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A few years ago, I discovered a trick that makes the most delectable pancakes I've ever encountered. I got the trick from the "Open House Cookbook" by Sara Leah Chase. The recipe wasn't vegan, but her method translates easily into the vegan arena. So I'll let you in on the secret: rather than melting the butter, Chase cuts the flour into the butter as if for a pie crust, until the butter and flour becomes "sand-like". This can be done in just a few seconds in the processor (and margarine, of course, can be used). After transferring this to a bowl, the liquid ingredients and flavorings are added. The net result is a pancake that is above the norm -- moist, fluffy, and satisfying. My other discovery in making pancakes is that cooked pureed squash (like pumpkin or butternut squash) or sweet potato can impart a lovely texture and flavor to pancakes -- making them very moist and tasty. VIEW ARTICLE AT Veg Family

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