Savory Corn Fritters {Vegan}

Paring down the cookbook shelves has its advantages. As much as it pains me to let go of books, cookbooks or otherwise, so often the experience is one of renewal and discovery. I looked through books that I hadn't opened for a while, salvaged some recipes from those marked for the donation pile, and managed to make room for the ones that I truly cherish. My brain was buzzing with inspiration. I was discovering recipes I had nearly forgotten about, others just waiting to be enjoyed again, and new ideas to try.

These savoury pancakes I rediscovered in one of the first vegetarian cookbooks that ever occupied a space on my shelf. I have adapted the recipe over the years to make it my own, but as corn appears only occasionally on the menu, these moist, almost melt-in-your-mouth fritters hadn't been served up for a quite a long time. Usually they were paired with a zesty and chunky black bean and feta salsa. The corn kernels in these fritters provides a bit of a crunch, along with the grainy cornmeal, with some underlying tanginess from the sun-dried tomatoes and some heat from spices and hot chilies. Serve these up for dinner or enjoy for brunch.

Savory Corn Fritters {Vegan}

Recipe by Lisa Turner Published on January 23, 2017 Simple sweet and savory corn fritters perfect for serving with salsas or chutneys Print this recipe Dry ingredients: 1/2 cup yellow cornmeal 2/3 cup spelt or unbleached white flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons coconut or brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon sea salt Wet ingredients: 2 tablespoons oil + more for frying 1/3 cup unsweetened applesauce 2/3 cup almond milk or other non-dairy milk 1 jalapeño or 2 green or red chilies, seeded and finely chopped (optional) 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped 2 cups corn kernels, thawed if frozen Instructions: In small bowl, whisk together the cornmeal, flour, baking powder and soda, sugar, cumin, chili powder and salt. In a large bowl, whisk together the oil, applesauce and almond milk. Stir in the chopped jalapeño or chilies if using, sun-dried tomatoes and corn. Pour the dry ingredients into the wet ingredients and stir until evenly moistened. Heat a few teaspoons of oil in a large non-stick skillet over medium-high heat. When hot, scoop about 1/4 cup portions of the batter into the pan, leaving a bit of space between each pancake. Cook until small bubbles begin to form on the tops, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes or until lightly browned. Transfer to a plate and keep warm in the oven, and cook the remaining pancakes, adding more oil as needed. Serve with your favorite chutney and sauces, with some wedges of lime, or for a sweeter treat, drizzle with syrup. Makes 6 servings

Other recipes featuring corn from Lisa's Kitchen you may enjoy:
Corn and Green Pea Tomato Curry
Homemade Creamed Corn
Indian-Style Spicy Cream of Corn Soup
Quinoa Corn Soup

Toasted Coconut Pancakes with Toasted Coconut Sauce

Anyone who loves the sweet nutty taste and aroma of toasted dried coconut will love these thick fluffy pancakes … served with a simple sweet toasted coconut sauce, they're loaded with toasted coconut goodness. Easy to make, this recipe uses coconut milk, coconut sugar and coconut oil to round out the coconut theme.

Toasted Coconut Pancakes with Toasted Coconut Sauce

Recipe by Lisa Turner Published on March 30, 2016 Simple, thick fluffy toasted coconut pancakes served with an easy and sweet toasted coconut sauce Print this recipe Toasted coconut: 1 3/4 cup dried grated unsweetened coconut Pancakes: 2 cups unbleached white flour 2 tablespoons coconut sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/8 teaspoon sea salt 2 cups almond milk 1/4 cup melted coconut oil 2 large eggs 1 teaspoon vanilla coconut oil for frying Sauce: 1 3/4 cup (14 oz) coconut milk 2/3 cup coconut sugar* Instructions: Toast the dried coconut in a dry unoiled skillet or saucepan over medium-low heat, stirring or tossing frequently, for 8 to 10 minutes or until lightly browned. Combine the flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, whisk together the almond milk, coconut oil, eggs and vanilla. Pour the milk and egg mixture into the dry ingredients and stir just until combined — do not overmix. Grease a non-stick skillet with coconut oil and heat over medium heat. When hot, add 1/3 cup of the pancake batter to the pan and scatter 1 tablespoon of the toasted coconut on top. Cook for 2 minutes or until browned on the bottom, then flip and cook for 1 more minute or until both sides are browned and the pancake is cooked throughout. Remove and continue cooking until the batter is used up. To make the sauce, combine 1 cup of the toasted coconut with the coconut milk and coconut sugar and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes or until the sauce is thick. Remove from heat and let cool slightly. If desired, pour the sauce into a blender and process until smooth. *Notes: Use white sugar if you want a white sauce. The sauce can be made ahead of time and refrigerated — simply add a little water and reheat before serving. Makes 9 4-inch pancakes

