photo courtesy Sugardishme.com
Who wouldn’t want a Soufflé for breakfast if given the chance?
We all have our weaknesses which border on addictions, don’t we? The list of most probable foibles can begin with shopping, drinking, wasting time, operating in life without a plan, avoiding reality, spending too much time on the internet on various and sundry types of sites, you know……. But, on my list, the number one addiction is food. Enjoying eating is only part of it and honestly, I’m not addicted to eating (thank goodness for that) – it’s more like I’m addicted to dreaming of eating. Really, what I do have is an addiction to recipes.
I begin and end each day looking at recipes, thinking of recipes and imagining making them. To the extent that this gets in the way of accomplishing what I should otherwise be doing, then I guess you could describe this as an addiction. Obviously, the allusion to addiction is, well, somewhat tongue in cheek here. But, I got to wondering this morning if I might need a 12-Step Program to deal with this. More about this later.
Ahhhhhh, pancakes. The photo above is actually what got me started yesterday morning thinking about recipe addiction. I don’t think I know anyone, anywhere who doesn’t like pancakes, and, if presented with a photo such as the one above, wouldn’t go off in at least a virtual effort to indulge.
Pancakes, as we know, come in many forms, from “regular”, a baking powder-enhanced simple version made with eggs and maybe buttermilk, to crepes to blintzes to griddle cakes, puffed pancakes, with and without yeast and so on. They can be savory and who doesn’t love Latkes? But, my guess is, the most popular are in the sweet category. And, because you can make them in crepe form, you can serve them as dessert, thereby not relegating them exclusively to the breakfast table or early time of day.
As I don’t want to get too narrow here, below are a couple of posts to look at the ubiquitous pancake from around the world:
http://www.seriouseats.com/2015/05/pancakes-around-the-world.html
http://www.buzzfeed.com/tashweenali/pancakes-from-around-the-world#.njeYy2nXL
Why do we love pancakes? Here’s my list:
1. they’re inexpensive and you probably have all the ingredients needed in your cupboard – therefore you’re at the ready to respond to a whim or impulse
2. they’re highly variable – you can add many flavors or items to the batter and dress them in a myriad of ways
3. they’re quick and easy to make
4. they’re hugely satisfying
5. you can dress them up or down, depending on the occasion
6. you can make really good gluten-free pancakes
7. they’re terribly nostalgic – most of us have good memories of pancakes from childhood
8. they’re great in any season – this season’s top picks: apples, cranberries, pumpkin, pear
9. you can shape them in a myriad of ways – or even cut them with cookie cutters for kids
That’s my list of top reasons.
A lot of us may believe that pancakes aren’t exactly heathy food. But, I believe you can make a really delicious pancake without breaking all of your guidelines for eating well.
Here are some ideas:
- you don’t have to use wheat flour – there are so many alternatives to wheat flour these days that you can experiment with – corn, nut flours, rice, bean, coconut, chestnut or combinations of these.
- use minimal sweeteners – if you don’t want to use sugar, you can use honey, agave, or even apple cider, orange juice or a berry purée; maple syrup is the obvious first choice for topping but I have used fresh berry purées that are really great – blueberry, raspberry, strawberry – you need no sugar – just cook them down in a little water till soft and press through a sieve
- add healthy items: berries, nut, seeds (chia, pumpkin, flax), cranberries or other dried fruits
- if you’re into low fat or dairy-free, there are plenty of low fat dairy options; there are also dairy substitutes, almond milk, etc
- other additions – pumpkin, sweet potato, applesauce
- use egg whites instead of whole eggs to cut calories
- they are a great vehicle for oatmeal or coconut as well
- add ground nuts to your flour for added texture
- flavor with extracts or spices
- make a chunky compote for a topping – apples, cinnamon and nuts
- other flavor ideas: star anise, pomegranate, rose water and any jams, jellies, preserves or marmalades…..
So anyway, you get the picture.
Here are a couple of ideas from my past archives – some are healthier than others:
https://kitchen-inspirational.com/2012/05/22/desperate-days-pancakes/
Here, based on this week’s line of thinking is a beautiful recipe for Gingerbread Pancakes: http://lecremedelacrumb.com/2014/12/gingerbread-pancakes.html
Ok, so you can see what happens to me when I go off on a tangent. Shall I go off and try out a plan to unhook myself from this obsession?
Let’s put it this way, if it’s productive, fun, amusing , thought-provoking, leads to other learning and experimentation opportunities, well, no. And, actually, this obsession can lead to a whole lot of ideas for lightening up, adding more healthy elements to existing recipes and stimulating your creativity overall. So, I say, this just might be a good addiction.
Hmmm….. off to the kitchen.
Today’s view of my recipe addiction is – Soufflé for Breakfast – who wouldn’t want a soufflé for breakfast? (As Ina would say, “who wouldn’t want that?” A Dutch Baby, or Puff Pancake, is really a quick soufflé. Even though I went on about how to healthy-up pancakes above, this one is in, what I would call the normal category. But, feel free to play with the recipe and doctor it up in any way you like. Next time? I’m topping it with candied pistachios……..
hope you can see how gorgeously puffed this is!
MY PUMPKIN-SPICE DUTCH BABY with SLICED PEARS –
3 tblsp unsalted butter
3 eggs, room temp
3/4 cup whole milk, room temp
1 tblsp muscavado sugar
1/2 tsp vanilla
3/4 cup all purpose flour
1/2 tsp baking powder
pinch salt
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
zest of 1/4 large navel orange
1/2 cup pumpkin puree, preferably organic
1 bosc pear, ripe, peeled and sliced
confectioner’s sugar
maple syrup
Preheat oven to 450F. Melt butter in a large oven proof skillet (9″) in the oven until it sizzles.
Meanwhile make batter: In a blender, blend milk, eggs and vanilla. Add pumpkin and blend. In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt, and orange zest. Add dry ingredients to blender and blend until light, about 30 seconds. Pour immediately into hot pan with the sizzling butter and return to oven at once.
Bake for 14-15 minutes or until well puffed and lightly browned on edges. Remove from oven.
Top with sliced pears, dusted confectioner’s sugar and maple syrup. Serve immediately as, with all soufflé-type items, it will fall quickly! But, you won’t be disappointed…..
Enjoy!
Hope you enjoy this beautiful, sunny day!
