This is how a recipe begins for me. An inspiration, in this case the seasons first strawberries from the Cherry Street Market. Then an idea of how I want these to go down. This morning they'll be atop 100% stone ground whole wheat pancakes. Its hard to make whole wheat pancakes light and fluffy but with a little tweaking here and there they turned out amazing! The only problem is if I don't translate the recipe within 24 hrs I cant interpret the scribble. Here's what I have:
this makes about 12 silver dollar size cakes.
1 1/3 cup of whole wheat
1 farm fresh egg (duh)
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 cup goat milk (reg milk will work too) If you have yogurt or butter milk use that.
1/4 teaspoon sea salt
1 tablespoon brown sugar
1 tablespoon light olive oil
mix the dry stuff, then add the eggs and milk. mix it just until it seems incorporated but is still lumpy. Over mixing make really gross pancakes. I know this because I over think and over mix a lot of things!
So you can throw a few strawberries in the batter at the very end or you can just put them on top. I am not a huge syrup fan (I'm sweet enough as it is:). I actually like a big pile of strawberries and then a big dollop of yogurt. I use as much butter as I think I can live with.
So here's something trippy: if you don't want to eat 16 cakes but you hate to waist the batter. Brace yourself: add to the left over batter: some garlic, green onion an extra egg and a mess of chopped kale. Later for lunch or dinner make kale cakes. (yes, you can add spinach, or chard instead)These are really good with hot chili in them too. Seriously. Try it. You need the extra egg though so don't forget. add a little more salt too. I would even eat those for breakfast with a few fried, I mean "pan seared" eggs over em!
I think I'll make them tonight with some roasted potatoes and a huge ass salad.
I am starving. Some times I wake up like this.