Spring is the best thing to ever happen to Madison, which is why we’re lucky it happens every year. This week I’ve seen about 7,000 new people downtown, purely because the hibernating sons of guns didn’t bother to leave their houses from November to April. The weathermen are saying this winter was the 11th coldest on record, but who believes those guys anymore? Alls I knows is that my ongoing snot problem worsened and my skin forgot the feeling of the sun’s warmth.
Now that spring has arrived here, it is, of course, time for my imminent departure. Why would I want to stay in a place with gorgeous lakes, bike paths, music festivals, and farmers markets when I soaked up all the fun this winter? (By soaked up all the fun I of course mean all of the Seasonal Affective Disorder.) Alas, as I mentioned in my previous post, my boyfriend Ben and I are hitting the old dusty trail (okay, the old I-90) on June 1 and driving across the country for two months. Our planning so far has been mainly “THIS PICTURE I FOUND OF YELLOWSTONE ON GOOGLE IMAGE SEARCH LOOKS AWESOME” and “MY FRIEND’S SISTER’S HUSBAND’S BROTHER WENT THERE ONCE. SOUNDS GREAT.” This is to say we have nothing planned out and I couldn’t be more excited. So far our route is roughly: Minneapolis -> Badlands -> Billings, MT -> Glacier National Park -> Seattle -> Portland -> Crater Lake -> Redwood National Forest -> Lost Coast -> Berkley -> San Francisco -> LA -> Bryce Canyon National Park -> Arches National Park -> Phoenix -> Santa Fe -> Austin -> Dallas -> New Orleans -> Atlanta -> Asheville. That’s all we’ve got thus far. If you have suggestions on places to go/eat/hike/bike/stay I am all ears!
Anyway, more about that later. Now: pancakes. These are probably the most successful vegan pancakes I’ve ever made. They’re perfectly dense and fluffy at the same time. How?!? Spelt flour. It’s a dream and I’m never going back to any other type (at least not for my pancaking needs). The Meyer lemon adds a perfect tangy tartness and the blueberry compote just seals the deal here. Not to brag, but this recipe is everything.
Meyer Lemon Spelt Pancakes with Blueberry Compote
Recipe makes about 6-8 pancakes, depending how big you make ‘em
- 2 cups spelt flour
- 1 3/4 cups soy milk (or other non-dairy milk)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 Meyer lemon, zested
- 2 Tablespoons sugar (or other sweetener)
- 1 teaspoon vegetable or liquid coconut oil
For blueberry compote
- 1 lemon, juiced
- 2 cups frozen blueberries
- 2 Tablespoons sugar
1. Place a small pot over medium heat and pour in the blueberries, lemon juice, and sugar. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer for 15-20 minutes, stirring often to prevent burning. Once the blueberries have cooked down a bit and a thick sauce has formed, remove from heat.
2. Whisk all of the pancake ingredients together in a large bowl. Squeeze the Meyer lemon juice in and mix well. Place a pan over medium heat and add a dash of oil to the pan. Pour in batter to desired pancake size and cook for 3-4 minutes on each side, or until golden brown. Top with blueberry compote and maple syrup!