Wednesday, January 19, 2011

Mix Up Your Pancakes with Whole Grains!

Cornmeal Pancakes with Raspberries
Divas, I stumbled across this great Mark Bittman (a/k/a The Minimalist) article in the New York Times this morning: "For Whole-Grain Pancakes, Try a Little Tenderness."

The two of us share the same sentiment about pancakes. Bittman quips, "FAR be it from me to attack an icon (and anyway, I’ve eaten my share), but the common pancake is little more than a vehicle for maple syrup. Without that and careful browning in butter, it’s a total bore." I couldn't have said it any better than that (and I feel the same way about boxed spaghetti, too).

Along with his article, he shares three great recipes for Bulgar-Ricotta Pancakes, Cornmeal Pancakes with Vanilla and Pinenuts, and Cardamom-Scented Oatmeal Pancakes with Apricots and Almonds. All sound delicious!

I thought I'd add to the mix by sharing two variations of my Vegan Cornmeal Pancakes: Cornmeal Pancakes with Raspberries and Holiday Cornmeal Pancakes with Apples and Cinnamon (recipe also featured by Meatless Monday).

The key to my signature vegan blend is the addition of apple cider vinegar which gives the mix a nice tangy flavor usually achieved with buttermilk or sour cream. Now all you need is some quality maple syrup and you're in business!

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