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I woke up yesterday morning to news that my Grandpa passed away. He’s been very sick and unable to care for himself, so his death comes as a blessing.

I’m not really sad about his passing as I believe in the hope of Heaven, but I do feel very far from my family right now.

I wish I could be there to talk to my mom and hear happy stories about her childhood; to celebrate his life with whole family.

It may sound ridiculous, but one thing that brought comfort yesterday morning was my breakfast. The flavors in these pancakes remind me of my mom’s pumpkin chocolate chip muffins.

Although I might not have been sitting in my mom’s kitchen yesterday morning, I brought her here to join me through pumpkins and warm, comforting memories.

 PA081664

Pumpkin Cinnamon Roll Pancakes

Ingredients

  • 1½ cups flour
  • 3 Tablespoons white sugar
  • ½ teaspoons salt
  • 4 teaspoons baking powder
  • 1 Tablespoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 2 whole eggs beaten
  • 1 cup almond milk
  • 2 ½ Tablespoons maple syrup
  • ¼ cup melted butter
  • 1 Tablespoon vanilla
  • 150 grams roasted pumpkin (or puree)

Method

  1. Whisk the dry ingredients together in a large bowl.
  2. Combine the wet ingredients in a small bowl until well blended. The color will be a fantastic bright orange.
  3. Whisk the wet ingredients into the dry until combined.
  4. Heat a lightly oiled skillet over medium heat. Pour about 1/4 cup batter onto the prepared skillet. Flip when bubbles begin to rise and the bottom of the pancakes are golden brown.
  5. Serve with maple butter icing.

 DSC01807

We’ll miss you, Grandpa.

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It’s been a while since I made my favorite breakfast food.

P4095252 Although I’ve been cooking with rhubarb all week, I still had quite a bit left Saturday morning. Luckily, Maria over at twopeasandtheirpod had already concocted a recipe to fix my morning sweet tooth.

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 P4095246

Whole Wheat Pancakes with Strawberry Rhubarb Compote

Recipe adapted from twopeasandtheirpod

For the Pancakes:

1 1/4 cup whole wheat flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/4 teaspoon cinnamon
1 cup soy milk, plus 2 Tablespoons
1 tablespoon canola oil
2 flax eggs ( 2 Tbsp. ground flax mixed with 4 Tbs. water and set aside to thicken)
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon fresh lemon juice

For the Compote:

1 1/2 cups rhubarb, chopped
1 1/2 tablespoon vanilla sugar
Zest of 1 lemon
juice of 1 fresh lemon
2 cup strawberries, cut into quartered pieces

1. In a small bowl, mix together the soy milk and lemon juice. Set aside for 15 minutes to sour the milk.

2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.

3. Add the canola oil, flax eggs,vanilla extract, and lemon zest to the soy milk mixture.

4. Pour wet ingredients over the dry ingredients. Stir gently with a spatula until combined. Don’t over mix. The batter will be thick. Let the batter set 5 minutes.

5. Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray. Pour about  1/4 of  a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.

6. To make the compote: Spray a medium skillet with cooking spray. Add the rhubarb and cook for 2-3 minutes over medium heat, until rhubarb is soft. Add in the vanilla sugar, lemon zest, and lemon juice. Stir and cook for 2 minutes. Stir in the strawberries and cook for another two minutes.

7. Serve strawberry rhubarb compote over hot pancakes.

Serves 4

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