Crackling Pancake with Caramel-Clustered Blueberries | The Art of Escapism Cooking

I received a complimentary copy of this book in exchange for my honest review.

I'm happy to be hosting today's TLC Book Tours stop for the recently released cookbook by Mandy Lee (of Lady and Pups blog) called The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors. I'll start by saying that this book is not for the weak. It's thick and meaty; it dares you to spend time getting to know yourself, your kitchen, and some ingredients and methods that you may not be familiar with.

Pig 'N A Poke | Supernatural

"Rise and shine Sammy!"

So, you know what's funny? Not funny ha-ha, but funny curious? I've shared tons and tons of recipes, talked about almost as many books, movies, and tv shows, and mentioned bits and pieces of my everyday life here on the blog over the past 7+ years, and yet, I've never featured many of the most constant parts of my life.

One example—the recipe for the one pasta dish that will please every single member of my family, every single time I make it. I know it's because I usually wind up making it later in the day once all of the natural light has faded, therefore I don't wind up taking any photos. I always think "next time" to myself.

Bisquick Pancakes w/ Raspberry Maple Syrup (for Glenn & Abraham) | The Walking Dead

I know it's been a while since I've shared a recipe inspired by The Walking Dead, but I'm sharing one today to mark the mid season 7 premiere. So, the thing is, I had an extremely rough time with the first half of the season. Episode 1 brought on a ton of anxiety, that seemed to carry me through the season. It was so brutal and heart-breaking that just typing the words are making me cry. Literally. Sometimes my extreme empathic nature feels like a curse.

Ogling Eyes Breakfast | Gilmore Girls Coffee Klatch

I made myself slow down this week. Well, to be perfectly honest, I binged season 6 in a couple of days then made myself stop. I need a season to talk about next Wednesday! But never fear—even if I binge the whole final season this week, I'll fill up the following Wednesdays with more coffee talk and Gilmore Girl inspired recipes, quotes, and clips.

Actually, I'm looking all the way back to Season 1:Episode 19 for today's recipe. I've been craving pancakes something fierce since I haven't been able to press play for the past 5 days. I've been dreaming about Luke's. Or maybe it's just withdrawal. Either way, the mood called for a breakfast that would ogle me.

Yogurt Chia Pancakes

This is a sponsored post written by me on behalf of The Greek Gods® Yogurt. All opinions are my own.

If I ask my kids what they want for breakfast, 9 times out of 10, their answer will be (or include) pancakes. It was probably the same in my household when I was kid. Perhaps pancakes are the universal language of love. It's not difficult, but to see mom in the kitchen scooping, measuring, and stirring ingredients together means something.

I'm not sure if this extends beyond American households (since pancakes differ across the globe), but I know that the pancake process is a rite of passage in these parts. It starts with the small, neatly cut squares of pancakes scattered on the tray of a highchair. As a toddler, you want to drag a chair up to the stove while you watch the bubbles burst on the pancake dough and then help mom by flipping each and every pancake in the batch.

Strawberry Chia Jam with Chia Seed Pancakes

It's the second Wednesday of the month, and that means it's time for another round of #bloggerCLUE! Our theme this month is RED—and for more reason than one. February is a busy month. Of course there's Valentine's Day. Red! And then there's the Oscars. Red (carpet). It is also National Heart Awareness month, and well...red! So yeah, I had all sorts of fun rummaging through my assigned blog for the month, which was Curry and Comfort.

Curry and Comfort is written by Ramona, who writes of her love for curry and American comfort food (and everything in between). Let's just say that I spent a long time perusing and hunting down red things, and I had a list so long it trailed behind me by the time I finished. Or at least it would have if it was printed out. Next I spent time slowly crossing items like Chinese Hot and Sour Soup, BLT Pizza, and Crockpot Paprika Chicken off my list.

What caused me to leave tempting food like that simmering on the backburner? Two words: chia seeds. To know me is to know my love for those little power-houses. I drink my daily chia, and am always looking for food I can sneak them into. Well, when I laid eyes on Ramona's Strawberry Chia Jam, nothing else stood a chance. I'd been meaning to try chia jam...any variety...for quite some time, but still hadn't gotten around to it. Mystery solved. Decision made.

