All cornmeal pancakes

 From Bon Appetit

1.5 cups of cornmeal 

1.5 cups of milk 

4 tsp apple cider vinegar

3/4 tsp Baking Soda 

3/4 tsp kosher Salt 

My thoughts: 

1. Would make again in a bigger pan

2. I measured it by volume but would consider doing with weight (225 g of cornmeal) because batter was quite thin. 

3. I tried with grist and roll cornmeal but I think a more processed cornmeal would work better. 

4. Crispy edges are yummy. Would do well with a sauce. Can also think of it as “quick cornbread” say, with chili 

Made again on 7/6/21

1. Made it in a bigger pan (12 inch nonstick) and it had more room to spread. 

2. Served as a base for chili, which I liked. Would try again, with yellow cornmeal 

My thoughts 

Aquafaba (so, egg-free) buttermilk pancakes

 Had aquafaba in the fridge, decided to use some of it in pancakes! Recipe from The Baking Fairy 

• 1 cup nondairy milk
• 2 tsp apple cider vinegar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp sugar
• ¼ cup aquafaba
• ½ tsp cream of tartar
• 1 tsp vanilla extract
• ½ tsp almond extract

Instructions

1. In a cup, combine the nondairy milk and apple cider vinegar and set aside for now. After a couple of minutes, it should be thickened and a bit clumpy.
2. In a large bowl, whisk together the flour, baking powder, and sugar. Set aside.
3. In a medium bowl, combine the aquafaba and cream of tartar. Using a hand mixer, beat until light and fluffy (like egg whites would be)!
4. Now, combine the flour mixture with the milk and vinegar mixture. Add in the vanilla and almond extract, and mix gently to combine. Next, gently fold in the whipped aquafaba.
5. Now, heat up your griddle or pan and grease with oil or vegan butter. Cook the pancakes for a few minutes on each side, until golden brown and puffy.
6. Enjoy warm with maple syrup!

My thoughts: 

1. Spongy and springy in texture. I did use regular buttermilk and not the vegan buttermilk. 

2. I liked how the cream of tartar stabilized the aquafaba, would consider using that trick in other aquafaba recipes. 

3. Did not like the taste of the almond extract here. Also felt like it could benefit from salt in the recipe

4. Cooked great, no issues with uncooked middles 

Vegan Brownies

 These brownies are awesome. Recipe is from Rainbow Plant Life 

INGREDIENTS

• 8 tablespoons (120 mL) aquafaba (liquid from a can of chickpeas, use unsalted chickpeas)
• 1 ½ cups (290g) organic cane sugar or pure cane sugar
• 6 ounces (170g) 65-75% dark chocolate, roughly chopped
• ½ cup or 8 tablespoons (112g) vegan butter, cubed
• 1 ½ cups (180g) all-purpose flour
• 7 tablespoons (42g) Dutch process cocoa powder*
• ¾ teaspoon fine sea salt
• 1 tablespoon pure vanilla extract
• 1 teaspoon espresso powder**
• 3 ounces (85g) dark or bittersweet chocolate chips, or finely chopped dark chocolate

INSTRUCTIONS

• Line an 8×8-inch (20×20 cm) square metal baking pan with parchment paper and ensure there is some overhang on the sides (this will make it easy to lift the brownies out of the pan). Preheat the oven to 350°F (176°C).
• Sift the flour and cocoa powder together in a medium bowl.
• Add the aquafaba and sugar to a large mixing bowl. Use an electric handheld mixer or a stand mixer on high speed and beat the mixture for 2 ½ to 3 minutes until thickened, glossy, and wavy ribbons frequently appear in the bowl.
• Add in the vanilla, salt, and espresso powder, and fold with a silicone spatula until well combined (the espresso will continue dissolving into the mixture as it rests).
• Assemble a double boiler. Grab a heatproof bowl that can be nestled into a saucepan. Fill the saucepan up with a few inches of water – not so much that the bottom of the bowl would touch the water. Heat the water on the stove and keep at a rapid simmer.
• Add the chopped dark chocolate and cubed vegan butter to the bowl on top of the saucepan. Allow the chocolate mixture to melt, whisking occasionally until smooth and the chocolate is completely melted. Once the chocolate is completely melted, keep the bowl on the saucepan for an additional 30 to 60 seconds to further warm through.
• Pour the warm butter-chocolate mixture over the aquafaba-sugar mixture and fold together with the silicone spatula.
• Add the flour-cocoa mixture to the wet ingredients and stir until just combined (stop mixing once the flour traces are gone). Fold in the chocolate chips. Pour the batter into the lined pan and smooth out the surface with the spatula.
• Bake the brownies in the preheated oven for 34 to 37 minutes, or until a toothpick inserted in the middle comes out with some moist crumbs and/or a tiny bit of thick batter (the latter could be the melted chocolate chips). If the batter is liquidy or runny, though, the brownies need about 5 more minutes in the oven. 

  To avoid overbaking and since every home oven varies, I err on the side of underbaking and check the brownies 5 minutes before I think they're going to be done. My oven usually takes between 34 and 37 minutes. 
• Transfer the brownies to a wire rack to cool for 30 minutes. Then carefully lift the brownies out of the pan using the parchment paper handles onto the wire rack. Allow to cool for a further 20 to 30 minutes before slicing. Slice the brownies and enjoy!
  

My notes:

I used APP, Miyoko’s baking sticks for the butter, 70% chocolate for the melt, semisweet chips, and aquafaba that I’d saved. I used the full amount of salt even though I think my chickpeas were reduced sodium. It took the whole time in the oven. These were oily to the touch on day 1, but quite delicious. After a day in the fridge they were fabulous. 

The only thing was that it “sunk” in the middle. Didn’t affect the cooking, but just not as pretty. My guess is that we overmixed, so I’ll try to fix that for next time.