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My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"jerryjamesstone":{"type":"authors","id":"5362","meta":{"index":"authors_1591205172","id":"5362","found":true},"name":"Jerry James Stone","firstName":"Jerry James","lastName":"Stone","slug":"jerryjamesstone","email":"mail@jerryjamesstone.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_117082":{"type":"posts","id":"bayareabites_117082","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117082","score":null,"sort":[1493748623000]},"guestAuthors":[],"slug":"rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero","title":"Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero","publishDate":1493748623,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In 2015, after a 10-year legal battle, the Library of Congress released a trove of Rosa Parks' personal documents. Last year the papers were put online for the first time. They include postcards from the Rev. Martin Luther King Jr., lists of volunteers for the Montgomery Bus Boycott, and pages and pages of journals.\u003c/p>\n\u003cp>Buried in the Parks collection is another document that doesn't have as much historical significance – but it got my attention. It's a pancake recipe, written on the back of an envelope.\u003c/p>\n\u003cp>At first glance, Parks' recipe for \"Featherlite Pancakes\" seems little more than a charming footnote, especially because of the novelty of including peanut butter in pancake batter.\u003c/p>\n\u003cp>But as we find in this week's episode of \u003ca href=\"http://www.sporkful.com\">The Sporkful food podcast\u003c/a>, this recipe is actually a window into a time and place, and a person most of us know little about.\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/4895bff0-f8ca-4e7b-b8f2-64784c9df090/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We have all these misconceptions about [Rosa Parks],\" says food writer \u003ca href=\"http://www.foodculturist.com/\">Nicole Taylor\u003c/a>, author of \u003ca href=\"https://www.amazon.com/Up-South-Cookbook-Chasing-Brooklyn/dp/1581573014\">\u003cem>The Up South Cookbook\u003c/em>\u003c/a>. \"She's human. And the pancakes are the most human thing.\"\u003c/p>\n\u003cp>\u003cstrong>What's in an envelope?\u003c/strong>\u003c/p>\n\u003cp>The fact that Parks wrote this recipe on the back of a banking envelope, and that the bank was in Detroit, tells us a lot about her life after Dec. 1, 1955, when she refused to give up her seat on that bus in Montgomery, Ala.\u003c/p>\n\u003cp>\"She had lost her job for taking the stand that she did,\" explains Adrienne Cannon, who curates the \u003ca href=\"https://www.loc.gov/collections/rosa-parks-papers/about-this-collection/\">Rosa Parks papers\u003c/a> at the Library of Congress. \"Both she and her husband were receiving death threats. And she was struggling to find gainful employment again.\"\u003c/p>\n\u003cp>This discrimination eventually forced Parks and her husband to move to Detroit, where she'd end up spending more than half her life. They always struggled financially and she had to be frugal, which is why she reused papers, like banking envelopes, for recipes.\u003c/p>\n\u003cp>\u003cstrong>A 'quintessentially African-American' recipe\u003c/strong>\u003c/p>\n\u003cp>When I brought a copy of the recipe to Detroit and showed it to Rosa Parks' niece, Sheila McCauley Keys, she was surprised: \"Why would you put peanut butter in pancakes?\"\u003c/p>\n\u003cp>Food writer Nicole Taylor had a similar reaction. \"Adding peanut butter into a pancake mix, you don't see that a lot,\" she says. \"But then the Tuskegee thing.\"\u003c/p>\n\u003cfigure id=\"attachment_117083\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg\" alt=\"Rosa Parks' "Featherlite Pancakes" recipe calls for peanut butter.\" width=\"640\" height=\"1141\" class=\"size-large wp-image-117083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-800x1426.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-768x1369.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1180x2103.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-960x1711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-240x428.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-375x668.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-520x927.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11.jpg 1519w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' \"Featherlite Pancakes\" recipe calls for peanut butter. \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or as curator Adrienne Cannon calls it, \"the peanut connection.\"\u003c/p>\n\u003cp>Rosa Parks was born in 1913 in Tuskegee, Ala., home of Tuskegee Institute, where George Washington Carver gained fame for his work with peanuts. His goal was to help black farmers in the South grow a cash crop other than cotton, so they could support themselves better in the years after slavery. By the 1920s Carver was a household name, and by 1940 peanut production was second only to cotton in the South.\u003c/p>\n\u003cp>But the connection between African-American food and peanuts is rooted even deeper. Indigenous to South America, peanuts traveled to the Caribbean and then to Africa, where they were infused into African cuisine. Peanuts came to the American South via the slave trade.\u003c/p>\n\u003cp>\"They were cultivated by African slaves to supplement their diets,\" Cannon explains. \"They were also fed to hogs. But it wasn't really until Carver's publications in the early 20th century that [peanuts] become loved not just by African-Americans but by the rest of the populace.\"\u003c/p>\n\u003cp>Neither Cannon nor Taylor had heard of putting peanut butter in pancake batter before seeing Rosa Parks' recipe. But if the idea would come from anywhere, it would be from Southern African-American food traditions.\u003c/p>\n\u003cp>Says Cannon, \"This recipe is quintessentially African-American.\"\u003c/p>\n\u003cp>And it's quintessentially Rosa Parks. Not only did she grow up in Alabama at the same time George Washington Carver was doing his work there, but as her niece Deborah Ann Ross told me, \"She loved peanut butter. That's probably what made her write this down.