Quire of Pancakes

 

A Quire of Pancakes is like 'A Quire of Paper', meaning a pile or units of thinly stacked paper of the same size, which refers to the delicate and elegant, paper-thin pancakes that this recipe makes for Shrove Tuesday, Pancake Tuesday or Pancake Day.  

Quire of Pancakes

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makes approximately 10 to 12 pancakes

2 cups unbleached all purpose flour

freshly grated nutmeg or cardamom, optional

2 3/4 cups milk

2 eggs, lightly beaten

1/4 cup butter, melted and cooled

Topping or Filling:

sugar for sprinkling in between pancakes

freshly squeezed lemon juice or zest

golden syrup for drizzling on top of pancakes

fresh or thawed frozen fruit 

non-dairy coconut whip cream or whip cream

greek yoghurt

In a large bowl or mixing jug, whisk together the flour and nutmeg, if using. Create a well in the centre of the flour and add the milk, the lightly beaten eggs and the cooled melted butter. Whisk the ingredients together until the batter is smooth, a few minor lumps are okay.  

Heat a well seasoned or non-stick 8 inch crêpe/pancake pan or a shallow frying pan. Add a small ladle of the batter, approximate 1/4 cup, on to the pan and quickly swirl the pan around so that the batter forms a thin pancake that just about covers the bottom of the pan. After a few minutes gently flip the pancake, it should be nicely golden brown, and cook for about 30 seconds to a minute on the other side. Then remove the pancake from the pan and place on a serving plate. Lightly sprinkle with sugar, if you wish, and continue with the rest of batter until you have a lovely stack of thin pancakes. 

Fill or top or stack and fold each pancake as you wish with suggested toppings and fillings.

  

Food Photo of the Day ~ Pancakes!

Seems like we just can't get enough of pancakes and even more so on Canada Day! What is that saying... Pile them high and watch them fly. Very true with a fluffy stack like this. Maple syrup with a light pat of butter is spot on. A great way to start the day. 


Happy Canada Day and stay safe everyone! - JD 
  

Food Photo of the Day ~ Pancakes!

To me, pancakes are the ultimate comfort food; and can be dressed up in many ways. They may be sweet or savoury, depends on how you like them. Which ever way you enjoy them you can not deny their comfort food status.  

When I have plenty of things that need to be done; I find it refreshing to take the time and whip up a few pancakes to recharge and bring a sense of serenity. Plus, if there are leftovers and there always are, then they are devoured by my kids and my husband. Which is a welcoming bonus for them and me! 

There is plenty of sunshine out and about. Colder today as I muddle along... - JD       

Food Photo of the Day ~ Blueberry Pancakes

Plummeting temperatures equal comfort food. What better, than stacks of blueberry pancakes being devoured on a cold and snowy day. Taking our minds off the bracing weather outside. -40ºC! and counting... - JD 

Food Photo of the Day ~ Blueberry Pancakes and Pizza

A nearly perfect Canada Day... unfortunately it rained for most of it however celebrations throughout E-town were not dampened by the wet weather. We started out the morning with these fluffy blueberry pancakes with maple syrup.

And... we ended our day...

... with a homemade Canadian pizza loaded with Canadian bacon, spicy salami, peppers, field mushrooms, barbeque sauce, olives and Canadian Cheddar, of course! 

Hope everyone who celebrated Canada Day had a nice one, like us! - JD    

Crêpes Wraps and Rolls ~ Honey Pennies

In England, Shrove Tuesday has become synonymous with pancakes... folded with a scattering of caster sugar and a squeeze of fresh lemon juice. In France they serve crêpes to celebrate family and life, bringing hope for happiness and good fortune in the many years to come. In most Commonwealth countries it is known as Pancake Tuesday or Pancake Day. Portuguese, Spanish, and Italian speaking countries know it as Carnival. Denmark and Norway celebrate Fastelavn which they eat fastelavnsboller, also known as, Semla (a traditional sweet roll pastry). In Lithuania people eat pancakes and Lithuanian style doughnuts. In Sweden it is known as Fettisdagen, Fat Tuesday. Although in Iceland it is known as Sprengidagur, Bursting Day, and is marked by eating salted meat and peas.  

Crêpes and pancakes do make fabulous anytime food. Sweet and savoury, simple or sophisticated many delicious ingredients have been stacked, flambéd, folded, rolled, and wrapped in and on top of crêpes and pancakes. In almost every country pancakes... or crêpes do feature in one form or another, even including street food. There are blintzes, blinis, crespelles, Dutch poffertjes, flapjacks, galettes, hotcakes, pancakes, and spekpannekoek. 

