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Blueberry Pancakes

My daughter loves blueberries and pancakes, so I made her blueberry pancakes this weekend for breakfast. This recipe is adapted from the basic recipe in King Arthur Flour’s cookbook. I’ve been trying to use different whole grains besides just whole wheat, so I made this with millet flour. I couldn’t believe how incredible they turned out. You know that heavy feeling you get after eating pancakes? Like you swallowed a sponge that’s expanding in your stomach? Or maybe it’s just me. Regardless, the millet flour made these light and airy on the plate and equally light in the stomach. They puffed up beautifully as they cooked. The millet added a natural gold hue to the pancakes that was a softer shade than corn and made them look even tastier. I used Bob’s Red Mill millet flour. They usually keep it stocked at my local health food store and in the natural food sections of the larger grocery chains. I would have used ground flaxseeds instead of the egg-replacer, but I hadn’t been out to the store to get any yet. If you have that, feel free to use that instead of the egg-replacer.

1 Tpsp egg-replacer

4 Tbsp warm water

1 1/4 cup non-dairy milk

2 tsp vanilla

3 Tbsp Earth Balance, melted

1 cup millet flour

1/2 cup vital wheat gluten

2 tsp baking powder

2 Tbsp sugar

8 oz blueberries, rinsed

Combine the warm water and egg-replacer in a small cup and mix until it thickens. In a large bowl, combine the milk, vanilla and egg-replacer mixture and beat until foamy. Add the earth balance and blueberries and stir without breaking the blueberries. In a separate bowl, whisk together flour, vital wheat gluten, baking powder and sugar. Whisk briskly so that the ingredients are evenly distributed. Pour the dry ingredients in to the wet ones and use a spoon to gently fold everything together. Mix just until the flour is moistened, but there wills till be clumps. If you have time, let it stand anywhere from 30 minutes to overnight. You can make them immediately if you want, but I think they come out tastier and fluffier if you let the batter rest a bit. Heat a griddle or non-stick frying pan over medium heat. Once it’s hot, ladle in the pancake batter. When it’s ready to flip, the top will bubble and half way up the sides will look cooked. Carefully flip it and allow the bottom to cook.

Irish Soda Bread

I got this recipe from a first generation, Irish-American friend. It’s her mom’s recipe. The only ‘veganization’ I did was replace the buttermilk with non-dairy milk and vinegar. It smelled so good that I had to have a slice before I got set up for the photos. On the plus side, this way you can see how beautiful the inside looks!

3 cups of all-purpose  flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup sugar

1 cup raisins

2 cups non-dairy milk (I used almond milk)

2 Tbsp white vinegar

Pre-heat oven to 350 degrees F. Spray some oil in an 8 inch cake pan. In a small bowl or measuring cup add the vinegar to the milk, mix and set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Whisk briskly for about a minute to distribute the baking powder and baking soda as evenly as possible. Stir in the raisins. Add half of the milk to the flour mixture and mix with your hands. Once the milk is absorbed add half of the remaining milk and stir. Depending on the amount of flour, you may not need all of the milk. Keep adding the milk in smaller amounts until the dough is wet, but not gooey. Turn onto a floured surface and need until the dough is no longer sticky to the touch. Place it in the prepared cake pan, cut a cross in the top and bake for about 1 hour.

Categories: Baked Goods, Bread, Breakfast, Ethnic Tags: ,