More great pancake ideas from Lisa's Kitchen:
Pineapple Upside-Down Pancakes
Banana Oatmeal Pancakes
Ginger Molasses Pancakes with Mixed Dried Fruit
Lemon Curd Ricotta Pancakes
Buckwheat and Molasses Pancakes

Roasted Balsamic Cherry and Goat Cheese Crêpes

If you were to ask me what my favorite fruit is at any given time, I'd likely say whatever fruit happened to be in front of me. But I do have a special weakness for sweet cherries when they're in season — plump, firm, sweet and so bold and striking in flavor, I buy large bags full of them as often as I can for snacks, breakfasts and treats.

This time around, I've tossed them in balsamic vinegar and roasted them in preparation for a crêpe filling. Roasting softens the cherries and deepens the flavor into almost a cherry pie filling taste without the sugar, and the balsamic vinegar further intensifies the flavor by lending it something like the taste of a robust red wine — definitely not vinegary! Combine with toasted almonds and tangy soft goat cheese and roll up in a soft, light and chewy crêpe and you have a sweet and savory treat that's perfect for brunch or lunch.

The crêpes themselves — adapted slightly from Joanne at Eats Well With Others — are quick and simple, and work out perfectly every time into a soft, light and easily rollable or foldable crêpes that are ideal for filling or stuffing. They're also unsweetened, and are a great crêpe for any savory or dessert idea.

Roasted Balsamic Cherry and Goat Cheese Crêpes

Recipe by Lisa Turner Cuisine: French Published on July 16, 2014 Simple soft and light brunch crêpes filled with fresh sweet balsamic-roasted cherries, toasted almonds and tangy goat cheese Print this recipe Crêpes: 1 1/2 cups all-purpose flour pinch of sea salt 2 cups milk 3 eggs 1 tablespoon vanilla 3 tablespoons olive oil Filling: 3 cups (1 lb or 450 g) pitted cherries 2 tablespoons balsamic vinegar 1/2 cup chopped raw almonds 1 cup soft goat cheese, crumbled Instructions: Preheat an oven to 450°. Toss the cherries with the balsamic vinegar and place on a baking sheet. Roast for 12 to 15 minutes until the cherries are soft. Remove from the oven, transfer to a bowl, and set aside. Meanwhile, toast the chopped almonds in a dry unoiled skillet over medium-low heat for 10 minutes, stirring or tossing frequently, until lightly browned. Remove from heat and set aside. In a large bowl, Whisk together the flour and salt in a large bowl. In a separate bowl, whisk together the milk, eggs, vanilla and oil. Slowly whisk the liquid ingredients into the dry ingredients, mixing until the batter is smooth. Let stand for 20 minutes. Lightly butter or grease a non-stick skillet and place over medium heat. When hot, add a scant 1/3 cup of batter to the pan. Using the back of a ladle, gently spread the batter into a thin circle about 8 inches round. Cook until the top surface is dry and the edges release easily from the sides, just a minute or so. Gently flip and cook the other side for a seconds, then gently loosen the crêpe and slide on to a plate. Repeat with the remaining batter. Place a couple of tablespoons of the cherries directly in the center of the crêpe and scatter with almonds and crumbled goat cheese. Fold or roll up the crêpe and serve warm. Makes 12 to 14 crepes or 6 brunch size servings

Other cherry recipes you may enjoy:
Cherry Ricotta Crêpes
Cherry Clafouti (Baked Cherry Pudding)
Cherry Pudding Cake
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Geotic

Chickpea Flour Breakfast Pancakes

My Dad used to serve up a batch of homemade pancakes on the weekend when I was a little girl. I like to carry on the tradition of weekend pancake breakfasts as an adult too, and it gives me a chance to experiment with different ingredients, flavors and techniques for pancakes. Light and fluffy or solid and sturdy, I enjoy pancakes in all varieties and the search for new recipes.

