Sunday Brunch

Every day is like a Sunday for us, but we still seem to have weekend brunches. Today we were up so early that we had our regular breakfasts and then mid-morning hunger struck us both. I wanted to take a picture of the pancakes with maple syrup dripping over the sides, but pancakes do not wait for photos. We enjoyed them hot out of the skillet. So, sorry, the best I can do is reuse the photo of the raspberries. I expect fresh berries would also work, but I always use frozen organic berries from Whole Foods.

Growing up in maple syrup country, I was very young when I developed a taste for this traditional sweet. My mother tells me that my grandfather used to have maple syrup for dessert so often that I thought the word was "dessyrup". I like the dark, grade B Canadian syrup, but I expect the best would be from a local producer in New York or New England if you are lucky enough to find one at a farmers' market.

La Dolce Vegan by Sarah Kramer was the inspiration for this recipe. This morning the package of raspberries was nearly empty so I used an additional 1/4 cup of berries which worked beautifully.

Raspberry Walnut Pancakes

1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup soy milk
1 teaspoon canola oil
1/2 cup frozen raspberries
1/4 cup walnuts, finely chopped (optional)

In a medium bowl, combine flour, baking powder, baking soda. Add the milk and oil and stir gently into the flour until just barely mixed. Stir in the raspberries and walnuts until blended.

Using a non-stick electric fry-pan heated to 400, pour in 1/4 cup measures of batter. Cook until the center is bubbled. Flip the pancake over and cook the other side until brown.

Makes about six pancakes.