Which ever you prefer this cookbook has 110 pages full of 60 inspiring recipes for crêpes, wraps and rolls. It is a handy book for brunch and party ideas and light meals. Thought I would share this lovely recipe from the cookbook... 

 

Honey Pennies with double oat heaven

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Serves 4 

for the pennies:

130g/4 1/2 oz/1cup plus, 2 tablespoons self-raising (self-rising) flour, sieved

pinch of salt

1 teaspoon baking powder

1 egg

2 tablespoons honey 

150ml/5 fl oz/ 2/3 cup milk

for the oats:

75g/3oz/1 cup rolled oats

74g/ 3 oz/ scant 1 cup caster (superfine) sugar

1 crisp dessert apple, grated

squeeze lemon juice

350ml/12 fl oz/1 1/2 cups Greek yoghurt

25g/1 oz/2 tablespoons butter for frying

2 tablespoons runny honey to drizzle

To make the pennies, mix the flour, salt and baking powder together in a large bowl. Whisk the egg, honey and milk together, add this to the flour and mix it all thoroughly.

For the oats, place the oats and sugar in a heavy-based pan and cook on a low heat until the sugar is dissolved and the oats are toasted. Continue to cook. stirring constantly, until the sugar caramelizes and the oats become crisp and golden. (Don't be tempted to rush this: if the heat is too high, it will burn and you will have a speckled mess!) Turn out into a bowl and leave to cool.

Mix the grated apple with the lemon juice and stir into the Greek yoghurt. Just before serving, fold in two-thirds of the crunchy oat mixture. 

Heat a griddle or heavy based pan and brush lightly with melted butter. Place teaspoonfuls of the mixture in the pan, leaving a little space in between each and cook for 1-2 minutes until bubbles appear on the surface of each penny. Carefully flip the pennies over and cook the other sides for about 1 minute more until firm, risen and golden brown.

Serve the Honey Pennies warm, topped with a dollop of the yoghurt mixture, drizzled over with a little honey and sprinkled with a little of the extra oat crunch. 

The Weekend and Blueberry Pancakes

Got a new pancake/crêpe pan just in time to make blueberry pancakes this weekend. The pan itself is heavy and sits very low and flat. Which is great because it gives even heat and there are no sides to get in your way while flipping pancakes or crêpes.     

Beautiful golden pancakes every time and such a breeze to clean too.  

Hope everyone had a great weekend. Things are warming up temperature wise. - JD  

Leftovers #26 ~ Mashed Potato Pancakes

This was my first time making potato pancakes with mashed potatoes. Usually I grate raw or semi cooked potatoes. This is a great way to use up leftover mashed potatoes and create a quick and delicious side dish. Mix everything together with no rhyme or reason and form the pancakes the best way you can. Sounds like a solid plan to me! 

Mashed Potato Pancakes

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3 cups mashed potatoes, chilled or a room temperature

1 cup shredded cheese

2 medium scallions  (green onions)

1-2 cloves of garlic, peeled and minced

1 large egg, lightly beaten

1/2 cup all purpose flour

2 tablespoons vegetable oil, for frying

Line 2 large plates or 1 baking tray with paper towel and set aside.

Place all the ingredients, except the oil, into a large bowl and stir to combine. Set aside.

Heat the oil in a large fry pan over medium heat.

Using a large spoon drop and spread the potato mixture into a patty shape and cook until golden brown on both sides... about 4 to 5 minutes. Transfer to the prepared plate or baking tray. Repeat with the remaining potato mixer until all the mixture is gone. 

Serve with salsa, apple sauce, or sour cream.

Notes: The ingredient list is pretty basic and quantities, how much or how little, may be altered. You may also want to add ingredients to give it a bit more kick... like crushed chillies, and peppers.  

Hope everyone had a good weekend. - JD 

Savoury Corn Pancakes

I make breakfast pancakes on occasion however rarely make savoury dinner pancakes. These corn pancakes are very easy way to change up dinner, have for lunch or brunch. They are light and filling and can be served with salsa, guacamole, blue cheese, maple syrup, or spiced apple syrup. Whether they are the main course or a side this speedy no fuss option is a delicious one. The photo may not do them justice... I think that is why I rarely post about pancakes. All the photos, I take, look the same regardless of being breakfast or dinner pancakes. 

Savoury Corn Pancakes

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1/2 cup flour

1 1/2 cups corn meal

1 tablespoon ground flax seed

1 tablespoon sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt 

1 teaspoon thyme

2 cups of milk

2 tablespoons vegetable oil

2 eggs

1 cup of corn whether it be canned, drained or frozen, thawed.

