July 29, 2012 § 3 Comments
As all my morning rituals go, pancakes are still my favourite. Seriously cannot go wrong with fluffy and earthy batter spread over a hot griddle, cooked, and then drizzled with honey and cashew butter or blueberry jam. I have yet to experience a bad pancake go bad but even the worse, can be deliciously masked with syrup.
On a healthier note, I’ve decided to try Bob’s Mills buckwheat pancakes mix. While a nitpicker on ingredients, choosing a mix is rare. But there are no second thoughts with this non gluten flour with non-dairy milk. The steps are easy and I think any smart young kid can do it. A cup of mix and a cup of non dairy milk, stir with a fork and drizzle over a lightly greased medium heat pan.
I had added some fresh blueberries and cinnamon with the batter, so feel free to add any fresh berries and spices to your taste.
1 cup Bob’s Mills Buckwheat Pancake Mix
1 teaspoon ground cinnamon
1/2 cup of blueberries
1 cup non dairy milk (almond and hazelnut milk are the best)
Heat the pan on low medium heat and drizzle some olive oil over. Mix everything in a bowl until well incorporated. Then test with a small amount of batter first before making all of them. Personally feel it’s important because the first pancake always take longer than it should and turn out bad, so why sacrifice a big batter when you can just make a tiny one?
Flip the cake until the edges are slightly done and the bubbles start to appear. Cook till golden brown. This recipe makes about 2 large or 4 small pancakes.
Also no weekend is complete without a good latte and writing time. Met up with the lovely Pick Yin who I cannot stop talking with about authentic food. Good food tastes even better with great companionship. The world can pull everyone apart with money, power and technology but food is one thing that brings everyone together. C’est la vie!