Today BD and I had an appointment in the city forty minutes to the west of us at twelve noon. So we decided to have brunch before we went – pancakes and sausages. A good idea, until I went to the freezer and the pantry this morning.
Problem #1? No small containers of soymilk, which I have to use in place of cow’s milk in the pancakes because of BD’s allergies.
Problem #2: No breakfast sausage. Just spicy turkey dinner sausages.
We live 10 miles from town, so it isn’t just a matter of running out to pick things up. But, ok, it’s brunch, spicy dinner sausages will do. But the pancakes? I had two choices: water, or the chocolate soymilk BD drinks. Chocolate pancakes? Why not!
Actually, they were quite good. Just a hint of chocolate, along with the blueberries I always add and the maple syrup on top. Here’s the recipe, in case you want to try it yourself. (I would add walnuts as well, if BD wasn’t allergic to them too!)
Hint-of-chocolate Blueberry Pancakes (recipe makes 6 pancakes)
¾ cup all-purpose whole wheat flour
¾ tsp baking powder
½ cup blueberries (or any other fruit you like – raspberries would be good!)
1 c or a little less chocolate soymilk or milk
2 Tbsp light oil – I use safflower.
Mix together the whole wheat flour and baking powder. In a separate cup, mix the egg, soymilk, and oil. Blend the two together, adding more soymilk if necessary to create a fluid batter. Add the blueberries.
Cook on a hot griddle or lightly oiled frying pan until bubbles show throughout the pancake and the top surface looks slightly shiny and set. Flip and cook for another minute or two.
Serve with your preferred toppings – ours is warm maple syrup!
What improv pancakes have you made?