Father's day brunch Pancakes
When I read these recipe blogs I usually think to myself, too many pictures, too much writing please just the recipes. So although in writing a recipe blog the experience is much different, more pic and more writing feel right...
I'm going to do my best to keep it to the main event...
Although, I will say I have a 7-year-old with a voracious pancake appetite, and so far this "Thin" as in low profile cake has been her fav. I am now known as the pancake hero. So here we go...
2 eggs or chia egg substitute
1 cup milk, we have been using flax, although I bet buttermilk would be divine
3 TBS olive oil
1 tsp baking powder
3/4 C flour
1/2 tsp salt
1. Whisk eggs, milk, and oil together well.
2. Add dry ingredients and mix lightly with wet ingredients, the batter will be quite lumpy even with a few mini pockets of dry flour - don't over mix.
3. Pour about 1/2 C of batter onto a lightly buttered or oils medium hot frying pan and then roll the pan spreading the batter almost like you would a crepe.
4. Cook until golden brown
So so easy!
Pecan butter is so decadent and delicious; it's one of my favorite treats and easy to make. I make it in small batches because the nuts are more unstable and will spoil, and that is just too much of a waste for me to handle. The pecan is naturally sweet, so they don't need much extra flavoring, but you experiment with different flavors too, think spices like cinnamon and other sweeteners like maple syrup.
Toasted Salted Pecan Butter
3/4-1 cup pecans
1/4 tsp salt adjust to your taste - I use Himalayan pink salt because it makes me feel fancy.
1/2 -1 tsp of your favorite local honey - optional
1. Toast pecans in a lightly oiled fry pan on the stove top, make sure to keep them moving they go from perfect to overdone quick, I aim for about 5 minutes and a toasty sweet aroma
2. Let them cool for about 5-10 minutes - you can be making the batter at this point.
3. Put into a small food processor with the salt and the honey, and begin mixing. The mixture goes through phases from granular to completely smooth, have patience and blend to your favorite texture.
We just recently were turned on to this vegan bad boy, and we all love it. Back in our more omnivore days, we love fresh whipped cream on pancakes, especially with fresh fruit. So it got me thinking...
Quick Cashew Yogurt Cream Sauce
About a 1/2 cup of yogurt
1/4 tsp or so of real vanilla extract
1-2 TBS of powdered sugar
You could get creative with the extracts, I thought lemon would be excellent, but we were out. So put all the components together with your favorite fresh or even frozen fruit (cherries are fun and saucy), and you have a simple but sophisticated brunch for any occasion. Enjoy!