VeggieTalk

Today, we decided to take a break from our usual Potato and Tofu Hash Browns/ Israeli Salad brunch and revisit an older Sunday tradition of pancakes. However, of late, my younger son Evan has been subtly hinting that my pancakes are kind of uncooked on the inside. So, I looked into some alternative recipes and settled on one from the currently wildly popular Vegan with a Vengeance by Isa Chandra Moskowitz, a book I’ve been meaning to use more often.

One of the many pancake recipes in the book is the stripped down version, descriptively titled “Pancakes.” The only changes I made to the recipe were to use spelt flour instead of the all-purpose called for, and I cooked them in a little Earth Balance on the griddle instead of the oil called for in the recipe. MMMMM, these were good, just the right flavor and texture, cooking to a perfect golden brown quickly without leaving the inside raw. Now I will have to try some of her other pancakes, which include Banana-Pecan, and Chocolate Chip.

The sauce, however, is mine, and here is how I made it: Combine 1 cup fresh blueberries with 1/4 cup water in a small saucepan. Bring to a simmer and cook until the blueberries burst. Dissolve 1 tablespoon cornstarch in a little water; Pour into the sauce pan and cook for just a minute longer, until thick. Remove from the heat. Stir in 1 pint ripe strawberries (sliced), and if you have it, one perfectly ripe peach or nectarine (peeled if you prefer). Sweeten to taste with a little agave nectar or maple syrup.

I can imagine that this sauce would be delicious on ice cream (Soy Delicious, or even some mango sorbet, for us vegans) as well.