Superfood Pancakes

Whether it's an early breakfast, a leisurely brunch, or breakfast for dinner, our family loves pancakes. The kind we eat most often are what most people would consider diner-style, aka Malted Pancakes. It's not often that all five of us agree on a single favorite rendition of a certain dish, but this is one such dish.

That said, pancakes in general are hard to turn down. If I have a jar of sourdough hanging out if the fridge, I'll add some to the batter. I also like to stud them with fun things like sausage and cheese or bacon, blueberries, and brown butter. Cardamom and strawberry...a handful of wheat germ...cornmeal and blackberries...or the all-out decadence of banana pancakes scented with ginger and cinnamon and smothered in a Butter Rum Banana Maple Syrup. Sigh. I could go for a plate of pancakes right now.

So really, what better vehicle is there than a family favorite for experimenting with healthier choices? I can't think of one.

Malted Wheat Germ Pancakes (+Kretschmer Wheat Germ Giveaway)

Growing up, my mom always had a jar of Kretschmer Wheat Germ in the fridge.  She would add a tablespoon to our smoothies or over our yogurt.  Okay, she'd sprinkle it any place she could get away with it.  But my favorite was always a slice of toast, slathered with peanut butter, and then topped off with a heavy smattering of wheat germ.  And to this day, it's still one of my favorite ways to start the day...alongside a tall, cold glass of milk.  And coffee, of course.

Now, I knew that she wheat germ because it was healthy.  But I wasn't sure what was healthy about it.  Turns out, all sorts of things.

To start, the germ is the part of the wheat kernel that sprouts and grows into a new plant.  It is also the part kernel that is most vitamin and nutrient-rich (and the part that's left out when the wheat is processed into white flour), and a fiber-rich source of high quality protein that contains only heart-healthy polyunsaturated fat.  And for every 2-tablespoon serving, wheat germ contains a powerhouse of vital nutrients like Vitamin E, Folic Acid, Magnesium, Thiamin, Phosphorus, and Zinc.*

Thanks, mom.

Strawberry Cardamom Buttermilk Pancakes

This is a Sponsored post written by me on behalf of Nectresse™ Sweetener. All opinions are 100% mine.

I'm not much for artificial sweeteners - never have been.  I pass up those little pink and blue packets for the white or brown ones.  Aside from all of the man-made junk inside the artificial sweeteners, they just taste nasty to me.  But when I had an opportunity to try a sweetener that is 100% natural and made from fruit, I was all in!  Made from fruit, you say!?  Why yes!  Monk fruit to be exact.  Monk fruit is a small green melon that has been grown on "lush vines in remote mountain regions" of Asia for hundreds of years.    The extract from the monk fruit is combined with a blend of other natural sweeteners to bring that rich sugar-taste with less calories.  What is this elusive sweetener called?  It is NECTRESSE™Sweetener and it is 150 times sweeter than sugar.  Which means, you don't have to use very much...AND it has zero calories.

So, what to do with my box of Nectresse packets?  Well, I sweeten my coffee and my iced tea (not to mention two of our summer favorites: Lemonade and Limeade), so substituting Nectresse in those applications was a no-brainer.  A packet in my morning coffee?  I liked it!  I was skeptical (remember...I'm a raw sugar or brown sugar in my coffee kinda gal), but it was great.  I only needed one packet, which is fantastic, because even though I know I'm ingesting way too many calories with my coffee normally, I do it anyway.  Nectresse will eliminate some of those first-thing-in-the-morning-calories from my cherished morning ritual!  Ditto on the iced beverages - it dissolved beautifully and added a natural-tasting sweetness.

Banana Pancakes w/ Butter Rum Banana Maple Syrup

Growing up, my favorite pancakes were banana.  We always sliced the bananas and just folded them into the batter.  When you took a bite of your pancakes, you'd get warm, fruity discs in every bite.  When I was older and starting making pancakes for my own kids, I did it the same way...but...I also tried mashing up the bananas and just using them as a part of the batter itself, as opposed to using them as a fold-in.  Doing this keeps the pancakes moist and just sort of permeates them with a light hint of banana.  The banana seems a bit understated.  I like them this way.  We all do, really.  But there's a special place in all our hearts for the kind with little pockets of soft, warm fruit hiding in every bite.  

