Last week watching a webinar, I heard someone say they are eating things they ate as a child. Kraft Mac n’ Cheese was their go-to. They were teased about adding truffles to their one pot macaroni. The food coupled with the memory makes them feel safe. I find myself doing the same thing in these uncertain times. I stand in my kitchen, eating at my counter most nights. Most meals. Night or day. I don’t keep bankers’ hours and as a result non-rational eating times apply. There is a rotation of childhood favorites, between the smoothies and the celery juices. Bread that bake. The aroma of fresh baked bread. The warm and crusty from the oven is everything comforting. Cinnamon was my favorite to bake as a child. Cold butter. This is one of the only times that cold butter is allowed. Also in pie making nut not applicable here. I tear and pull the bread I want to consume from the warm loaf. I sometimes don’t even remove it from the pan. Sometimes. I wrap a slice of the cold butter I extract from the butter dish into warm bread that I have torn. I make bread balls and eat it. Wrapping the butter with the warm bread so it melts just enough. Some nights, when I don’t feel like baking bread, I eat many saltines with ghee. And over the weekend, I make pancakes. Yogurt pancakes. All of which remind me of my childhood. Standing in the kitchen counter happily munching away with not a care in the world. Not a care int he world isn’t exactly true, right, but feels like it in those moments. Do you find yourself eating things form childhood or that make you feel safe lately?
The recipe below comes from tasteofhome.com and can be seen below. I snapped a few photos and took a couple of videos with my DSLR camera and my iPhone. Squishy pancakes coated in maple syrup and butter. Lets call it a farmhouse chic spread. Farmhouse rustic. I was a bit hungry to do a whole food styling. Pancakes recipe easily would pass to the final round to compete for the gold medal. Best served warm.
**I used Straus Family Creamery Non-Fat Yogurt.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs, room temperature, lightly beaten
- 2 cups plain yogurt
- 1/4 cup water
- Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans
In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.
Freeze option: Arrange cooled pancakes in a single layer on baking. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.
Until Next Time…