03 September 2011

Blueberry Pancakes with a hint of Almond

What I love about weekends is breakfast. Monday through Friday morning I'm on breakfast auto-pilot. It's either eggs or Kashi cereal. Thank God I'm innately a creature of habit or my weekday breakfasts would bring to the brink of insanity. But when mornings are leisurely we all get to indulge, in another cup of coffee in the house on the couch (as oppose to in the car where somehow the mug only magically drips then and right before you hit the office), and
in the breakfast of our choice.  This fine morning I opted for one of my favorites...blueberry pancakes. They're just as sweet as the buttermilk kind, with a few kinder ingredient choices. Oh don't frown! I assure you, you will not be disappointed. You'll still get that melt in your mouth, can't get enough pancake taste.

*Blueberry Pancakes with a hint of Almond
makes 8-10 medium sized pancakes
*denotes comments at the end of the recipe-read first 

1 1/2 cups Wheat Flour
1/2 teaspoon Salt
1 tablespoon Baking Powder
1 2/3 cup Unsweetened Soy Milk
2 teaspoons Almond Extract
1/2 tablespoon Raw Agave Nectar
1 brown Egg
1/2 pint Blueberries
Maple Syrup

In a bowl add all the ingredients in the order listed above minus the Maple Syrup and Butter. Whisk the ingredients thoroughly, about 1 minute. 

Lightly coat a griddle with oil, and let stand on medium heat for about 2 minutes. Lower the temperature of the griddle to slightly below medium to medium low. With a ladle, pour the batter onto the griddle, making a medium size pancake. Once the pancake starts to form bubbles, flip the pancake with a spatula onto the other side to cook further, about another 30-60 seconds. Never press down on your pancake while it is cooking, it is unnecessary. 

When the pancake is finished cooking, place on a plate and top with butter.

Cook the remaining batter, repeating the above steps, and serve immediately with Syrup. 

-If you'd like your pancake batter to be thicker, add more flour. Please note however that wheat flour absorbs liquid at a faster rate than cake flour. Therefore, add a little flour at a time to achieve the desired thickness of batter.
-If you'd like to make your pancake batter thinner, add more soy milk a little at a time until you achieve the desired thickness of batter.
-I don't suggest any substitutions for this recipe with the exception of a white egg as oppose to a brown, as the thickness of the batter, and the taste and texture of the pancake will change in unknown ways.


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