These particular pancakes were adapted from some that I saw in the book Dos Caminos Mexican Street Food.  I liked the subtle addition of warming cinnamon and ginger...and of course, the buttermilk.  I like buttermilk in just about everything, it seems.  These pancakes aren't very sweet, so they take a blanket of Maple syrup very, very well.  But I started thinking.  I wanted to add bake those soft, warm, banana-y bursts when I took a bite.  So I came up with a quick syrup and seems to caress your tongue.  Seems to brighten your mood without even trying.  The pancake is good, but really, it's just the perfect vehicle for that seductive syrup.

Banana Pancakes w/ Butter Rum Banana Maple Syrup

from the kitchen of girlichef

yield: ~16 pancakes

pancakes:

2 c. all-purpose flour

3 Tbs. sugar

1½ tsp. baking powder

½ tsp. salt

¼ tsp. ground cinnamon

⅛ tsp. ground ginger

2 very ripe bananas, pureed

2 eggs

2 c. buttermilk

2 Tbs. butter, melted

syrup:

1½ Tbs. butter

big pinch salt

¼ tsp. ground ginger

2 bananas, sliced & kept separate

1 Tbs. rum

⅓  c. maple syrup

pancakes:

Sift the flour, sugar, baking powder, salt, cinnamon, and ginger in a large bowl.  In a separate bowl, whisk together the pureed bananas, eggs, and buttermilk.  Add the wet mixture to the dry mixture and stir until just combined.  Stir in the melted butter.  If the batter seems too thick, you can thin it with a little extra buttermilk.

Place a heavy skillet over medium heat.  Once hot, add a dab of butter and let it melt.  Pour about a quarter of a cup of batter onto the skillet for each pancake.  Cook until the surface is bubbly and the edges begin to look dry.  It should be golden on the bottom.  Flip and cook until golden on the bottom.  Repeat.

syrup:

Place a medium skillet over medium-low heat.  Add butter, salt, and ginger.  Swirl around until melted, then add first sliced banana.  Cook and toss until coated, about 30 seconds.  Add rum and cook another 30 seconds.   Add maple syrup and cook until bubbly.  Throw in final banana and immediately turn off the heat.  Toss to coat.

to serve:

Serve pancakes with soft butter and syrup.

I am sharing this post with:

Pancakes on a Stick + On a Stick! by Matt Armendariz (cookbook review)

More about those in a moment, but now let's take a look at this great cookbook...

On a Stick!

Author: Matt Armendariz
Publisher: Quirk Books
Soft Cover: 179 pages + ingredient index & conversion chart

Photos: oh, YES

Chapters/Sections: Introduction, Sticks & Skewers, Dips & Sauces, Savory Foods on a Stick, Sweet Foods on a Stick

Cool Features: Armendariz's wonderful photography (one of the things that brings me back again and again to his blog, Matt Bites...I knew I'd be hooked on this book, as well). Plus, the great little section on Sticks & Skewers in which you can both see and read about great choices and which applications to use them with.

(a few of the) Recipes Destined for my Kitchen: Chicken and Waffles, Beef Teriyaki, Ground Shrimp on Sugarcane, Savory Tofu Dango, Cocktail Cubes, Fudge Pops, Sweet Tofu Dango, Caprese Sticks, Frozen Elvis

My Thoughts/Review: Irresistible. Food on a stick is just good fun. You can find everything from the expected (like Corn Dogs and Candy Apples) to the unexpected (think Spaghetti and Meatballs...remember, it's ON A STICK!). Like I mentioned, the photography is gorgeous and bound to make your belly start to rumble. This could be an essential book to keep on your shelf for entertaining ideas...think about it. Your guests are walking around, drink in one hand, food on a stick in the other. Makes you smile, doesn't it?