3 scallions (green onions) trimmed and sliced

In a large bowl mix all the dry ingredients flour, corn meal, flax seed, sugar, baking soda, baking powder, salt, and thyme together until combine. Make a well in the centre of the dry ingredients and then add wet ingredients milk, vegetable oil, and eggs. Stirring well to incorporate both ingredient mixtures; making sure there are no dry pockets or patches anywhere. If you find the batter to runny for your liking then add a bit more flour a tablespoon at a time, until desired consistency is reached. You do not want the batter to be too thick and goopy. Now add the sliced scallions and corn; stir until both have been distributed throughout the batter.  

Heat a small amount of oil in a pan and pour about a 1/4 cup of batter per pancake, into the pan; cook until the batter starts to form bubbles on top and along the edges, flip and cook for about 1 to 2 minutes on the other side. 

Serve with a salad or steamed vegetables.

Notes: I used a small ladle to pour the batter so it could have measured about 1/3 cup of batter per pancake. 

Halloween is only 1 day away... Happy Halloween and have a great weekend everyone! 
-JD 

Food Photo of the Day ~ Sunday Brunch Pancakes

Pancakes are a simple way to refuel and feed the masses for Sunday brunch especially when paired with blueberries, oatmeal and ground flax seeds. I took this a step further and sprinkled a mixture of unsweetened shredded coconut, dried apricots, sunflower seeds, crushed almonds, and whole flax seeds, I know flax seed overload, after I placed the batter in the pan. I call these everything pancakes because they are loaded with goodness and substance. Not heavy just healthy. 

A bit of an dreary overcast Sunday, which is alright. Enjoy your day.  - JD 

Oatmeal Apple Yoghurt Pancakes

Pancakes are a breakfast classic and this recipe gives the most worthy spin around the breakfast table. They satisfy in both flavour and taste and are also very filling. The do not stick to your ribs or sit like a stone in your stomach however you do know you have ate something substantial. I used applesauce to cut down on the amount of fat. Oatmeal to boost fibre and yoghurt for more protein. The ingredients are simple and may be found in your refrigerator or pantry. These are so delicious and disappear fast that you will want to make them often.  

Oatmeal Apple Yoghurt Pancakes

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2 eggs

1 2/3 cups milk

8 ounces of plain yoghurt

1/4 cup apple sauce

1 cup oats (quick cooking or rolled)

1 1/2 cups of unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

2 apples, peeled, cored and grated 

Notes: If you do not have plain yoghurt on hand then used whatever you have. Banana, strawberry, or blueberry will work, it just adds a bit of flavour. You may pre-grate the apples or grate them when it is required.

Method: 

1. First combine all the dry ingredients (oats, flour, baking powder, baking soda, salt, and cinnamon) together in a medium bowl. Set that aside.

2. Then in a large bowl combine all the wet ingredients (eggs, milk, yoghurt, and applesauce). Whisk until well blended. 

3. Add the dry ingredients to the wet ingredients (milk mixture) and blend with a wooden spoon or spatula until smooth. 

4. Fold in the grated apple. 

5. Cook! 

Serve warm with maple syrup or table syrup, fresh apple compote, thick apple jelly or butter and cinnamon sugar. 

Perfect for a weekend breakfast or brunch. 

Breakfast and Cricket

Over the past few days we have been watching the last of the England vs. India test matches in Cricket. They have been very exciting and finished with England winning, today! Here are the breakfast I made and served during the past few matches.  

Scones with fresh strawberries and whipped cream, and a pot of Earl Grey tea.   

Pancakes, bacon, breakfast sausage with watermelon, and blackberries and a pot of Royal Assam tea.

English crumpets, deviled eggs, and bacon with a pot of Darjeeling tea.

Hope everyone is having a great weekend! - JW  

Duck Eggs

My experience with duck eggs was while I was in England enjoying a lovely country stroll we came across a house just off the main road which had a sign stating that they sold eggs. Unfortunately they were clear out. Further down the main road, still enjoying the English countryside, we came across another house, obviously a small contained country farm selling eggs. Making amends with the small barking dog approaching us. We noted that they sold duck eggs and decided to buy half a dozen for my father in-law. 

The duck eggs picture here I bought from Acme Meat Market. Never having eaten a duck egg before I was curious however apprehensive. Why? I do not know... perhaps it was just uncharted waters in my culinary sea. My husband has had a duck egg or two and was very motivated on deciding how to cook them.   

