FOODESSA

MUFFIN Cereal tops-EXTEND BATTER for 12 into 24 with Amaretto-Nut-Chocolate-Dulce de Leche interiors

2012-02-11T08:28:00.000-05:00

An aromatic muffin batter with luscious interiors and a last minute experiment.

Desperate attempt to fill cups with excess batter turned into a surprising outcome.

Blend and extend surplus batter to double your muffin quantity.

Here I go again sharing my innocent baking negligence.

A creative double-duty muffin is born and now part of my repertoire.

It was some time last year before a Valentine festivity event.

I was to make what I thought would be a good base recipe for about 12 muffins.

I admit to having made these on a tighter schedule than usual.

Although I rarely rush my baking experiences...this was one of those times.

My precious loved ones were waiting for their walk ;o)

Actually, I needed the fresh air to clear my head and nourish my soul probably more than they did.

Once again in my little baking bubble moment...

I had decided that chocolate and Dulce de Leche should be added to part of the batter.

It certainly would render a scrumptious filling...no doubt on that part ;o)

Even if I was rushing these muffins, my baking experience should have rang troubled bells ahead.

I should have realized that bulking the batter's filling would...

undoubtedly throw off the recipe's quantity for 12 regular (no interior) muffins.

Oh well, here was another chance to experiment with something new.

But, what to do with the excess batter?

I admit, I was a little stumped and slightly aggravated by my carelessness.

I really didn't want to fill up only an extra few cups of a second pan and have most lay empty.

I felt it was such a waste of muffin cup real estate.

It was when I was filling the first batch that a thought came to me...cereal flake toppers.

Yes, I thought it might just work.

Now, the only two questions remained:

will the flakes turn out burnt tips...or would they become soggy?

To my delight, they turned out wonderful and creatively charming.

My worried frown ironed itself out into an elated glow.

I was so pleased with myself that I just couldn't stop bragging about it to Hubby.

I’m a pain that way. Does he mind? Yes...but, only until his first bite ;o)

The batter burst in between the cereal flakes...rendering it quite unique.

Next time I'll make the muffins all chocolate so that the contrast would be even more pronounced.

These are truly some of my most precious moments from errors in my ’cucina’.

***

AMARETTO - NUT muffin cups

with CHOCOLATE and DULCE DE LECHE interiors

topped with CEREAL

yields 24 muffins

(12 regular + 12 cereal flake tops)

Note: this recipe can also be halved very easily since all the ingredient quantities are evenly divisible.

Click HERE for a PRINTER version

INGREDIENTS:

(American / Metric measures)

...Dry:

. 2 cups (300g) unbleached, all-purpose flour
. 1 tsp. (5ml) baking powder
. 1/2 tsp. (2.5ml) baking soda
. 1/2 tsp. (2.5 ml) salt
. 1/2 cup (110g) brown sugar, packed
. 1/2 cup (105g) granulated sugar
. 1/2 cup (70g) roasted almonds, coarsely chopped
...Wet:
. 1 cup (250ml) Buttermilk *
. 2 large eggs
. 1/2 cup (125ml) Amaretto liquor**
. 1/2 cup (125ml) grape seed oil (or other vegetable oil)

...Filling:
. 1/4 cup (55ml) Dulce de Leche
. 1/4 cup (25g) Cocoa powder (dutch processed)

...Topping (for the extra 12 muffins only):
. 1 cup (60g) cereal flakes (I used multigrain)

* Buttermilk (homemade): For about every 1 cup (250ml) needed...first add 1 tbsp. (15ml) of EITHER: lemon juice, white or cider vinegar. To that, add the rest in milk to complete the volume required. Let the milk thicken and 'sour' for 10 minutes. Give it a stir before pouring it into the recipe.

** If LIQUOR is not desired...any flavoured liquid (i.e.: orange juice) can be used in its place. Adding 1 tbsp.(15ml) of almond extract would also benefit the ultimate result.

PREPARATION:

Preheat oven to 350F/180C/Gas4

Position rack on 2nd level from the oven bottom.

Prepare two muffin paper cup lined pans.

...Wet: In a large, glass measuring cup, prepare the buttermilk and after the 10 minute resting period, add the rest of the WET ingredients. Set aside momentarily.

