Another weekend, another bake sale 🙂 This past saturday we had our Okotoks sale and although we avoided the snow, this time the wind was conspiring against us. It was a beautiful sunny day with temperatures in the double digits (finally!) but the wind tried it’s best to blow us all away! There were a few cupcake causalities and a smashed money vase incident but we managed to secure as much as we could and ended up raising almost $1800! In total, between the two sales we raised $5000 for the Rescue and Sanctuary for Threatened Animals!! That’s pretty awesome if you ask me. As fun as it was to do all that promoting, baking and selling, I’ll be super happy to take a break from baking and catch up on some much needed zzzzz’s.
We had so many amazing people and businesses help out this year and were able to raffle off some pretty kick ass gift baskets, seriously, we had a Bernard Callebaut basket that I’m still rotted that I couldn’t steal away 😉 I missed out on taking any photos of the Calgary sale but was able to take some at the Okotoks one, if you want to check out some of the goods, they’re all posted on my Flickr page. As crazy as the past few weeks have been, I’m always kind of sad when it’s over, as much as I might complain about all the running around, baking for 20 hours straight on a hardwood floor (ouch!) and lack of sleep, I really do love all this bake sale mumbo jumbo; that’s not to say I want to do this again anytime soon (hellz to the no! ) but I’m already looking forward to next year.
After crashing hard on Saturday at 9pm (yes, I truly am that cool), I had another glorious Sunday of sleeping in, lazing around in pajamas all day and a not so glorious time cleaning up the giant mess I left in the kitchen (gross). I’m pretty sure there was powdered sugar in crevasses I didn’t even knew existed. Like all big cleaning projects, one thing led to another and we spent most of the day cleaning the house….then I turned around and dirtied everything up again by making these pancakes.
Now I know what you’re thinking, basil? In pancakes? Yes, you read that right. Now I told you I was on a basil kick and the obsession is far from over. I know basil seems to be used mostly in savory applications but there are plenty of sweet things where basil shines in all its green glory, strawberry & basil, blueberries & basil, lemon & basil.. It seems to be pretty awesome in all it’s other forms, so I figured, why not pancakes?
First of all, lemon in pancakes it’s super crazy uber good! Holy mother, do I wish I had tried this sooner. They’re like little fluffy clouds of lemon heaven…am I over selling it? 😉 The basil adds a lovely subtle flavor and just goes beautifully with the lemon, and the blueberry compote is the perfect accompaniment. Yeah, you could probably just top these with some maple but the blueberries just make these so much better, plus using compote is my lazy way of making myself feel fancy as I sit in my pjs and stuff my face 🙂
LEMON BASIL PANCAKES WITH BLUEBERRY COMPOTE
- 2 cups all-purpose unbleached flour or white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 1/2 cups unsweetened soy milk
- 1/4 cup lemon juice
- 1/4 cup soy yogurt
- zest of 3 small lemons
- 2 tablespoons melted margarine or vegetable oil
- 2 tablespoons agave (optional)
- 1 1/2 teaspoons vanilla extract
- 1/3 cup packed fresh basil, minced
- 2 cups fresh or frozen blueberries
- 2 tablespoons water
- 3 tablespoons agave or sugar
- zest and juice of one small lemon
LEMON BASIL PANCAKES
- To make the compote, combine all the ingredients in a medium sized pot . Bring the liquid to a boil and then turn down to a simmer and cook until the blueberries break down, stirring frequently for about 15 to 20 minutes.
- When the compote is done remove from the heat and cool for a few minutes then taste for sweetness, adjust to your liking. If not using right away, store in an airtight container in the fridge.
- Preheat the oven to 175 degrees F.
- To make the pancakes, in a large bowl, whisk together the flour, baking powder, baking soda and salt. In a small bowl, mix together the milk, sugar, lemon juice, yogurt, lemon zest, vanilla, agave and oil, whisk until smooth then pour over the dry ingredients. Mix everything together gently until it all just comes together, then fold in the basil. Do not overmix, little lumps are ok, over mixing will give you tough rubbery pancakes.
- Lightly oil a non-stick pan or griddle and preheat to medium-low, when hot pour a 1/3 cup scoop batter onto the pan. After 4 to 5 minutes or when they start to bubble on top, flip over and cook for another 5 to 6 minutes. Check underneath before you remove them from the heat, they should be lightly browned.
- When finished cooking, place in the preheated oven to keep warm. Serve warm with blueberry compote.