I was was raised in Canada by two culinary-competitive parents each vying for kitchen-control. Takeout meals were basically a family taboo.
Modeling introduced me to authentic global cuisines, but it was my husband Manuel – trained by his Spanish/Italian/Swiss mom – who instilled in me the basics of pan-European cooking.
Settling down in New York, we could recapture our shared childhood home-cooking cultures, further solidified by the arrival of son Dante. Dante, who (we think:) is is wise in the kitchen beyond his years, is muse to our tireless fight for the attention of his capricious toddler palate.
The components of my once-favorite organic and whole grain pancake premix have been modified and reformulated in my ongoing quest for homemade over store bought.
Managing Editor and Writer for www.kid-in.net.
- banana -
- egg -
- blueberries -
- milk -
- buttermilk -
- flour -
- soy flour -
- wheat germ -
- flaxseed meal -
- spelt flour -
- oat bran -
- baking soda -
- baking powder -
- honey -
- olive oil -
- maple syrop -
- butter -
- ¾ a cup of mostly whole-wheat flour, with the remainder equal parts soy flour, quinoa flour, spelt flour.
- ¼ cup of equal parts flaxseed meal, oat bran, wheat germ.
- ½ tsp. baking powder.
- ½ tsp. baking soda (both sifted in).
- dash of salt.
- dash of ground nutmeg.
Finish with wet ingredients. One at a time, mix together with dry ingredients:
-1cup milk (or buttermilk, or equal parts each).
-1 tsp. olive oil.
-1 tbsp. of buckwheat or chestnut honey.
Lastly, mash in 3/4 of a ripe banana. When mashed in, mix should be thick and relatively consistent (a few small chunks of banana is niceJ Lastly, add as many blueberries as you like.
Use medium-hot iron skillet coated in olive oil to fry. Batter should not be too liquid and should shape itself quickly (not run too much). When edges bubble, test gingerly and flip only when ready. Pancakes are dark naturally.
We like topping with unsalted French or European butter and organic maple syrup.