\"\u003c/p>\n\u003cfigure id=\"attachment_117091\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg\" alt=\"Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989\" width=\"1024\" height=\"699\" class=\"size-full wp-image-117091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-1020x696.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989 \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rosa Parks in the kitchen\u003c/strong>\u003c/p>\n\u003cp>Parks and her husband never had kids of their own, but it's clear she loved children. She often cared for, and cooked for, her 11 nieces and nephews. Her niece Sheila McCauley Keys wrote \u003ca href=\"https://www.amazon.com/Our-Auntie-Rosa-Remembers-Lessons/dp/1101983205\">a book\u003c/a> that includes many of her \"Auntie Rosa's\" recipes.\u003c/p>\n\u003cfigure id=\"attachment_117085\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg\" alt=\"Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman.\" width=\"1279\" height=\"959\" class=\"size-full wp-image-117085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-520x390.jpg 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited Keys and Ross in Detroit for this episode of \u003cem>The Sporkful\u003c/em> podcast, they cooked up several of their aunt's recipes — chicken and dumplings, cornbread griddle cakes, cabbage and bacon, and lemonade.\u003c/p>\n\u003cp>Auntie Rosa's lemonade involved simmering the lemons in water for 30 minutes, which on a hot day could feel like a long time to wait for a drink.\u003c/p>\n\u003cp>\"She would be in that kitchen, and you were not invited in,\" recalls Keys. \"You would just hear pots and pans. But eventually, when it came out, it was the best thing ever.\"\u003c/p>\n\u003cp>As Nicole Taylor and I cooked those peanut butter pancakes, we found ourselves thinking a lot about what it might've been like to cook with Rosa Parks. Did she wear her usual formal outfit in the kitchen, or something more comfortable? Which brand of flour did she prefer? And would she approve of putting buttermilk, instead of milk, in the batter, as Nicole did?\u003c/p>\n\u003cp>One thing was for sure: When we took our first bites, we found the pancakes were true to their name – featherlite.\u003c/p>\n\u003cfigure id=\"attachment_117086\" class=\"wp-caption aligncenter\" style=\"max-width: 1631px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg\" alt=\"While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks.\" width=\"1631\" height=\"1223\" class=\"size-full wp-image-117086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg 1631w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-520x390.jpg 520w\" sizes=\"(max-width: 1631px) 100vw, 1631px\">\u003cfigcaption class=\"wp-caption-text\">While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can taste the peanut butter. The peanut butter really hits the back [of your tongue] quickly,\" says Taylor. \"I've had two bites without syrup. That says a lot.\"\u003c/p>\n\u003cp>\"It makes me look at [Rosa Parks] as more of a 'normal person,' \" Taylor says of making and eating the pancakes. \"She had to eat. She wasn't just this person who was all about the civil rights movement. She cared about nurturing and feeding her family. The pancake recipe makes me feel closer to her.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman is the James Beard Award-nominated host of \u003c/em>\u003ca href=\"http://www.sporkful.com\">\u003cem>The Sporkful podcast\u003c/em>\u003c/a>\u003cem>, which is available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you get your podcasts.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Parks jotted the recipe down on the back of an envelope. A Library of Congress curator says \"this recipe is quintessentially African-American.\"","status":"publish","parent":0,"modified":1493748623,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://art19.com/shows/the-sporkful/episodes/4895bff0-f8ca-4e7b-b8f2-64784c9df090/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1084},"headData":{"title":"Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero | KQED","description":"Parks jotted the recipe down on the back of an envelope. A Library of Congress curator says "this recipe is quintessentially African-American."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero","datePublished":"2017-05-02T18:10:23.000Z","dateModified":"2017-05-02T18:10:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117082 https://ww2.kqed.org/bayareabites/?p=117082","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/02/rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero/","disqusTitle":"Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero","nprByline":"Dan Pashman, \u003ca href=\"https://ww2.kqed.org/bayareabites/contributors/\">NPR Food\u003c/a>","nprImageAgency":"Library of Congress","nprStoryId":"526412114","nprApiLink":"http://api.npr.org/query?id=526412114&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/02/526412114/rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero?ft=nprml&f=526412114","nprRetrievedStory":"1","nprPubDate":"Tue, 02 May 2017 11:03:00 -0400","nprStoryDate":"Tue, 02 May 2017 08:00:00 -0400","nprLastModifiedDate":"Tue, 02 May 2017 11:03:31 -0400","path":"/bayareabites/117082/rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2015, after a 10-year legal battle, the Library of Congress released a trove of Rosa Parks' personal documents. Last year the papers were put online for the first time. They include postcards from the Rev. Martin Luther King Jr., lists of volunteers for the Montgomery Bus Boycott, and pages and pages of journals.\u003c/p>\n\u003cp>Buried in the Parks collection is another document that doesn't have as much historical significance – but it got my attention. It's a pancake recipe, written on the back of an envelope.\u003c/p>\n\u003cp>At first glance, Parks' recipe for \"Featherlite Pancakes\" seems little more than a charming footnote, especially because of the novelty of including peanut butter in pancake batter.\u003c/p>\n\u003cp>But as we find in this week's episode of \u003ca href=\"http://www.sporkful.com\">The Sporkful food podcast\u003c/a>, this recipe is actually a window into a time and place, and a person most of us know little about.