i love saturday mornings

I really do. Especially when they involve cornmeal raspberry pancakes. Yesterday at work, I thought I smelled pancakes (I have no idea why, the cook was making something entirely different) and decided that I needed to make pancakes for breakfast this morning. It was perfect. Of course I found a good recipe in what has seriously become my go-to cookbook, Veganomicon. I rarely make pancakes, Jared and I are definitely waffle people, but these were amazing. I didn't have any blueberries so instead I defrosted a bag of raspberries that I had picked during the backyard raspberry explosion of July 2008. So handy.

I hope you're all having a lovely Saturday. Aside from the pancakes, the rest of the day has been wonderful too. It's warmed up to a balmy twenty degrees (which is literally forty degrees warmer than it was yesterday morning when I took Freddie for a walk), and we just got back from a nice outing to to park. Now, I think I'm going to make some granola and work on my sweater while listening to some Nick Drake, a nice quiet evening while Jared is at work. Thank you all so much for the enthusiastic response to homesteading. Again, I am really excited to participate in this, though I'm still trying to find the balance of having two blogs, especially when the topics are overlapping. Anyways, happy weekend everyone!

Raspberry Corn Pancakes
(adapted from Veganomicon)

Note: These are not "cakey" pancakes, they are quite thin. I like them that way. The recipe called for only 3/4 cups of flour, but I found that the batter was way too thin that way so I increased to 1 cup. I think next time I would decrease the water a bit. Also- the recipe calls for blueberries, but I had raspberries--so use whatever fruit you have on hand. No matter what, they'll be tasty.

Ingredients:
1 cup all purpose flour
1/2 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
2 tbs. canola oil
1 1/4 cup oat milk (or soy or whatever you have)
1/3 cup water
1 tsp vanilla
2 tbs maple syrup
1 tsp lemon zest
1 cup raspberries (I used frozen, but fresh would be best, obviously)

Preheat a large nonstick pan on medium high heat. In a medium bowl, sift together flour, cornmeal, baking powder, and salt. In a separate bowl, combine the rest of the ingredients (minus the berries). Add wet mixture to the dry and mix until just combined. Fold in berries. It's okay if the batter is a bit lumpy. Spray the pan with cooking spray, or a bit of extra canola oil. Use a 1/4 cup measuring cup, or a small scoop to pour batter into the pan. Cook pancakes until they're browned on the bottom and bubbles form on the top (about 4 minutes), then flip and cook another few minutes. Enjoy with some margarine and maple syrup, or whatever you like on your pancakes!