Confession: I am at a loss without my cookbooks. I love food, I love to cook but here in my new pint-sized kitchen, my cookbooks packed away and no friends to cook for (because I am hesitant to entertain) there is a void in my life. I like to have an audience for my culinary creations. On top of all of this, I am trying to use up everything in my cupboards and freezer so that one month from now friends and family don’t have to get oversized care packages of corn starch and raisins.
So I thought about starting a new series on my blog: Foody Fridays.
A recipe of my own creation using whatever needs to be used up. The only thing is that
a.) I don’t know if I have the discipline to do this every week
b.) I am not sure if my readers would be interested. (I would love your feedback)
Here is a little sample. It is not Friday but Foody Friday sounds better than Succulent Saturdays. No?
Today, the goal was to use two freezer items. I had half a bag of frozen berries and a small amount of almond meal and thus we have Almond pancakes with berries and cream. While these beauties are gluten free they are not low fat or vegan friendly. And please excuse the poor food photography.
2 1/2 cups of Blanched Almond Meal or flour
1/2 tsp baking soda
1/3 cup of sugar (this could be replaced with agave nectar or honey)
1/2 cup of heavy cream
1/2 cup of butter (melted)
tsp of vanilla
Mix together dry ingredients in a large bowl. In a separate bowl mix together wet ingredients and them combine with dry ingredients. Pour into buttered pan at medium heat. (Almond meal doesn’t stick together nicely like regular flour so I find it helps to put a lid on to help them cook through faster without burning the outside.
2 cups of mixed berries (frozen or fresh)
1 Tbsp Corn starch
Sugar is optional
Heat berries over low heat and add sugar if desired. In a small bowl mix corn starch with about a tbsp of water and whisk until smooth. Poor corn starch liquid into boiling berries stirring consistently. Let simmer for at least 5 minutes. I like my berry sauce thick so my pancakes don’t get too soggy.
Whipped Cream optional.
They are a good alternative to your regular white pancakes that lack any sort of nutritional value. I would love to know what you think!