Vegan Whole Wheat-Cornmeal Silver Dollar Pancakes with Vegan Blackberry-Saki-Sage Sauce

Yield:16-18 silver dollar pancakes

Fresh blackberries at my favorite outdoor market and fresh sage flourishing in our garden were the inspiration for this deliciously different take on fruit-topped pancakes.

I love the flavor of sage in cornbread dressing eaten alongside cranberry sauce at Thanksgiving. So, when I was trying to think of an herb to infuse the blackberries with another layer of flavor, sage sounded like the way to go, as did pancakes with cornmeal. And they were!

I used both pineapple sage and regular sage, but the flavor of the former is so mild, that it’s not necessary. Saki added still another complementary layer of flavor and gave the sauce a nice texture when thickened with a little cornstarch.

Because the flavor of sage is fairly pronounced, I used half of what I had snipped in the sauce and half in the pancakes themselves, which created a nice harmony between the two.

Enjoy!

Make the sauce first and allow it to simmer while making pancakes:

Vegan Blackberry-Saki-Sage Sauce

approximately 1 1/2 cups fresh blackberries, rinsed and drained
1/2 cup saki
16 sage leaves, rinsed, dried, and chiffonade (stack leaves, roll tightly, and cut extremely thinly; then cut cross-sections of rolls in half again to avoid stringy pieces of sage); reserve half for pancakes
optional: 8 pineapple sage leaves, rinsed, dried and chiffonade (prepared as above)
tiny pinch of coarse sea or kosher salt
2 teaspoon cornstarch whisked together with 2 teaspoons water

Gently mix all ingredients except cornstarch and water together in a medium saucepan, bring to a simmer over medium-high, and simmer gently while you make the pancakes. A couple of minutes before serving, stir in cornstarch and water slurry and allow to thicken.

Vegan Whole Wheat-Cornmeal Silver Dollar Pancakes

½ cup whole wheat flour
½ cup self-rising flour
1/2 cup cornmeal mix or self-rising cornmeal
6 tablespoons natural or brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
3/4 cup unsweetened soymilk (plain or vanilla, lite or regular, would also be good
reserved sage leaf chiffonade
Vegan butter and/or vegetable oil for frying
Vegan Blackberry-Saki-Sage Sauce
Sprigs of fresh sage or pineapple sage

Preheat oven to warm. In a medium mixing bowl, place first 6 dry ingredients. Make a well in the center and pour in soymilk. Whisk together until well combined. Stir in sage leaf chiffonade. 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 cookie scoop, make pancakes, six at a time. Cook a minute or so on the first side until lots of 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 or oil and pancake batter. Serve with Vegan Blackberry-Saki-Sage Sauce spooned over the top and a sprig of fresh sage or pineapple sage.

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Feasting on Art Recipe Contest: Vegan Strawberry Chutney



My friend, Donna Reiss, a fellow foodie, found this recipe contest at Feasting on Art and sent me the link, feeling it was perfect for me since I am a high school art teacher who blogs about food. The clever idea is that you post a recipe using the ingredients in the painting.

I feel my ravishing Vegan Strawberry Chutney is practically made for this particular challenge. Enjoy!

1 tablespoon of olive oil
1/2 cup medium-fine diced red onion
salt to taste
1/2 cup medium-fine diced green bell pepper
2-3 garlic cloves, minced
2 cups fresh strawberries, hulled and sliced lengthwise into quarters (if berries are really large, cut quarters crosswise in half)
1 tablespoon maple syrup or brown rice syrup
1 tablespoon white zinfandel (or other sweet wine)
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 heaping tablespoon of minced fresh or fresh-frozen basil (any variety–I used purple)
additional salt and pepper to taste
Garnish: lemon zest

In a large skillet over medium-high, heat olive oil. When sizzling, but not smoking, add onion and a little salt and cook, stirring frequently, until onion begins to turn translucent. Add bell pepper and garlic and cook, stirring frequently, until all vegetables are softened. Add strawberries and syrup and cook until strawberries begin to break down and give up their juice. Keep cooking, stirring frequently until most of the moisture is evaporated and mixture is thick, but chunky, about 15 minutes. Reduce heat if necessary to prevent burning. Stir in wine, balsamic vinegar, lemon juice and basil and heat through. Adjust seasoning with salt and pepper. Serve on grilled baguette slices spread with plain or chive vegan cream cheese (as depicted in the photo), over cornmeal pancakes, or over cornmeal biscuits with a dab of vegan sour cream for a savory strawberry shortcake. Garnish with lemon zest. This seemingly small touch makes for a big finish.

Painting Credit (top): Pierre Auguste Renoir, Strawberries, 1905, oil on canvas, 46 x 28 cm, Musée de l’Orangerie, Paris, France

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Vegan Strawberry Chutney

Yield: approximately 2 cups

The ravishing strawberries at the Farmer’s Market inspired this recipe. And, okay, Better Homes & Gardens magazine’s monthly recipe contest may have had something to do with it. Regardless of that outcome, this recipe is a winner.

1 tablespoon of olive oil
1/2 cup medium-fine diced red onion
salt to taste
1/2 cup medium-fine diced green bell pepper
2-3 garlic cloves, minced
2 cups fresh strawberries, hulled and sliced lengthwise into quarters (if berries are really large, cut quarters crosswise in half)
1 tablespoon maple syrup or brown rice syrup
1 tablespoon white zinfandel (or other sweet wine)
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 heaping tablespoon of minced fresh or fresh-frozen basil (any variety–I used purple)
additional salt and pepper to taste

Garnish: lemon zest

In a large skillet over medium-high, heat olive oil. When sizzling, but not smoking, add onion and a little salt and cook, stirring frequently, until onion begins to turn translucent. Add bell pepper and garlic and cook, stirring frequently, until all vegetables are softened. Add strawberries and syrup and cook until strawberries begin to break down and give up their juice. Keep cooking, stirring frequently until most of the moisture is evaporated and mixture is thick, but chunky, about 15 minutes. Reduce heat if necessary to prevent burning. Stir in wine, balsamic vinegar, lemon juice and basil and heat through. Adjust seasoning with salt and pepper. Serve on grilled baguette slices spread with plain or chive vegan cream cheese (as depicted in the photo), over cornmeal pancakes, or over cornmeal biscuits with a dab of vegan sour cream for a savory strawberry shortcake. Garnish with lemon zest. This seemingly small touch makes for a big finish.

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