I love exploring food despite my long list of dislikes. Though annoyingly trendy, I like reading food blogs and see all the things that people are experimenting with. If you wanted to bake a cake 25 years ago, you had sugar, flour, milk, eggs, vanilla and you were done with it. Now people are using different flours, beans, sweet potatoes, plantains, almond milk, beets, etc, etc and making everything more interesting.
Emile went to a party last night and that left me at home to try to catch up on all the work I had to do – plus spend some time reading JK Rowling’s recently outed book (though I didn’t really want to be so trendy again like the rest of the world clamouring after a book because we now know who Robert Galbraith is), and read some of my favorite food blogs. I told you about Emile’s quest for the perfect pancake and while looking at pancake recipes, I stumbled upon one that made no sense to me. Where is the bulk? How could this work?
The longer I looked at it, the more I wanted to try it. And so we did this morning. (we pan fried it, because we have a mini oven and it seemed like it would be a pain to bake them up. Plus, we don’t normally bake pancakes, so not a fair comparison).
And it was bizarrely good. Like I was expecting something to taste totally different, but this just tasted like pancakes. Maybe not as authentic, but pancakes.
Weird, I guess Almond butter is just one step past Almond flour, so. . . but. . . still. . . weird. . .
July 20th, 2013 Extra-Ordinary: Boggling my mind at breakfast.
Like most Vancouverites, Emile and I enjoy walking the Sea Wall.
So often we make our way down there – winding through the tourists – and walk the sea wall. Saturday was a particularly gorgeous day – and we spoke frequently about how spring is so much better when you don’t have to go through the melt.
Often I’ll run along the sea wall and I feel like I belong here. Running in my Yoga jacket with my iPhone. Yes, I’m that girl. Running along. There she goes. . .
Anyways, we enjoy walking and talking down the sea wall. Our route almost always takes us around the outside of the Vancouver Convention Centre with the Water sculpture. Located there is a restaurant called De Dutch. Emile – being Dutch – and I always talk about finding out what a Dutch restaurant serves but have never been.
We finally made it on Saturday morning. We laughing reviewed the menu as Emile told me stories about his mother’s cooking. The traditional luncheon meal at Emile’s house is a piece of bread with ham and a fried egg on it. He told me it is actually called an uitsmijter as listed on the menu. He remembered his Dutch when he ordered a Boer’s Breakfast. His Farmer’s Breakfast featured all the regular morning offerings and included a large Dutch Pannekoek (pancakes). Dutch pannekoeks are somewhere between a regular pancake and a crepe.
He bit into his pannekoek and stated “There is that tang.” Emile started to tell me about stories from Holland that I had never had. His dad’s mom made Emile and his sister pannekoeks for breakfast when they were in Holland. Not cereal on most mornings like at home, but his Oma’s pannekoeks. Made without a mix, and without a recipe probably just like her mother before her did.
The next morning Emile tried to reproduce his Oma’s Dutch pannekoek. He called home to ask his mom how to make them. Her side of the family wasn’t a pannekoek home and his dad was no help. Afterall, he only just ate them. A first attempt using an internet recipe was heavy, dense and lacking the tanginess.
March 9th, 2013 Extra-Ordinary: A unexpected memory from breakfast and the beginning of a quest for a Dutch Pannekoek recipe like his Oma’s.