\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/4895bff0-f8ca-4e7b-b8f2-64784c9df090/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We have all these misconceptions about [Rosa Parks],\" says food writer \u003ca href=\"http://www.foodculturist.com/\">Nicole Taylor\u003c/a>, author of \u003ca href=\"https://www.amazon.com/Up-South-Cookbook-Chasing-Brooklyn/dp/1581573014\">\u003cem>The Up South Cookbook\u003c/em>\u003c/a>. \"She's human. And the pancakes are the most human thing.\"\u003c/p>\n\u003cp>\u003cstrong>What's in an envelope?\u003c/strong>\u003c/p>\n\u003cp>The fact that Parks wrote this recipe on the back of a banking envelope, and that the bank was in Detroit, tells us a lot about her life after Dec. 1, 1955, when she refused to give up her seat on that bus in Montgomery, Ala.\u003c/p>\n\u003cp>\"She had lost her job for taking the stand that she did,\" explains Adrienne Cannon, who curates the \u003ca href=\"https://www.loc.gov/collections/rosa-parks-papers/about-this-collection/\">Rosa Parks papers\u003c/a> at the Library of Congress. \"Both she and her husband were receiving death threats. And she was struggling to find gainful employment again.\"\u003c/p>\n\u003cp>This discrimination eventually forced Parks and her husband to move to Detroit, where she'd end up spending more than half her life. They always struggled financially and she had to be frugal, which is why she reused papers, like banking envelopes, for recipes.\u003c/p>\n\u003cp>\u003cstrong>A 'quintessentially African-American' recipe\u003c/strong>\u003c/p>\n\u003cp>When I brought a copy of the recipe to Detroit and showed it to Rosa Parks' niece, Sheila McCauley Keys, she was surprised: \"Why would you put peanut butter in pancakes?\"\u003c/p>\n\u003cp>Food writer Nicole Taylor had a similar reaction. \"Adding peanut butter into a pancake mix, you don't see that a lot,\" she says. \"But then the Tuskegee thing.\"\u003c/p>\n\u003cfigure id=\"attachment_117083\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg\" alt=\"Rosa Parks' "Featherlite Pancakes" recipe calls for peanut butter.\" width=\"640\" height=\"1141\" class=\"size-large wp-image-117083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-800x1426.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-768x1369.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1180x2103.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-960x1711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-240x428.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-375x668.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-520x927.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11.jpg 1519w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' \"Featherlite Pancakes\" recipe calls for peanut butter. \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or as curator Adrienne Cannon calls it, \"the peanut connection.\"\u003c/p>\n\u003cp>Rosa Parks was born in 1913 in Tuskegee, Ala., home of Tuskegee Institute, where George Washington Carver gained fame for his work with peanuts. His goal was to help black farmers in the South grow a cash crop other than cotton, so they could support themselves better in the years after slavery. By the 1920s Carver was a household name, and by 1940 peanut production was second only to cotton in the South.\u003c/p>\n\u003cp>But the connection between African-American food and peanuts is rooted even deeper. Indigenous to South America, peanuts traveled to the Caribbean and then to Africa, where they were infused into African cuisine. Peanuts came to the American South via the slave trade.\u003c/p>\n\u003cp>\"They were cultivated by African slaves to supplement their diets,\" Cannon explains. \"They were also fed to hogs. But it wasn't really until Carver's publications in the early 20th century that [peanuts] become loved not just by African-Americans but by the rest of the populace.\"\u003c/p>\n\u003cp>Neither Cannon nor Taylor had heard of putting peanut butter in pancake batter before seeing Rosa Parks' recipe. But if the idea would come from anywhere, it would be from Southern African-American food traditions.\u003c/p>\n\u003cp>Says Cannon, \"This recipe is quintessentially African-American.\"\u003c/p>\n\u003cp>And it's quintessentially Rosa Parks. Not only did she grow up in Alabama at the same time George Washington Carver was doing his work there, but as her niece Deborah Ann Ross told me, \"She loved peanut butter. That's probably what made her write this down.\"\u003c/p>\n\u003cfigure id=\"attachment_117091\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg\" alt=\"Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989\" width=\"1024\" height=\"699\" class=\"size-full wp-image-117091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-1020x696.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989 \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rosa Parks in the kitchen\u003c/strong>\u003c/p>\n\u003cp>Parks and her husband never had kids of their own, but it's clear she loved children. She often cared for, and cooked for, her 11 nieces and nephews. Her niece Sheila McCauley Keys wrote \u003ca href=\"https://www.amazon.com/Our-Auntie-Rosa-Remembers-Lessons/dp/1101983205\">a book\u003c/a> that includes many of her \"Auntie Rosa's\" recipes.\u003c/p>\n\u003cfigure id=\"attachment_117085\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg\" alt=\"Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman.\" width=\"1279\" height=\"959\" class=\"size-full wp-image-117085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-520x390.jpg 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited Keys and Ross in Detroit for this episode of \u003cem>The Sporkful\u003c/em> podcast, they cooked up several of their aunt's recipes — chicken and dumplings, cornbread griddle cakes, cabbage and bacon, and lemonade.\u003c/p>\n\u003cp>Auntie Rosa's lemonade involved simmering the lemons in water for 30 minutes, which on a hot day could feel like a long time to wait for a drink.\u003c/p>\n\u003cp>\"She would be in that kitchen, and you were not invited in,\" recalls Keys. \"You would just hear pots and pans. But eventually, when it came out, it was the best thing ever.