Vegan Ginger-Ale Pancakes with Fresh Vegan Peach-Basil-Maple-Ale Chutney

Yield: 8 pancakes

As promised, here are my Vegan Giner-Ale Pancakes with a fresh peach topping. I raided my favorite outdoor market on Saturday, so I was all set to make these this morning. Believe it or not, I had pancakes for breakfast and dinner! In the morning, I tried the chutney uncooked and without the beer and in the evening I gently simmered it with the beer. I loved it both ways, but I think the flavors are better married in the cooked version and the beer adds a delicious layer of flavor. Plus, using beer in the topping means that you don’t have a partial bottle of flat beer leftover.

Fresh Vegan Peach-Basil-Maple-Ale Chutney

2 medium peaches, seeded and medium-finely diced (I leave the skin on for more color and nutrition)
1 cup “ale” (use your favorite ale or beer)
2 tablespoons apple cider vinegar
8 large basil leaves, stacked, rolled, and very thinly sliced to make chiffonade
2 tablespoon natural sugar (or substitute an additional tablespoon of maple syrup)
4 tablespoons maple syrup

Stir together all ingredients in a small or medium saucepan and simmer over medium-high. uncovered, while you make the pancakes or until the juice has reduced.


Vegan Ginger-Ale Pancakes

½ cup whole wheat flour
½ cup self-rising flour
2 tablespoons natural or brown sugar
1/4 teaspoon ground ginger or to taste (or 2 to 3 teaspoons of fresh grated ginger)
½ teaspoon baking powder
¼ teaspoon baking soda
1/2 cup “ale” (basically, the remainder of a 12 ounce bottle after using a cup in the chutney)
1/2 cup unsweetened soymilk (plain or vanilla, lite or regular, would also be good
Vegan butter and/or vegetable oil for frying
Fresh Vegan Peach-Basil-Maple-Ale Chutney
Sprigs of fresh basil

Preheat oven to warm. In a medium mixing bowl, place first 6 dry ingredients. Make a well in the center and pour in ale and soymilk. Whisk together until well combined. 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 scant 1/4 cup measure, make pancakes, two at a time. Cook two to 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 or oil and pancake batter. Serve each short stack with Fresh Vegan Peach-Basil-Maple-Ale Chutney spooned over the top and a sprig of fresh basil.

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