Wednesday, May 20, 2015

Blueberry Pancakes

Blueberry Pancakes made with +Bob's Red Mill Organic Pancake and Waffle Mix

1 C of pancake mix
1 tsp vanilla extract
3/4 C sweetened vanilla almond milk plus 1tb to replace the egg
1 tb canola oil
1/4 C dried blueberries

Alton Brown's show GOOD EATS, though not vegan at all, offers great technique and some cool science behind yummy food.  Check out his pancake game here.  It is true that most people over mix their pancake, especially when there is no egg to help cushion the flour from the wet ingredients.  Leave some lumps and let your batter sit for a minute or two before pouring onto your griddle.  The pancake will cook best in the middle of the griddle on a medium flame and is ready to flip when the edges look dry and there are some bubbles/holes on the top.  The second side is done when the center of the pancake starts to look a bit like a cone in the middle.  

If you find that your batter is too thin, you can sprinkle in a small amount of mix or quick cooking oats, folding gently so you don't overmix.  If it's too thick, add a scant tsp of milk.  

I chose to use dried blueberries for a couple of reasons.  Thawed frozen blueberries work well, but are very juicy and tart.  Save them for your smoothie.   Fresh blueberries, even at room temperature or warmed in the microwave, contributes to uneven cooking of the pancake, which leads to raw and burned areas on the same cake.  BUT I'm only speaking from my own experience.  If you have luck with fresh or frozen berries, please tell me how you did it,  :P dried berries are more expensive than frozen.

I keep my pancakes on a warm plate while I cook the rest, and serve them with maple syrup warmed with a pat of Earth Balance Buttery Spread.  2 pancakes per person, maybe with a slice of protein.