If you're looking for a filling pancake with a wonderfully creamy texture and a protein kick too, these pancakes made with chickpea flour are just the thing. Just as simple as pancakes made with regular all-purpose or pastry flour, the chickpeas will keep you going for a longer time than ordinary pancakes too. Chickpea flour — also known as besan in Indian grocers — is widely available now in health food stores, Asian grocers and many supermarkets. Dress these pancakes up with butter, whipped cream, fresh berries, maple syrup or your favorite topping for a terrific and nourishing weekend breakfast treat.

Chickpea Flour Breakfast Pancakes

Recipe by Lisa Turner Adapted from The Veggie Nook Published on June 6, 2013 Simple, sturdy, filling and nourishing, these sweet breakfast pancakes are creamy and delicious Print this recipe Ingredients: 1 cup chickpea flour (besan) 1/4 cup unbleached all-purpose flour 1/4 cup arrowroot starch 1 tablespoon brown sugar 1/2 teaspoon baking powder 3/4 cup plain whole fat yogurt 1/4 cup water 1 egg, beaten Instructions: Combine the flours, arrowroot starch, brown sugar and baking powder in a mixing bowl. Whisk together the yogurt, water and egg, and stir into the dry ingredients until the batter is smooth. Heat a few teaspoons of butter or oil in a non-stick or cast-iron frying pan over medium heat. When hot, drop 1/4 cup portions of the batter into the pan. Cook for 2 to 3 minutes or until bubbles form on the surface and the edges are separated from the pan. Flip the pancakes and cook for minute or until both sides are golden brown. Drain on sheets of paper towel. Serve hot or warm, dressed with whipped cream, maple syrup, fresh fruit, or any combination of the above. Makes eight 4-inch pancakes

More breakfast pancake ideas from Lisa's kitchen:
Vanilla Oat Pancakes
Light and Creamy Ricotta Pancakes
Pineapple Upside-Down Pancakes
Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

On the top of the reading stack: various piles

Audio Accompaniment: silence

Pineapple Upside-Down Pancakes

I love making pancakes for a special weekend breakfast, so I'm always looking for new and creative ideas to liven up the treat. One of these ideas occurred to me when I was looking at my recipe for a pineapple upside-down cake in which butter, brown sugar and rings of fresh sweet pineapple are baked at the bottom of a simple white cake, after which the cake is inverted so that the cooked pineapple sits on top. Well, what could be simpler than pineapple upside-down pancakes, since the pancakes have to be flipped anyways? So this recipe was born, with the fresh rings of pineapple fried in butter and brown sugar until golden-brown and then placed on top of pancakes right before they're flipped. These turned out to be a delicious weekend treat.

Any pancake batter can be used, but I would suggest a thicker batter such as the one I used here to support the pineapple rings. A little almond extract is a wonderful addition to the batter as well.