...Dry: In a large bowl, combine all the DRY ingredients (except nuts) and make a center well. Afterwards, pour the WET ingredients and whisk until just combined. Do not over-mix.

...Filling: In a medium bowl...pour about 1 cup (500ml) of the above cake batter and blend in the following: Cocoa powder and Dulce de Leche. Whisk until smooth.

...Assembly: Now, back to the main batter. Add and stir in the coarsely crushed nuts.

. Prepare two muffin paper cup lined pans. Generously squirt some canola cooking spray in each paper cup. Note: do this step ONLY right before pouring the first part of the muffin batter. This will help the paper peel off better later on.

. Pour a heaping spoonful of the main cake batter into each muffin cup.

. Lightly place a heaping teaspoon of filling in the center of each cup.

. Finish off each cup by pouring the remainder of the main cake batter up to 3/4 of the way.

. Note: Topping for only the 2nd muffin pan: These remaining cups will have much less batter. Therefore, evenly separate the batter throughout the 12 remaining cups. Finish off each surface with a tiny handful of cereal flakes.

. Bake both pans side by side for no more than 23 minutes if using a dark muffin pan and no more than 25 minutes if using a lighter pan.

. Remember, that once out of the oven, wait no longer than 2 minutes before pulling them out with a tong and onto a cooling rack. This important step will ensure that the muffins stop baking in order to give you the moist muffins.

. Tip: If not planning to eat the muffins within the next two days...it's best to freeze them with their paper liners up to one months time.

When re-warming...keep the paper liners on. Set the oven on very low for about 20 minutes. Enjoy.

Between heart awareness month, stores full of Valentine decor and foodie bloggers uniting at Patty's place to create absolutely adorable treats...How could we not feel all the love in the air.

Therefore, let's celebrate with treats, lots of hugs and kisses of course ;o)

No matter how you feel about this somewhat commercial event...we should all remember how love in any form can enrich our lives more than any material object can.

Have a memorable Valentine celebration everyone.

Ciao for now.

Mille baci, Foodessa

Here’s other related recipes that may interest you:

- ice-creamed BEETroot walnut, raisin MUFFINS

- BLUEBERRY ginger citrus GF Muffin

- CHOCOLATE RICOTTA SQUASH muffins

SALMON heart healthy OMEGA-3 with {4 recipes}

2012-02-01T14:45:00.000-05:00

Caring for our precious HEARTS with Salmon's generous OMEGA-3 fatty acids.

In support of our Heart awareness month...

here's my anguished history with this fish and a positive outcome for my healthy beating heart.

It was throughout a major portion of my childhood where a fish dish was eaten every Friday.

Mostly, though, the salmon steak was truly dreaded and forcefully consumed without protest.

In our home, everything on our plates was to be eaten with a grateful expression.

The alternative was never to be acted upon.

With an Italian Father at the helm, I didn't dare complain.

Very few words were spoken...but...his sharp look said it all.

Yes, like many of you who grew up in a very disciplinarian home...this was a frustrating reality.

I just couldn’t wait for the day to be all grown up and make my decisions to what I ingested.

It was only much later that I permitted myself to take a chance and break out of that shell.

Thankfully Mom was my dependable rock of gentle discipline and an incredible loving heart.

She did her best to lead the way for me to develop into a very strong, independent woman.

Thanks Mommy...you’ve done a great job raising your stubborn, rambunctious daughter ;o)

At 20 something...I thought fishing was challenging...how naive I was!

In those days, I hadn't realized how fortunate I was to be introduced to these powerful Omega-3s.

No matter, salmon facing me on Friday suppers was to remain underappreciated for time to come.

If it weren't for an amazing meal I had at an eatery specializing in the Atlantic catch of the day...

I would have unfortunately never given salmon another chance in my kitchen.

I soon found myself wanting to re-introduce it slowly in my meals.

Experimenting with flavours I enjoy...salmon quickly became my heart's best friend.

So, I guess, although my Father was set in his ways...it seems that he knew best after all.

Now, that wasn't easy to admit...and, well, that's also another part of my personal, healing journey.

***

For today's post, I decided to share my recipes prepared with the tail ends of the Salmon.

Not only are they easier to acquire...they'll also put some change back in your pocket ;o)

The thicker, inner pieces are rewarding as well and will no doubt appear in a future post.

