Before he left our cozy, lovely nest for the warm waters of the Pacific coast, we enjoyed our last breakfast together, Sweet Potato Pancakes with Pomegranate Seeds. The orange from the pancakes and the magenta in the pomegranate seeds are visually entertaining and refreshingly different. Thankfully, this final breakfast was a success, before we briefly parted ways.
During the last two years we’ve been together, every dish made was either a failure or a success. He is the chief taste master. He kindly and patiently tastes various dishes, and he reminds me it’s not the end of the world if a recipe didn’t fare well. What people don’t see are the bad dishes, and the unlucky boyfriend who eats an ill-tasting dish as if it’s their last, choice meal in life. With failure, lessons are learned and a better dish is made than the last one. Continue reading Sweet Potato Pancake with Pomegranate Seeds
I once bragged about making an Almond Poppy Seed Cake. Someone responded it was a novel idea, because lemons and poppy seeds are an overuse combination of flavors. Does everyone automatically pair poppy seeds with lemons? The flavors might be boring to some people, but adding them to a familiar recipe, such as pancakes, is a scrumptious twist. I can’t help to notice how bright it taste especially when its paired with warm maple syrup and caramelize apples. The flavors are unimaginative, but it makes an old recipe taste new again. Continue reading Lemon Poppy Seed Pancakes
This is a simple show off recipe. Guests are always amazed when they see a puffed pancake coming out of the oven. I have served variations of this recipe. A little rum to the batter is a nice addition and nuts are preferred. Whole milk is the best diary for this recipe, because the pancake will rise better than soy milk. I’ve heard of some people who add a little cream to the milk. Tart apples and under-ripe pears taste good. Add cranberries or raisins to the batter. Use white sugar or maple syrup in place of brown sugar, and adjust the quantities to a preferred sweetness. One day, I would like to experiment by adding a little crystallized ginger to the batter before blending it. This recipe is made for a 12-inch cast-iron skillet, but decrease the ingredients in half for a 6-inch skillet. Understand one fact about this recipe: this is very easy to make.