Happy first day of spring everyone! 😀 For the first weekend in goodness knows how long, I didn’t need to wear winter boots and let me tell you, it felt soooo good. Even though there was still a bit of chill in the air, it was beautiful this weekend. The snow waved goodbye (and I happily waved back), the sun has been out all weekend long, and I’ve been bouncing off the walls with giddy excitement and anticipation for the new season. So giddy I wiggled along to Rod Stewart’s “Do You Think I’m Sexy” and The Archies’ “Sugar Sugar” in the car. Oh yes. And spring just makes me feel so much more productive. My mum and I cooked like crazy, I started and finished another murder mystery novel from my favourite murder mystery series, did some hardcore scrapbooking, went through some recipes, and spent some quality brother-sister time watching the hockey game last night. It’s been a fab weekend.
This morning I accompanied my mum to our favourite bakery and deli in Markham to pick up some fresh bread and pastries, and headed back home to make a yummy Sunday breakfast! After we tried the Aunt Jemima buttermilk pancake mix two weeks ago and gave it a thumbs up, we’ve taken quite a liking to it and since that first time, I’ve been thinking of as many pancake fillings and combinations as I can! This is one of the things I love about food. You start with something basic and simple – a blank canvas – and add your own flair to it, creating your own little masterpiece. It’s so inspiring and it’s love straight from the heart. This week’s pancake combination: banana buttermilk (just like the first time) with nuts and dried fruit!
I call this my banana-trail mix combination. Mashed bananas mixed into the pancake batter (3 bananas for 2 cups of pancake mix with 1 1/2 cups of water), and a mix of dried fruit and nuts sprinkled on the pancake batter as its cooking in the pan, and more when the pancakes are done, with a dusting of powdered sugar and a drizzle of honey! I sprinkled a mix of cashew pieces, pumpkin seeds, golden raisins, and dried cranberries for mine. It’s perfect for me because I love dried fruit (with granola and yogurt especially) and it forces me to get some nuts into my diet. I’m not the biggest lover of nuts and it’s only been recently that I’ve grown to like almonds. The jury’s still out on all the others. The fruit and nuts tasted great with the pancakes! Awesome texture and crunch and a hint of sweetness from the fruit and honey.
I’ve been asked how my mum and I get our pancakes to look the way they do. We experiment the same way everyone else does, but what works for us:
- set your stovetop to medium heat. It doesn’t take long for pancake batter to burn, so you want to be able to let your pancake hang out for a little bit before flipping in order for the edges to crisp and for the pancake to brown, so medium heat will allow you to do this without burning. If your heat dial has numbers, we put ours between 5 and 6. When bubbles start forming on the surface and the oil around the edges start dancing, flip!
- use vegetable oil. Olive oil does not do the job. Olive oil is good for low-heat cooking such as sautéing, but for this, stick with vegetable oil. Drizzle a bit after every 2 pancakes
- we just use a soup ladle to scoop the pancake batter 🙂 Nothing fancy.
Yay for breakfast and happy spring everyone! ❤