Everything about a duck egg is thicker. The shell, the yolk and the whites. We did our research and decided to steam them. Which, in our opinion is really is the best way. 

On medium heat add a bit of butter to the bottom of a pan. Let it melt. Crack the eggs, one by one, into the pan. Let them settle for a minute then slowly add some water. About 4 ounces, adding more if needed. Cover and steam until the yolks are semi soft or to your liking. Very simple.      

The following day I decided to make banana pancakes and used one of the two remaining duck eggs. They can be used just like regular chicken eggs in baking. 

Duck eggs are rich in protein. High in iron, zinc and vitamins A and B. An average duck egg  (70gm - 100gm) is 130 to 185 calories while the average chicken egg (about 100gm) is 149 calories. Duck eggs provide all of the essential amino acids one needs.

- JW   

My Week In Food

This may be a new series of posts I do called My Week In Food. It will be more of a snapshot... a summary... the highlights of what I cooked or baked in a week. Most often than not I do not post everything I create and that goes for my other blog as well, unfortunately. Some weeks are busier inside and outside of the kitchen. My kidlets complain that I take to many photos of the things I cook or bake. I must admit that is true. I take plenty of photos only to narrow it down to one then the rest get deleted. I am a slave to my creations.    

These pancakes started off the Canada Day long weekend. They came with all the trimmings... and by that I mean maple syrup!

Visiting the farmer's market and spending sometime at the Legislature grounds had me making this fast summertime snack, nachos. Or as I like to call them my Canada Day nachos due to the fact I used red and white corn chips. 

I luv salads! Trying new ingredients to make salads fresh and tasty are a must. Pea sprouts are my salads new best friend!

An egg salad sandwich on marble rye was not immune to pea sprouts. They spruced up this otherwise bland sandwich. A lunchtime favourite of mine that is best with watercress. 

A glass of milk is all you need... my late night baking took a break from banana bread. I made chocolate chip cookies instead. 

What to do with that last little bit of mozzarella cheese... make another salad. There are chopped tomatoes, red peppers, cucumbers, red onions, raspberries, pea sprouts and cubes of mozzarella cheese. All tossed in a homemade raspberry vinaigrette dressing. 

 

Shrove Tuesday

For Shrove Tuesday I served my pancakes after dinner. I made more of a crêpe like pancake and served them with a pinch of organic sugar, a squeeze of fresh lemon juice and then a drizzled of golden syrup over top. The lemon juice gave them a burst of flavour that counterbalanced the sweetness from the golden syrup. If I had not made these, my banana pancakes I posted about the over the weekend would have been my other choice. How do you like to dress your pancakes? - JW 

Banana Pancakes

They look like regular pancakes however they are not. I had a few over ripe banana's so I decided to peel and mash them and add the mash to the pancake batter. I served them with whipped cream, strawberries and a sprinkle of cinnamon sugar. They were simply delicious! It is a great way to change a classic weekend breakfast. Regular pancakes step aside, these have become my favourite! - JW 

Quinoa

I saw this cookbook on the sales table at my local bookstore and couldn't say no. Not because of the sale price, which I thought wasn't much of a sale price, but because I have cooked with quinoa before and not many, if any, of my cookbooks have recipes incorporating this grain. Cooking with Quinoa: The Supergrain by Rena Patten; New Holland Press is an interesting book on getting you informed and on your way with quinoa. What is quinoa? What does it look like? and Preparing quinoa? are brief but helpful segments at the front of the book. I don't know about you but it helped me realise that I was indeed pronouncing the word quinoa wrong. Quinoa is pronounced keen-wah. This cookbook comes with mega photos and recipes to one side of the page. Recipes range from Soup, Breads and Pasta, Salads, Vegetarian, Meat, Poultry, Seafood and Sweet Things. The recipes deal with quinoa in it's three forms: a grain, flour and flakes. Quinoa is very high in protein, gluten and wheat free and full of vitamins. A tiny grain with mega results.

I took it upon myself this Sunday to make the pancake recipe from this book. Hoping that the organic quinoa flour would go undetected. I have cooked and baked with soy and rice flour before and it went unnoticed. Quinoa flour is different... it is quite fragrant. Even though the recipe called for 1 cup quinoa flour I cut that in half and used a 1/2 cup of organic quinoa flour. My kitchen senses were right on the mark. I think if the full cup was used some might have been struggling to get over the taste. Nonetheless there are many more pages with recipes to try. Lots of salads, main dishes and of coarse chocolate cake! - jw