Petitchef

Vegan Bran Bud Pancakes with Vegan Golden Scotchy Raisin-Pecan Syrup

Dessert
4 servings
17 min
15 min
Very Easy

Ingredients

4

Vegan Golden Scotchy-Raisin Pecan Maple Syrup:

Preparation

  • Preheat oven to warm. In a medium mixing bowl, place first 6 ingredients. Make a well in the center and pour in soy milk. Stir together with a fork until well combined.
  • For added richness, if desired, melt 1 tablespoon vegan butter in a large cast iron skillet or griddle over medium-high heat and stir into pancake batter.
  • In the same skillet, melt 1 additional tablespoon of the vegan butter, the oil or a combination. Using a 1/4 cup measure, make pancakes, two at a time.
  • Cook a couple of minutes on the first side until you see a few bubbles, get a nice rise and the edges appear set. Gently flip and cook another couple of minutes on the reverse.
  • Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. (While pancakes cook, make syrup.).
  • When cooked through, remove pancakes to plates or a serving platter, keep warm in the preheated oven, and repeat with remaining butter and/or oil and pancake batter. Serve warm with syrup.
  • Vegan Golden Scotchy-Raisin Pecan Maple Syrup:
    In a small cast iron skillet over medium-high, melt butter. Add pecan pieces and saute, stirring occasionally, for a couple of minutes. Reduce heat if bubbling too fast. Add raisins and do the same. Add maple syrup and cook another couple of minutes. Turn off heat and stir in Scotch. Mine doesn't flame up with the heat off, but be prepared for some flambe action just in case.

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