LEMON PANCAKES WITH YOGURT + BERRIES

There was a time when I thought pancakes only came from Bisquick boxes. Pancake creativity maxed out at throwing in some chocolate chips or blueberries into the batter on a weekend morning, but my parents were no-fuss kind of cooks. To be fair, I likely wouldn't have recognized boxed from homemade as a kid, but I've found myself fascinated by the more deliberate kind lately. I mean the variety of recipes is endless, with ratios of dry to liquid varying greatly. You can really get fussy about the art of the pancake. Should they be cakey? Thin? Custardy inside? Sweet enough to stand alone or less so, assuming they'll be covered in maple syrup? I'll chalk it up to personal preference, but the vote around here is thin and tender, and faintly sweet. I've used all sorts of grain flours, liquid sweeteners, some dairy free versions with coconut milk, and others bound with flaxmeal... and to think at one point, they only came from a yellow box.

This naturally gluten free recipe from Bea's cookbook is just lovely. They have some volume to them from the whipped egg white, which I appreciated more than I thought I would. She calls for lemon extract, and this would have made that flavor more obvious, but instead of yet another trip to the market, the fresh juice and zest lent a gentle brightness. They are tender from the yogurt and the care taken to not overcook them. You flip when you just begin to see the bubbles and no longer than a minute on the other side. I am sure maple would have worked, but the lemon was begging for creaminess and berries on a sunny spring morning. 

Happy long weekend ahead. Hope there is a slow morning with pancakes in your future. 

LEMON PANCAKES WITH YOGURT + BERRIES // Serves 4, makes about 12 small pancakes

Loosely adapted from La Tartine Gourmande by Beatrice Peltre

I didn't have all the ingredients from Bea's original recipe, but I worked with what I had, still keeping them gluten free. She uses rice flour, quinoa flour and quinoa flakes, which I image would produce a pancake that is slightly more delicate than mine. She suggests in her headnote that buttermilk, milk or yogurt can be used in the batter. I used a mix but you can use whatever you happen to have on hand. 

You don't need to have packaged oat flour. It's a quick whizz in the blender of some rolled oats and poof, you have oat flour. If you don't need or want them to be gluten free, 1 cup total of your preferred flour should work just fine. 

1/3 cup almond meal

1/3 quinoa flour

1/3 cup oat flour (ground rolled oats)

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

2 1/2 Tbsp. natural cane sugar

2 eggs, seperated

1 cup buttermilk, yogurt or milk (I used half yogurt and half milk)

1/2 tsp. vanilla extract

3 Tbsp. fresh lemon juice

zest of one meyer lemon 

1 Tbsp. melted coconut oil, plus more for cooking

// topping //

1 cup whole or lowfat yogurt

1 Tbsp. fresh lemon juice

2 tsp. honey

blueberries

In a bowl, combine the dry ingredients and stir to mix. 

In another bowl, beat the egg yolks with the buttermilk/yogurt, vanilla, lemon juice and zest, and the oil. Add this wet mixture to the dry and stir to combine. 

In a stand mixer or with hand mixers, beat the egg whites until soft peaks form. Fold the egg whites into the batter. 

In a frying pan, heat a small pat of oil over medium heat. Pour a scant 1/4 cup batter in the pan and repeat with as many pancakes as you can without overcrowding. Cook until bubbles form, flip and cook another minute until golden. Repeat with remaining batter. 

Mix the yogurt with lemon juice and honey. Serve the warm pancakes with a lemon yogurt drizzle and fresh blueberries. 

MUSHROOM + POBLANO TART IN CORNMEAL CRUST

Sometimes I make things that sound good to me, and though I'm not sure they appeal to the masses, I go forth with the idea. I put hummus on my eggs, spread greek yogurt on my toast and am aware these habits aren't normal. Like last weeks quesadilla, it raised a few eyebrows, but some of you made it and liked it! Thanks for not making me feel nuts. This recipe is a culmination of inspiration - a crust from Ancient Grains for Modern Meals and a twist on a frittata I saw in Bon Appetite this past month. It's sort of like frittata meets mexican quiche meets breakfast casserole... or something. All to say, this versatile tart could easily pass for breakfast, lunch or dinner.

Also, I wanted to direct you over to the Saveur site, where we were nominated for 2011 Best Cooking Blog! I am beyond flattered to be included amongst all that talented company, as each of them are bloggers I have long admired. You do have to register to vote, but they will not send you a bunch of spam. Thanks to those of you who believe I deserved to be there in the first place :)

MUSHROOM + POBLANO TART

Inspired by Bon Appetit May 2011 and Ancient Grains for Modern Meals by Maria Speck

The crust does not rise, so adjust the thickness as you prefer. Next time I may make it in an 8'' square and bulk up the filling amounts a bit. Maria did not suggest cooking it before adding filling, but mine seemed pretty moist and I made a completely different filling than her recipe, so I found this step necessary. Just keep an eye on it in the oven, it doesn't need to fully firm up, but you don't want it smushy. The crust can be made a day in advance to save time.

