Food

Quick Pancake Medley

For dinner this past Monday I wanted breakfast for dinner. We had picked some fresh blueberries in New Hampshire the previous day, and had some leftover mushrooms we needed to use asap. Thus was born the pancake medley.

Quick Pancake Medley

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servers 2-3

Ingredients:

Pancakes:

  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup almond milk (sub milk of choice)
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract (sub almond extract for a nuttier flavor)
  • 3/4 cup blueberries (fresh or frozen)

Greens:

  • 1 cup baby bella (cremini) mushrooms
  • 3 cloves garlic
  • 2-3 cups of baby kale (mix with spinach or other quick cooking greens)
  • 2 tbsp EVOO
  • 1/2 tbsp balsamic vinegar
  • salt + pepper

Sausage:

  • 1 full sized Feild Roast Apple Smoked link per person
  • 1 tbsp EVOO

Instructions:

Prepping:

  1. Start with the pancakes. In a medium bowl add the flour, baking powder, and salt and stir to combine.
  2. In small sauce pan add the almond milk, coconut oil, maple syrup, and vanilla extract.
  3. Put the sauce pan on low heat and whisk until the coconut oil is fully combined. (You can also do this in a microwave, but I don’t own one).
  4. Pour the liquid into the dry mixture. Combine with a wooden spoon or spatula until only a few lumps remain. Don’t over mix.
  5. Add the blueberries and gently fold into the batter. Set aside. (We want to let it rest for at least 5 minutes, no more than an hour).
  6. On to the greens. Dice the garlic
  7. Wash and slice the mushrooms.
  8. Wash the baby kale
  9. Slice the sausages into 2 cm thick disks

Cooking:

Most of this can be done in parallel. As you make the pancakes you’ll have time to cook the rest – you’ll be constantly moving, but it’s easy enough to balance and will make you feel accomplished.

  1. Prepare your pancake work space. If you have a griddle to cook the pancakes on, heat it to 350f. I use a nonstick skillet that only fits one pancake at a time. If using a non stick surface you wont need any oil, if you’re using a cast iron or other griddle, you may need some oil – I recommend EVOO.
  2. Using a 1/4 cup measuring cup, scoop 1/4 cup batter from your mixing bowl and pour onto your pan. I usually just cook 1 pancake to start with as a tester for how hot my pan should be. If it burns but is still runny inside it’s too hot, but if it’s taking a long time and the batter never bubbles it’s too cold.
  3. When the edges are golden brown and the middle has small bubbles popping (~2 min), flip your pancake and cook on the other side (another 1-2 min).
  4. Continue in this manner for the rest of the pancakes. If you want them to stay warm, put them on a plate in a warming toaster over, or the conventional oven at it’s lowest heat.
  5. After you’ve made ~4 pancakes, it’s time to start the greens. In a cast iron skillet (or any skillet if you will), heat ~1 tbsp EVOO. When the oil is hot, add the mushrooms and reduce your pan to medium heat. Cook for ~4-5 minutes until the mushrooms are soft and tender. Don’t forget about your pancakes in the mean time!
  6. Once the mushrooms are cooked, lower the heat to medium-low and add the garlic. Be careful not to burn it.
  7. Let the garlic cook for ~20 seconds and then add the greens. They will most likely been too big for your pan but shove them down there. Add another tbsp of oil and allow everything to cook down for a little
  8. Once the color of the greens have started to pop, add the balsamic and some salt and pepper and allow to steam/cook for about a pancakes worth of time, moving around as you go.
  9. Between pancake flips and green pushes, heat up a third burner (medium/medium heat) and pan with some (~1 tbsp) EVOO. Once the oil is hot add the sliced vegan sausages to the pan.
  10. Cook the sausages for about a minute and a half on each side.
  11. At this point your greens should be wilted and fragrant, your batter should be almost gone if not completely gone, and the sausages should be browned – not burnt. Turn everything off and serve immediately with maple syrup.

Notes:

  • You obviously don’t have to make these three things all together, and really the sausages are a nice protein that Z and I use a lot.
  • The timing of everything is super variable, pay attention to how fast your first few pancakes go, the batter usually yields 8 pancakes, give yourself time to cook the greens and the sausage. You can also cook the pancakes first and keep them warm in a toaster oven while you make the greens and sausage
  • The greens themselves take ~7 minutes to cook, the sausages ~3

Let me know if you make this meal! It’s very easy and relatively quick and will make anyone think you’re a stupendous chef!

-C

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