Recipes I've tried so far: 

Breakfast Pancake Dogs...or as we have always referred to them- Pancakes on a Stick! I adapted the recipe slightly. Matt's called for uncooked sausages dipped in the pancake batter. I was worried and sure enough, my sausages didn't cook through, so I abandoned that after four and decided to cook the rest of them before dipping. I am pretty picky about sausage (especially breakfast sausage), anyway. Bob Evans is my favorite store-bought brand and I like it done (like, without question cooked through) with lots of delicious caramelization on the outside.

 Also, I didn't have enough oil and I didn't want to run to market...and I'm far too lazy to pull my mini-deep fryer that I begged for, finally got and proceeded to use only twice out of the basement. And I never measure the oil temperature...I just gauge it from looking and testing. So, this could be the reason my sausages didn't cook through. Okay, it probably is, but anyway... It worked beautifully for me after this. The pancake batter itself was delicious, too. We ate them far too quickly...wishing I had another package of sausages to cook up.

Pancakes on a Stick (Breakfast Pancake Dogs)
adapted from On a Stick! by Matt Armendariz
yield: 16 with batter left over

16 wooden cocktail picks/small skewers
5 cups vegetable oil
16 uncooked breakfast sausage links
1 1/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup buttermilk
1/4 cup whole milk
1 large egg
maple syrup, for drizzling

Preheat oil in a large, heavy pot of medium-high heat. Thread each sausage link onto a pick and set aside.

Make the pancake batter by sifting the dry ingredients together into a medium bowl. Whisk wet ingredients in a separate bowl until well combined. Pour wet into dry and whisk gently until no lumps remain.

Once oil reaches 375° F, dip each sausage pick into batter, rolling to coat evenly (I think that having the batter in a tall, deep vessel like I do for corn dogs works perfectly) and carefully place entire pick in pot of hot oil.

Fry in small batches ~5 minutes, or until golden. Carefully remove each pick from oil and drain on paper towels. Serve hot with maple syrup.

We ALL loved them. We used to buy the kind in the freezer every now and again. No more. These will be made in triplicate (at least)...and often.

I also tried Chocolate-Covered Cheesecake. Was it delicious? Um. Of course it was.

I received a copy of this book to review from the publisher, Quirk Books.  I received no compensation and all opinions stated in this post are 100% mine.

Blueberry (or regular) Sourdough Pancakes

Well, I didn't want to make you wait too long to hear a Sally story with a happy ending, so I'm rollin' out the pancakes right away!  Can you believe that these are actually my first Sourdough Pancake experience?  They're something I'd always meant to try, but with no starter until recently, I just sort of shoved them to the back of my mind.  Never again!

Sourdough Pancakes

(with or without Blueberries)

adapted from Joy the Baker

yield: ~20 pancakes

Night before (sponge):

1 c. sourdough starter

1½ c. warm water

1¼ c. all-purpose flour

1¼ c. white whole wheat flour

Mix, cover and let stand overnight in a warm place. Use a large bowl, so it can expand without making a mess!

When ready to make:

1 egg, slightly beaten

1/3 - 2/3 c. milk (depending on desired thickness)

1 tsp. baking soda

1 tsp. salt

2 Tbs. brown sugar

2 Tbs. butter, melted

blueberries, ~10 per pancake (if using)

The next morning, mix these together, then whisk in the mixture from the night before.

Let stand for 5-10 minutes.  Drop by ¼ cup scoops onto a preheated griddle or cast-iron skillet.  (The temperature really depends on the type of pan you're using.  I put my cast-iron skillet over medium-low heat.)  If adding blueberries, scatter a few over the surface of each pancake as soon as you've poured the batter onto the skillet.  Cook until bubbles have formed and popped and edges are starting to dry out, then flip.  Both sides should be golden and pancakes should be cooked through.

Serve drizzled with warm maple syrup and fresh fruit (if making plain sourdough).

Serve with your favorite breakfast sides...and a cup of joe...

I bet you want to hear a bit of a verdict.  Okay, here goes:

check out my twitter mug designed by my pal Rebecca

Me:  I love, Love, LOVED them!  The depth of flavor, the use of my starter, and probably just knowing how healthy they were.  Not overly sweet, but perfect when drizzled with real maple syrup and paired with fruit.