Obtaining Omega-3 from the water's algae plants...these are other fatty fishes to enjoy:

Anchovies, Herring, Mackerel and Sardines which will also compete with Salmon.

Prevalent in our cold waters of the Atlantic, wild Salmon is definitely my preference.

This variety tends to have more flavour and just slightly less fattier than farmed salmon.

However, don't hesitate to substitute it with your choice of fatty fish as well.

The below mentioned recipes are highly adaptable.

Tomato Parmesan Salmon fillets

on a bed of Potatoes, Zucchini and caramelized onions

serves 2

INGREDIENTS: Print version

(American / Metric measures)

. 2 pieces wild Salmon (tail fillets), skin on

Mix:

. 1 fresh tomato, crushed (or 1/4cup (50ml) from canned tomato)

. 2 tbsp. (30ml) Sherry or other sweet wine

. 1 tbsp. (15ml) e.v. Olive oil

. 2 tbsp. (30ml) Parmesan cheese, grated

. Seasoning: pinch each of: sea salt, dried {basil, oregano, tarragon}

. 1 tbsp. (15ml) sesame seeds (optional)

Vegetable bed: (optional)

. 1 tbsp. (15ml) e.v.Olive oil

. 1 small, sweet onion, sliced

. 1 medium potato, sliced

. 1 small zucchini, sliced

. 1/4 piece nappa cabbage, sliced

. Seasoning: pinch each of: sea salt, dried {basil, oregano, tarragon}

PREPARATION:

. Pre-heat oven at 375F/190C/Gas5. Position rack at the bottom of the oven.

. Prepare and line a medium-sized oven-proof dish with parchment paper. Place the Salmon pieces, skin down.

. Mix the wet ingredients and spread equally on both pieces. Sprinkle the sesame seeds for garnish.

. Depending on the thickness of the fillets...bake anywhere between 15-20 minutes. A whitish surface foam will appear and it can be checked for doneness by poking it while feeling a little resistance. Make sure not to over bake.

. While the fish is baking, the side dish can be prepared. In a large skillet, sauté the onions with the oil until translucent. Add the potatoes and cook almost thoroughly before adding the zucchini, nappa cabbage and seasoning. Once ready, cover to keep it warm for the plating.

. With a thin metal spatula, gently ease the salmon filet from its skin and serve on the vegetable bed and enjoy.

Asian style Salmon sauté

on a bed of red Quinoa and Edamame

serves 2

INGREDIENTS: Print version

(American / Metric measures)

. 2 pieces wild Salmon (tail fillets), skinned and cubed

Mix:

. 1 tbsp. (15ml) grape seed oil (or canola)

. 1/2 tsp. (2.5ml) rice vinegar

. 1 tbsp. (15ml) hoisin sauce

. 1 tsp. (5ml) black bean garlic sauce

. Seasoning: pinch each of: sea salt, dried tarragon

Vegetable and Grain bed: (optional)

. 1 tbsp. (15ml) grape seed oil (or canola)

. 1 small, sweet onion, sliced

. 1/4 cup (50g) red quinoa

. 1/2 cup (125g) edamame (soybeans)

PREPARATION:

. Partly cook the quinoa and edamame separately. Once the quinoa is carefully rinsed and strained, simmer it on low-medium heat for about 10 minutes. The (frozen) edamame is to be steamed for about 5 minutes. These two ingredients could have been prepared ahead of time.

. On medium heat, sauté the oil and onions for a few minutes. Add the edamame and stir. After another few minutes, add the quinoa and combine. Remove this mix and keep warm under cover.

. In the same pan, add more oil and sear the Salmon pieces on both sides. Add the prepared Asian-style mix and let it encapsulate the Salmon for 2 minutes or so.

. Re-add the vegetable and grain mix to complete this dish. Serve and enjoy.

***

Grilling with pesky bugs around.

Another naive, 20 something moment...thinking camping would be a great idea.

Compelling Omega-3 health benefits

What's all the fuss about this polyunsaturated chain in Omega-3?

ALA (a-linolenic acid) ... EPA (eicosapentaenoic acid) ... DHA (docosahexaenoic acid)

Chemistry lingo to most...but, what we need to know is how great fatty acids truly are.

What are these natural fatty acids really good for?

Increasing memory through more brain power.

Fog brain anyone?

Avoiding mood swings to at least appear to be a happier person. LOL

Alright, I admit...I do have my moments...sigh.

