Tuesday, January 13, 2009
Weekends, I'm stirred from morning delirium by distant baby coos and the smell of batter on cast iron. The bed is empty, the radio plays, and it's pancake day. I bound downstairs to some version of this
The Mr. is making pancakes with the assistance of Miss One, and all is right with the world.
The usual order is a plateful of Chocolate Chocolate Chip Pancakes from Vegan with a Vengeance. This particular Sunday, we realized too late that the pantry was bare of Soyatoo, and decided on banana pecan instead. We whisked together Buttermilk Pancakes from my upcoming cookbook, and topped them with fresh bananas, Brown Sugar Pecans, and real maple syrup.
The pecans are simple, and measurements are approximate; use scant handfuls of sugar and a chunk of margarine, and everything will be fine.
Brown Sugar Pecans
about 1 cup
1 tablespoon vegan margarine, or 1 tablespoon coconut oil plus a pinch of sea salt
2 tablespoons brown sugar
1 tablespoon granulated sugar
1/2 teaspoon baking soda
1 cup pecans
Lay a sheet of parchment or waxed paper on a heat resistant surface.
In a heavy skillet over medium heat, whisk together margarine or coconut oil and sugars. Cook, whisking constantly, until sugar is dissolved, about 4 minutes. Stir in baking soda, and continue whisking. The mixture will bubble up. As it does, remove from heat and quickly stir in pecans. Toss to coat completely in the sugar mixture, then turn out onto the parchment or waxed paper.
Leave pecans whole, or coarsely chop. The pecans will keep, in an airtight container at room temperature, for several weeks.