Always ugly but really delicious Pancakes

Ever hear of the pancake gods?   Every time I make pancakes, the 1st one gets sacrificed up. No matter what I do, the 1st one is just a mess. So, it is a ritualistic offering to the pancake gods... and the rest turn out just fine. 

This recipe is my all-time fav for classic pancakes.   Easy and turns out great every time. Except for that 1st pancake.  But that might just be me.    

Simply Perfection Pancakes

2 large eggs
1 1/4 cups coconut milk (unsweetened)
3 tablespoons melted butter or coconut oil
1 1/2 cups white whole wheat flour (non-gmo)
1/2 teaspoon sea salt
2 teaspoons baking powder (aluminum-free) 
2 tablespoons maple sugar or sweetener of your choice. (We like 1 T. honey or agave, too)

1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or oil.

2. Whisk the dry ingredients together.

3. Gently and quickly mix the dry ingredients into the wet. Don't overmix! 

4. Let the batter rest for at least 15 minutes, while the griddle is heating; it will thicken slightly.

5. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

6. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.

To cut down on the amount of syrup needed, we add fruit to our pancakes.  Try the following, we love it! 

• sliced banana .. add to pancakes when in the pan.  
• grated apple .. add to batter, folding in gently.  + touch of cinnamon is yummy here
• frozen blueberries or huckleberries .. add to pancakes when in pan.

makes about 1 dozen large (4 1/2") pancakes

Portobella Amazeballs

This recipe for portobella mushrooms will transform what you think of mushrooms.  It is a perfect recipe as an intro to mushrooms and an amazing meat substitute.  

Once you cook them this way.. you can take a meal so many places.  You can create a Grilled Veggie & Portobella Napoleons which is my favorite way and is so impressive, even to those nervous about the mushroom.   Slice them and layer on a good crusty bread that has been toasted and some shredded fontina and that is an appetizer that is beyond.  Or even more simply.. sliced on top a salad or in place of a burger.  Delicious.

Herb & Garlic Portobellas

   4 large portabella mushroom caps, wiped clean with a dry cloth  (or 10-12 small)

Herb paste:

   bunch of fresh basil and parsley, chopped fine (1/2-1 c. chopped)

   4 cloves of garlic, minced

   1/2 t. sea salt

   cracked pepper

   olive oil

Prep portabellas...

Using your hands, rub portabellas smooth side with olive oil.  Place smooth-side down in a baking dish, so each mushroom lays flat.  

Prepare Herb Paste..  In a small bowl mix herbs, garlic, S+P with olive oil into a thick, loose paste. 

Divide the herb paste evenly between the portabellas and spread thickly over entire surface.  drizzle with additional olive oil, if they look dry anywhere.  (they will absorb this as they sit)  Set aside for at least 5 minutes. 

Heat grill or grill pan to high..  or oven to 400º 

Place on grill smooth side down and cook for 4 minutes, with a spatula, turn over and continue to grill for 3-4 more minutes or until tender. 

If cooking in oven, Bake for 10 minutes and then turn using a spatula.  Continue to cook for 5-6 more minutes or until tender. 

Note you can also broil them, but the oil tends to sputter a bit & is kinda messy. 

Serve hot.  

Making the garlic herb paste

Filled caps, ready to go in the oven. Along with some brussel sprouts that have some olive oil and salt. 

Flipped and getting juicy.  Ignore the foil, this was it's second bake of the day.

And don't those brussel sprouts look good? 

I wish they looked as good as they taste. I should have taken a picture of them sliced. Next time. 

Detox cleansing

On a detox cleanse for 3 days.  Will post the whole thing, when I have the energy and time.. which will probably be next week. But for now here are some random photos of the happenings around here. 

making Ghee

morning juice

getting the morning ingredients ready!

evening juice

favorite evening juice.. fennel + apple + lemon

Good stuff!

Narcissus

March 1st. True to it's word, it is windy today. In like a lion.. out like a lamb.  You never know around here.  But spring does seem to be popping up with the Robins hopping about and spotting tiny earthworms every 2 feet (Scarlett really likes that), daffodils and crocus pushing thru the earth and have I mentioned the "mating of the frogs" song that we hear so loud at night now? That was a new country thing for me.  Don't ever recall hearing the frogs mate at night at the Jersey shore or in New York.  Maybe I just wasn't listening for that. 
  
March 1st also is St. David's day.  If you are not Celtic or live anywhere else but Wales or La la land.. you probably haven't ever heard of this holiday.  In LA there is a huge festival and that's one of the places where I first heard of this day.  

Love me a holiday and a patron saint.. and this one, that combines that with the celebration of the promise of spring, is just fine by me.  However, instead of hearts or clovers, today is celebrated with daffodil and leeks. Necklace wreaths made with said flower to be worn in celebration and remembrance of the patron Saint and Wales.  The Welsh wore daffodils around their necks to be able to differentiate themselves from the English who wore leeks. Hmm. Interesting. Interesting and odd.  Anyway, Saint David was the Saint of Monks.. and a huge encourager of those who had chosen to follow that lifestyle for their faith and on his deathbed quoted in part of his last words as saying.. "Brothers be ye constant."  I kinda like that.  Much more about him, I don't know.  That's good enough for now. 

Cawl a traditional Welsh soup made with lamb and highlighting leeks is typical St. David's fare.  So, do I have a leek and lamb recipe for you? Nah, not today.  Today I just wanted to post a beloved illustrator and her beautiful prints that highlight the Daffodil and express my increasing excitement for warmer days and spring! Inspiring to the illustrator in me and always ever so joyful.. Lilly Pulitzer prints ooze spring, summer and warm weather holidays. All of which I am missing right about now.  How bout you? 

Print by Lilly Pulitzer