Taking great care to avoid anxiety and light depression.

There's no room for this state of mind...life's too short.

Improuving our nervous systems.

I need all the help I can get.

Boosting our immune functions.

No more unwanted virus guests please.

Facilitating a better movement of our joints.

Getting up from the sitting position is my reminder. Aging is no fun!

Offering anti-inflammatory properties for overall health.

Inflammation from a Fibromyalgia condition has wreaked havoc in my body.

Avoiding stronger synthetic medicines has become my personal mission.

Nourishing our beautiful, regenerative skin.

I hopefully will never look my age..and if I do...please keep it to yourself!

Most importantly, the properties of these essential fatty acids will nurture our HEARTS.

This benefit is crucial and especially important to woman which have increasing cardiovascular attacks every year.

Let's make and eat more natural fatty fish meals.

Dijon Maple syrup and Olive Salmon fillets

on a bed of roasted spaghetti Squash

serves 2

INGREDIENTS: Print version

(American / Metric measures)

. 2 pieces wild Salmon (tail fillets), skin on

Mix:

. 1 tbsp. (15ml) Dijon mustard

. 1/4 tsp. (1ml) 'fleur d'ail' (garlic flower) or 1 tiny garlic clove, minced

. 2 tbsp. (30ml) Maple syrup

. 2 tbsp. (30ml) e.v.Olive oil

. 1 tbsp. (15ml) lemon juice

. Seasoning: pinch each of: sea salt, dried {basil, oregano, tarragon}

. 16 small Kalamata olives

. 1/8 cup (18g) roasted almonds, crushed

Vegetable bed: (optional)

. 1/2 a roasted spaghetti squash, scraped

PREPARATION:

. Pre-heat oven at 375F/190C/Gas5. Position rack at the bottom of the oven.

. With placing the cut half of the squash side down, it should be roasted with surfaced knife slits for vapour evacuation. Note: this step could have been done ahead of time.

. Prepare and line a medium-sized oven-proof dish with parchment paper. Place the Salmon piece, skin down.

. Mix all the ingredients except the nuts. Afterwards, spread the mix equally on both Salmon pieces. Sprinkle the crushed nuts for garnish.

. With a thin metal spatula, gently ease the salmon fillet from its skin and serve on the bed of spaghetti squash and enjoy.

Caper-Yogurt coated -Tomato Pesto Salmon fillets

with a side of Potatoes, Lentils, roasted Peppers and parsley salad

serves 2

INGREDIENTS: Print version

(American / Metric measures)

. 1 big piece of wild Salmon (tail fillet), skin on

Mix:

. 1/4 cup (50ml) plain yogurt (1% fat+)

. 2 tbsp. (30ml) tomato pesto

. 1 tbsp. (15ml) e.v.Olive oil

. 1 tsp. (5ml) capers, mashed

. 1/4 tsp. (1ml) 'fleur d'ail' (garlic flower) or 1 tiny garlic clove, minced

. Seasoning: pinch each of: sea salt, dried {basil, marjoram, mint, tarragon}

. 1/4 cup (36g) roasted nuts, crushed

Vegetable side dish: (optional)

. 2 potatoes, boiled and cubed

. 1/2 cup (100g) lentils, cooked

. 1 small roasted pepper, chopped

. 2 tbsp. (30ml) e.v.Olive oil

. 1 tbsp. (15ml) capers, mashed

. handful of fresh, flat parsley, chopped

. Seasoning: pinch each of: sea salt, dried {basil, marjoram, mint, tarragon}

PREPARATION:

. Pre-heat oven at 375F/190C/Gas5. Position rack at the bottom of the oven.

. Prepare and line a medium-sized oven-proof dish with parchment paper. Place the Salmon piece, skin down.

. Mix the wet ingredients and spread equally on both fish pieces. Sprinkle the crushed nuts for garnish.

. While the fish is baking, the side dish can be prepared. Mix all the above (side dish) ingredients at once and then combine with the hot, boiled potatoes. Cover the mix and wait to serve it with the Salmon.

. With a thin metal spatula, gently ease the salmon filet from its skin and serve with the side dish and enjoy.

Make the month of February an important reminder that eating well...

does not have to be a punishment to not having that unhealthy, although desirable meal.

Make Omega-3 your best friend.

