I’ve realized my categorization system is not very comprehensive (Cooking, Baking, and Disasters). Disasters, by the way, are reserved for things that turn out to be at the very least 51% disaster–there’s a bit of disaster to most things I do, though part of that is just melodrama.
These pancakes have made me realize my categories are actually rather limited–pancakes are not baked, but nor would I call this cooking. Luckily I have a catch-all Food category that I can throw it in. And there’s also the recipe page and a search function need I ever recover the recipe for reference.
So maybe one day I’ll start categorizing things by cake or tart or breakfast or bread.Recently, Instagram has been inundated with pictures of pancakes. Stacks of pancakes with fruit and cream and sugar.
It’s been quite justified seeing as it was recently Pancake Tuesday. I didn’t know this existed until reading about it on various blogs and hearing about a friend’s pile of German pancakes (to make note for future pancake escapades: her favourite toppings were fruit and cream or yoghurt, butter with cinnamon and sugar, or peanut butter).
I tried to make a pancake stack–a stout and rotund little pancake stack–and while it hasn’t reached the heights of Instagram pancakes, it’s a start.
I was also surprisingly pleased with how the pancakes turned out. I tend to get impatient and burn things, and there were a few burnt pancakes, but most of them were just well browned and actually cooked throughout. Everything was finished off with some sorely out-of-season blackberries (blackberries and blood orange, as daring and compatible as they sound, are not really a combination that should ever be seen–at least where I live!). And the blood oranges. The colour and taste (and discounted price!) are fantastic. I’ve been seeing some gorgeous blood orange tarts in the reader, but I’m caught between a cake or a tart for the last couple oranges…blood orange, blackberry and chestnut pancakes
Makes around 10 pancakes for two generous stacks… or skip the stacks and it will serve more.
blood orange maple syrup
pulpy juice of 1 blood orange minus a tbsp for the pancakes
equal quantity maple syrup
Combine the juice and syrup in a small saucepan. Bring to a simmer and cook until reduced by around one third and a bit thickened. Set aside.
1/4 c smooth chestnut puree
1-2 tbsp milk
pinch each ground nutmeg and cinnamon
1/2 tsp sugar or to taste
Cream chestnut puree in a small saucepan over low heat. Slowly add the milk until it reaches a loose consistency and is completely warm. Add the spices and sugar and set aside, covered to keep warm..
blood orange and buckwheat pancakes
Makes around 10 pancakes, roughly 10-12 cm in diameter. Recipe adapted from this one.
1/2 c all purpose flour
1/4 c buckwheat flour
1 1/2 tbsp sugar
1/4 tsp ground nutmeg
generous 1/4 tsp ground cinnamon
1/2 tbsp baking powder
finely grated zest of 1 blood orange
1/2 c milk
1/4 tsp vanilla extract
1 tbsp blood orange juice (reserved from the syrup above)
Whisk together flours, spices, salt, sugar and zest. Separately, mix together the milk, egg, vanilla. Pour the wet ingredients into the dry, in addition to the reserved blood orange juice. Whisk until just combined.
Heat a pan over medium heat with a generous amount of butter. Add a small ladleful of batter. Cook until the pancake is puffed and you begin to see bubbles appear on the uncooked side. Flip over and cook until the other side is nicely browned. Cook in batches until all the batter is used.
blood orange syrup
spiced chestnut puree
1 blood orange
Trim the rind from a blood orange and cut out the segments from the membrane. Set aside.
Put one pancake on a place, spread with a small spoonful of chestnut puree. Repeat until you have a stack of 4-5 pancakes. Spread a small amount of chestnut puree on the top pancake to anchor the fruit.
Arrange a generous amount of blackberries and orange segments on the top pancake. Pour over some of the syrup, and finally, place some mint leaves.