September 2nd, 2007

Vegan Peach and Walnut Pancakes

I grew up in New Jersey. When I was a kid my friend Charlene and her mother took me to one of the most magical places I've ever been. It was a pancake house in Princeton, New Jersey. I cannot remember the name of place, but I remember the experience. The tables were worn wood with carvings all over them. I ordered the peach walnut pancakes. I remember getting a short stack of pancakes with peach pie filling and walnuts glistening over the top of them. They were delicious, and I've never been able to shake that exquisite flavor.

Today I woke up determined to replicate that flavor. I made my self some vegan pancakes that I think rival the ones that I ate on that fateful day. I also tried to make them a little more upscale with toasted nuts and peach slices instead of pie filling. I also mixed the topping into the batter for a more hearty pancake. I love them, and I'm sure you will too.



Ingredients:

Dry:
1 1/4 cup of all purpose flour
2 tablespoons of sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt


Wet:
2 Tbsp oil
1/2 cup of vanilla soy milk
3/4 cups of water

half a bag of frozen peaches
1/2 cup of toasted walnuts

In a large mixing bowl, mix all of your dry ingredients together. Make a small indent in the flour and add wet ingredients into the center. Mix wet and dry ingredients gently, just to combine. Do not worry about lumps in the batter. Defrost your peaches in the microwave by putting them on high for a few minutes. If you have plain walnuts, at this point you can toast them quickly on your stove top in a dry pan to activate their oils. Coarsely chop thawed peaches and pat them dry. Place nuts and peaches into the batter and mix to combine, making sure to not over mix the batter. Remember, lumps are not a problem.

Heat your well lubricated griddle under low heat (Choose your own lubrication, I prefer Earth Balance) and place a large ladle-full of batter on it. It will take a little bit of time for the pancakes to be able to be flipped. This is a good thing, low heat on the griddle ensures that the pancakes cook all the way through. Keep the heat low, but if your griddle does get hot and your pancakes cook a little too fast, don't despair. There's no eggs in here so it's not really bad to eat the uncooked batter, and it tastes good anyway. Garnish your pancakes with maple syrup and some vegan margarine. You're in for a real treat.

Makes about 4 or 5 large pancakes.