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It never fails, every Sunday morning, out comes the pan and flipper for some tasty pancake making. I wake up thinking about it and it really helps that my little pea is very keen on them too! I really am a vanilla kind of girl when it comes to my Mom’s pancakes. Double stacked with butter and syrup please! You might think me folish for letting you in on this little secret, but I favour with all my heart and tongue the Aunt Jemima syrup. Gasp! Coming from a land known for it’s woody maple syrup it is truly an offence. Especially for my francophone friends. My good friend from Quebec found out my little secret when we lived together in Vancouver training for the Olympics. She scolded me and then had to avert her eyes every time we chowed down on our day off. But alas, my shame is always overrun by my preference for the lady bottle.
Over here, Aunt Jemima is replaced by syrup imported from the States. Bosco claims it is the original. I must say it is good enough to pour over my pancakes. Those plain little cakes. This weekend, though, I was itching for something less plain – less vanilla. Didn’t I see some banana loaf pancakes one of the many blogs I follow? After a short search I realized it was these carrot cake pancakes that I mis-remembered. Hmmm, those could be good another day. Instead I meddled a little with my Mom’s classic, fried them up in some extra creamy european butter and me and LP had a right good feast! With my Bosco syrup.
Banana Loaf Pancakes
We use stainless steel pans in our house, so pancakes tend to stick. I have found that frying them in some butter makes them crispy and delicious around the edges and omits the buttering-of-the-pancakes step. Also, did you know that European butter has more milk fat in it? I have totally noticed the difference and it sure is creamy! I always eat pancakes with syrup so I never feel the need to add sugar. If you do, then a 1/4 cup will do. This recipe makes 8-10 small pancakes.
1 and a half mashed ripe bananas
1/8 cup oil
3/4 cup milk
1/2 tsp vanilla
1 cup flour
2 tsp baking powder
Mix together the wet ingredients and then whisk in the dry. Preheat the pan on low to medium heat. Prepare your pan with butter and ladle on 2-3 small puddles of batter. Only put the butter where you are planning to put the batter. This keeps it from burning in the spots where no batter will be. When bubbles start to emerge on the top, gently flip over and cook through. Repeat. Serve immediately with the syrup of your preference!
Good morning all! It’s Sunday. Yup, Sunday. I love this lazy day. It used to be all about sleeping in, then laying in bed forever. Getting up and putting on my slippers and a snuggly housecoat and pad into the kitchen to make coffee and pancakes. Not much has changed, except now we don’t sleep in, but we do bring our Little Pea into the big bed to play for a while in the morning. And, pancakes are always still on the menu!
I can’t believe I haven’t shared this recipe with you. It is embarrassingly simple, but it is the classic go-to you must know. My Mom has made these pancakes for decades. I remember, I used to be very proud that I ate them the way my Dad did. A double decker with butter and syrup. My Mom and Dad were so cool. I hope LP thinks we are cool, too. If I make her pancakes every weekend, I think I can count on it – for a few of her younger years, anyways!
Mr F is working all weekend, so I made some pancakes for myself. I must. eat. pancakes. on. Sunday. This is what LP was doing when I was cooking in the kitchen with the door closed. Hahaha!
Classic Pancakes – recipe by my mama and memorized by every member of my family
1/4 cup oil
1 cup milk
1 cup flour
2 tsp baking powder
2 tbsp sugar (optional) – I always put syrup, so no need to sweeten the cakes
Start by lightly whisking the egg. Add the oil and whisk a little more. Whisk in the milk. Next dump in the flour and baking powder and you guessed it – whisk. Once incorporated, set aside and get that pan warmed on medium. If you have a non-stick pan, no butter or oil needed. If you have stainless steel pans like me, I like to melt a little butter to fry them in. The edges get a little crispy that way and they won’t stick.
Stack’em how you like’em and top with whatever floats your boat. Since these are classic, I reccommend butter and syrup. Oh and by the way, I’ve made these with whole wheat flour, with buckwheat flour, I’ve added chocolate chips, bananas and topped with anything from strawberries and whipped cream to blueberries and maple syrup. Go nuts!
