General Conference Pancakes!

Today is the first half of The 180th L.D.S. World General Conference Broadcast!  Woo-Hoo!  I love Conference weekend... figuratively sitting at the foot of my prophet leaders, listening to their words of wisdom, warning, and counsel.  It is a fond time of great spiritual feasting!  And add to it the Easter holiday tomorrow as well?!  It's almost more joy than I can handle!  It feels good to truly make Christ the center of my celebrations this Saturday and Sunday.


So what do flapjacks have to do with Jesus?  Well, nothing really.  But I always find it a fun tradition to partake of pancakes when Conference comes around.  So I fell back on my favorite breakfast standby in How It All Vegan! by Tanya Barnard and Sarah Kramer: "Classic Pancakes" on page 44.  My Jordan and I have adapted the recipe slightly to our liking, nicknaming it "Padawan Pancakes".  But mostly, we stay close to the original.  This time I did use a little quinoa flour, also some almond milk instead of soy milk; unusual changes.  But the end result still tasted delicious!  I generously coated them with Earth Balance Spread and Pure Maple Syrup.  Yumm!


Well, I'm off to enjoy me some more televised Conference!  The weekend's talks are broken into four two-hour sessions and the second session is about to start.  Sadly, it feels like the entire program is nearly half over and really, it's only just begun.  But I always have the next broadcast in October to look forward to.  Rest assured, I won't wait until then to feast on another round of pancakes!  :)

Bo Urr! Corn Pancakes

“Oi dearly do luv pancakers wi brekkist!”

--Grumm the mole, from Brian Jacques’ novel of Redwall, Martin the Warrior, page 310.  

Jordan and I agree that many a Redwaller may have enjoyed such a "brekkist". We “dearly do luv pancakers” too, Mr. Moler!  Although, it must be said that we usually eat them at dinnertime.  Serve with organic vegan butter and organic pure maple syrup or any favorite jam. Makes 16 small cakes.

Bo Urr! Corn Pancakes

Organic Ingredients:
1 16oz. can of corn, drained
1 1/4 cups white flour
1 tsp aluminum-free baking powder
1/2 tsp sea salt
1 1/2 cups of plain soymilk

Instructions:
Pour corn into a food processor and blend until kernels are well pulverized. Set aside. Sift together the flour, baking powder, and salt. Then add soymilk and mashed corn to the dry ingredients. Stir carefully until “just mixed” (if you mix too vigorously, the pancakes won’t get fluffy!). Set stove top to medium heat. Portion out 1/4 cup of batter onto a lightly greased, non-stick pan/griddle. When the pancake center starts to congeal and bubble, flip it over and cook the other side until golden brown. Each side takes approximately 3 minutes. Repeat steps until batter is all used up. Keep cakes warm in a covered pot until ready to eat.

Padawan Pancakes

I am Jordan’s pancake apprentice; add to that a healthy dash of our Star Wars obsession, and a very appropriate title is born! This is a no-fail, fast, fantastic breakfast recipe! It also makes great waffles!  Be sure to use the wheat flour for the ultimate flavor experience. Serve with organic raw peanut butter and organic pure maple syrup. Makes 20 small cakes.

Padawan Pancakes

Recipe adapted from How it all Vegan!, page 44,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients:
1 cup whole-wheat flour
1 cup white flour (or another cup of wheat flour)
1 tsp baking soda
1 tsp aluminum-free baking powder
2 1/2 cups plain soymilk
dash of sea salt

Instructions:
In a large bowl, sift the flour, baking soda, and baking powder together. Add the soymilk and mix together carefully until “just mixed” (if you mix too vigorously, the pancakes won’t get fluffy!). Portion out about 1/4 cup of batter onto a lightly greased, medium-heat, non-stick pan/griddle. When the pancake center starts to congeal and bubble, flip it over and cook the other side until golden brown. Repeat steps until batter is all used up. Keep cakes warm in a covered pot until ready to serve.