Mexi:  Ate them with gusto and declared them "really good" through satisfied mouthfuls.

Lyrical Teen:  "They taste like regular pancakes to me."  (This fortunately, is a good thing.  He likes regular pancakes.)

Drama Queen:  "So good!  Can we use strawberries next time?"

Sweet Thang:  "They're nasty" ...with a grimace on his little angel face.  Ooookay.  We'll have to work on that one.

*I'm sending these over to BBD #37: Bread with Sponge/Pre-Ferment (which also includes pancakes, waffles, scones, cake, etc...if they use a sponge!) which is being held at Versatile Vegetarian Kitchen this month.

Kids On Food: Pancakes!

I started thinking...especially after my Blog Talk Radio chat with Rebecca...how am I getting my children involved in the kitchen?  I mean, I am.  It's just a natural part of day to day activities around here.  Kind of hard not to be since I'm so food-centered.  But like everything I do, I want to be mindful and in-the-midst of what I'm doing, so I'm going to throw some of what the kiddos are doing into the fun here!  It may be sporadic...a little morsel of knowledge, something I learned from them (happens constantly), an observation they made, something they like to cook, something they are learning to create in the kitchen, food they like to eat...you get the gist.  More roads...leading to the kitchen.  Since food is such a big part of our life, I guess I realized they deserved their time here, too!  So, whenever you see the Kids on Food badge...you'll get a little bit of foodie fun with one or all of....

The Players:

...with appearances by yours truly and MexiChef.

An early favorite to both make and eat by these players...PANCAKES!  Pancakes are a great starting point for kids in the kitchen.  They can get involved at an early age, by learning about measurements.  Get them familiar by getting some fun, colorful measuring cups and spoons with large numbers and letters on them.  Ask them to show you which one is 1/3 c. or 1 tsp., etc.  Sneak in that learnin'!  What small child doesn't love to dig into the flour and count out the eggs?  They also love to crack the eggs.  Just make sure the eggs are cracked into the bowl first, or into a separate bowl so any accidental shell pieces can be lifted out before getting mixed in. 

ST likes to measure the ingredients and mix them up.  He's even pouring them onto the hot skillet...assisted, of course! 

DQ's favorite thing is cracking eggs...but she also enjoys measuring and mixing.  Just recently she announced that she can flip them without help.  She's right...she can!  That was one of the first things the kids learned...watching for the pancakes to be "ready"!

Of course, LT is a pro by now...he's usually the one to make pancakes around the house these days.  He wants to!  He does it from start to finish.  And they're beauties! 

First thing they learned once they were old enough to pour it on the hot skillet...to use their eyes!  Cooking is such a sensual experiences- we utilize them all!  Watch for the bubbles to form and start bursting, and for edges to start looking dry.  You can count on this to ensure a golden underside.  Okay, maybe your first one will be a little dark or a little light...this is the part that lets you know whether the heat is too high or not (they like that...being in control).

But the part they like the most...eating food that they made themselves.  You can see it on their faces! A sense of pride.  And that puts a big smile on my face.  Plus, it gives them bragging rights...who makes the best pancakes? 

"Pancakes have to be my favorite thing to make...'cuz they're easy and fun." ...LT

Our current favorite pancakes...they taste like the awesome ones you get when you go out to breakfast at the diner. The secret...malt powder!!  Plus, they're healthier w/ the addition of whole wheat flour (currently using half AP & half WW).  If your kids think they don't like whole wheat...start w/ replacing half of the white flour...and use White Whole Wheat flour.  Bet they won't even notice.  Sneak that wholesome goodness in...tell 'em later.
...don't forget the add-ins!  Simply add your choice to your favorite pancake mix recipe and enjoy.  Here's some the shout-outs (literally, I asked...they shouted!) in our house:

*Malt Powder/ Malted Milk Powder (regular, not chocolate...though come to think of it, that may not be all that bad, either)
*Chocolate Chips (any variety)
*Bananas, sliced or mashes
*Blueberries
*Bacon (cooked)
*Sausage (cooked)
*Cheese (shredded)
*Pumpkin (cooked & pureéd)
*Nuts
*Vanilla
*Cinnamon

...what are your family's favorite type of pancakes??

