I adapted this pancake recipe out of an old BH&G cookbook I have and it's become a favorite! For the syrup, I adapted a recipe from Heather's EFI cookbook. Hope you enjoy these as much as we do!
Pancakes: 1/2 cup + 1/8 cup soy or rice milk 1 Tablespoon apple cider vinegar 1 cup all-purpose flour 2 Tablespoons cornmeal 1 Tablespoon sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon cinnamon ¼ teaspoon salt 2 egg whites or ¼ cup liquid egg whites 1 Tablespoon canola oil 1 cup fresh or frozen blueberries
1) Mix together soy/rice milk and vinegar. Set aside. 2) In medium mixing bowl, combine all dry ingredients. Make well in center of dry mixture and set aside. 3) In a small mixing bowl, combine soured milk (from step 1) egg whites and oil. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries. 4) Pour batter by ¼ cup full onto a hot, non-stick skillet (use a little cooking spray if needed to help keep from sticking). Cook over medium heat about 2-3 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surface and edges are slightly dry. Serve warm with Maple Blueberry Syrup (below).
Makes approx. 10 pancakes
Maple Blueberry Syrup: 1/3 cup pure maple syrup 1/2 cup fresh or frozen blueberries 2 teaspoons lemon juice
Combine syrup and blueberries in small non-stick sauce pan. Heat over medium-low heat until blueberries pop (5-10 min), stirring occasionally. Remove from heat. Stir in lemon juice. Serve over pancakes.
Yields enough syrup for approx. 6 pancakes.
(We usually eat 3 pancakes each and then save the other four for another day and just serve them with plain maple syrup.)
-------------------- Keeping this all in perspective... "These little troubles are getting us ready for an eternal glory that will make all our troubles seem like nothing." 2 Corinthians 4:17 (CEV)
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