December 7, 2017
We awoke this morning to a Winter Wonderland. We received a dusting of fresh snow overnight. That, combined with a coating of hoarfrost on the trees, made everything seemed magically white. Even the sky was filled with white fluffy clouds.
After a brisk morning walk in this wonderland, we were ready for a heapen helpen of pancakes. I call this recipe Kelsey’s Fluffy Pancakes, because she made them for us last time we visited. It is my current favourite pancake recipe, and it’s easy to jazz it up a bit, too. This morning’s pancakes were Pumpkin with Apple Sauce Topping. Last week’s were Banana with Blueberry Cherry Sauce. I have provided the recipe for the Basic Pancake, the Pumpkin and the Banana versions. As well, I added a delicious recipe for Pumpkin Gingerbread Latte which goes great with pancakes.
Pancakes can be tricky to make, especially without using any oil in the batter or on the pan. The secret is a hot pan, and also a good pan. If your pancakes are sticking, it may be your pan is not hot enough – drops of water should dance across the surface when dropped on the pan. For this reason, a good cast iron pan works wonderfully as it can be heated hot without compromising the coating on the pan. However, I have also had good luck with a good quality non-stick pan.
Kelsey’s Fluffy Pancakes
• 1 cup flour (I use whole wheat)
• 1 tbsp baking powder
• 1 tbsp sugar (I use cane sugar)
• ½ tsp salt
• ½ tsp vanilla
• 1 cup milk
• ¼ cup water
• 1 tbsp apple cider vinegar
Mix dry ingredients – flour, baking powder, sugar and salt – in a large bowl. In a blender, combine, vanilla, milk, water and apple cider vinegar. Blend until smooth. Add the wet ingredients to dry and mix just until blended. Let sit while you heat up your pan. Add batter ¼ cup at a time to a hot non-stick pan. Once bubbles form, flip and cook the other side. Serve hot.
Fluffy Banana Pancakes
• Substitute the 1 tbsp sugar in the basic recipe above with one banana (fresh or frozen). Add the banana to the wet mixture in the blender and blend until smooth. Add 1 tsp ground cinnamon to the dry ingredients. Great served with a fruit topping (recipe below)
Fluffy Pumpkin Pancakes
• Add ½ cup pumpkin puree to the wet ingredients in the blender. Blend until smooth. Add 1 tsp pumpkin pie spice (mixture of cinnamon, nutmeg, ginger and cloves) to the dry ingredients. Great served with unsweetened applesauce and a touch of maple syrup.
Fruit topping for Pancakes
• 2 cups frozen blueberries, mixed berries, cherries or peaches
• 1 tbsp honey, cane sugar or maple syrup (or to taste)
• ¼ cup water
• 1 tbsp arrowroot powder or cornstarch
Put frozen fruit is a small saucepan. Add sweetener and heat slowly over medium heat. As the mixture thaws it will provide its own liquid. Heat until hot but not boiling. Remove from heat. Mix arrowroot or cornstarch with water until a smooth paste. Add this mixture to the hot fruit and stir to combine well. Return to the heat and heat until the mixture thickens and comes to a boil. Remove from heat. Serve over pancakes hot, warm or cold. Optional – add cinnamon, nutmeg or cardamom with an extra boost of flavour.
Pumpkin Gingerbread Latte
This is an adaptation from a recipe from Grow Forage Cook Ferment. I added water to the mix and reduced the sweetener. It makes a thick rich beverage that is so great on a chilly day.
• 2 cups plant based milk (I like almond or an almond-coconut blend)
• 1 cup water (or substitute coffee)
• 3 tbsp pumpkin puree
• 1 tbsp maple syrup
• ½ tsp molasses
• ½ tsp vanilla
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ½ tsp cinnamon (or a large cinnamon stick)
• Pinch cloves
Mix together and heat. Adjust sweetness (maple syrup) and spices to taste. Serve hot.