Banana Pancakes

Confession time. I seriously effed up a simple pancake recipe a couple weeks ago. I know, I know,  I am the flipping Fresh Princess – it’s shameful, really. The recipe was from a bloke named Jamie Oliver and had three simple ingredients – flour, milk, and an egg. And yet. They were flatter than a Bachelor contestant’s personality. Dense and flavorless. Bad pancakes are plain old sad. So what went wrong? Well, the recipe called for self-raising flour for one thing – what the heck is that? Apparently it’s a thing in the UK. Thanks to Google, I now know that “if you’re looking to replace selfraising flour in a UK recipe then you need to add 2 teaspoons of baking powder and 1/2 teaspoon salt to every cup of all-purpose flour.” I’m sticking with Ina next time, sorry Jamie. Or Mark Bittman. His Everyday Pancake recipe is just as simple and quick as Jamie’s recipe, but it has the secret ingredient… baking powder! Add whatever fruit you love, a drizz of maple syrup and your Sunday morning just went from flat to fluffy in no time.

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It doesn’t get any more all-American than a stack of pancakes against a giant calendar backdrop.

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Everyday Pancakes 

From The New York Times

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon sugar, optional
  • 2 eggs
  • 1 ½ cups milk
  • 2 tablespoons melted butter, plus more butter for cooking
  • Fruit of choice, I like bananas (optional)

Mix together the dry ingredients. In a separate bowl, whisk the eggs and milk together. Add in your dry ingredients and melted butter to the egg and milk mixture and mix until combined. Batter will be pretty thick and lumpy. Add more milk if you want to thin it out a bit. Heat a frying pan over medium-low heat. Melt some butter – about a teaspoon or two in your frying pan. Ladle in your batter and top with fruit if desired, cook for about 2-4 minutes a side until golden brown. Keep pancakes warm in a 200 degree oven. Top with maple syrup and fresh banana slices.

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Behind the scenes.

 

Rustic Roast Chicken

Simple and understated is often the best approach to food, fashion, and reacting to your friend’s horrific new haircut. It always surprises me how delicious a simple whole roast chicken is and it’s one of my absolute favorite foods.  This recipe is pretty foolproof, too. Toss the bird in with your favorite veggies and roast for an hour and a half. The trickiest part  is carving the golden bird. But, that’s where YouTube comes into play. Hope you enjoy this chicken as much as I do.

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Rustic Roasted Chicken

Adapted from Ina Garten

1 whole chicken (about 3.5 lbs)

olive oil

salt and pepper

1 bunch of thyme

1 lemon, cut in half

1 head of garlic, cut in half crosswise

fingerling potatoes (small bag)

4 carrots, cut into 2-inch chunks

1 bulb of fennel, top removed and cut into wedges

2 yellow onions, cut into chunks

Preheat your oven to 425. Rinse your chicken and pat dry with paper towels. Season the inside of the chicken with salt and pepper. Stuff the cavity with the lemon, garlic and thyme. Brush the bird with about a tablespoon of olive oil and season with salt and pepper. Toss veggies with olive oil and a good amount of salt and pepper and any leftover thyme that you have. Put the veggies in a roasting pan or dutch oven and place the chicken on top. Roast for 1 1/2 hours. See YouTube for helpful carving advice.