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diameter, but you can make any size you want. This batter should create fairly thin pancakes.
    step 4 After a few minutes of cooking, you’ll see the bubbles form on the top of the pancake. The batter will start to set, and it will change color from white to dull yellow. This is when you should flip the pancakes. If your pancakes aren’t brown by this time, turn the heat up a bit. If it is overly brown, turn the heat down. While cooking the pancakes, place the finished ones directly into the oven on the plate. Stack the pancakes as you go. This will keep the whole stack warm while you’re cooking them.
    Ingredients
    1½ cups soy milk
    1 cup spelt flour (or substitute all-purpose)
    cup all-purpose flour
    2 tablespoons oil
    1 tablespoon sugar
    1 teaspoon baking powder
    1 teaspoon extract (any flavor)
    Â¼ teaspoon salt
    1 to 2 tablespoons water, to thin batter if needed
    Earth Balance margarine, to serve
    Maple syrup, to serve
    step 5 While the pancakes are cooking, feel free to add blueberries, chocolate chips, or anything else you can imagine. Serve with margarine and maple syrup.



Aloo Matar
    I ndian food isn’t as complicated as you may think. I’ve made an effort to organize this recipe so that all the ingredients are in the order in which they are called, so that’s why it looks so intense. It’s really not intense. A lot of the ingredients are spices, and how hard is it to measure spices? Not hard! Once you have them, it takes two seconds to measure them. So don’t freak out. It looks like a scary recipe, but it’s really not.
    There are a lot of spices, though. Whole spices. Do you have whole spices? I think you should. They last longer and taste better than ground spices, and you’ll feel cooler using them. That being said, there are ground spices in this recipe, too. It’s a perfect opportunity to go to an Indian market and look around, right?
    I learned this from a wonderful Indian woman whom I only know as “Nanni,” and while she’s not my grandma, I wish she was. She cooks by tossing in pinches of this and spoonfuls of that, but I managed to get her to measure out most everything while we were cooking together. If you don’t like spicy things, omit the chilies and chili powder, or reduce them and add the powder toward the end to suit your taste. The harder-to-find spices are marked as optional, but if you make an effort to find them, you’ll be richly rewarded with a super authentic Indian meal. Really.
    With this recipe, it’s really worthwhile to take some time to measure out and prep everything ahead of time. Then you can just dump things in as needed and have a low-stress cooking experience. It took me about 30 minutes to leisurely prep everything and another 30ish minutes to cook. Not the fastest meal, but it’s fun and tastes awesome, so it’s worth it to me.
    One last note: Nanni made no attempt to remove the whole spices when the dish was finished, and neither should you. Pay attention while you’re eating so you don’t chomp down on a bay leaf or cinnamon stick.

Aloo Matar
    Makes 4 servings
    step 1 Heat ¼ cup oil over medium-high to high heat in a large pot that has a lid. After 2 to 3 minutes of preheating, add Spice Batch No. 1 (whole garam masala) and fry for 2 to 3 minutes, until bay leaves and cardamom change color.
    step 2 Add the onion, ginger, garlic, and Spice Batch No. 2 and sauté until the onion becomes a rich golden brown.
    step 3 Add the tomatoes, water, and Spice Batch No. 3; this is now a curry base for the dish. Stir, reduce heat to medium, and cook for 15 to 20 minutes loosely covered. It should be simmering, but not hard-boiling.
    step 4 Meanwhile, add the potatoes to another pot that also has a lid, adding enough water to almost cover them. Bring them to a boil and place a lid loosely on top. Cook until the potatoes are fork tender, but not falling apart, about 15 to 20 minutes.
    step 5 Grind