{Recipe} Yogurt Pancakes... and waffles

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So, it's 2014 already and I have not been blogging for many months. I don't usually make New Year's resolutions. I don't really believe in them. If you want to do something, just do it. There's no reason to wait until the New Year which is a pretty arbitrary date. However, this year I made a few. And one of those resolutions is to blog more. Although I feel that I won't be able to keep it up... So much for being optimistic! 

Greek Yogurt Pancakes

Greek Yogurt Pancakes

Well, I'll try anyway. And I am going to start this year with my favourite recipe for pancakes and/or waffles. To be honest, most of the time when I make pancakes, I just mix whatever ingredients I have on hand and hope for the best. Sometimes it's yogurt, sometimes sour cream, sometimes milk or kefir or ricotta. Then I add eggs and flour to get it to proper consistency. Sometimes those recipes work, sometimes not. One time I was experimenting with another batch of pancakes and the result was amazing. It was so good, that the next time I actually measured the ingredients and then again and again, until I got this perfect recipe that I use all the time now. I still mess with it on occasion. I have added bran to it, I have made it into waffles, I have added spices, but the general formula stays the same. It's fluffy and tender and homey and... oh, so good! Having  oats and greek yogurt in the recipe is a healthy bonus.

Yogurt Pancakes 

Greek yogurt - 1 cup
Baking soda - 1 teaspoon
Flour - 1 1/4 cup
Oats (quick) - 1/2 cup
Brown sugar - 3 tablespoons
Baking powder - 1 1/2 teaspoons
Milk - 3/4 cup
Eggs - 2 large
Oil - 1 tablespoon

  • Start by mixing yogurt and soda in a medium bowl and let it foam a little bit.
  • In a large bowl, mix together all the dry ingredients.
  • Add eggs and milk to the soda-yogurt mixture and mix well.
  • Add wet ingredients to the dry ingredients and mix.
  • Make sure to NOT overmix. Keep the batter lumpy! If you overmix, then the resulting pancakes will be glutenous and rubbery.
  • You may need to add more milk if the batter is too thick.
  • Add a table spoon of oil to the batter and lightly mix.
  • Heat the pan on medium. Lightly brush oil on to the pan and pour heaping spoons of batter.
  • Cook on medium until the bubbles start to appear on the pancakes, about 2-3 minutes. Then flip them and cook another 2-3 minutes or until the pancakes are cooked through. Times may vary based on your stove. I sometimes lower the heat and cook them longer. I keep my pancakes in the warm oven while I cook all the batches.

Comments
I use the same recipe for waffles too. I know, I know, all the cookbooks that I have say that waffles require about 6-8 tablespoons of melted butter, but I just can't fathom adding so much fat into my breakfast. And I can assure you that waffles that I get with only one tablespoon of oil are still very delicious. When I make waffles, I don't worry about them being fluffy since I actually go more for crisp, so I add more dry ingredients - either oats or wheat bran, about 1/4 cup. I figure that it's healthy and if it doesn't effect the taste, then why not.

Greek Yogurt Pancakes

Greek Yogurt Pancakes

{Recipe} Cherry Frangipane Tart

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It's been too long... Way too long... 

A few months ago I had a lovely dinner at my friend's place and somewhere between salad and main course her husband asked me how's my site going. Well, I said, I haven't really photographed anything lately. And, of course, he asked me why. I spent a few minutes explaining that I didn't want to eat cold food, I had no time, I was tired. And he found an answer to every one of my excuses. I went home that day and I felt inspired. Inspired to cook, inspired to photograph. And I did... I cooked pork in beautiful cranberry glaze and photographed it. Then there were waffles, potato cakes, ice cream, dessert... And all of those delicious photos were stored in my camera and later my computer.

It's been too long...

 

Cherry Almond Tart

Cherry Almond Tart

So, finally, finally  I'm back here, writing a recipe for one of my favourite tarts. I made it for the first time five years ago and although I don't make it often, I've come back to this recipe numerous times. I love baking with almonds - they have such a beautiful texture and flavour. This tart is great in the fall when stone fruit is so juicy and sweet. I've made this tart with plums, and apricots, and pears and this time pitted and sweetened cherries. Original recipe called for figs and I'm sure it will taste great with peaches and even persimmons. 

Recipe adapted from Ricardo magazine (fall 2008) 

For 10 inch tart form

Crust
Butter, room temperature - 1 stick (113 g)
Sugar - 1/3 cup
Egg - 1 large
Flour - 1 1/2 cup
Salt - 1/4 teaspoon
 
 Frangipane
 
Butter, room temperature - 1 stick (113g)
Sugar - 1/2 cup
Vanilla extract - 2 teaspoons
Eggs - 2 large
Ground almonds - 1+1/4 cups
Flour - 3 tablespoons
Almond extract - 1 teaspoon (optional)
 
Fruit

- For the crust, in a bowl, cream the butter and sugar using an electric mixer.
- Add the egg and beat until the mixture is smooth.
- With the mixer on low speed, add the dry ingredients.
- The mixture will have a sandy texture.
- Using your fingertips, press the dough into a 10 inch tart pan with removable bottom. (I used a long rectangular pan and one small tartlet form)
- Refrigerate for 30 minutes.
- Preheat the oven to 180C (350F).
- For the frangipane, in a bowl (by the way, you can use the same bowl as you used for the dough, it uses almost the same ingredients and it'll save you one extra bowl to clean!), cream the butter, sugar and vanilla using an electric mixer.
- Add the eggs one at a time, beating until the mixture is smooth.
- With a mixer on low speed, add dry ingredients.
- Scrape the mixture into the tart shell.
- Arrange your cut up fruit on top in any way you like. 
- Bake until the frangipane is golden brown and a toothpick inserted in the center comes out clean; about 50 minutes.