Stay tuned for more KIDS ON FOOD in the future.  I'm not really going to do it on a schedule, just as something comes along that they want to share...or I want to share... Knowledge is power, afterall!


------>While the kitchen is my refuge, my playground, my canvas and I enjoy spending "me" time here...I don't want to exclude the kids from it all the time.  Who knows?  One day one of them may find their refuge in the kitchen, as well.....

Cheese, Sausage, Pancakes and Intrigue?

I've told you before about my alter ego....remember? Not only am I a mystery-solving caterer, in my spare time, I also run a cookie shop and bake up lots of goodies for my friends, family and neighbors. I do believe I'm getting a complex, though. I mean, each time I come up with a fabulous recipe that begs to be shared, somebody winds up dead. With a piece of my fabulous creation close at hand. Mind you, the cause of death has never been the actual food, but still...it's enough to give a girl a complex. This time was no exception... Marge shared her comforting, homey, delicious recipe for apple turnovers with me so that my partner Lisa and I could bake up a bunch to donate to the local charity event this past weekend. Several of us were kept beyond busy making and baking these for 3 days. Everybody seemed to love them. But, as luck or lack of? would have it, I found my 13th-ish dead body (sorry, that sounds so blunt...but true) the other day. And of course a half eaten apple turnover was sitting close by.

I feel like I should tell you that I'm not going to be sharing the recipe for the apple turnovers. Nope. Not today. Today I want to share some killer ba dum bum pancakes with you. My sister Michelle made them for me the other morning as I was fumbling for my morning cup of fuel at 4 am. These are not your everyday run of the mill flap jacks. No sir, they are that perfect mix of sweet and savory that I adore so much. Well, only sweet if you top them with syrup. Which I highly recommend!

Sausage and Cheese Pancakes

yield: ~16 smaller sized pancakes

1 large egg

1 c. plain yogurt

1/4 c. heavy cream

2 Tbs. vegetable oil

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 c. all-purpose flour (pack it down in cup when you measure it)

1/2 c. fried breakfast sausage, broken into pieces I used bulk Bob Evans, my fave

1 c. sharp cheddar cheese, shredded

Beat the egg with a wire whisk in medium bowl until fluffy. Whisk in yogurt, cream and vegetable oil. In a small bowl, combine baking powder, baking soda, and salt with the flour. Stir it around with a fork until it's evenly distributed. Add dry ingredients to wet and stir well. Add sausage and cheese to your batter and stir thoroughly. Bake as you would normal pancakes on your favorite pancake making surface.

These were sooooooo good. SO GOOD! It's like a pancake on a stick or bacon baked into your waffle. Mmmmmm. Breakfast. And honestly, I snacked on a few throughout the day at room temp (w/out syrup). Good that way, too. I doubled the recipe and ended up with a lot!

Okay, you probably guessed that I DO NOT own a cookie shop...and I don't find dead bodies on a regular basis...and I don't have a sister named Michelle. BUT, Hannah Swensen does. Hannah is the main character in the fun foodie-mystery series by Joanne Fluke. Her latest book is called Apple Turnover Murder. It's the 13th deliciously sinful guilty pleasure in the series and just as fun as the rest. I'm a mystery lover. I'm a food lover. Her books have mystery. And food (recipes included!). Need I say more? Challenging...nope. Do I care...nope. This is just one of the foodie-type mystery series' that I love (and pine for in between release dates). If you haven't read any, you should definitely check them out.

.....My inspiration for this post and my favorite pancake baking surface...my cast-iron pancake pan. Makes perfect small pancakes! Yes, sometimes I freestyle my cakes, but I love this pan for some reason.....

For a double recipe I used about 2/3 of a 1 lb. roll of Bob Evans breakfast sausage. I just sprinkled the rest over the top of the syrup for a delicious garnish.

Looking at the sun streaming in to say hello to this little plate of heaven.☺