*Recipe updated - I accidentally left out the sugar and oil

I usually think about making pancakes sometime during the weekend, but I rarely get around to it. I don’t always want to break out my whisk and bowls and create a lot of dishes that I’ll have to clean up later. Last night, I had an idea.What if I made the batter the night before, in my blender? One container for mixing. I could store the blender jar right in the refrigerator over night, and pour my pancakes from the blender directly into the pan the next morning.

Was it as easy as I hoped? Yes. Yes it was.

I used spelt flour, because once I realized it wasn’t scary at all, I figured it’d be perfect for pancakes. And it is. However, feel free to use regular flour for these, they’ll be just as good without the spelt.

Silver Dollar pancakes are the best, in my personal opinion. They’re just like regular pancakes, but they’re small, about three inches in diameter. They’re tiny enough to roll up and eat in one bite. They cook quickly, they’re easy to flip, easy to eat, and very easy on the eyes. If you’ve never made them before, give them a shot; you’ll never go back to big ones again.

Easy Weekend Pancakes

Makes about 25 Silver Dollar Pancakes, enough for two people



1 1/2 Cup Soymilk

1 Tbs Sugar

2 Tbs Oil

1 Cup Spelt (or all-purpose*) Flour

1/3 Cup All-Purpose Flour

1 tsp Baking Powder

1/4 tsp Salt

1 tsp Extract (any flavor, I used orange, but vanilla is a no-brainer)

1-2 Tbs water, to thin batter if needed

*If using only all-purpose flour for this recipe, you may need to add more liquid. Regular flour absorbs more moisture than spelt.

Add soymilk to your blender. Add remaining ingredients except the water and blend for a few seconds until combined. Scrape down any dry flour stuck to the side of the jar and blend again. Place the top on the blender and refrigerate overnight. You can also use the batter immediately.

In the morning, place the blender back on the base and add 1-2 Tbs of water, blend to mix. This re-thins the batter that had thickened overnight.

Preheat oven to 200º F, or the lowest setting, and put an oven-safe plate on the middle rack. Heat a non-stick skillet over medium heat for a few minutes. Pour the batter directly into the center of the UNgreased heated pan. I like silver dollar sized pancakes, 2 1/2 to 3″ in diameter, but you can make any size you want. This batter should create fairly thin pancakes.

After a few minutes of cooking, you’ll see the bubbles form and set on the uncooked side of the pancake. The batter will start to set, and it will change color from white to dull yellow. This is when you should flip. If your pancake isn’t brown by this time, turn your heat up. If it is overly brown, your heat is too high.While cooking the pancakes, place the finished ones directly into the oven on the plate. Stack the pancakes as you go. This will keep the whole stack warm while you’re cooking them.

While the pancakes are cooking, feel free to add blueberries, chocolate chips, or anything else you can imagine. Serve with vegan margarine (Earth Balance) and maple syrup.

Oh, and in case you were wondering, the Martha Stewart Show taping went great. It was a lot of fun, and everyone who works on the show was really wonderful and talented. Martha was a lot of fun to work with, and I’m really glad to have had such a wonderful experience at her studio. I’ll post more info and a clip of the segment after it’s aired on Monday, so check back here in a couple of days. In the meantime, I’m going to spend the weekend relaxing and eating more pancakes!