\"\u003c/p>\n\u003cp>As Nicole Taylor and I cooked those peanut butter pancakes, we found ourselves thinking a lot about what it might've been like to cook with Rosa Parks. Did she wear her usual formal outfit in the kitchen, or something more comfortable? Which brand of flour did she prefer? And would she approve of putting buttermilk, instead of milk, in the batter, as Nicole did?\u003c/p>\n\u003cp>One thing was for sure: When we took our first bites, we found the pancakes were true to their name – featherlite.\u003c/p>\n\u003cfigure id=\"attachment_117086\" class=\"wp-caption aligncenter\" style=\"max-width: 1631px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg\" alt=\"While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks.\" width=\"1631\" height=\"1223\" class=\"size-full wp-image-117086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg 1631w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-520x390.jpg 520w\" sizes=\"(max-width: 1631px) 100vw, 1631px\">\u003cfigcaption class=\"wp-caption-text\">While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can taste the peanut butter. The peanut butter really hits the back [of your tongue] quickly,\" says Taylor. \"I've had two bites without syrup. That says a lot.\"\u003c/p>\n\u003cp>\"It makes me look at [Rosa Parks] as more of a 'normal person,' \" Taylor says of making and eating the pancakes. \"She had to eat. She wasn't just this person who was all about the civil rights movement. She cared about nurturing and feeding her family. The pancake recipe makes me feel closer to her.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman is the James Beard Award-nominated host of \u003c/em>\u003ca href=\"http://www.sporkful.com\">\u003cem>The Sporkful podcast\u003c/em>\u003c/a>\u003cem>, which is available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you get your podcasts.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117082/rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero","authors":["byline_bayareabites_117082"],"categories":["bayareabites_11028","bayareabites_2090"],"tags":["bayareabites_14326","bayareabites_15647","bayareabites_15840","bayareabites_473","bayareabites_2826","bayareabites_15839","bayareabites_15841"],"featImg":"bayareabites_117084","label":"bayareabites"},"bayareabites_95251":{"type":"posts","id":"bayareabites_95251","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95251","score":null,"sort":[1430928046000]},"guestAuthors":[],"slug":"mothers-day-brunch-recipe-multigrain-pancakes-with-rhubarb-orange-compote-and-greek-yogurt","title":"Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt","publishDate":1430928046,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On Sunday mornings my daughter and I love to make pancakes or waffles, and I’m always trying to find ways to make them a little healthier. Not that I don’t love the occasional classic buttermilk pancake, but I find them overly sweet—more dessert than breakfast.\u003c/p>\n\u003cp>So I came up with these multigrain pancakes, and decided to serve them topped with sweet-tart fruit compote and Greek yogurt rather than pats of butter and loads of sugary maple syrup. The result is amazing. You might still feel like you are eating dessert, but you’ll probably feel an awful lot better about it.\u003c/p>\n\u003cp>If you like, swap out the rhubarb for whatever fruit is in season, but you might want to cut down on the sugar depending on the sweetness of the fruit you are using; there’s more sugar in the rhubarb compote because rhubarb is so tart. Whatever you do, choose fresh, ripe fruit that is in season for the best flavor. Strawberries, blackberries, blueberries or a mix of berries would all be great, as would chopped nectarines, peaches, apricots, or plums. You can even make an apple compote in the winter months with a pinch of cinnamon instead of the orange zest.\u003c/p>\n\u003cp>For the pancakes, experiment with more or less whole wheat flour if you like. I use a 50/50 blend, but you could try all whole wheat flour (although the result will be much more dense). You can also leave out the rolled oats and use an equivalent amount of wheat bran.\u003c/p>\n\u003cp>This recipe makes more than my 3-person family can eat in one sitting, so once we are done eating, I cook up rest of the batter and let the pancakes cool on a wire rack. Then I just package them up, separated by parchment paper, and freeze them. They make for quick and easy weekday breakfasts when my daughter is craving pancakes.\u003c/p>\n\u003cfigure id=\"attachment_95509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancake-ingredients.jpg\" alt=\"Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Multigrain Pancakes with Rhubarb-Orange Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 16 pancakes and about 1 heaping cup compote\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Rhubarb Compote\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 oz rhubarb (about 4–5 stalks), trimmed and cut into 1/4-inch slices\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Multigrain Pancakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup whole wheat flour\u003c/li>\n\u003cli>1 cup unbleached all-purpose flour\u003c/li>\n\u003cli>2/3 cup wheat bran\u003c/li>\n\u003cli>1/3 cup old-fashioned rolled oats\u003c/li>\n\u003cli>2 Tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>6 Tbsp unsalted butter, melted, plus more for cooking\u003c/li>\n\u003cli>Plain whole milk Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the rhubarb, orange zest, and sugar. Bring to a simmer over medium heat, stirring. Cook until the rhubarb softens and begins to break down, but is still slightly chunky. Set aside to cool while you make the pancakes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95524,95529,95527,95528,95525,95526\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flours, wheat bran, rolled oats, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, eggs, and butter. Pour the wet ingredients into the dry ingredients and stir to combine. Do not overmix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95512,95520,95522,95521,95519\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large nonstick frying pan over medium heat, melt a little butter. Swirl or brush the pan, then spoon in some of the batter (I tend to use a 1/4 to 1/3 cup measuring cup), creating as many pancakes that will fit but still have a little room around them to spread. Cook until little bubbles appear, then flip the cakes with a spatula. Cook until golden brown and cooked through. Keep warm in a low oven on a baking sheet while you make the rest.