BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Flipping Over Pancakes

A hallowed date with many names, there is all but one antiquated nickname that I can fully endorse, even as a nonsecular participant. Sorry, but the title of “Fat Tuesday” no longer fits the bill for modern times, especially when the moniker of “Pancake Tuesday” can be readily swapped in for a far more appealing and accurate label. Born of religious traditions that involve gorging oneself before the leaner days of lent, the celebratory aspect is the only piece I’m interested in, quite frankly. That’s to say nothing of how the so-called fat pancakes of yore bear little resemblance to the eggless, dairy-free flapjacks that grace my skillet today, which could run circles around those early butter-laden diet bombs. It’s no wonder that revelers would feel compelled to repent after such a gut-busting day of indulgence.

It’s time to leave those feelings of guilt and regret in the past. Pancakes are the star of the day and deserve to shine with fresh flavors, just like this punchy little short stack right here. Fluffy, lightly sweetened pillows that are no pushovers, equal parts flour and cornmeal contribute a heartier texture in addition to a subtly savory cornbread flavor. Juicy raspberries and crisp jalapenos dot the surface of each disk, making every bite both sweet and spicy. Although you could certainly cut one or the other out of the picture to simplify, especially if catering to a strong sweet tooth or salt tooth, the combination is positively invigorating, no matter what time of day you prefer to celebrate your pancakes.

Raspberry-Jalapeno Cornbread Pancakes

2/3 Cup All-Purpose Flour
2/3 Cup Finely Ground Yellow Cornmeal
1/4 Cup Granulated Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
3 Tablespoons Olive Oil
2/3 Cup Plain Non-Dairy Milk
1/2 Teaspoon Apple Cider Vinegar
1/2 Cup Fresh or Frozen and Thawed* Raspberries
1 Fresh Jalapeno, Seeded and Finely Diced

Additional Fresh Raspberries and Maple Syrup to Serve (Optional)

*If using frozen and thawed raspberries, just bear in mind that your pancakes will take on more of a pink hue overall, due to the excess juices. Try to drain the berries as best you can to mitigate the effects.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and soda, and salt, mixing thoroughly to both aerate and combine the ingredients. Separately, mix the oil, non-dairy milk, and vinegar before adding all of the liquids into the bowl of dry goods. Introduce the berries and jalapeno at the same time, stirring with a wide spatula to incorporate everything into the batter. It’s perfectly fine to leave a few lumps remaining, as it’s much better than running the risk of over-mixing and creating tough pancakes.

Heat a large non-stick skillet over medium heat and very lightly grease the bottom. When hot, spoon about 1/4 cup of batter into the pan for each pancake, leaving a good amount of space in between so that there’s ample room for flipping. Lightly smooth out the tops to further round the shapes and even out any central peaks. Cook until bubbles appear all over the surface and the underside is golden brown. Flip with a spatula, and cook until equally browned on the other side.

Serve hot, topped with fresh berries and/or syrup if desired.

Makes About 4 Servings

Printable Recipe


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A Sweet Start to Spring

There may be a fresh coat of snow on the ground, but here’s some news that will surely put a spring in your step: The spring 2013 issue of Allergic Living Magazine has been been unleashed! Even if the weather doesn’t cooperate with our calendar-assigned seasonal switch, a responsible publication will always follow the rules. Like clockwork, the latest quarterly will hit newsstands near you well before the flowers bloom.

It was my pleasure to work with the incomparable Alisa Fleming once more, illustrating her latest batch of tempting recipes. For this issue, it was all about bringing a bit of sweetness to the early hours of the day, all without any gluten or dairy, and easy options to accommodate any dietary restrictions.

Crisp on the outside but light and fluffy within, Strawberry Shortcake Waffles are sure to pull anyone out of even the deepest winter funk. Softly whipped coconut cream tops off each ridged breakfast cake, complete with gently macerated and fork-tender ripe strawberries. It’s the complete package for anyone who’s craving a bit of decadence first thing in the morning.

Cinnamon Roll Pancakes were clearly designed with the voracious sweet tooth in mind, satisfying that sugar craving without starting the day in a sugar coma. Luscious ripples of brown sugar and cinnamon are swirled throughout each and every flapjack, perfectly fitting their namesakes both in taste and appearance. The whole short stack wouldn’t be complete without a light drizzle of icing, of course.

Recipes this good really shouldn’t be relegated only to the morning’s first meals… Either of them are more than worthy of a dessert or after dinner treat, too!


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Oldie but Goodie

Recipes come and go as the years pass, but coconuts are forever. At least, the latest coconut craze seems like its a trend that could last until the end of eternity. Looking back on older posts where I declared 2009 the “year of the coconut,” I have to wonder what that made 2010, and now 2011, too, because that tropical fruit was still king of the health food castle last time I checked.

Not everything is the same since that original review though. Branding has become more dangerous, a fine line between enticing and deceiving customer, and wording on packages more careful. You’ll no longer find coconut kefir in the marketplace, but “cultured coconut beverages” instead. Same thing, new name. Perhaps it was deemed a more accurate description of the opaque bottles’ contents, or just a more approachable label for those intimidated by fermented edibles, but I can’t say for sure. All I do know is that it can still make a mean stack of pancakes.

Though these pancakes originally showed up around the same time as that review post, I never shared the recipe. Unsurprisingly, the no-bake “kefir” cheesecake stole the spotlight at the time. It’s a damn shame, because these are some of the fluffiest pancakes to escape my frying pan, and the added nuance of subtle coconut flavor adds an irresistible element of salty, savory goodness. Their naturally tropical flavor makes them the perfect fit for a summer breakfast or brunch, but still every bit as tasty served up in any season.

If you can’t find the cultured coconut beverage in your area, you could very happily substitute 1 cup of plain coconut yogurt plus 1/2 cup of plain coconut beverage (or any non-dairy milk) instead. To really bump up the coconut flavor if you want more than a gentle hint, add a splash of coconut extract.

Fluffy Coconut Pancakes

1 Cup All Purpose Flour
1/2 Cup Coconut Flour
1 Tablespoon Granulated Sugar
2 Teaspoons Baking Powder
Pinch Salt
1 1/2 Cups Original (Plain) Cultured Coconut Beverage
1/3 Cup Water
1 Tablespoon Canola Oil
1/2 Teaspoon Vanilla Extract

Like most pancakes, these couldn’t be easier to whip up. Just combine both flours, sugar, baking powder, and salt in a large bowl, and whisk to distribute all of the dry goods. Separately, stir together the coconut beverage, water, oil, and vanilla, and then pour these liquids into the large bowl as well. Whisk just to combine; a few lumps are just fine here, so don’t over-mix.

Place a large (preferably non-stick) skillet over medium heat, and very lightly grease. Use about 3 – 4 tablespoons of batter for each pancake, and cook on the first side for 4 – 6 minutes, until bubbles burst on the top and they feel sturdy enough to flip. Flip, and cook on the second side for an additional 2 – 5 minutes, until golden and fully cooked through in the center. Serve immediately, or keep warm in an oven preheated on the “warm” setting.

PS, for a treat that combines the best of breakfast and dessert, try a short stack of these babies with a generous scoop of coconut ice cream on top!

Makes 3 – 4 Servings

Printable Recipe

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