Archive for the 'breakfast' Category

Apple Fritter Pancakes

apple fritter pancakes 1 Apple Fritter Pancakes

I apologize to all of you not in Tofino for spring break this week for my incessant tweeting of non-snow covered beaches and fish and chips and ice cream. We were starving for something green, and so piled in the car and made the trek – it only took ten hours of driving west to find a patch of grass. And then to cross Vancouver Island to find this – the path leading to Florencia Bay on Long Beach.

Tofino path Apple Fritter Pancakes

Totally worth setting aside the to-do list (which I’m certain is multiplying on its own in our absence) and making the road trip. If it makes you feel any better, a chilly southwesterly blew in last night and now it’s cold and wet and windy (but no less green and beautiful).

misty beach 2 585x453 Apple Fritter Pancakes

I excused our trip not only because I felt it necessary to remind W that grass exists, but because many hours of boring book editing lie in wait for me to tackle – the perfect task for a dozen hours trapped in a moving car.

Tofino Collage Apple Fritter Pancakes

Mostly we’ve been eating fish and chips, walking on beaches and through rainforests, stopping every morning (or afternoon) for good locally-roasted coffee and from-scratch beer-glazed doughnuts, and because it’s a week of Sundays, in the mornings W and I have been playing Monopoly, watching AFV (he’s hooked, and subsequently attempting to feign dramatic wipeouts and can Mike with soccer balls) and making pancakes.

apple rings Apple Fritter Pancakes

And because we brought an enormous bag of apples with us we’ve been slicing them thinly and dipping them in cinnamon-spiked pancake batter and then cooking them until golden and crisp, with a tender piece of apple in the middle. With maple syrup, natch.

apple fritter pancakes 2 Apple Fritter Pancakes

Apple Fritter Pancakes

1 cup all-purpose flour
1 Tbsp. sugar
1 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. salt
1 cup milk
1 large egg
1 Tbsp. canola oil
2 tart apples

In a large bowl, stir together the flour, sugar, cinnamon, baking powder and salt.

In a smaller bowl, whisk together the milk, eggs and oil; add to the dry ingredients and whisk just until combined.

Set a large, heavy skillet over medium-high heat and drizzle it with oil, then swirl it to coat the pan. Turn the heat down to medium-low and wipe the pan out with a paper towel.

Cut the apples crosswise into 1/4-inch thick slices; remove the middle core (if needed) with the tip of a sharp knife. Dip the apple slices into the pancake batter and place in the hot pan; cook, turning with a thin spatula, until golden on both sides. Repeat with remaining apples and batter.

If you need to keep the finished pancakes warm, keep them uncovered on a plate in a 250ºF oven. Serve warm, with butter and maple syrup.

Makes about 12-18 apple fritter pancakes.

button print gry20 Apple Fritter Pancakes

March 25 2014 | breakfast | 9 Comments »

Leftover Chai Latte Scones

chai scones 4 Leftover Chai Latte Scones

Let’s say you went for a meeting one day at Starbucks, and that on this particular day you were already all coffeed out, and so you ordered a chai latte. Which seemed like a good idea, but it was really too strong, and you only drank half of it and let the rest go cold in the car on your drive home. Hypothetically.

chai scones 7 Leftover Chai Latte Scones

And let’s say that was a $5 chai latte, and so you couldn’t bring yourself to pour the rest down the drain, but saving it to cut with milk and reheat the next day seemed a little extreme, to say nothing of the fact that by the next day you’ll need coffee again.

What would you do? I baked scones. And if you have a jar of vanilla sugar in the cupboard, you sprinkle them generously with it before they go into the oven.

chai scones 6 Leftover Chai Latte Scones

A good, strong chai latte can take the place of milk in a scone recipe, poured directly into the bowl of flour-baking powder-butter, turning it into dough and making the whole batch taste like chai. And if you have enough, a small splash in a bowl of icing sugar makes a chai drizzle to dribble over top.

chai scones 8 Leftover Chai Latte Scones

Almost as if you planned it that way. You could plan it that way – I’d buy a chai latte and drink half for scones later on.

chai scones 1 Leftover Chai Latte Scones

I get a disproportionate amount of pleasure out of splattering drizzle back and forth over warm scones with a fork. Totally worth the two minute clean up. Also: it doesn’t mean you can’t also have butter.

chai scones 2 Leftover Chai Latte Scones

Chai Latte Scones

2 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/3 cup butter, cold and cut into pieces
1 cup cold chai latte
coarse or vanilla sugar, for sprinkling (optional)

Drizzle:
1 cup icing sugar
2 Tbsp. chai latte

Preheat the oven to 425F. In a large bowl – or the bowl of a food processor – combine the flour, sugar, baking powder and salt. Add the butter and pulse or blend with a pastry blender or fork until combined, with some pieces of butter the size of a pea. (If you used a food processor, transfer the mixture to a bowl.)

Add the chai latte and stir until the dough comes together. Gather it into a ball and place on a parchment-lined sheet; pat into a circle an inch thick. Cut into 8 wedges with a knife and pull them apart from each other; if you like, sprinkle with coarse or vanilla sugar. Bake for 15-20 minutes, until deep golden.

Meanwhile, in a small bowl, whisk together the icing sugar and chai latte. Drizzle over the scones while they’re still warm, or once they’ve cooled.

Makes 8 scones.

pixel Leftover Chai Latte Scones
button print gry20 Leftover Chai Latte Scones

March 20 2014 | bread and breakfast | 17 Comments »

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