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95510,95507,95508,95511\"]\u003c/p>\n\u003col>\n\u003cli>When they are ready, serve them with big spoonfuls of rhubarb compote. A little dollop of yogurt is pretty awesome too.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancakes-final-overhead.jpg\" alt=\"When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"What’s a better way to celebrate mom than bringing her breakfast in bed: a big stack of deliciously healthy pancakes with homemade fruit compote and Greek yogurt. ","status":"publish","parent":0,"modified":1556669611,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":719},"headData":{"title":"Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt | KQED","description":"What’s a better way to celebrate mom than bringing her breakfast in bed: a big stack of deliciously healthy pancakes with homemade fruit compote and Greek yogurt. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt","datePublished":"2015-05-06T16:00:46.000Z","dateModified":"2019-05-01T00:13:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95251 http://ww2.kqed.org/bayareabites/?p=95251","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/06/mothers-day-brunch-recipe-multigrain-pancakes-with-rhubarb-orange-compote-and-greek-yogurt/","disqusTitle":"Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt","path":"/bayareabites/95251/mothers-day-brunch-recipe-multigrain-pancakes-with-rhubarb-orange-compote-and-greek-yogurt","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Sunday mornings my daughter and I love to make pancakes or waffles, and I’m always trying to find ways to make them a little healthier. Not that I don’t love the occasional classic buttermilk pancake, but I find them overly sweet—more dessert than breakfast.\u003c/p>\n\u003cp>So I came up with these multigrain pancakes, and decided to serve them topped with sweet-tart fruit compote and Greek yogurt rather than pats of butter and loads of sugary maple syrup. The result is amazing. You might still feel like you are eating dessert, but you’ll probably feel an awful lot better about it.\u003c/p>\n\u003cp>If you like, swap out the rhubarb for whatever fruit is in season, but you might want to cut down on the sugar depending on the sweetness of the fruit you are using; there’s more sugar in the rhubarb compote because rhubarb is so tart. Whatever you do, choose fresh, ripe fruit that is in season for the best flavor. Strawberries, blackberries, blueberries or a mix of berries would all be great, as would chopped nectarines, peaches, apricots, or plums. You can even make an apple compote in the winter months with a pinch of cinnamon instead of the orange zest.\u003c/p>\n\u003cp>For the pancakes, experiment with more or less whole wheat flour if you like. I use a 50/50 blend, but you could try all whole wheat flour (although the result will be much more dense). You can also leave out the rolled oats and use an equivalent amount of wheat bran.\u003c/p>\n\u003cp>This recipe makes more than my 3-person family can eat in one sitting, so once we are done eating, I cook up rest of the batter and let the pancakes cool on a wire rack. Then I just package them up, separated by parchment paper, and freeze them. They make for quick and easy weekday breakfasts when my daughter is craving pancakes.\u003c/p>\n\u003cfigure id=\"attachment_95509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancake-ingredients.jpg\" alt=\"Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Multigrain Pancakes with Rhubarb-Orange Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 16 pancakes and about 1 heaping cup compote\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Rhubarb Compote\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 oz rhubarb (about 4–5 stalks), trimmed and cut into 1/4-inch slices\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Multigrain Pancakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup whole wheat flour\u003c/li>\n\u003cli>1 cup unbleached all-purpose flour\u003c/li>\n\u003cli>2/3 cup wheat bran\u003c/li>\n\u003cli>1/3 cup old-fashioned rolled oats\u003c/li>\n\u003cli>2 Tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>6 Tbsp unsalted butter, melted, plus more for cooking\u003c/li>\n\u003cli>Plain whole milk Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the rhubarb, orange zest, and sugar. Bring to a simmer over medium heat, stirring. Cook until the rhubarb softens and begins to break down, but is still slightly chunky. Set aside to cool while you make the pancakes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95524,95529,95527,95528,95525,95526","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flours, wheat bran, rolled oats, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, eggs, and butter. Pour the wet ingredients into the dry ingredients and stir to combine. Do not overmix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95512,95520,95522,95521,95519","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large nonstick frying pan over medium heat, melt a little butter. Swirl or brush the pan, then spoon in some of the batter (I tend to use a 1/4 to 1/3 cup measuring cup), creating as many pancakes that will fit but still have a little room around them to spread. Cook until little bubbles appear, then flip the cakes with a spatula. Cook until golden brown and cooked through. Keep warm in a low oven on a baking sheet while you make the rest.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95510,95507,95508,95511","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>When they are ready, serve them with big spoonfuls of rhubarb compote. A little dollop of yogurt is pretty awesome too.