Friday Five: Pancakes
Last week Sally gave us a beautiful, spiritually reflective Friday Five, so it's time for something light and fluffy (literally). It's inspired by the fact that as I write this my dear spouse TechnoGuy, with the assistance of daughter Ladybug, is making a batch of chocolate chip pancakes with two Christmas presents. One is the Knott's Berry Farm mix which came along with jam, boysenberry syrup, and biscuit mix from my aunt (we ended up with two sets, since my parents passed theirs on to avoid sweet and carb-y temptation). The other is the large size Black and Decker electric skillet he was thrilled that I got him online -- our trusty wedding present normal size one still works at going on 20 years, but the Teflon is getting worn, and he wanted more cooking space. So pull up a chair to the kitchen table and tell us all about your pancake preferences.
1. Scratch or mix? Buttermilk or plain?
I have been known to search high and low for pancake mix that I can eat when purchasing food for youth retreats, just to make the food preparation easier on whoever is doing it, but being allergic to eggs (all parts of them), I typically try and skip the hour of reading all the ingredients on pancake mix in the store. In case you ever want to try something slightly different, for each egg the recipe calls for, replace half a banana and a "swoop" of milk mixed together! If you are making plain pancakes, it will give them a slightly different taste, but it's too vague to identify the taste of banana. Quite delicious!! :D
I have been known to search high and low for pancake mix that I can eat when purchasing food for youth retreats, just to make the food preparation easier on whoever is doing it, but being allergic to eggs (all parts of them), I typically try and skip the hour of reading all the ingredients on pancake mix in the store. In case you ever want to try something slightly different, for each egg the recipe calls for, replace half a banana and a "swoop" of milk mixed together! If you are making plain pancakes, it will give them a slightly different taste, but it's too vague to identify the taste of banana. Quite delicious!! :D
2. Pure and simple, or with additions cooked in?
In the summer months, when wild fruit is growing wild 'round here, a few wild raspberries or saskatoons are my favourite. Soooo berry!
3. For breakfast or for dinner?
Surprisingly, the only time I will make pancakes for dinner is that once a year, Shrove feast. And the best place to eat them in the morning is definitely at the local Cathedral at the Friday morning breakfast for street and homeless people in the city. I haven't gone yet this year, but the company is truly amazing.
4. Preferred syrup or other topping? How about the best side dish?
Hm... this is a tough one. Having endured all the nicknames growing up like, "Angie-myma" I think I actually have to say that my preferred topping was that of my Grandad's: a dazzle of liquid whipping cream, and sprinkled with brown sugar. Mmmmmm...
5. Favorite pancake restaurant?
I don't think that I can actually answer this one as I don't actually recall ever having been able to order pancakes in public. Darn eggs!!
Bonus: Any tasty recipes out there, for pancakes or other special breakfast dishes? Bring 'em on!
We have a family "secret" recipe for chocolate syrup; it is made with cocoa and a variety of other ingredients - and can be served hot or served the next morning cold. It is sooooooo good and typically, a treat. But you make toast, butter it, and then dip it in the chocolate syrup. Mmmm... maybe that's what I will have for breakfast this morning.... hm...
3 comments:
The whipping cream and brown sugar sounds wonderful....Great play.
My brother is allergic to eggs too, so we had similar grocery-store-ingredient-reading-fests. I'm glad to hear about the banana-milk option! Well played.
Aww, no recipe for the chocolate syrup? The cream and brown sugar sounds like a great alternative though. I am having fun learning about all these creative toppings!
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