Yield: 8 pancakes
I haven’t been on a pancake bender in a while. But I ate very lightly yesterday, and it’s gray and wintry here, so I woke up with pancakes on my mind.
A package of chopped dried dates and some already chopped and toasted nuts in the pantry, plus a fresh orange in the fridge, gave rise to to this delectable rendition. If it’s too late for you to enjoy them this morning, we still have a few winter weekends ahead or, if you live in the U.S. and have tomorrow off for President’s Day, sleep in and enjoy them for a late brunch. George Washington would approve, as his favorite recipe made by wife, Marta, was Hoe Cakes!
1/2 cup chopped dried dates
1/4 cup cream sherry (don’t worry–it’s non-dairy), brandy, etc. (I use cream sherry, but you may use fresh orange juice or even water keeping in mind that the flavor will be different than the original)
1/2 cup whole wheat flour (white whole wheat or all-purpose flour would also work fine)
1/2 cup self-rising flour
1/4 cup natural sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch ground mace or nutmeg
1 to 1 1/2 cups unsweetened soymilk (plain or vanilla soy milk would also be good–regular or lite; you may require the larger amount if using whole wheat flour, as it seems to absorb more moisture)
1/4 cup chopped walnuts, preferably dry-toasted for about 3 minutes in a small skillet over medium-high heat (pecans, almonds or cashews would also be good)
Zest of one medium-large naval orange (reserve a small amount of garnishing if desired)
Vegan butter and/or vegetable oil for frying
Maple Syrup
Optional Garnishes: orange zest, a few chopped nuts, and/or a very light sprinkling of powdered sugar
Preheat oven to warm. Place dates in a microwave-safe small bowl or cup, pour sherry or brandy over, and microwave for 20-30 seconds. Let sit while you prepare the pancake batter. In a medium mixing bowl, place both flours, sugar, baking powder, soda and nutmeg. Make a well in the center and pour in soymilk. Whisk together until well combined. Then stir in dates, nuts, and orange zest with a spoon or fork.
In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.) Using a 1/4 cup measure, make pancakes, two at a time. Cook two-three minutes on the first side until you get a nice rise, a few bubbles appear, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter and pancake batter.
Serve warm drizzled with maple syrup and sprinkled with optional reserved orange zest, chopped nuts, and/or powdered sugar.
For 150+ other seasonal specialties, please have a look at The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.