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancakes-final-overhead.jpg\" alt=\"When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95251/mothers-day-brunch-recipe-multigrain-pancakes-with-rhubarb-orange-compote-and-greek-yogurt","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_16291","bayareabites_16400","bayareabites_12334","bayareabites_3992","bayareabites_10035","bayareabites_473","bayareabites_14738","bayareabites_2139"],"featImg":"bayareabites_95513","label":"bayareabites"},"bayareabites_91484":{"type":"posts","id":"bayareabites_91484","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91484","score":null,"sort":[1419697526000]},"guestAuthors":[],"slug":"new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche","title":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche","publishDate":1419697526,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91582,91580,91562\"]\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91573,91560,91570\"]\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91577,91578,91581,91588\"]\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91569,91559,91567\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91571\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Sweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.","status":"publish","parent":0,"modified":1481594013,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":616},"headData":{"title":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche | KQED","description":"Sweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche","datePublished":"2014-12-27T16:25:26.000Z","dateModified":"2016-12-13T01:53:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91484 http://blogs.kqed.org/bayareabites/?p=91484","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/","disqusTitle":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche","path":"/bayareabites/91484/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91582,91580,91562","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91573,91560,91570","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91577,91578,91581,91588","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91569,91559,91567","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91571\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91484/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_710","bayareabites_11449","bayareabites_716","bayareabites_3202","bayareabites_1686","bayareabites_473","bayareabites_2141","bayareabites_80","bayareabites_11110"],"featImg":"bayareabites_91564","label":"bayareabites_15124"},"bayareabites_51644":{"type":"posts","id":"bayareabites_51644","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51644","score":null,"sort":[1353679227000]},"guestAuthors":[],"slug":"ricotta-stuffed-sweet-potato-pancakes","title":"Ricotta Stuffed Sweet Potato Pancakes","publishDate":1353679227,"format":"video","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. ","status":"publish","parent":0,"modified":1452306453,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":385},"headData":{"title":"Ricotta Stuffed Sweet Potato Pancakes | KQED","description":"It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ricotta Stuffed Sweet Potato Pancakes","datePublished":"2012-11-23T14:00:27.000Z","dateModified":"2016-01-09T02:27:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51644 http://blogs.kqed.org/bayareabites/?p=51644","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/23/ricotta-stuffed-sweet-potato-pancakes/","disqusTitle":"Ricotta Stuffed Sweet Potato Pancakes","videoEmbed":"http://www.youtube.com/embed/ML2fpCpmFjo","path":"/bayareabites/51644/ricotta-stuffed-sweet-potato-pancakes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51644/ricotta-stuffed-sweet-potato-pancakes","authors":["5362"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12","bayareabites_1593","bayareabites_1873"],"tags":["bayareabites_473","bayareabites_1893","bayareabites_8546"],"featImg":"bayareabites_51697","label":"bayareabites_15012"},"bayareabites_40053":{"type":"posts","id":"bayareabites_40053","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40053","score":null,"sort":[1331391659000]},"guestAuthors":[],"slug":"cottage-cheese-pancakes-for-spring","title":"Cottage Cheese Pancakes for Spring","publishDate":1331391659,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\" alt=\"cottage cheese pancakes\" title=\"cottage cheese pancakes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40074\">\u003c/a>\u003c/p>\n\u003cp>Time for eggs! The sunshine hours are lengthening in anticipation of the upcoming vernal equinox, in which the hours of light and the hours of darkness will be poised in balance before the sun starts its crawl upwards to midsummer's apex. Longer hours of daylight flip a switch in the instinctual brains of our feathered friends, chickens both urban and rural among them, and the stingy-to-nonexistent egg-laying of the winter months suddenly turns into a bountiful flood of fresh, beautiful eggs for spring. \u003c/p>\n\u003cp>Last week, the chickens of \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms'\u003c/a> home ranch in Inverness were chattering and clucking like a posse of glamour gals from \u003ca href=\"http://gossipgirl-blog.cwtv.com/\">Gossip Girl\u003c/a>, crisscrossed by a handful of strutting roosters. Eve Love, who runs the kitchen at the company's butcher shop and cafe in Point Reyes Station, gave me a springtime gift of a half-dozen jumbo eggs in every color from palest buff to aqua-green. Every egg was double-yolked, a good-luck charm from their happy hens. Love is also starting her own flock of quail, with three hens in a pen, and along with the jumbo eggs she gave me three dainty speckled quail eggs. Seen side by side, they looked like that Annie Leibovitz picture of \u003ca href=\"http://marshallmatlock.com/wp-content/gallery/annie-leibovitz-at-work-again/willie%20shoemaker%20and%20wilt%20chamberlain,%20malibu,%20ca,%201987.%20by%20annie%20leibovitz.png\"> basketball star Wilt Chamberlain and jockey Willie Shoemaker.