Brunch is my favorite meal. It’s an excuse to linger at the table, chat, and drink too much coffee. I also like the variety of flavors — sweet and savory, breakfast and lunch, and even a morning cocktail. Brunch has everything I want on a weekend morning, but going out for brunch can cost a fortune. A brunch buffet can run from $15 to $40 a person, or even more. Skip the buffet in favor of a plated breakfast, and you’re looking at $8 or more for a plate of eggs. Add a piece of coffee cake and a cocktail, and you’re pushing $15 or more.
The obvious option is to make your own brunch. But after a long work week or a late night out, who wants to get up early to prepare a big, morning meal? So how about brunch you can make the night before? Spend less money, sleep in, and still have a terrific meal with your family or friends. Did I mention that you can also prep this meal over the weekend, and have a great breakfast all week long?
The recipe here is for overnight blueberry pancakes. It’s a delicious way to start your day. If you would like more recipes such as scrambled tofu bake, dill hashbrowns, applesauce coffee cake, fresh fruit, and champagne cocktail mimosas, you can find the recipes for the rest of the menu on www.veganmotherhubbard.com. All the recipes are written for a meal for six, but can be scaled down easily, to feed a smaller crowd.
Overnight Blueberry Pancakes
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal
2 tbsp granulated sugar
4 tsp baking powder
pinch of salt
1 1/2 cups vanilla non-dairy milk
3 tbsp non-dairy sour cream
1 tbsp canola or vegetable oil
1 tsp vanilla extract
1/2 tsp finely grated lemon or lime zest
1 cup blueberries (frozen blueberries are great in this recipe)
1. In a mixing bowl, whisk the dry ingredients together, to thoroughly combine.
2. In a separate, larger bowl, whisk the wet ingredients (except the blueberries) together.
3. Use a rubber spatula to fold the dry ingredients into the wet ingredients.
4. When mostly mixed, add the blueberries and gently mix them in. The batter should be just mixed, and may be lumpy.
5. Cover the bowl with plastic wrap and refrigerate overnight.
6. When ready to make the pancakes, warm a lightly oiled, non-stick griddle over medium heat.
7. Pour two tablespoon portions on the hot griddle, leaving about 1 1/2 inches between each portion, to allow for spreading. Cook until the edges of the pancakes begin to look dry. Flip and cook until the second side is golden brown.
Yield: about 25 silver dollar pancakes.
Sandra Kohlmann is an art major, turned food and mom blogger. She’s married to her college sweetheart, Steve. Together they are raising their kids to be vegan superheroes; galavanting around Wisconsin to see waterfalls, forests, and the world’s largest penny; and watching X-Files on Netflix. You can usually find her in the kitchen, up to her elbows in cooking and baking projects. You can find her blog, Vegan Mother Hubbard, at www.veganmotherhubbard.com.
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