Pineapple Upside-Down Pancakes

Recipe by Lisa Turner Published on May 3, 2013 "Upside-down" pancakes cooked with a ring of fresh, sweet and tangy pineapple browned in butter and sugar Print this recipe Pancakes: 2/3 cup rolled or steel-cut oats 1/3 cup plain whole fat yogurt 2/3 cup whole milk 4 eggs 1/4 teaspoon almond extract 1 1/3 cups unbleached white flour 2 teaspoons baking powder 1/2 teaspoon sea salt Pineapple: 1 tablespoon unsalted butter 1/4 cup packed brown sugar 1/2 stick cinnamon (1/4 teaspoon ground cinnamon) 8 fresh pineapple rings Instructions: Stir together the oats and yogurt in a medium glass or ceramic mixing bowl. Cover with a clean tea towel and let rest overnight at room temperature. The next morning, beat the milk, eggs and almond extract into the oats. In another bowl, mix together the flour, baking powder and salt. Pour the oat mixture into the flour mixture and stir until just combined. Let stand while you prepare the pineapple. Combine the butter, brown sugar and cinnamon in a large cast-iron or heavy-bottomed non-stick skillet and melt the butter over medium heat. Layer the pineapple rings and cook gently for 4 to 5 minutes a side or until a light golden brown. Remove from heat and transfer the pineapple rings to a plate. Wipe the skillet clean and return to the stove. Heat a few teaspoons of oil in the skillet over medium heat. When hot, drop 1/4 cup portions of the batter into the pan. Cook each pancake for 4 to 5 minutes or until bubbles appear on the surface and the edges are separated from the pan. Top each pancake with a pineapple ring, then flip and cook for another few minutes or until both sides are golden brown. Add more oil to the pan as needed. Serve hot or warm, dressed with whipped cream, maple syrup, fresh sliced cherries, or any combination of the above. Makes 8 pancakes

More recipes you will enjoy:
Pineapple Upside-Down Cake
Oatmeal Apple Pancakes
Strawberry-Rhubarb Cottage Cheese Pancakes

Spinach Pancakes with Lime Butter

This recipe is adapted from Plenty by Yotam Ottolenghi, and I think my readers will know by now that this is one of the most treasured books on my shelf. It's all vegetarian too. I dare say that Ottolenghi, who is not himself a vegetarian, produces more vibrant, yet straightforward, vegetarian recipes than many of us vegetarians. I've had my eye on these pancakes every since I cracked open the covers and can't believe I didn't get to making them until now. Savory pancakes are a weakness of mine, especially when you want to make things a bit more decadent by slathering on some freshly made zesty lime butter. Elegance awaits you and Ottolenghi never disappoints — such a masterful and fresh approach to accessible and familiar staples.

You'll have plenty of lime butter leftover that will keep in the refrigerator and can be used to enhance the flavor of steamed or roasted vegetables, mashed potatoes, or any other foods that strike your fancy.

Spinach Pancakes with Lime Butter

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Published on March 10, 2013 Colorful, fragrant and delicious lightly spiced spinach pancakes served with a zesty homemade lime butter Print this recipe Lime butter: 1 stick (1/2 cup) unsalted butter, room temperature juice and zest from 1 lime 1 clove of garlic, crushed 1/2 teaspoon chili powder pinch of dried red chili flakes 1 tablespoon fresh cilantro or parsley, finely chopped sea salt to taste fresh cracked black pepper to taste Pancakes: 1/2 lb (225 g) fresh spinach 3/4 cup spelt flour or unbleached white flour 1 tablespoon + 1 teaspoon baking powder 1 teaspoon sea salt 1 teaspoon ground cumin 1 large egg + 1 large egg, separated 1/2 stick (4 tablespoons) unsalted butter, melted 2/3 cup milk 1/4 cup cooked quinoa 3 scallions, trimmed and finely chopped 2 green chilies or 1 large jalapeño, seeded and finely chopped olive oil for frying Instructions: Prepare the lime butter at least 1 hour in advance of making the pancakes. In a small bowl, beat the butter together with the lime juice and zest, garlic, chili powder and flakes, cilantro or parsley, and salt and pepper until smooth and creamy. Scoop onto a sheet of plastic wrap and roll out into a log. Seal with the plastic wrap and chill in the refrigerator. In a large saucepan, wilt the spinach with a few sprinkles of water over medium heat. Drain well in a strainer and let cool. Squeeze out excess liquid and roughly chop. Set aside. In a large bowl, whisk together the flour, baking powder, salt, cumin, whole egg plus the yolk from the separated egg, melted butter and milk until smooth. Stir in the quinoa, scallions, chilies or jalapeño, and spinach. Beat the white from the separated egg until stiff peaks form, and fold into the batter with a gentle hand. Heat a teaspoon or so of oil in a large skillet over medium heat. When hot, ladle a 1/4 cup of the batter into the pan and gently use the back of the ladle to flatten and form the pancake into a roughly 3-inch round. Fry for about 2 minutes until golden on the bottom, then flip and fry for another few minutes. Transfer to a plate and keep warm in a 150° oven until all of the pancakes are cooked. Add oil to the pan as necessary. Serve the pancakes hot or warm with a dab of the lime butter, some fresh salad greens, and a lentil curry for a fantastic dining experience. Or, as Ottolenghi suggests, some freshly grilled halloumi. Makes 8 to 10 pancakes (4 servings)

