pancakes!

Berry season is coming and I love pancakes with fresh berries and berry syrup. It is one of the delights of early summer. My mother made lovely pancakes but they were from some mix that came out of a box. I am just not into doing things that way and so I am trying to perfect a recipe for pancakes from scratch.

This one is in the works – but if you get a chance to try it out and tell me what you think I would love it. It needs a bit of work and I have been playing with the amount of liquid, salt and sugar.

I hope to have it ready in the next few weeks, we should start to see strawberries at market the second week of June and I can’t wait!

3 large eggs
1/4 cup of heavy cream
1/4 teaspoon of vanilla
1 cup of flour
2 Tablespoons of sugar
1 heaping teaspoon of baking powder
1/4 cup of milk
1/4 teaspoon of salt

1. Put the heavy cream and vanilla in a metal bowl. Whisk it together until it is nice and creamy – but don’t make it stiff, you want it to be moist not super fluffy.
2. Separate the egg whites and yolks.
3. Take your bowl with the egg yolks – add to it the flour, sugar, baking powder, milk, and the whipped up half and half.  Stir this all up and get it as smooth as you can – it will be pretty dry because there are no egg whites in it yet.
4. Get the egg whites into a metal bowl, add the salt, and whisk the hell out of them – stiff peaks means that when you pull the whisk out, the eggs should stand up. This will take longer than you think it should and make your arm hurt.
5. Add your stiff egg whites to the other mixture and stir it all up. This should be looking more like a batter you can pour.
6. Cook it up on a griddle over medium heat and serve.

Kick the aunt jemima habit. Fruit syrup. We all love a little sweetness and this is so easy to do! Warm and sticky, sweet and yummy. Take the tiniest little pot you have and stick it on the back burner. Turn the heat on very low. Pour in some high quality maple syrup – toss some fresh berries into the mix and warm it up.