Hey, ho, is anybody home? I have a survey up for y’all to take, and it’s only five questions long! Swear to god, I will love you forever if you take it. Just...take a risk, you know? Live dangerously today. CLICK HERE IF YOU’RE AWESOME!
So. Got that out of the way. Now onto the very serious and important subject of the First Blogoversary of How to Philosophize with Cake.
But I’ve decided to go all fuck the police and call it an anniversary right about now. Eh?
Naturally, I wondered what I should do to commemorate this Very Important Occasion. A cake? A long, weepy post about how far we’ve all come? Well, I don’t have any cake to talk about—as I said, the birthday cakes will be published when the time is right—and a long, weepy post would probably come off as desperate and cringe-worthy, so I’ve decided to go the tried-and-true route, the one I have taken from my very first recipe that March day.
These aren’t the most impressive pancakes in the world. They’re basically plain pancakes with a bit of naturally-colored glaze. But I thought I would post them, since everyone needs a basic pancake recipe in their repertoire. The swirl of glaze piped directly on the batter did not, as I had hoped, turn them into the rainbow beauties I had dreamed of (certainly nothing as pretty as I Am Baker’s rainbow pancake stack), but did add a nice caramelized taste to the otherwise basic pancake.
Plus it was fun to smear all of that pink and green and yellow goodness all over there. I dunno. I’m a little kid at heart.
|Not that you could tell.|
So consider this my one year anniversary post, honoring the excessive number of pancake recipes and inordinate amount of buttercream I have posted. Here’s the recipe.
Classic vegan pancakes with rainbow swirl glaze
Adapted from my favorite pancakes
250 grams • all-purpose flour • 2 cups
16 grams • baking powder • 1 tablespoon plus 1 teaspoon
3 grams • salt • ½ teaspoon
60 grams • dark brown sugar • ¼ cup
235 grams • nondairy milk • 1 ¾ cups plus 2 tablespoons
8 grams • apple cider vinegar • 2 teaspoons
28 grams • olive oil • 2 tablespoons
1 gram • almond extract • ¼ teaspoon
120 grams • powdered sugar • 1 cup
30 grams • nondairy milk • 2 tablespoons
0.5 grams • almond extract • 1/8 teaspoon
1 gram • matcha powder • ½ teaspoon
2 grams • beet puree • ½ teaspoon
0.5 grams • turmeric • ½ teaspoon
Start by making glaze. Whisk together powdered sugar, milk, and almond extract until smooth. Divide between three small bowls and add matcha powder, beet puree, and turmeric, respectively. Add to piping bags with a very small tip cut out. Set aside while you make the pancake batter.
In a large bowl, whisk together all-purpose flour, baking powder, salt, and brown sugar. Pour in remaining ingredients under “pancake batter” and whisk until just combined and no streaks of flour are remaining.
Fry on a well-preheated pan. While the pancakes are cooking, pipe a swirl of either matcha, beet, or turmeric glaze on the raw batter. Flip and cook until golden brown. Top with more glaze. Munch.
While you’re here, let me take this opportunity to ASK ABOUT THE SURVEY! AGAIN! and also link some similar recipes you may enjoy.
Peppermint mocha pancakes. Like a latte, but better.
Easy cinnamon roll pancakes with cream cheese sauce. No piping needed with these.
Sweet potato pancakes with cranberry sauce. Any love for sweet potatoes out there?
Butternut squash pancakes with rosemary syrup. The rosemary really makes these incredible.