Friday, March 5, 2010
Hey hey hey, it's pancakes with blueberry sauce!
I have the day off today and frankly, I would make out with whoever invented compressed work weeks. I work a half hour extra every day and get every third Friday off to eat pancakes, read novels, and go get my hair cut. Or at least that's my plan for this particular Friday. It is sunny and gorgeous outside, Leonard Cohen is on the record player, and I just polished off a big plate of these pancakes with this excellent blueberry sauce.
My complaint about fruit sauces like this one is usually that they're way too sweet for my taste. What a way to ruin a healthy (sort of) breakfast. But this one uses agave instead of white sugar and relies on the flavour of the blueberries and the orange juice for its deliciousness. Th pancakes were made with spelt flour, which browns up so nicely and gives them a great texture. I used the flax-berry pancakes recipe from Vegan Planet as a guide but subbed in the spelt flour and left out the berries, fearing berry-overload. The cashew cream on the side is my third try at Tal Ronnen's cashew whipped cream from The Conscious Cook. The first try worked like a freakin' charm. The second time was a tantrum-inducing disaster ("It looks like CELLULITE!" I howled.) And this time was somewhere in the middle. The texture still wasn't awesome, but at least it wasn't gross looking. No tantrum required.
So, where were we? Ah yes, blueberry sauce. I used frozen blueberries because I had a bunch in the freezer, but I don't see why this wouldn't work with fresh berries as well. The recipe made a lot! I would say enough to easily serve to four hungry breakfasters.
Sugar-free Blueberry Sauce
2 cups fresh or frozen blueberries
1 cup orange juice
1/4 cup agave nectar
1/4 cup water
3 tablespoons arrowroot powder
1/2 teaspoon almond extract
1/4 teaspoon cinnamon
-Over medium heat, combine blueberries, orange juice, and agave.
-As that heats, mix the arrowroot powder with the water and let sit for about a minute.
-Add arrowroot mixture to blueberry mixture and let it simmer (if it starts to boil like mad, reduce the heat) until it has thickened, about five minutes. It shouldn't get too thick, but if you aren't liking the consistency, you can thin it with a bit of water.
-Remove from heat, add almond extract and cinnamon.
-Stir well and then pour it all over your pancakes.
Some Notes - Pop Culture Edition:
-So, I've joined Twitter now, which is kind of like showing up at a brand new high school, in that I feel surrounded by lots of interesting people who I don't know how to talk to. But I'm getting the hang of it. Seeing a bunch of behind-the-scenes photos of The Big Bang Theory (courtesy of Bill Prady) has already made the whole Twitter thing worth it, as far as I'm concerned.
-With the departure of Paula Abdul, I have found myself happy to get all caught up in American Idol again. Yes, that's what I said. It helps that this year seems to have more weirdos than normal. Bring on the bleached out hair and the Edward Gorey tattoos!
-Did anyone else picture Leonard Cohen himself sitting on my record player when I said "Leonard Cohen is on the record player"?
This Time Last Year (sort of): Sushi Making in Calfornia with my friend Felizon