It has been non-stop soup around here since the weather turned cold. The "cold" weather that inspired the Potato Leek Soup with Bacon Garnish makes me a little sad given the plunging temperatures we've been experiencing lately. Every winter I need to be reminded that Ottawa is DAMN COLD! Not only have I been making soup every other week, but I've also developed a pretty strong addiction to pho lately. I've actually had pho 3 times in the last week. I was sick over the weekend so that accounted for the third bowl... but it's getting a little out of hand.
But back to observation #1 - It's been a while. And more importantly it feels like almost every other post for the last few months has started with an observation on the time since my last post. I've thought about abandoning my dear blog, but frankly, I like it. So I guess I'll just continue to be a little sporadic when life gets busy busy.
That being said, just because I haven't been writing the posts doesn't mean I haven't been creating in the kitchen. That never stops. Most recently I was working on a brownie recipe to go with my blondie recipe, I've next to perfected my hummus (there has been a bit of a hummus epiphany 'round here) and last but not least, I have finally mastered the traditional pancake.
Now, you may ask yourself, have there not been dozens of pancake recipes on the blog over the years? And yes, yes there have been (and there will be more). Most of my pancakes are whole wheat or oatmeal because that's I want most of the time - a fun breakfast that's also healthy. But sometimes you want that classic just-like-mom-used-to-make-pancake. Being that I'm dairy free, I can't get these at a breakfast place. And, I love my mom, but pancakes are not her strength. Sadly, when I want classic, I usually reach for the box.
I've tried a few recipes online over the years and always been disappointed. They've always been too thin or flavourless. But in true Life without Ice Cream fashion, I've been crafting my own during that time and I think it's ready for the blog.
This version is simply pancakes - no blueberries or chocolate chips but it's the perfect thick mix for adding whatever yumminess you want.
Classic Griddle Pancakes
*makes 12 medium pancakes
1.5 cups flour
3 tsp baking powder
1 tbsp sugar white sugar
1/2 tbsp brown sugar
3 tbsp melted dairy free margarine
1 tsp vanilla
1 1/4 cup soy milk
Combine dry ingredients in a bowl and mix with a whisk until blended.
Add in wet ingredients and mix together.
Let stand a few minutes while you allow a pan to heat up to medium/low.
Spray pan and pour out batter into desired size. My pancakes were about 4" in diameter and the recipe made 12.
When the edges start to appear cooked flip pancake and cook until golden brown.
This recipe was so classic it deserved a little bacon as well. Because why not :P