The Brellis House

 

Vegg Review: Lemon Poppy Seed Pancakes

Posted on September 8th, 2013 by Dan

maple-syrup-lemon-poppy-seed-pancakes

It’s always such a task to be the first one out of bed on a weekend morning and make what everybody is craving- pancakes. So far, we have utilized two pancake recipes, one for fluffy hand-sized pancakes and another for thin, silver-dollar ones. The latter, by the way, is terrific since you make it in a blender.

lemon-poppyseed-pancakes-series

In our recent efforts to use Vegg in our cooking, especially from the Vegg Cookbook, we decided to try out the lemon poppy seed pancakes from the cookbook. This recipe, from Meggie Woodfield of The Vegan Adventures of Meggie and Ben, was one of the best pancake recipes we’re ever had! “I forgot what pancakes tasted like”, Susanna surprised me after eating them Saturday morning. But she was right, these were not just good pancakes, but delicious. They were light and very fluffy and the lemon poppy seed was icing on the pancake. And so of course, I had to do that cliche pancake photo shot: staked up high with maple syrup running down.

Notes.

I used 1.5 cups of white flour and 0.5 cups of whole wheat and stirred everything until just combined (with a few lumps), then fried them without letting the batter rest for 10 minutes as the recipe suggests.

Coconut Blueberry Pancakes

Posted on January 19th, 2013 by Dan

I made these delicious pancakes this morning.  It’s a nice variation on a classic pancake recipe- coconut and lemon to blueberry pancakes. Serve with butter and maple syrup.  These pancakes are a little thicker so you can add an extra splash of milk (2 tbsp) if you prefer a thinner pancake. Makes about 10 pancakes.

lemon coconut blueberry pancakes

Ingredients 

  • 3/4 cups light coconut milk
  • 1/4 cup milk (we used rice milk)
  • 1 tsp salt
  • 1 1/2 tbsp vegetable oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp coconut extract (optional)
  • 1/2 tsp vanilla extract
  • 1 1/2 tbsp sugar
  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup blueberries

Methods

  1. Combine everything up to the flour into a bowl, stir to combine.
  2. Sift in the flour, baking powder, and baking soda and stir until just combined, some lumps are okay.
  3. Fold in the blueberries.
  4. Cook over medium heat in a lightly buttered frying pan, 2 minutes on one side and 2 minutes on the other.