Test Kitchen editor Rebecca Firkser shares a recipe for blueberry pancakes that utilize silken tofu as a binding agent and source of protein, eliminating the need for protein powder. The recipe emphasizes the importance of both baking powder and baking soda for leavening, resulting in a fluffy pancake with a chewy interior.
The recipe, part of Bon Appétit’s ‘Good for You’ series, aims to demonstrate that healthy cooking can be simple. Rebecca Firkser’s approach uses silken tofu blended with water and oil to create a base for the pancakes. This replaces eggs and provides protein. Because tofu is dense, the recipe calls for a generous amount of both baking powder and baking soda to ensure a light and airy texture.
The baking powder activates with water and heat, while the baking soda reacts with water and brown sugar. This combination creates a pancake that is crisp on the edges and slightly chewy inside, reminiscent of mochi. Wild blueberries are recommended, but any variety will work. The recipe stresses the importance of measuring ingredients by weight for best results, noting that excess flour can make the batter too thick; if using measuring cups, adding a tablespoon of water may be necessary to achieve a consistency similar to pourable whole-milk yogurt.
The recipe yields approximately 16 pancakes and requires a total time of one hour and fifteen minutes. Ingredients include 1½ cups all-purpose flour, ½ cup whole wheat flour, 3 tablespoons light brown sugar, 2 tablespoons aluminum-free baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt, one 16-17-oz package of silken tofu, 1 tablespoon avocado or vegetable oil, and 1½ cups water, along with 5½ teaspoons of blueberries. Pancakes are cooked in a nonstick skillet with oil until golden brown, approximately four minutes per side. They can be kept warm in a 300° oven on a wire rack.
Read the original coverage
💬 Comments
📜 Comment Policy