This is just a short little note, but I had to share! Remember those baking powder biscuits I wrote about the other day? I usually make them with soup or with chili or basically as an accompaniment for something hot that comes in a bowl. Well, last night I made tomato soup with mini-meatballs and the requisite side of biscuits. Somehow there were 3 left over for today. I threw then in the oven to warm and then gently flicked them out of said oven with my fingers onto a plate. How should I eat them? I broke one of the crumbly moist packages open and decided to drizzle it with honey. Eureka! I have been lost in the savory world too long! Please, make these, have leftovers, warm them in the oven and drizzle them with honey. Please.
ps. I guess you could call this a birthday dessert, because as of January 28th, this blog is now 1 year old. Thanks for sharing this past year with me 🙂
So, now that the cat’s out of the bag, I can finally tell you all about the horrible things that have preyed upon my love of food in the past 3 months. This foodlova was getting her heart broken. Not by Mr. Foodlova in the least, but by the new palate I have developed. Yes, everyone hears about the “cravings” of a pregnant woman. How lovely, to eat all and everything you like! I was jealous of the stories of pickle and ice cream cravings because isn’t sweet and salty my favorite combo? Yes, it is! I could not wait to taste the deliciousness of this weird combination, but knew that I would love it, if I was actually craving it.
But alas, the “cravings” have not hit me yet. For the past 3 months I have been hit by something much more grave. I have always wanted a superpower and usually picked flying as the one that would be most useful, but I was graced with a different sort of superpower – the superpower of smell. I know you are instantly thinking that I could smell pie baking miles away or fresh-baked bread that A.J. was baking over the ocean in Canada, but I must correct you. It is not the delicious smells that I am referring to. It is the horrid smells that have increased in volume?, I mean, power? Well, whatever smell does when it increases.
I have come to smell the inside of the fridge from behind the closed bedroom door. I have smelled the dinner of the hundreds of other people living in the huge apartment block, but most disturbingly of all, I have smelled the braising meat of the Turkish pizza shops littering the streets of the Netherlands. Why oh why must I detest the smell of cooking meat?! When we first moved here, I couldn’t get enough of the Turkish pizzas. Now, I am getting to know the pain of the vegetarian and understand the feelings of the characters in The Year of the Flood.
This superpower nose that I have been granted has made recent meals quite bland. Macaroni, rice, bread, apples, soup. I even got my Mom to bring over some Cream of Wheat for me to eat for dinner. Now I bet you gentle readers would just love a whole blog about how to make Cream of Wheat, but I have so far saved you from that fate. So, I have had to adjust and eat whatever seems to be my fancy of the day. Anything with tomatoes, fresh fruits and veggies, cereal, toast, you get the picture.
Now, I am sure I have sufficiently spurned your appetite, but wait! I have something for you here. Since I am on the meatless kick, I have ventured into some vegetarian cooking. Take this here quiche for example. Have I ever made a quiche before? No. Have I just broadened my culinary horizons? Yes! Now why don’t you try out a vegetarian dinner for a change, too? Good for the digestion, good for the environment and good for those of us with superpower nostrils.
note: Mr. Foodlova quoted me that no man eats quiche, but he still liked it even though he is a man.
Kale Quiche – adapted from Smitten Kitchen and Martha Stewart
I got this recipe from the archives of Smitten Kitchen. She praises this recipe as one of her go-to’s so it was obviously very tasty. She has a whole section on vegetarian fare that looks quite delicious. I tweaked the recipe a little since I used frozen kale instead of spinach, just because they have it readily available here. I also added less than it called for because I thought that it would be little overpowering. And yes, I know that it has eggs and cheese, but I was going for the meatless, people. Iserved it with a side of corn on the cob.
Crust – Martha Stewart’s Pate Brisee without the sugar
**click on the link and follow her instruction. Mr. Foodlova was at work making the dough, figuratively, so I had to make this dough myself. It was pretty easy, so don’t be scared! Make one half of the recipe for one crust.
Insides- Smitten Kitchen spinach quiche
1 brick cream cheese (I used the low fat version and it worked well)
0.33 cup milk (or half and half or cream…)
1 package of frozen chopped spinach/kale, thawed and drained (I used about 2/3 of the box instead of the whole thing)
0.5 cups grated cheddar (I used 0.25 cups more cheddar and omitted the parmesan she has in the recipe)
4-6 green onions thinly sliced
0.25 tsp of both salt and pepper
Start by making the crust and letting it chill for 1 hour (I waited ~40 mins and it was fine). While the dough is chilling, start with the inside. Beat the cream cheese until smooth and then cream in the milk and eggs. Next, toss in the spinach/kale, grated cheese and green onions and stir. Season with the salt and pepper and set aside.