Have a wonderful week and make sure to live life to its fullest.

Ciao for now and flavourful wishes,

Foodessa

Other related recipes that may interest you:

- BASA fish fillet stuffed Pindjur rolls

- FISH cakes CROQUETTES and SAUCES

- FISH stuffed FILLET rolls with goat CHEESE roasted TOMATO

- HEART health EAT to LIVE light...stuffed Acorn Squash Veggie hearts

Breakfast PANCAKE and more {4 recipes}

2012-01-24T08:45:00.000-05:00

French style crêpes took a back seat to...

plumped up North American style pancakes.

Flapjack, Griddlecake, Hotcake, Pancake, or all of the above?
I remember a time when I thought these were actually four different breakfast menu choices.

I was unaware that they were all a similar batter poured onto the griddle - flapped and served.

Well, maybe a few variations...but basically the same principal with the cook's special touch.

Yes, knowledge is power.

In this case, eating breakfast pancakes became an education of sorts ;o)

Back when I was a child, I only knew them as 'le Paancakkee'.

On some weekends, I was fortunate to spend some quality time with my 'Nonna'.

A sleep-over meant Grandma's whipped up pancakes and an early morning game of cards.

Without a doubt, my Mommy made the finest French toast ever.

However, my 'Nonna' whisked up the best pancakes.

Remembering back...she didn't really use measuring cups or tools to make them either.

What I recall was her grabbing eggs, flour, milk and a pinch of what she called 'la magica'.

A bowl and a wooden spoon is all I remember her using.

As the slightly lumpy batter rested...

she made sure to squeeze in a game of cards she called 'Patienza' played in two.

Ahhh...those were the days...no fuss...no stress...just fun and great breakfast pancakes.

Later, with a little more exactitude and sophistication, I created variations of my own.

This had revealed itself in an experiment leading to a stack of fluffy yogurt enhanced pancakes.

Yes, there's an incredible array of recipes already out and about.

One which has been quite popular is to be found here...or...here it is with my small changes:

fluffy Buttermilk pancakes

makes 8x (4 inch) or 6x(6 inch) pancakes / makes 8x(10cm) or 6x(15cm) pancakes

WET:

. 3/4 cup (175ml) milk

. 2 tbsp. (30ml) white vinegar

. 1 large egg

. 2 tbsp. (30ml) olive oil

. 1 tsp. (5ml) pure vanilla extract

DRY:

. 1 cup (150g) all-purpose flour

. 2 tbsp. (30ml) granulated sugar

. 1 tsp. (5ml) baking powder

. 1/2 tsp. (2.5ml) baking soda

. 1/4 tsp. (1ml) salt

PREPARATION:

. In a medium bowl, 'Sour' the milk by combining the milk and vinegar for about 5 minutes to make buttermilk.

. In another medium bowl, combine ALL the dry ingredients together.

. Back to the 'soured' milk. Add to it the egg, oil and vanilla. Whisk everything until combined.

. Afterwards, gradually add the flour mix into the wet mixture. Whisk until lumps appear gone. Do not over mix.

. Let the batter rest for about 30 minutes. It will foam up very nicely. Note: the batter will be quite thick.

Resist the urge to stir...the bubbles is what makes them do fluffy.

. Coat a large skillet with cooking spray or a dab of oil. Start by heating the pan on medium and then lower it by one notch afterwards.

. Pour a small ladle's worth of batter onto the skillet, and cook until bubbles appear on the surface and a little reamining uncooked batter still remains. Use a spatula to flip them and continue cooking for another 30 seconds.

***
Another Buttermilk pancake recipe found here was adopted by a very good friend of mine.

Lately, she offered us an excellent breakfast featuring these lightened pancakes.
Hubby was impressed that a friend of mine could actually please his tummy at breakfast.

Could this mean...I lost my place as his Pancake Countessa?

In this case, I don't mind giving up my temporary absence in my 'cucina'.

She is welcomed to spoil us anytime with her skills at her domain. Grazie, Filomena.
***

Oh, almost forgot to share with you a past alternative to yogurt enhanced pancakes.

Here, served up with a delicious apple-berry-ginger compote...
Ricotta cheese pancake fluffs were honored.

***

Now, for three more of my favourite breakfast pancakes.

