autumn air. and blueberry corn pancakes
Autumn is in the air. There was a cool breeze that dusted our morning on Saturday. Silent wind danced around the trees and leaves rustled under hidden rays of sunlight. Autumn is in the air, and she whispered that she will arrive shortly.
While we are still enjoying our summer days we take advantage of our mornings in this house. Since Jon isn't around too much for dinners we embrace the moments we have over breakfast. Sitting outside under a canopy of branches, shaded from light while sipping our coffee. Small talk, mostly about nothing. The children run free and dance the time away in the back yard. These are the moments to embrace. The other morning we made blueberry corn pancakes and fresh fruit straight from the juicer. The perfect breakfast for a cool summer morning.
Blueberry Corn Pancakes
(makes 8 – 10 pancakes)
recipe from Veganomicon
3/4 cup all purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons canola oil (any mild tasting veg oil will do)
1 1/4 cup plain soy milk
1/3 cup water
1 teaspoon vanilla
2 tablespoons pure maple syrup
2 teaspoons grated lemon zest
1 cup fresh blueberries
Preheat a large non-stick pan on medium high heat. Sift together, flour, cornmeal, baking powder and salt. In a separate bowl, combine all other ingredients. Add wet to dry, mix until just combined, then fold in the blueberries. Do not over mix or pancakes will be tough, a couple of lumps is ok.
Spray pan with cooking spray. Use a 1/4 cup measuring cup or an ice cream scoop to pour out batter into pan. Cook pancakes until brown on bottom and bubbles form on top, about 4 minutes. Flip pancakes over with a thin spatula and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more oil to the pan as needed.
I think this syrup would go fantastic with these pancakes.
Happy Monday Friends!