More saovry pancakes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Spicy Potato Pancakes
Vanilla Oat Pancakes
Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

On the top of the reading stack: notes

Audio Accompaniment: Erot

Sharing this with Jac's Bookmarked Recipes event.

Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Years ago when I worked in a bookstore the Dummies series of how-to books were everywhere to be found on almost every subject available. I had quite forgotten about them until I was recently sent a review copy of Cooking with Quinoa For Dummies, which goes to show that the supply of how-to subjects is not yet exhausted.

Now having been acquainted with this wonderful food for years, I am not, nor are many or most of my readers, "quinoa dummies" by any stretch. But it was not too many years ago when quinoa was only readily available at specialty food stores, but with a relatively recent surge in popularity of this "superfood", quinoa — including various types of the whole grain, flour and flakes — is now easily found at most grocery stores. I found this book could be much more than a comprehensive introduction for people who are new to quinoa. Written by Cheryl Forberg, who acts as the nutritionist for the show "The Biggest Loser", it's also a thorough guide to all the types and forms of quinoa, the benefits of eating quinoa, and a great variety of the many uses and methods for cooking quinoa. Ideas for appetizers and snacks, breakfast and brunch, salads, soups, mains and desserts and even beverages await the cook. There's plenty to learn from this book, even for us quinoa veterans.

Of the over 140 recipes included in this collection, the one that struck my fancy first was for gluten-free cornmeal pancakes with oat flour and quinoa flakes. During the winter I'm always on the lookout for pancake ideas, and the leftovers from a big Sunday morning pancake cook-up session make great homemade on-the-go breakfasts for my early rising husband and myself for that matter. And this one is just in time for Pancake Tuesday. I've adapted the recipe slightly, but the essentials of cornmeal, oat flour and quinoa flakes remain the same, and make for wonderful chewy-textured pancakes with a delightful nutty taste. Guilt-free too, with no added sugar but just the natural sweetness of the grains. I'll be making these again, and I hope you try them too.

Note: I received a copy for review, but the opinions expressed here and the adaptation of the recipe are my own.

Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Recipe by Lisa Turner Adapted from Cooking with Quinoa For Dummies Published on February 11, 2013 Wholesome, nutty and chewy gluten-free pancakes made with dried cherries, cornmeal, oats and quinoa Print this recipe Dry ingredients: 1 cup yellow cornmeal 3/4 cup oat flour* 1/3 cup quinoa flakes* 2 teaspoons baking powder 1/4 teaspoon sea salt Other ingredients: 1 cup whole milk 1 cup plain whole fat yogurt 2 tablespoons unsalted butter, melted 1/2 teaspoon vanilla 2 large eggs, separated 1/2 cup dried cherries, chopped Notes: (1) you can make your own oat flour by processing rolled oats in a blender or food processor until powdered; or substitute quinoa flour instead (2) if quinoa flakes are unavailable, substitute rolled oats. Instructions: Combine the dry ingredients in a large mixing bowl. In another bowl, whisk together the milk, yogurt, melted butter, vanilla and egg yolks. In a separate bowl, beat the egg whites until soft peaks form. Fold into the milk and yogurt mixture. Pour the milk, yogurt and egg mixture into the dry ingredients and stir until just combined. Cover and refrigerate for 8 hours or overnight. Fold the dried cherries into the batter 20 or 30 minutes before cooking. Butter or grease a non-stick skillet and heat over medium heat. When hot, ladle 1/4 cup portions of the batter on to the skillet and cook for 2 to 3 minutes or until the edges are turned up from the pan and the tops are almost firm. Flip and cook for another 30 seconds or until both sides are golden brown. Keep the cooked pancakes warm in a preheated 200° oven while the remaining pancakes are prepared. Serve hot or warm with warmed maple syrup and a pat of butter. Wrap leftovers in aluminum foil and reheat in a 300° oven for 10 to 15 minutes. Makes 14 four-inch pancakes

