I haven’t posted in a while because I guess I don’t eat as many pancakes in the summer months. Fall is here now and pancakes are fully back in my diet. This week I tried one of the pancake recipes (there are two!) from Gwyneth Paltrow’s cookbook, My Father’s Daughter. These were great! The batter poured thin, making them large and flat. Maybe like a flapjack? I’m not sure what a flapjack is yet. Not very fluffy, but still light, making it very easy to eat too many of them! Considering there is no added sugar, just yogurt for flavour, they were still sweet!
I enjoyed these with jam and honey from Kitten and the Bear (my preferred topping for pancakes!). The peach jam flavour paired perfectly.
1 organic large egg
1 1/4 cups soy milk
1/4 cup plus 1 tablespoon vegetable oil
1 cup flour
1 teaspoon baking powder
3 tablespoons Seed Mix (optional)
3 tablespoons plain yogurt
1. Whisk egg, soy milk, and 1/4 cup vegetable oil in a bowl.
2. Stir in flour, baking powder, and Seed Mix (I didn’t use this, or really know what it is) until just combined.
3. Fold in yogurt.
4. Heat large non-stick skillet or griddle over medium heat with 1 tablespoon of vegetable oil.
5. Ladle pancakes on pan and cook for about 2 minutes on the first side, or until the surface bubbles and bottom side is lightly brown.
6. Flip and cook for about a minute on the other side and then move to a plate!
Normally when I go home to visit my parents, my mom makes me pancakes right off the plane! With my family home under renovations I had to venture out for some instead. I searched and searched for pancakes in Edmonton and surprisingly I mostly found waffles and no pancakes! Highlevel diner came through for me and they were very good! Every bite was full of fresh blueberries and there was a choice of different syrups! Next time I visit Alberta, I am eager to find more pancake options.
I am so excited to present this post and this very creative pancake! Alexandra Feswick is the the Drake Hotel’s Chef de Cuisine. She is talented beyond belief in all things food and one of the loveliest and nicest people I have ever had the pleasure to work with. When I jokingly asked her to be a guest on my blog she agreed immediately and baked me up this tasty pan-cake the next week! Unfortunately, I don’t have any pictures of the process but I do have the recipe!
8g yeast (powder)
300g whole eggs
1 g vanilla
35 ml milk
225g egg whites whipped to stiff peaks
1. Combine all dry ingredients in a bowl
2. In a separate bowl, combine all wet ingredients (minus the whipped egg whites)
3. Mix wet ingredients into dry ingredients
4. Fold in egg whites (after whipped)
5. Let rest overnight!
6. In a cast iron skillet, bake at 350 for 20-30 minutes
(A picture of me lovingly looking at this delicious pan-cake before I devour the whole thing!)
In describing her feelings about brunch Alex says, “Brunch is my favourite service and meal! Eggs are my favourite ingredient, there are so many magical things you can do with them. Eating breakfast is truly the most important meal of the day… and what’s a good brunch without pancakes?”
And now my question is… “what’s a good brunch without one of Alex’s pan-cakes?!” Seriously, this thing was unreal. It had a fluffy texture, but a more savoury taste. She topped it with an egg, bacon, and tomatoes. Alex is a busy lady and it means a lot that she took the time to make this treat for me and be a part of flipped! Thanks Alex, you are welcome back any time!!