We’ll chase the moon, ride the stars
Find the muscle in this car, I know
It’s still got something left
Yeah, come on out, take my hand, feel my heart
Girl understand I got a thunder pounding in my chest
We’ll park the car, climb on the hood
Turn it up when something good
Starts playing through these rusty doors
And in the sticky sweet air tonight, I’ll kiss you girl till I get it right
Cause I know that’ll lead to more
The weeds have all grown around where I’ll gently lay you down
And I’ll try to tell you how I feel
But you’ll place your finger on my mouth, whisper
Baby, no not now
The night is young and we still got time to steal
With the engine burning through my jeans, I watch you fall
Fast asleep, and this small town sky fade from black to blue
And I wipe a tear from my eye but you’ll never know
Cause baby I’ll smile, as I wave goodbye to you
Peach Pancakes (vegan)
one and a half cups unbleached flour
half tablespoon baking powder
two teaspoons baking soda
one tablespoon sugar
one teaspoon salt
one cup unsweetened almond milk
two teaspoons apple cider vinegar
one tablespoon ground flax
half cup water
three tablespoons canola oil
one teaspoon vanilla
about a cup and a half peeled and sliced peaches
Sift together dry ingredients (except ground flax). In a separate bowl, vigorously whisk together almond milk, ACV and flax.
Make a well in the centre of the flour mixture, and all milk mixture and remaining wet ingredients (everything except peaches).
Stir until just barely combined, and gently fold in peaches. Let rest for 10 minutes.
While resting, grease and heat a cast-iron skillet over medium heat.
I make my pancakes two at a time using half a cup of batter each. Cook for about 4-5 minutes on one side (or until the edges are drying and the middle is starting to bubble) and flip, cooking until golden brown on both sides (this took me about 3-4 more minutes on the second side).
Serve warm with maple syrup (and whipped cream if you’re not throwing these together on a whim like I was).