As the clock strikes midnight, preheat the oven to 250 degrees F. It’s gotta be midnight somewhere, right? Maybe in Tokyo? (Use that as your excuse to make Midnight Pancakes any time of the day or night.)

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a large measuring cup or small bowl, mix the nondairy milk, sugar, oil, and vanilla extract. Add the wet mixture to the dry mixture. Stir gently until the flour is just moistened. Fold the blueberries into the batter and let sit for about 5 minutes to thicken.

Heat a thin layer of oil in a large skillet over medium heat. Decrease the heat to medium-low and add the batter to the skillet, using a scant 1⁄3 cup of batter per pancake. (Each pancake will have about a 4½-inch diameter.) After about 3 minutes, when the pancakes begin to look dry on the edges but still wet in the center and small bubbles form on the tops, flip them to the other side. Have fun flipping your pancakes and see how much air time you can get. (Nine-foot-high ceilings are a must!)

Let the pancakes cook until the other side is golden brown, about 2 minutes, and transfer to a pie pan. Cover the stack with a clean dish towel and put in the oven to keep warm until you’re ready to serve. For subsequent batches, refresh the oil in the skillet as necessary.

Per serving: 136 calories, 4 g protein, 2 g fat (0 g sat), 24 g carbohydrates, 18 mg sodium, 32 mg calcium, 3 g fiber

Banana Bread Pancakes: Omit the blueberries and add 1 cup of chopped banana, ¼ cup of chopped walnuts, and 1 teaspoon of ground cinnamon to the batter.

Chocolate Chip Pancakes: Omit the blueberries and add ½ cup of nondairy semisweet
chocolate chips and 1 additional teaspoon of vanilla extract to the batter.

Strawberry Shortcake Pancakes: Omit the blueberries and add 1 1⁄3 cups of chopped fresh strawberries to the batter. Serve with maple syrup or Crème Anglaise (page 158).