Roll out the chilled dough on a lightly floured surface and press into a 9″ (28 cm) pie dish or quiche form. My pie dish is actually an appletaart dish, so the sides are higher than normal and therefore I did not push the crust all the way to the top. Pour in the filling and pop into a 425 degree farenheit (220 degrees celsius) preheated oven. Bake until the crust is golden brown and the inside is set – 25-30 minutes. Let rest for 10 minutes before cutting into it.
This one is a real show stopper! It comes from my fave Canadian cook – Ricardo Larrrivee, again. When I say exquisite, I really mean it. It’s not one of those thrown together jobs. Not that those aren’t good, come on, I love pizza. This one is just wow! Plus it makes you look like you know what you’re doing in the kitchen, but it’s all pretty easy. I must warn you, like most of Ricardo’s recipes, we’ll be getting a few pots dirty and there are a few steps, but when this baby comes together you won’t be looking at the kitchen sink. Trust me.
My respect and love for brunch has been brewing over the years of my life. When I was young, my mom would yell down the stairwell, to us kids watching cartoons, “Anyone want an egger?” Ah….yeah! A fried egg, a slice of back bacon and a cheese slice sandwiched between an english muffin. Sound familiar? We didn’t have a MacDonald’s in my small town in Saskatchewan, so my mom would be creative.
Now that I am older I go attend Brunch. My friend Shannon, aka Sibs, began holding brunches on Sunday mornings. That was the only day we had off from training and people wanted to just relax, hangout for hours and eat some great food. We dubbed ourselves “the brunchers” and had a solid group going that would show every Sunday. THis is where the “respect” part comes in. There are rules – no bringing random dates, one must bring something even if you are hungover, mamosa’s count, juice doesn’t, you can’t opt out if you are in town or you get booted, etc. We’re so mean official. We even did some themed brunches: Christmas, Olympics send-off, well you get the idea.
After a while the same old stuff was getting boring. That is where this pizza comes in. Thank you Ricardo! I had people requesting this every weekend. Not only does it look good, it tastes rich and delicious.
Last weekend I attended one of my last Brunches (it deserves a capital letter I think!) before I am off to the Netherlands for 4 years. I am excited to share new recipes with all you food lovas out there. I’ll probably be cookin’ all things Canadian once I get home sick, though. It may be a while until my next post, but I might sneak one in while visiting my mom and dad. They have some good ones that I should really let you in on…
Quilt Breakfast Pizza – adapted from Ricardo Larrivee
400 g box of puff pastry dough
1 big onion, thinly sliced
200 g Black Forest ham, chopped
0.5 cup sour cream
1/4 cup hot mustard (Dijon or grainy is good)
2 bunches of asparagus (try to get them thin. you can get both green or one green and one white)
salt and pepper
Line a 12×17 pan with parchement paper. I invested in parchement paper on the advice of my friend Andrea and I will forever be using it now. If you are not sure – just buy it, you will love it!
Roll out the puff pastry on a floured surface. There will probably be 2 squares. Do not separate them and roll them out together. They will merge and make a large sheet. Roll it out until it is a bit larger than the pan. Transfer it to the pan and fold over the edges to make a crust.
For the “sauce,” saute up the onion in some oil. When they are translucent and slightly browned, in a medium bowl, mix the onion, chopped ham, sour cream, mustard and salt and pepper. Spread on the pastry with a spatula.
Put a large pot of salted water on to boil. We are going to blanch the asparagus. Trim the woody ends off and try to make them all the same length. Drop into the boiling water for a few minute. I just wait until they turn a very brilliant green. Remove and cover with cold water to stop the cooking process. No one wants brown asparagus!
Preheat oven to 400 degrees farenheit.
Now, do some math…don’t worry it’s easy! Separate the asparagus in to 6 groups. Now lay them in alternating ways on the pastry. I like to point the tips out. It’s a little hard to explain so just check out the pics for a map of how to lay them out.
Place in the oven for 25 minute, remove and crack one egg on each “square” of the quilt and then return to the oven for 10 minutes. This will leave the eggs runny. If you are into harder eggs (like me) just subtract 5 minutes from the first part and add it to the second. Whoa – more math! In other words – 20 minutes – crack eggs – 15 minutes.