Other breakfast and brunch ideas with cherries you will enjoy from my vegetarian kitchen:
Cherry Cornmeal Scones
Dried Cherry Scones
Cherry Ricotta Crêpes
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

On the top of the reading stack: Feeding the Hungry Ghost by Ellen Kanner

Audio Accompaniment: LTJ Bukem

Pumpkin Gingerbread Waffles

There's nothing much more satisfying on a chilly winter morning than a hot cup of coffee and a large fresh-cooked pumpkin gingerbread waffle hot out of the iron and smothered with butter and warm maple syrup. The heavenly aroma of these waffles toasting on the griddle iron would be worth the trouble of making them alone. Once they're on the plate, you'll want to savor the light and chewy feeling in your mouth and let the irresistible flavors of dark molasses and gingerbread spices linger on your tongue for as long as you can. These might be the tastiest waffles you'll have ever eaten!

Pumpkin Gingerbread Waffles

Recipe by Lisa Turner Adapted from chindeep.com Published on January 12, 2013 Light and chewy pumpkin waffles with a dark and rich molasses and gingerbread taste Print this recipe Dry ingredients: 3 cups all-purpose flour 4 teaspoons baking powder 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cardamon 1 teaspoon sea salt Other ingredients: 4 large eggs 1/2 cup brown sugar 1 cup cooked puréed pumpkin 1 1/4 cups milk 1/2 cup molasses 1 stick (1/2 cup or 8 tablespoons) unsalted butter, melted Instructions: Preheat an oven to 250°. Combine the dry ingredients in a large mixing bowl. In a separate bowl, whisk or beat together the eggs and brown sugar together until frothy. Mix in the pumpkin, milk, molasses and melted butter. Pour into the dry ingredients and mix until just combined. Preheat the waffle iron. When hot, brush lightly with oil and spoon a scant cup of the batter on to the iron if using a belgian waffle iron (if using a smaller iron, adjust the amount of batter accordingly). Cook according to manufacturer's suggestion, and transfer each waffle to an oven-safe plate to keep warm in the preheated oven until the batter is used up. Serve hot with warm maple syrup. Makes 7 or 8 large waffles

Other pancake and waffle ideas:
Spiced Pumpkin Waffles
Ginger Molasses Pancakes with Mixed Dried Fruit
Buckwheat and Molasses Pancakes

Baked Blue Grape Pancakes

This recipe has been sitting in my draft folder for a year since the last time blue grapes were in season here. By the time I finally got around to typing up the recipe and inserting my photos their glory had passed. Now, though, it is the time of year again when those those of us going into the fall harvest season in Ontario and the northeastern United States are able to pick and buy baskets of these wonderfully sweet and tangy little beauties. If you enjoy Concord grapes, you are going to love these deep blue "Coronation" grapes. Perfect for snacking on, they're also ideal for baking with because they are seedless.

Once again, I turned them into a pancake. Last year I made some blue grape pancakes with a blue grape sauce. They were so delicious, I wanted to try a baked pancake version to showcase this treasured fruit. One advantage of baked pancakes is that you don't have to stand in front of the skillet, flipping them in batches and keeping the finished ones warmed while you go through the batter. They're also ridiculously easy to make. But what you will really appreciate is the soft, creamy and slightly chewy texture of the baked pancake — with a slightly crisp exterior, it's like eating a baked custard with the sweet juice of the blue grapes running throughout.

If you can't find Coronation grapes, Concords may be used if they are available in your area — squeeze the end of each grape opposite the stem to separate the skins from the pulp, and discard the skins. If using other table grapes, add an extra tablespoon or two of sugar or honey to the sauce.

