In a very fitting partnership with Vine Arts Festival, last Saturday we hosted hundreds of passionate people in a virtual, live performance of music, art and poetry in solidarity with First Nations opposed to the Trans Mountain pipeline and tanker expansion.
Artists have been a part of the powerful backbone to the Pull Together movement and solidarity efforts to stop the Trans Mountain pipeline and tanker expansion. We were moved to tears by the vulnerability and kindness and creativity of the artists.
As COVID continues to impact our community, we know that it is artist’s contribution to our movements and our lives that are carrying us through this, and filling our spaces with film, music, books, and so many crucial threads that make up the fabric of our lives.
If you missed the live event, you can watch it here:
Pancakes and Jam! brunch & arts – May 2020 from RAVEN on Vimeo.
The live drawing by Corrina Keeling, music by Kin Balam and Desiree Dawson, presented in collaboration with Vines Art Festival, was just incredible.
Here are the artist’s soundclouds, and websites if you would like to book them for shows, or support their talents through listening and sharing their music.
Kin Balam
Corrina Keeling, visual artist and graphic facilitator: http://www.lovelettersforeverybody.ca/#home
Desirée Dawson: https://www.desireedawsonmusic.com/
Below are our promised delicious pancake recipes! Nothing says “weekend” like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you’ll wonder why you never did it before!
Light and Fluffy Vegan Pancakes, shared from The Pretty Bee
A simple vegan pancake recipe that’s perfect for weekend breakfasts! These are so light and fluffy and are perfect topped with fresh fruit!
Ingredients
- 1 1/2 cups white spelt flour you can use all-purpose flour if you wish
- 1 1/2 Tablespoons baking powder
- 1 1/2 cups non-dairy milk I use unsweetened coconut milk
- 3 Tablespoons organic cane sugar
- 3 Tablespoons organic canola oil or coconut oil
- 1/8 teaspoon salt
- vegan buttery spread for pan
Instructions
- Mix dry ingredients in a large bowl.
- Add wet ingredients, and let rise for about five minutes.
- Melt a tablespoon of vegan buttery spread in a large frying pan over medium heat (I have an electric stove and put the burner at about 5).
- Spoon the batter into the pan, and cook until you see the edges starting to turn golden brown (about 5 minutes or so).
- Flip pancakes and continue to cook until done, about 3 more minutes.
- Serve with vegan buttery spread and syrup, or desired fruit topping.
Easy Basic Pancakes, shared from Martha Stewart
Ingredients:
- 1 cup all-purpose flour, (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 tablespoon vegetable oil
- Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
Directions:
- Step 1: Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- Step 2: In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Step 3: Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- Step 4: For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Step 5: Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.
Pancake Variations
- Step 6: BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- Step 7: YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- Step 8: WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
