Monday, July 21, 2008
RECIPE ~ Peach & Poppyseed Pancakes
I don't remember where I found this recipe so long ago (I'm thinking my mother sent it to me...), but it is a treat on a lazy weekend morning! Pictured here using barley flour and goat yogurt, with some extra peaches, blueberries and bananas on top.
1 cup flour
2 Tbsp sucanat or unrefined sugar
1 Tbsp poppy seeds
1/2 Tbsp non-alum baking powder
1/4 tsp salt
1 Tbsp sunflower oil or melted ghee
3/4 cup milk (try plain almond, soy or rice milk)
1/2 cup plain yogurt (try goat's, sheep or soy)
1 tsp vanilla
2 peaches, sliced
In a medium bowl, mix together all the dry ingredients. In a smaller bowl, lightly beat the egg, then mix in remaining wet ingredients. Make a well in the center of the dry ingredients, pour in the liquid mixture and stir well to mix. The batter will be somewhat thick.
Heat a large frying pan and add a bit of oil. When hot (on medium to medium-high heat), measure 1/4 cup portions of batter on the pan (I could fit 3 at a time). Place peach slices on the batter, cook for 2 minutes, then flip and cook 2 minutes more. Make as many as needed, storing unused batter refrigerated in a sealed container.
Serve hot with butter or ghee, maple syrup or honey, and if you like, an extra dollop of yogurt, some more fruit, and a sprig of mint if you'd like to get really fancy. Makes around 8 or 9 pancakes (enough for 2-3 people).
Use soy, rice or almond milk and soy yogurt. Omit egg altogether or replace with a flax mixture (1 Tbsp ground flax mixed with 1/4 cup warm water) or half a banana, mashed.
FOR INDIVIDUAL DOSHAS
VATAS use wheat, rice or oat flour; top with raw honey
PITTAS opt for apricots instead of peaches; use wheat, rice, oat or barley flour; top with maple syrup
KAPHAS use barley, quinoa or rice flour; do not add sugar to the dry mix; top with unsweetened fruit preserves or raw honey, and very little ghee; choose soy or goat's milk dairy