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Cranberry pancakes
Jun. 26th, 2008 12:34 pmSomehow, despite the veggie infusion, all I could think about for dinner last night was pancakes. I still don't know why. My mind kept coming back to pancakes, despite all the other options. So I caved and made pancakes.
Unfortunately, I'm out of eggs. No problem: Googling gets lots of hits for vegan pancakes. But they all rely on at least having some form of milk substitute (or milk, of course), which I was also lacking. Damn. I pondered that for a bit, then remembered I'd been in a biscuit phase for a while in grad school (comforting carbs...), and while the drop biscuit recipe called for milk and oil (I rarely use the kind of recipes that call for cutting butter into flour), I had substituted fruit juice for the milk, first apple, then whatever I had (note: grape juice makes interestingly purple biscuits). That could work again.
I checked the fridge: grape juice and cranberry juice. The latter sounded better, and I usually have frozen cranberries, so I could even add some actual fruit. I started assembling batter, thinking that I could substitute honey for the sugar, too. And I had the perfect honey, too: cranberry blossom!
The pancakes didn't keep the pale pink from the juice, but were pretty nicely tart with the cranberries, and sweetened with a bit more of the cranberry honey. Yum.
Unfortunately, I'm out of eggs. No problem: Googling gets lots of hits for vegan pancakes. But they all rely on at least having some form of milk substitute (or milk, of course), which I was also lacking. Damn. I pondered that for a bit, then remembered I'd been in a biscuit phase for a while in grad school (comforting carbs...), and while the drop biscuit recipe called for milk and oil (I rarely use the kind of recipes that call for cutting butter into flour), I had substituted fruit juice for the milk, first apple, then whatever I had (note: grape juice makes interestingly purple biscuits). That could work again.
I checked the fridge: grape juice and cranberry juice. The latter sounded better, and I usually have frozen cranberries, so I could even add some actual fruit. I started assembling batter, thinking that I could substitute honey for the sugar, too. And I had the perfect honey, too: cranberry blossom!
The pancakes didn't keep the pale pink from the juice, but were pretty nicely tart with the cranberries, and sweetened with a bit more of the cranberry honey. Yum.