The dish I made this week–vegan pancakes with strawberry compote–is inspired by Korach’s fire pans and the sweetness of Torah. Pancakes are a thin and humble dish, unlike Korach’s inflated sense of self. (If I was making a dish representative of Korach, the person, I imagine it would be a soufflé!). The strawberry compote on top represents the sweetness of Torah that withstood the challenges of Korach and his followers.

Pancakes Ingredients:

  • 1 cup spelt flour
  • 2 tbsp. baking powder
  • 1/8 teaspoon salt
  • 1 cup plant-based milk (I used a combination of plain almond and soy)
  • 2 tbsp. canola or sunflower oil
  • 1 ½ tsp. vanilla
  • coconut oil or other high heat oil for pan

Pancake Directions:

  1. Mix all dry ingredients together in a bowl. In a separate bowl, mix wet ingredients together. Then, pour wet ingredients into dry ingredients bowl and lightly mix. Let sit for about 5 minutes.
  2. Place a skillet on low-medium heat and add a dollop of high heat oil (I used coconut oil). Place a spoonful of batter and allow to cook on first side until it bubbles and is lightly browned. Then, flip over and cook on second side.
  3. Place finished pancakes on wire rack to prevent them from getting soggy.
  4. Serve with a scoop of strawberry compote on top.

Strawberry Compote Ingredients:

  • 1 ½ cups organic strawberries
  • 1-3 tbsp. water
  • 1-2 finely chopped Medjool dates (optional)

Strawberry Compote Directions:

  1. Thoroughly wash strawberries.
  2. Add strawberries, water, and optional dates to a small pot.
  3. Cook over low heat, about 10-15 minutes. Mash strawberries with a fork or spoon as they cook and stir periodically to prevent burning. When finished, remove from heat.

Reprinted with permission from Neesh Noosh.