Perfect things are the simplest ones
In this world of mine there is always something new, fancier or trendier than the thing behind. Being a person who gets bored easily, this could be heaven on earth. Sometimes it’s a new food that you have never heard about. Maybe it’s the latest methodology on how to teach your kid math or science. It keeps you going and always longing for the next thing to come. My excitement is always up.
Nevertheless, I still can recognize when everything around is daring my attention span. That is the moment when I crave for simple and uncomplicated. Essential if I must say. Those things warm your soul and make you pause, like your own emotional oasis. You need to have these things under your arm all the time, so you can reach for them in the midst of any happening.
That’s why I wanted to share with you my super simple pancakes recipe. They are our anchor pancakes, just a good warm comfort breakfast. Swirling around pancakes with different kinds of flours, techniques, additions to the batter, fats and everything in between, these are just some happy, simple and delicious pancakes that you can always count on. If you follow my Instagram you’ll know that I have experimented with my pancakes like crazy. But then it occurred to me that I hadn’t officially shared yet the recipe of our favorite Sunday breakfast by far. I wanted then to start with a recipe you could make your own with whatever your mood is that moment and with staple pantry ingredients (yes, it's time you call your coconut oil a staple pantry ingredient!).
Just to give you some hints, I have sometimes added to the batter a tablespoon of almond butter, coconut flakes, mashed thawed strawberries or blueberries, cocoa powder, ground flax seeds, which give the pancakes a great texture, lumps of cream cheese or ground nuts. I also have made a mix of flour with ground oats. For fixings we always have fruits, nuts and depending of the mood and flavors of that day, we could do whipped cream, nutella or a dollop of cream cheese, which is my favorite! Are there any more things out to put on pancakes that I’m missing out?!
There are mornings where we are pretty hungry so I will make bacon. These are truly delicious, glazed in honey and spiced with ginger, cardamom and cinnamon. For this recipe though you’ll have to visit my friend’s blog thegoldenfig.com. If there’s a place to share this delicious breakfast treat is over Eimy’s site. Minimal and simple. Every post she shares with us is a suggestion on how things in our everyday lives are exciting and extraordinary if you place them in the right frame. So go there for this spiced honey glazed bacon and check out her work!
Happy brunching dear friends!...
1. Use the time for dissolving the sugar to prep fixings, coffee, etc., that way you will eat as soon as you are done cooking.
2. Have you heard that the first batch of pancakes is not the best because you’re still working on the pan heat? Don’t waste a batch! When you think the pan is ready just pour a small amount of batter in the center of the pan. If it takes too long then you know you will have to wait a minute more to be able to cook them on medium high heat for the first couple of batches. Halfway through cooking you will probably have to lower the heat to medium.
3. For pancakes leftover, place them in a flat surface (tray or plastic plate) without overlapping them too much and freeze them for a couple of hours or until the next day, then store them in freezer plastic bags.
4. If using thawed bacon from the microwave be aware of the cooking time in the oven. It happened to me once that the bacon started to cook a bit while defrosting on the microwave and the 10 minutes per side was too much we ended with burnt edges bacon. Still good though, if you ask my husband ; )
Best simple pancakes
12 to 14 pancakes
Total time - 40 minutes Active time - 30 minutes
Equipment - glass bowl, griddle or large skillet
Unbleached flour – 1 ¼ cup
Baking soda – 1 ¼ Tsp
Unsalted butter – 2 TBSP
Raw sugar – 2 TBSP
Coconut oil – 2TBSP
Vanilla paste – 1 Tsp
Almond extract – ½ Tsp
Fine sea salt – ¼ Tsp
Organic free range eggs, room temperature – 2
Plain Greek yogurt – ¼ cup
Almond or coconut milk – 1 cup
In a bowl combine the flour and the baking soda with a fork or whisker.
In a medium glass bowl melt the butter in the microwave for 45 seconds, you don’t want overheated butter because it will affect the final texture. Immediately add the sugar and mix for a minute so it starts to dissolve into the butter. Add the coconut oil and mix everything well. Let it rest for 5 to 10 minutes.
Add to the sugar mix the vanilla, almond extract and salt and mix well. Add the eggs and mix, then the Greek yogurt and mix everything well. End with the milk, pouring it slowly and mixing it with a wooden spoon so it incorporates thoroughly with the rest of the batter. In three additions add the dry ingredients, mixing very gently, just to saturate all the flour. At the end the batter will be lumpy and that’s completely fine.
Spray a little bit of cooking oil over the surface of a non-stick griddle and heat it for a couple of minutes in medium to high heat, between 4 to 5 (in the middle of cooking you will probably have to lower the heat to medium so the pancakes don’t burn). Fill ¾ of a ladle spoon with the batter and pour it over a corner of the griddle. Repeat to fill the griddle and cook for around 3 to 4 minutes, until the edges start to turn golden brown and seem dry, and the surface of the pancake is covered with a good amount of bubbles. Using a spatula flip them to the other side, and this time cook for 1+ minute more, just to seal the pancake. Retire from heat and place in a plate. You may cover the top with some butter. Repeat until all the batter is done, playing with the cooking heat between medium high and medium. Serve them with warm maple syrup, fruits, nuts, cream cheese, whipped cream, nutella or any other fixing you may think is appropriate for a Sunday breakfast!
Spiced honey glazed bacon
Visit here for the complete recipe.