Another Variation on Pancakes

I am a breakfast person.

I know plenty of people who skip breakfast most days (my husband among them) and I used to count myself as one of those. I usually ate a combination of breakfast/lunch somewhere in the late morning or early afternoon. These days, though, I tend to wake up hungry, my stomach growling before I’ve finished my cup of coffee. Which usually leads to me cooking a bowl of oatmeal (substantial, nutritious, and cheap). After eating oatmeal nearly every morning this week, though, I decided it was time for something different.

I mixed up a batch of these pancakes (based on this recipe), cooking some and refrigerating the rest of the batter for another morning (how long can you refrigerate pancake batter anyhow?). They’re probably some of the fluffiest pancakes I’ve ever had:

Vegan Pancakes

Ingredients:

1 1/4 c. flour (whatever kind you want; I used whole wheat)
2 tsp. baking powder
1/2 tsp. salt
1 tsp. pumpkin pie spice (optional)
1 1/4 c. soy milk
1 tsp. vanilla (or you could just use vanilla soy milk I suppose)
1 Tbsp. vegetable oil

Directions:

Wisk all the dry ingredients together in a large bowl. Add the soy milk, vanilla, and oil and stir with a fork until smooth. Cook on a lightly oiled skillet over medium-high heat until lightly browned on both sides (they don’t get the same golden brown as regular pancakes). I found that sometimes it helps to spread the batter a bit after you pour it since it ends up fairly thick. Serve with your choice of toppings (I prefer a little bit of honey or applesauce; my husband can’t eat them without lots of syrup).

(Note: you can also use just water instead of the milk if you’d like, like the recipe suggests. I tried it with water the first time and it was alright, but I thought they tasted better with the soy milk and vanilla)

 

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Snow Day Pancakes

In honor of my THIRD snow day in a row (which means five days off in a row, plus the four day weekend coming up — pretty ridiculous), I thought I’d post my favorite pancake recipe, which I made to celebrate my first snow day. I think I may have posted a variation on this recipe before, but it’s worth posting again. I find myself using this as a base recipe over and over.

Snow Day Pancakes

Ingredients:
1 c. whole wheat flour
1/2 c. all purpose flour (I’ve also used all whole wheat before and that works, too)
1/2 c. cornmeal (I think this is the key for the yummy texture)
2 tsp. baking powder
1 tsp. salt
Cinnamon, nutmeg, or other spices to taste (optional — but I usually like to add some sort of spice; this time it was nutmeg)
2 eggs
2 c. milk
2 Tbsp. oil

Directions:
Mix the dry ingredients together in a large mixing bowl, then add the eggs, milk, and oil.  Stir together with a fork to break up the eggs. Pour on a preheated griddle and cook over medium heat until bubbles appear and the edges begin to look dry. Flip over and cook a few minutes longer or until golden brown. Top with your choice of toppings (I like warm applesauce and cinnamon or yogurt and honey; Derek likes butter and lots of maple syrup). Enjoy!

(You can vary this recipe by adding chopped fruit, nuts, or other spices. This time I added a couple tablespoons of leftover pumpkin to the second half of the batch and it turned out great. I’ve also made it with 1 1/2 c. cornmeal and 1/2 c. of flour and added garlic and Cajun spices to make a savory pancake before, too, and topped them with tomatoes and beans. I’d love to hear what variations you use….)

Whole Grain Pancakes with Blueberries

Yesterday was Derek’s day off again, so I took advantage of the the four pounds of blueberries in our refrigerator, plus the freshly ground flour from the farm, to make these pancakes. I modified a whole wheat pancake recipe I’d used before:

8 Grain Pancakes with Blueberries

Ingredients:

1 1/2 c. 7 grain flour (you could use whole wheat instead)
1/2 c. cornmeal
2 tsp. baking powder
1 tsp. salt
2 eggs
2 c. milk
2 Tbsp. oil
1 c. blueberries

Directions:

Mix together the dry ingredients. In a separate bowl, mix together the eggs, milk, and oil. Add to the dry ingredients and mix until lumps are gone. Cook on an oiled skillet. After you’ve poured the batter, sprinkle the blueberries on top.