An All -American Breakfast

 I have had a bit of feedback regarding posts and foods cooked, so here goes another. 

Last night was spent at the Central School Project's Biennial Art Show since it was technically my first show, I guess. Awesome works, great drumming, good wine, and conversation to match. The show is up for a couple of weeks, so go check it out. Good wine calls for a good breakfast the next day, and a good breakfast was needed.

I love this little town in which I live, but when things like good maple syrup are pricey, they are not always carried on the shelves. And if they are, they are super crazy expensive. Since this is the case in this small hippie town, I have not had pancakes in some time now. Months, many, many months. So when something is held from you, you tend to want it. Since pancakes were on the ticket for this morn's feast, why not make it an All-American Breakfast?

Facon. Yes, facon. I recently discovered the wonders of tempeh bacon. With it being so simple to make, and animal free wonderous, it made the list of this breakfast of champs. Thinly slice strips of tempeh and soak in marinade for a short bit.

Marinade:
Tamari (or soy sauce)
Oil
A splash of hot sauce, I use Trappey's Red Devil
Onion powder
Smoked paprika

Other things you could add: a pinch of sugar, molasses, liquid smoke, anything else to your liking

 After the tempeh has soaked up most of the marinade, cook it like you would bacon.

For crispier facon slice thinner than above's pic

The ever wanting pancakes. I started with a basic recipe and made it mine. Today's cakes were blueberry, dried cranberry, ginger granola with a hint of poppy seed. I also tagged in a little cinnamon and cardamon in the dry ingredients before I mixed the liquids and dry goodness. If you want a plain Jane pancake, stick with the recipe below. I tend to like various flavors in my foods, why not pack it right?

Pancakes

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 egg substitute to measure one egg
• 1 cup soy milk
• 2 tablespoons vegetable oil

Directions

1.              In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg substitute and oil. Mix until smooth.

2.              Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 

Ye batter

Blueberries and ginger granola (dried cranberries entered on the next cake)

 

 

 With some hashbrowns added, the All-American Breakfast was made. It is good to be an American, especially when you have breakfasts like this one. 

What a way to brunch!