\u003c/a> \u003c/p>\n\u003cp>Dainty and speckled, quail eggs, which can be found in specialty grocery stores as well in Asian markets, invariably put me in mind of the centerpiece of plovers' eggs decorating Sebastian's rooms in Evelyn Waugh's novel \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316926345/kqedorg-20\">Brideshead Revisited.\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>Sebastian lived at Christ Church, high in Meadow Buildings. He was alone when I came in, peeling a plover's egg taken from the large nest of moss in the centre of the table. \u003c/p>\n\u003cp>'I've just counted them,\" he said. 'There were five each and two over, so I'm having the two. I'm unaccountably hungry to-day.' \u003c/p>\n\u003cp>The party assembled. Each as he came in made first for the plover's eggs, then noticed Sebastian and then myself with a polite lack of curiosity which seemed to say: \u003cem>We should not dream of being so offensive as to suggest that you never met us before.\u003c/em>\u003c/p>\n\u003cp>'The first this year!\" they said. 'Where did you get them?' \u003c/p>\n\u003cp>'Mummy sends them from Brideshead. They always lay early for her.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\" alt=\"quail eggs. Photo: Stephane von Stephane\" title=\"quail eggs. Photo: Stephane von Stephane\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40075\">\u003c/a>\u003cbr>\n\u003cem>Quail eggs, front egg peeled and topped with paprika. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've never seen a plover's egg, but I imagine them something like these, a little shy and wild, a woodland morsel out of a fairytale. Or, like a quail's egg, something very chic, displayed on a square black plate, ready for peeling, with matching saucers of sea salt and smoked paprika for dipping. \u003c/p>\n\u003cp>It's easy to hard-boil quails' eggs. Put them in a pot and cover with at least an inch of water. Bring to a boil, then cover, turn off the heat, and let sit for five minutes. Drop the eggs into an ice-water bath to stop the cooking. (This helps prevent that unsightly gray ring from forming around the yolk). Once cooled, chill, then let your guests peel their own, sprinkling each bite with salt and smoked paprika. (This is a nice chance to show off whatever expensive crunchy salts you were gifted over the holidays, by the way.)\u003c/p>\n\u003cp>What else can you do with this month's bounty of eggs? There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffles\u003c/a>, of course, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/episode208.html\">Jacques Pepin's Asparagus Fans \u003c/a> with hard-boiled eggs and mustard vinaigrette. \u003c/p>\n\u003cp>Once you've made your fill of scrambles and frittatas, over-easy's and sunny-sides-up, you can try a batch of these lovely, tender pancakes, made with cottage cheese, lots of eggs, and just a hint of lemon. Similar to lemon ricotta pancakes, these were a family specialty when I was growing up, served interchangeably for breakfast and Sunday-night supper, usually rolled around a dollop of sour cream and a spoonful of warmed Bing cherries. \u003c/p>\n\u003cp>After calling my mom for the recipe (which she found, scrawled in my teenage handwriting, on the flyleaf of one of her cookbooks), I made them again, for the first time in decades. They were exactly as I'd remembered: moist, tender, delicate and mess-free, with a taste somewhere between a crepe and a blintz. \u003c/p>\n\u003cp>All you need is a blender (or a bowl and a whisk) and a frying pan. Happy spring!\u003c/p>\n\u003cp>\u003cstrong>Cottage Cheese Pancakes\u003c/strong>\u003cbr>\n\u003cem>Measure your ingredients right into the blender, then buzz and go! The pancakes can be served with maple syrup, powdered sugar, or lemon glaze. If you want to keep your pancakes local, use \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery's excellent, Marin-made cottage cheese\u003c/a>, made from organic Straus Family Creamery milk. \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 10 pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003cbr>\n1 cup small-curd cottage cheese\u003cbr>\n6 eggs\u003cbr>\n1/2 cup sifted all-purpose flour\u003cbr>\n1/4 cup milk\u003cbr>\ngrated rind of 1 Meyer lemon (optional)\u003cbr>\n1/4 cup vegetable oil, such as grapeseed or canola\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/4 tsp salt\u003cbr>\nButter, for greasing pan\u003c/p>\n\u003cp>Lemon Glaze:\u003cbr>\n3 tbsp butter\u003cbr>\njuice of 1 large Meyer lemon\u003cbr>\n1 tbsp sugar, or to taste\u003c/p>\n\u003cp>For Serving:\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 cup pitted cherries, liquid reserved if canned\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine all pancake ingredients in a blender. Blend at high speed for 1 minute, stopping to scrape down sides once. \u003c/p>\n\u003cp>2. Cook on a hot, lightly greased griddle or frying pan, using a 1/4 cup of batter for each pancake. Bake for approximately 2 minutes per side, until well golden browned. \u003c/p>\n\u003cp>3. While pancakes are cooking, make glaze. In a small saucepan, melt butter with lemon juice and sugar, cooking over low heat until butter is melted and mixture is slightly syrupy. If using cherries, warm in their liquid until plump and heated through. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve pancakes immediately, drizzled with glaze. If desired, fill each pancake with a dollop of sour cream and a spoonful of cherries. Roll pancake up around filling. Sprinkle with powdered sugar and/or drizzle with glaze. \u003c/p>\n\n","blocks":[],"excerpt":"It's spring, and the chickens are laying again! Time to start (or end) the day with tender, eggy Cottage Cheese Pancakes. ","status":"publish","parent":0,"modified":1550267776,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1027},"headData":{"title":"Cottage Cheese Pancakes for Spring | KQED","description":"It's spring, and the chickens are laying again! Time to start (or end) the day with tender, eggy Cottage Cheese Pancakes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cottage Cheese Pancakes for Spring","datePublished":"2012-03-10T15:00:59.000Z","dateModified":"2019-02-15T21:56:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"40053 