Our good friend Lauren and her hiking partner Sarah are in town, taking a break from hiking the entire Appalachian Trail! They started Easter Sunday in Georgia and plan to finish the 2,200ish mile trek in early October in Maine. They just crossed the 1,000 mile marker, so they decided to come spend the weekend with us in DC. And we're VERY happy to have them.
Here's what I've learned about hikers: they eat A LOT. Something like 4,000 calories a day.
They also don't get a lot of fresh fruits and vegetables, so they accompanied us to the farmer's market Saturday morning. Lauren picked up a huge pint of fresh local strawberries and we decided to make strawberry pancakes (we all know I LOVE pancakes).
This is my standard vegan pancake recipe, which I doubled on account of the hungry hikers in my apartment:
Vegan Strawberry Pancakes
1 1/4 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons margarine or vegetable oil (whichever you have on hand will work)
1 cup water
1 pint strawberries (washed, and diced)
To Do:
Mix dry ingredients together. Mix wet ingredients in a separate bowl.
Add the diced strawberries, juice and all (to make them fun and pink).
Spray a frying pan and cook about 1/3 cup of batter at a time.
The batter gets thicker the more you mix it, so be careful unless you like thick cakey pancakes.
Yeah, they're pretty cute and very pink.
The inside deliciousness.
Clearly, we made a lot. Doubling the recipe makes around 14 or so pretty thick pancakes.
Notes:
Obviously, this is a very basic recipe. It could be jazzed up a number of ways:
Use milk/soy milk instead of water.
Use different berries instead of strawberries.
Add spices to make it sweeter or savory, this would work to make a vegetable pancake for dinner as well. (Actually, that's a good idea, I may try that!)
As always, use this recipe as a template and be creative! Post comments, we want you to share what you've made!
Happy Eating!
-Robin-
No comments:
Post a Comment