Id happens

A lot of cooking happened this weekend, including a lunch of scrumptious multi-grain blueberry pancakes.  Normally I’m a waffle girl, but since I made a huge vat of Stone Soup the day before,  waffles felt like too much of a mess.  The pancakes turned out to be intensely satisfying.  I thought I’d share the recipe, complete with my ”secret” ingredients.  Nothing special, just little tricks.

Be forewarned, I don’t include measurements because I eyeball everything.  To give you an idea of proportions, though, I made a moderately thick batter enough to make 5 small (approx. 6-in diameter) pancakes and to this I added maybe (just guessing!) a tablespoon honey, teaspoon orange juice, and a whole lot of cinnamon. Proportions are really just a matter of preference, though.  Here it is:

Arrowhead Mills Multi-Grain Pancake & Waffle Mix
Unsweetened West Soy Milk
Vegetable oil
Frozen blueberries
Dark honey, organic
Cinnamon
Orange juice
Maple syrup
Banana slices
Earth Balance buttery spread

(I used blueberries straight out of the freezer and they worked fine; however, in the past, they’ve tasted way better after defrosting in the fridge over night.)

Combine soy milk, vegetable oil, honey, and orange juice.  Add mixture of pancake mix & cinnamon.  Add blueberries. Mix well.  Pour onto heated & well-greased skillet. 

I usually wait until the pancakes are nearly cooked completely, all the way through, before flipping; when you flip the pancake over it should mainly just need to brown.  After the batter begins to bubble you’ll see the edges dry up first followed by the rest of the pancake. Careful not to burn the pancake! When they are ready spread Earth Balance onto hotcake and drizzle with real maple syrup.  Add banana slices.  Eat! Savor. Read the mouthwatering pancake scene in Pippi Longstocking. Enjoy.