September 25, 2016


Quite often, I get that look from my friends when they're questioning your sanity. Like when you tell them your favorite food is apples (whats wrong with that?) or that you've never watched The Lion King (I know exactly what's wrong with that) or when they find out that you read stuff in French for fun. 

The last couple of weeks, I've been on a real badge kick - I've been trying to get as many clauses for Girlguiding badges done as possible before going back to uni this week. (So yes, there is a posiblity I should be studying right now. Who cares?) This flurry of activity has, I'm not going to lie, gotten me several more of those looks recently. 

Learn the Nato Phonetic Alphabet? Check 

Read The Magical Faraway Tree books? Check. 

Made Cupcakes I wont eat? Check 

So, there is this badge celebrating the letter P, and how All The Best Things in Life Are P. 

Why P - I still haven't QUITE got the bottom of that. But there are going to be a few more P related posts to come and so maybe by the end of them I'll have worked it out. If so- I promise I'll tell you. 

Pancakes begin with P. 

And you have to admit, pancakes are pretty perfect. 

But I awoke on a Sunday morning (involving a long story about how forgetting my library card RUINED my plans for the weekend and so I had Saturday morning pancakes on Sunday), and I decided that I wasn't going to be happy with just any old pancakes. 

I wanted P pancakes. 

And so ensued the persuance of P provisions to make purely P pancakes. 

And what ensued may be one of the most peculiar pancakes to ever prevail. 

And yes - I did get my Thesaurus out to write this post. Did you predict properly? 

Polenta, Pear and Pineapple Pancakes (vegan)

  • 5 Tablespoons Polenta (cornmeal)
  • 1/4 cup plain flour (I used fine wholewheat) 
  • 1 teaspoon of baking powder 
  • 1 Tablespoon chopped dried pineapple 
  • 1 Tablespoon ground flaxseeds (linseeds) mixed with 3 Tablespoons water
  • 1/2 cup milk of choice 
  • 1 pear, peeled and finely chopped
  • 1-2 teaspoon blackstrap molasses (or British treacle) 
  • 1 teaspoon apple cider vinegar
  • 1 Tablespoon coconut oil 
  • coconut oil/cooking spray/vegan spread to cook (I used Flora Freedom) 

  • Make the 'flax egg' by mixing the ground flax with water
  • 'Sour' the milk by combining it with the Apple Cider Vinegar
  • Mix together the polenta, plain flour, baking powder and chopped dried pineapple. 
  • After the flax egg and milk have been sitting for about 10 minutes, combine along with the coconut oil and molasses. 
  • Mix wet into dry and stir until just combined. Fold in chopped pear. 
  • Heat a frying pan over a medium high heat with cooking fat. When the pan and fat are hot, add 1/4 cup batter to the pan. It should start sizzling. Cook for about 5 minutes on one side, before flipping over and cooking on the other side. Repeat with the remaining batter. These pancakes are still quite delicate when half - cooked, so a lot of care needs to be taken when flipping. Or be content with pancake scramble. 

No comments:

Post a Comment