1 Cup Vegetable Broth

1 Cup Water

1/2 tsp Sea Salt

3/4 Cup Polenta or Corn Grits

1/2 Cup Shredded Parmesan Cheese

1 Egg

Fresh Ground Pepper

Filling

1 Tbsp. Olive Oil

2 Cups Thinly Sliced Mushrooms (I used Crimini but Button will work as well)

1 Small Poblano Pepper, stemmed, seeded and sliced thin

5 Eggs

3/4 Cup Milk (Whole or 2%)

1/2 tsp. Sea Salt

1/4 tsp. Cumin

1/2 tsp. Fresh Ground Pepper

2 Scallions, thinly sliced

1/2 Cup Feta Cheese, plus more for garnish

Chopped Cilantro

Tapatio or Hot Sauce of choice

1. Bring the broth, water and salt to a boil. Slowly pour in the polenta and continue to stir. Turn the heat to low, cover and cook for 10 minutes. Stir every two minutes to prevent the bottom from burning. Turn off the heat and let it sit, covered, another 5 minutes. Stir in the cheese, egg and lots of fresh ground pepper. It should be thick. Allow it to settle another 10 minutes.

2. Preheat the oven to 375. Grease a 9'' pie plate. Transfer the polenta to the pie plate and using wet fingers, press to form a crust in an even layer on the bottom and up the sides. If you would like a thinner crust, set some of the polenta aside. Bake in the oven for 20 minutes while you prepare the rest of the tart.

3. Heat the olive oil in a large skillet. Add the mushrooms and poblanos and saute for 10 minutes until both are softened and the moisture has been absorbed. Turn off the heat.

4. In a large mixing bowl, whisk the eggs, milk, cumin and black pepper together until well combined. Stir in the scallions and the vegetables. Add the egg mixture into the cornmeal crust, sprinkle the feta cheese on top and bake another 20 minutes until the center is just set.

Let it rest 10 minutes before serving. Garnish with crumbled feta, chopped cilantro and hot sauce on the side.

SUNNY EGGS + MUSTARD-CREAMED CHARD

I still have not really come to terms with the major increase in my grocery bill since I am now feeding a grown man. What I passed off as dinner while living on my own, doesn't cut it anymore. Budget friendly it was, filling for a hungry man it is not. This is not a complaint; I am having so much fun experimenting and having dinner conversation about what could be different: why do you always sneak kale into everything? quinoa does not count as a starch (I disagree), more salt, a little burnt... it's fun, and I'm learning.

Lately, breakfast has been 'our thing'. Hugh makes great coffee and I make something quick for breakfast. Note that his coffee process takes about 15-20 minutes start to finish, so I have time to do more than pour a bowl of cereal. Enough time to make this breakfast panini again, or yum these are my favorite. At some point society told us that in the mornings you get up and go and you kick your feet up at the end of the day. I think taking that little luxury in the morning, is worth working later into the evening. Breakfast lovers, you feel me?

I saw this recipe in the recent Bon Appetite and changed it up just a tad to use the chard I had in the fridge. Contrary to the title, it is not overly mustardy by any means. You could save time by just having toast as opposed to the breadcrumbs, but they are what give the dish character - tiny bits of crunch in each bite. And let us not forget the option of breakfast for dinner, because anything with breadcrumbs certainly can pass for either.

SUNNY EGGS + MUSTARD CREAMED CHARD // Serves 2

Adapted from Bon Appetite

The magazine wrote the recipe with one egg, but I need two to constitute a meal. I realize we already have slightly creamy greens here, but a few grates of fresh parmesan would be a welcomed addition.

1/2 Cup Breadcrumbs (made from day old bread, crusts removed)

5 tsp. Dijon Mustard, divided

2 tsp. Extra Virgin Olive Oil, plus 1 Tbsp.

1/2 tsp. Mustard Seeds

1 Bunch Swiss Chard

1/4 Cup Half and Half

2 Tbsp. Chopped, Fresh Green Herbs (parsely, thyme, oregano, basil...)

4 Eggs

Sea Salt

Fresh Ground Pepper

1. Preheat oven to 400'. Bring the eggs out of the fridge. Toss the crumbs with 2 tsp. dijon, 2 tsp. olive oil, mustard seeds and a pinch of salt to coat. Scatter on a rimmed baking sheet, and toast for 6-8 minutes until edges are golden.

2. Remove the stem from the chard and give it a rough chop. Over medium high heat, add enough water to cover the bottom of a skillet. Toss the chard just to wilt it, about 2 minutes. Scrape it into a mesh sieve and press out the moisture.

3. Wipe out the skillet, add the remaining 3 tsp. of mustard, half and half, 1 Tbsp. of the green herbs and the drained chard. Stir everything together, cook about 3 minutes. Season with salt and fresh pepper. Remove from heat.

4. Heat remaining Tbsp. of oil in a skillet over medium high heat. Crack eggs in the skillet, with plenty of space between and cook until desired doneness. You may need to do this in two batches if making 2 eggs per person.

5. Divide the chard between two plates and top it with two eggs, breadcrumbs and herbs for garnish.