Vanilla Buttermilk

Pancakes

yields 12 small pancakes

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

...Wet:

. 2 large eggs

. 1 tbsp. (15ml) pure Vanilla extract

. 2 cups (500ml) Buttermilk

. 1/4 cup (50ml) grape seed oil (or canola)
...Dry:

. 1 cup (150g) unbleached, all-purpose flour

. 1 cup (130g) whole wheat flour
. 1/8 cup (26g) granulated sugar

. 1/8 cup (28g) brown sugar, packed

. 2 tsp. (10ml) baking powder

. 1 tsp. (5ml) baking soda

. 1/2 tsp. (2.5ml) salt

. a little vegetable oil to lightly grease your frying pan

PREPARATION:

. In a big measuring cup, whisk the eggs and add all the rest of the wet ingredients. Give it a quick stir and set aside.

. In a large bowl, combine all the dry ingredients and make a well. Afterwards, whisk in the wet mixture by combining until just well blended and slightly lumpy. Do not over mix. Let the batter rest for 30 minutes.

. In a large frying pan, lightly oil the surface and heat on medium strength...to then adjust your stovetop a little lower afterwards.

. When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake. I use a small ladle. The pan should fit about 4 pancakes at the time.

. When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes. Resist the urge to press down.

. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.

. Top the pancakes with Maple syrup as well as some of your favourite fruits. Enjoy.

***

rustic Apple - Yogurt
cloud cake pancakes

yields 8 small pancakes

Shredded apples were added to the base of my Yogu PANCAKE fluffs recipe.

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

. 2 large eggs, separated

. 1/8 cup (26g) granulated sugar

. 1/4 cup (38g) unbleached, all-purpose flour

. 1/4 tsp. (1.25ml) baking powder

. 1/4 cup (50ml) plain Yogurt (2% fat+)

. 1/2 tsp. (2.5ml) pure Vanilla extract

. 2 small apples, shredded

. a little vegetable oil to lightly grease your frying pan

PREPARATION:

. In a small-medium bowl...with a hand whisk or an electric beater...beat the egg whites until they have a light 'mousse' appearance. Add the sugar as you keep beating to a firmer 'peak' consistency. Set aside.

. In another small-medium bowl...with the same whisk (no need to rinse)...beat the egg yolks, yogurt and vanilla together. Continue beating as you add in the flour and baking powder until well blended. Afterwards, fold in the yogurt mix into the beaten egg whites. Blend well. Set aside. Important note: only shred and add the apples right before getting ready to heat the frying pan.

. In a large frying pan, lightly oil the surface and heat on a lightly lower-medium strength.

. When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake. I use a small ladle. The pan should fit about 4 pancakes at the time. With the back of the ladle, very lightly swirl the batter to spread a little better.

. When bubbles appear on the surface and the edges lightly turn golden, very gently flip each pancake and continue cooking for about 2 more minutes.

. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.

. Top the pancakes with Maple syrup as well as some of your favourite fruits and roasted nuts. Enjoy.

***

Oatmeal Honey Spiced

Pancakes

yields 12 small pancakes

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

...Wet:

. 1 large egg

. 1/8 cup (25ml) Honey

. 1/2 cup (125ml) milk (1% fat+)

. 1/2 cup (125ml) water

. 1 tsp. (5ml) pure Vanilla extract

. 1/8 cup (50ml) grape seed oil (or canola)

...Dry:

. 1 cup (150g) unbleached, all-purpose flour

. 1/2 cup (45g) quick cooking rolled oats (not instant)

. 2 tsp. (10ml) baking powder

. 1/4 tsp. (2.5ml) salt

. 1 tsp. (5ml) All spice

. a little vegetable oil to lightly grease your frying pan

PREPARATION:

. In a medium sized bowl, whisk the egg and the honey. Add to the rest of the wet ingredients. Give it a quick stir and set aside.

. In a large frying pan, lightly oil the surface and heat on medium strength...to then adjust your stovetop a little lower afterwards.

. When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes. Resist the urge to press down.

. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.

. Top the pancakes with Maple syrup as well as some of your favourite fruits. Enjoy.

As you can tell...I do love fluffy pancakes.

How much do you like them?

Any memory triggers from your family recipes?

Have I nudged you to experiment and put your own signature on pancake recipes?

Have a fabulous week everyone and flavourful wishes,

Foodessa