My Pancakes

Although this blog was founded with the understanding that I love to cook and have gotten rather good at it over the years, there are a few things that I have put forth concerted effort towards become very good at making.

I’ve said (and shown) before that Biscuits are one of them. Today’s recipe is another.

I don’t think I’ve ever shared this on the blog before, but if you were to ask me what my favorite food was, at just about any point in my life, the answer would always be the same: pancakes. Pancakes are hands down my favorite food, of all time.

I’ve loved them for as long as I can remember. There is never a time where I’m not up for them. They have all the basic components of basically everything I love about food: carbs, butter and sweetness (from syrup).

It’s a little weird to look back upon now, but even during the time that I ‘couldn’t’ cook, I learned how to make pancakes. They were “just Add water’ pancakes, but still; it was that important to me. Later on, when I did decide to learn how to cook for real, I decided to elevate my Pancakes Game and learn how to make them from scratch.

To be honest, I’m a little embarrassed and disappointed with myself that it’s taken this long for me to share this recipe on the blog. It’s one of my favorites, I’ve been using it for years and there’s never been a time that it ever let me down.

Pancake connoisseurs will know that there is an art and a science to a pancake. They’re not all the same. Some folks like them thin, others like them thick. Some folks like them with fruit, and others like them plain. Some folks prefer to make them in a skillet, others prefer a griddle. My preference has always been for a thick and cakey pancake. If fruit like blueberries or strawberries are thrown in, great; I’m perfectly fine eating them plain as well.

I know that most people just prefer to fall back on Bisquick or other Just Add Water mixes, and I understand that. However, I do believe that makig pancakes from scratch is worth the added 1 or 2 steps–and it really is just 1 or 2 added steps.

Having said that, this is a straightforward and I believe, relatively easy recipe. The only distinction that my pancake recipe has from many typical others, is that I take the added step of separating my eggs, beating the egg whites into soft peaks, the folding them into the batter at the last minute. You wouldn’t believe the difference this makes in the finished product. The pancakes come out light, fluffy and cake-y, which is exactly how I (as well as everyone I’ve ever made them for) likes them.

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My Pancakes

Recipe Adapted from Veronica’s Cornucopia

Ingredients

  • 2 cups all purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs, separated
  • 1/4 cup canola oil, or melted butter, plus more for the skillet
  • 1 1/2 teaspoons vanilla extract

Directions

In a medium size mixing bowl combine together all of the dry ingredients (flour, sugar, baking powder, baking soda and salt). Stir together with a fork and set aside.

In a small bowl combine the egg yolks, canola oil or melted butter and the vanilla extract. Stir together.

Make a well in the center of the dry ingredients, then pour the egg yolk/oil mixture inside the well. Add the buttermilk, then stir gently, just until combined–do not over-mix or the pancakes will be rubbery. It’s fine if there are lumps left in the batter.

Place the egg whites in a small bowl, then using a handheld mixer, beat them until they are white and have stiff peaks that are still soft.

Using a rubber spatula, gently fold the egg whites into the batter.

Lightly coat a skillet or a griddle with 1 tablespoon of butter and Heat to medium low.

Drop 1/4 cup of batter onto heated skillet/griddle. Cook on first side until bubbles begin to form on surface, 2-3 minutes. Flip over and cook another 2-3 minutes until golden brown and centre springs back when lightly touched.

Keep finished pancakes in the microwave or a cold oven while you cook the rest.

Sharing at Fiesta Friday #403.

Apple Butter Pecan Bread

A few days ago I was dropping my niece off for school in the morning and when we got there, the both of us got an unexpected surprise:

We were really cold.

That may seem like a perfectly normal morning for some or most of you reading this post, but for those of you who live on the West Coast of the US or in other areas of the world where’s it’s on the warmer side for most of the year, you may understand the feelings of surprise in getting up in the morning, going outside and feeling as if you need a warmer jacket.

We only recently moved back to the East Coast, and so chilly mornings haven’t really been the norm for us (outside of the dead of winter months like January or February). It was an unexpected, but not unwelcome feeling. It made me all the more conscious of the time of year, and with that, came a really strong desire to kickstart into fall baking.

There are few ingredients/foods that are more suited to fall baking than apple butter. Whether you make it or buy it, whenever and however you eat it, you’re going to get a sense of ‘eating’ autumn. Up until now I’d only eaten and made apple butter in and of itself, but this time I found a really yummy way of baking with it.

Quick bread is another one of those “Impossible to Mess Up” recipes that I love sharing on the blog. Excepting the apple butter, you likely already have the majority of the ingredients in your house, and at this time of year, apple butter should be relatively easy for you to find, whether at. a grocery store or a farmer’s market.

I seriously wish that the smells of this loaf as it was baking could be converted into a candle. They come second only to the actual taste of it, which as you might imagine, are like taking a perfect bite of pure autumn.

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Apple Butter Pecan Bread

Recipe Adapted from Southern Living

Ingredients

For Pecan Streusel

  • 1/2 cup coarsely chopped pecans
  • 1/4 cup, plus 1 Tbsp. all-purpose flour 
  • 1/3 cup packed light brown sugar
  • 3 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt

For Bread

  • 3/4 cup unsalted butter, softened
  • 1 (8 oz) package cream cheese, softened
  • 1 1/2 cups light brown sugar, packed
  • 2 large eggs
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup apple butter
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees Fahrenheit. Grease and flour (2) 8- x 4-inch loaf pans and set aside.