Baked Blue Grape Pancakes

Recipe by Lisa Turner Published on September 9, 2012 Soft, light and creamy baked pancakes with plump, juicy, sweet and tangy blue grapes Print this recipe Ingredients: 2 tablespoons butter 4 eggs, separated 1 cup milk 1 cup all-purpose flour 3 tablespoons sugar 1 teaspoon vanilla 1 1/2 cups seedless blue grapes icing sugar (optional) Instructions: Heat an oven to 425°. Place 1 tablespoon of butter in each of two deep 9-inch pie plates. Put in oven to melt. Beat the egg whites until stiff. In a medium mixing bowl, beat the egg yolks with the milk, flour, sugar and vanilla. Fold the egg whites into the batter. Remove the pie plates from the oven and pour half of the batter into each. Scatter the blue grapes on top. Bake for 15 to 20 minutes, until golden on top. Remove from the oven and sprinkle with icing sugar if desired. Serve hot or warm. Reheat leftover portions at 300° for 10 minutes. Makes two 9-inch pancakes

More baked pancakes that you will enjoy from Lisa's Vegetarian Kitchen:
Baked Strawberry Pancakes
Baked Blueberry & Peach Pancakes
Baked Coconut Mango Pancakes
Apfelpfannkuchen (Baked German Apple Pancake)

Strawberry-Rhubarb Cottage Cheese Pancakes

This is the summer that I'm finally taking advantage of the rhubarb that grows so copiously and easily in the corner of our backyard. The tartness of rhubarb makes it a wonderful companion to the sweet fresh local strawberries that are still readily available, and I've already enjoyed using the combination in a colorful, sweet and tart strawberry-rhubarb syrup.



This time I've stewed the strawberries and rhubarb into a compote that's both combined in the batter of some simple and hearty cottage cheese pancakes and served on top of the finished plates, while the remaining liquid from the compote is reduced into another syrup. These pancakes are thick, sturdy and filling, and have absolutely no added sugar except the little bit of honey that goes into the compote — but they're quite delicious even on their own without the compote and syrup toppings. Weekends are always a good excuse to serve up something special for breakfast or brunch.

If you can't find pressed cottage cheese, substitute 1 1/4 cup of ricotta cheese.

Strawberry-Rhubarb Cottage Cheese Pancakes

Recipe by Lisa Turner Published on August 12, 2012 Thick, sturdy and filling cottage cheese pancakes made with a simple homemade strawberry-rhubarb compote and syrup Print this recipe Strawberry-rhubarb compote and syrup: 1 rhubarb stem, chopped 1 pint strawberries, halved or quartered 1 tablespoon water 2 tablespoons honey Pancakes: 4 large eggs, separated 1 cup pressed cottage cheese 2 tablespoons strawberry-rhubarb compote 1/2 tablespoon strawberry-rhubarb syrup 1/2 teaspoon vanilla 1 1/3 cup all-purpose flour Instructions: Combine the rhubarb, strawberries and water in a small saucepan and bring to a boil. Reduce the heat to medium-low and stir in the honey. Simmer, stirring frequently, for 5 to 10 minutes or until the rhubarb is tender. Strain the liquid and reserve the pulped fruits as a compote. Return the liquid to the pan and continue to simmer, stirring frequently, for 30 minutes or until the liquid has reduced to a syrup. Remove from heat and set aside. In a small mixing bowl, beat the egg whites until stiff peaks form. In a large mixing bowl, whisk together the egg yolks, cottage cheese and vanilla together with 2 tablespoons of the compote and 1/2 tablespoon of the syrup. Mix in the flour and stir to combine. Fold in the egg whites. Heat a buttered or greased skillet over medium heat. Scoop a 1/4 cup to 1/3 cup of batter for each pancake on to the skillet. Cook for 3 to 4 minutes or until the bottom is a golden brown. Turn over and cook for 5 more minutes or until both sides are golden brown and the pancakes are cooked through (you can test with a cake tester or toothpick). Serve hot topped with the remaining compote and syrup, and whipped cream if desired. Makes six 4-inch pancakes

More pancake recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Lemon Curd Ricotta Pancakes
Cottage Cheese Blintzes and Peach-Plum Compote
Baked Whole-Wheat Strawberry and Blueberry Pancakes

On the top of the reading stack: Indian cookbooks

Audio Accompaniment: Om Shreem Hreem