Beans are the key to fluffy vegan pancakes.
—the recently coined term for the liquid inside a can of cooked beans. It's the kind of technique that's so mind-blowingly simple that I'm amazed nobody discovered it until just a couple of years ago.
It is, however, great for some things I've tried—it bakes into perfect meringue cookies, and you can make a gorgeous, Italian meringue–style vegan topping for lemon pies and other desserts, for example—and I've been slowly adding to that list.. It's pretty straightforward: Combine flour, baking powder, baking soda, sugar, and salt; mix in buttermilk, sour cream, vanilla, melted butter, egg yolks, and beaten egg whites; then cook on a griddle.
Being extremely careful when incorporating the aquafaba into the pancake batter was also key. After combining my wet and dry ingredients, excluding the aquafaba, I added the whipped aquafaba and folded it all together gently until it was homogeneous, trying to keep as much air in the mixture as I possibly could.
Buttermilk and sour cream have a tang and aroma that's far more complex than plain old white vinegar, so I also decided to add some lemon zest to the mix.
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