Make the streusel: Stir together coarsely chopped pecans, flour, brown sugar, melted butter, cinnamon, and salt. Let stand 30 minutes. Crumble into small pieces.

Beat butter and cream cheese in bowl of a heavy-duty stand mixer (or using a handheld mixer and a medium sized bowl) on medium speed until creamy, about 2 minutes.

Gradually add brown sugar, beating until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, baking soda, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended.

Stir in the Apple Butter, and vanilla.

Spoon batter into the loaf pans. Sprinkle top of batter evenly with Streusel Topping.

Bake in preheated oven until a long wooden pick inserted in center of each loaf comes out clean and sides pull away from pans, 50 minutes to 1 hour, shielding tops of pans with aluminum foil during last 10 minutes to prevent excessive browning, if necessary.

Cool loaves in pans on wire racks 10 minutes. Remove from pans; cool completely, about 1 hour.

Sharing at Fiesta Friday #401, co-hosted this week by Liz @ Spades, Spatulas & Spoons and Petra @ Food Eat Love.

Pound Cake with Strawberry- Raspberry Compote

This past week I had a birthday. I’m now 32 years old.

Last year, when I turned 31, I was still on my hiatus from blogging, but every year before then, I had a tradition of ‘celebrating’ my birthday on the blog that’s a carry over from my ‘real life’:

I bake myself a birthday cake.

I’ve mentioned it here before that even in the pre-Covid days, as an introvert, I wasn’t much of a celebrator of ‘My’ day. For many years, it’s just passed with little fanfare or fuss. And I’m okay with that.

But I do take the time and effort to make sure that if I don’t have anything else on my birthday, I have cake. A good cake.

And to be perfectly honest, if I want a really good cake, I typically prefer to rely on the girl in the mirror.

My preferences for birthday cakes have varied over the years, and usually it just ends up being a casual decision that I make on the fly depending upon what me and my taste buds are in the mood for.

It may have been a number of things that swayed me in the particular direction of today’s recipe for my 32nd birthday.

My taste for desserts nowadays that aren’t overly sweet. My increased want for simplicity in baking that lets simple ingredients shine with their simple but delicious flavor. Or, it could’ve just been that my schedule is somewhat hectic nowadays and I just didn’t have time to do a three layer cake over the course of two days.

Regardless of the reason, I’d say the results turned out pretty tasty.

This really was the only kind of birthday cake that I wanted this year; a simple, golden slice of pound cake, and a side of sweet & tart fruit to eat with it. The ‘side’ of fruit turned out to be a strawberry-raspberry compote that comes very quickly and easily.

I love several things about this: first, even though it’s a pound cake, it’s not overly sweet. If you’ve made them before, you’ll probably notice that 1 cup of sugar isn’t the norm where most pound cake recipes are concerned. But I actually thought that worked out for the best, especially when the cake is paired with the compote, which is sweet, but also tart, which balances out the flavors wonderfully.

Pound Cake and Strawberry-Raspberry Compote

Recipe Adapted from King Arthur Flour & Epicurious

Ingredients

For Cake

  • 16 tablespoon unsalted butter, softened
  • 2 cups all purpose flour
  • 1 cup white sugar
  • 4 large eggs, room temp
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup milk, room temp
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

For Compote

  • 1 container (10 ounces) fresh strawberries, rinsed, hulled, and coarsely chopped
  • 2/3 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 containers (6 ounces each) fresh raspberries

Directions

For Cake:

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 5 loaf pan

In a large bowl, with a handheld mixer, or in the bowl of a standing mixer with the paddle attachment, beat the butter until very light.

Beat in the sugar gradually and then the eggs, one by one. Scrape the bottom and sides of the bowl, and beat until the mixture is very light and fluffy

In a separate bowl, whisk together the flour, baking powder, and salt. In another small bowl, whisk together the milk and extracts.

Alternately add the wet and dry ingredients to the butter/sugar/egg mixture, starting and ending with the flour. Stir to combine after each addition.

Pour the batter into the prepared pan, smoothing the top. (I had extra batter leftover; about 1/2 cup’s worth. It’s better to be safe than sorry, so if your loaf pan is not deep enough to fit all the batter, DO NOT OVERFILL IT. Overflowed cake batter in the oven is a PAIN to clean up. Just let the excess go.)

Bake the cake for 60 to 65 minutes, until it springs back when pressed lightly in on top, and a long toothpick or cake tester inserted into the center comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.

Remove the cake from the oven, and loosen its edges. Wait 5 minutes, then carefully turn it out of the pan onto a rack to cool

For Compote: Bring strawberries, raspberries, sugar and lemon juice to a simmer in a medium size saucepan over medium heat.

Cook, stirring occasionally until reduced to 3/4 a cup. (You can check the consistency by examining how it sticks to the back of a spoon after you’ve stirred it.)

Let cool completely before refrigerating.

Sharing at Fiesta Friday #400, hosted this week by Liz @ Spades, Spatulas & Spoons.