12 January 2008

Blueberry Corn Pancakes

This is really sort of a summery-type pancake but I made them on this blustery January Colorado morning because we needed a touch of summer today! Even the hot tub cover is frozen shut, just to dramatically demonstrate the cold of the day. The sun is out but not doing a damn thing to aid global warming...

Dry Ingredients:

1/2 cup unbleached white flour
1/4 cup whole wheat pastry flour
2 tsp. baking powder
Dash of salt

Wet Ingredients:

1 TBSP. Canola oil
1 1/4 cup plain soy milk, rice milk, oat milk or whatever you like
1/3 cup of water
2 teaspoons vanilla (I like a lot, you might like less)
2 TBSP. real maple syrup
1 TBSP. grated lemon rind

Added Ingredients:

1 Cup FRESH blueberries (frozen ones don't work well in this unless you like blue pancakes)

Mix the dry ingredients.
Mix the wet ingredients with a whisk.

Add the wet to the dry ingredients and mix a bit. Add the blueberries and just fold in.

The batter may be a tad on the thin side, thinner is crunchier with these pancakes. I like'em a little denser. Play around to find your sweet spot.

Cook'em. Eat'em. I like mine with applesauce! This recipe as modified is from the wonderful cookbook Veganomicon that my two sons David and Andrew gave to me for Christmas. Thanks guys!!


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