We haven’t had pancakes since being home for the holidays. I’m not sure why as I love pancakes. My dad is a master pancake maker, always light and fluffy! I grew up on oatmeal and buffawheat (aka buckwheat). I would always come to the table for breakfast to find a stack of mini pancakes on my plate, a fond memory of mine. Lucky for me Josh is pretty good at the pancake making himself, and he carries on the pancake responsibilities. Today’s recipe was inspired by Veganomicon. We used an egg, as I always say I’m not vegan for a reason, and modified the recipe to reach the proper consistency (more flour and cornmeal, less water). Here’s our version:
- 1 cup spelt flour
- 3/4 cup blue cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 1 cup almond milk
- 1/4 cup water
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- 1 cup frozen blueberries, thawed
The recipe also calls for 2 teaspoons grated lemon zest, which sounds awesome, but Josh forgot to put it in. Not to worry though these were incredible!
In a bowl mix flour, cornmeal, baking powder, and salt. In a separate bowl combine all other ingredients except blueberries. Add wet to dry, mix until just combined, then fold in the blueberries. Do not over mix or pancakes will tough, a couple of lumps is ok.
Heat up a skillet over medium high heat. Melt some butter to coat pan and add batter, 1/4 cup per pancake. Cook until bubbles form on the top and then flip, continuing to cook a few more minutes. Pancakes are done with they are brown on both sides and barely firm. Place cooked pancakes on a plate and keep in a warm oven while you cook the rest of the batter.
Serve with maple syrup.
As I said these pancakes were awesome. My dad likes to keep count of how many each person consumes and when eating pancakes for breakfast I never do much damage. But this was breakfast for dinner and due to my work lunch was skipped so I ate a total of 9 pancakes! That’s definitely a record for me.