http://blogs.kqed.org/bayareabites/?p=40053","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/10/cottage-cheese-pancakes-for-spring/","disqusTitle":"Cottage Cheese Pancakes for Spring","path":"/bayareabites/40053/cottage-cheese-pancakes-for-spring","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\" alt=\"cottage cheese pancakes\" title=\"cottage cheese pancakes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40074\">\u003c/a>\u003c/p>\n\u003cp>Time for eggs! The sunshine hours are lengthening in anticipation of the upcoming vernal equinox, in which the hours of light and the hours of darkness will be poised in balance before the sun starts its crawl upwards to midsummer's apex. Longer hours of daylight flip a switch in the instinctual brains of our feathered friends, chickens both urban and rural among them, and the stingy-to-nonexistent egg-laying of the winter months suddenly turns into a bountiful flood of fresh, beautiful eggs for spring. \u003c/p>\n\u003cp>Last week, the chickens of \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms'\u003c/a> home ranch in Inverness were chattering and clucking like a posse of glamour gals from \u003ca href=\"http://gossipgirl-blog.cwtv.com/\">Gossip Girl\u003c/a>, crisscrossed by a handful of strutting roosters. Eve Love, who runs the kitchen at the company's butcher shop and cafe in Point Reyes Station, gave me a springtime gift of a half-dozen jumbo eggs in every color from palest buff to aqua-green. Every egg was double-yolked, a good-luck charm from their happy hens. Love is also starting her own flock of quail, with three hens in a pen, and along with the jumbo eggs she gave me three dainty speckled quail eggs. Seen side by side, they looked like that Annie Leibovitz picture of \u003ca href=\"http://marshallmatlock.com/wp-content/gallery/annie-leibovitz-at-work-again/willie%20shoemaker%20and%20wilt%20chamberlain,%20malibu,%20ca,%201987.%20by%20annie%20leibovitz.png\"> basketball star Wilt Chamberlain and jockey Willie Shoemaker.\u003c/a> \u003c/p>\n\u003cp>Dainty and speckled, quail eggs, which can be found in specialty grocery stores as well in Asian markets, invariably put me in mind of the centerpiece of plovers' eggs decorating Sebastian's rooms in Evelyn Waugh's novel \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316926345/kqedorg-20\">Brideshead Revisited.\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>Sebastian lived at Christ Church, high in Meadow Buildings. He was alone when I came in, peeling a plover's egg taken from the large nest of moss in the centre of the table. \u003c/p>\n\u003cp>'I've just counted them,\" he said. 'There were five each and two over, so I'm having the two. I'm unaccountably hungry to-day.' \u003c/p>\n\u003cp>The party assembled. Each as he came in made first for the plover's eggs, then noticed Sebastian and then myself with a polite lack of curiosity which seemed to say: \u003cem>We should not dream of being so offensive as to suggest that you never met us before.\u003c/em>\u003c/p>\n\u003cp>'The first this year!\" they said. 'Where did you get them?' \u003c/p>\n\u003cp>'Mummy sends them from Brideshead. They always lay early for her.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\" alt=\"quail eggs. Photo: Stephane von Stephane\" title=\"quail eggs. Photo: Stephane von Stephane\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40075\">\u003c/a>\u003cbr>\n\u003cem>Quail eggs, front egg peeled and topped with paprika. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've never seen a plover's egg, but I imagine them something like these, a little shy and wild, a woodland morsel out of a fairytale. Or, like a quail's egg, something very chic, displayed on a square black plate, ready for peeling, with matching saucers of sea salt and smoked paprika for dipping. \u003c/p>\n\u003cp>It's easy to hard-boil quails' eggs. Put them in a pot and cover with at least an inch of water. Bring to a boil, then cover, turn off the heat, and let sit for five minutes. Drop the eggs into an ice-water bath to stop the cooking. (This helps prevent that unsightly gray ring from forming around the yolk). Once cooled, chill, then let your guests peel their own, sprinkling each bite with salt and smoked paprika. (This is a nice chance to show off whatever expensive crunchy salts you were gifted over the holidays, by the way.)\u003c/p>\n\u003cp>What else can you do with this month's bounty of eggs? There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffles\u003c/a>, of course, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/episode208.html\">Jacques Pepin's Asparagus Fans \u003c/a> with hard-boiled eggs and mustard vinaigrette. \u003c/p>\n\u003cp>Once you've made your fill of scrambles and frittatas, over-easy's and sunny-sides-up, you can try a batch of these lovely, tender pancakes, made with cottage cheese, lots of eggs, and just a hint of lemon. Similar to lemon ricotta pancakes, these were a family specialty when I was growing up, served interchangeably for breakfast and Sunday-night supper, usually rolled around a dollop of sour cream and a spoonful of warmed Bing cherries. \u003c/p>\n\u003cp>After calling my mom for the recipe (which she found, scrawled in my teenage handwriting, on the flyleaf of one of her cookbooks), I made them again, for the first time in decades. They were exactly as I'd remembered: moist, tender, delicate and mess-free, with a taste somewhere between a crepe and a blintz. \u003c/p>\n\u003cp>All you need is a blender (or a bowl and a whisk) and a frying pan. Happy spring!\u003c/p>\n\u003cp>\u003cstrong>Cottage Cheese Pancakes\u003c/strong>\u003cbr>\n\u003cem>Measure your ingredients right into the blender, then buzz and go! The pancakes can be served with maple syrup, powdered sugar, or lemon glaze. If you want to keep your pancakes local, use \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery's excellent, Marin-made cottage cheese\u003c/a>, made from organic Straus Family Creamery milk. \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 10 pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003cbr>\n1 cup small-curd cottage cheese\u003cbr>\n6 eggs\u003cbr>\n1/2 cup sifted all-purpose flour\u003cbr>\n1/4 cup milk\u003cbr>\ngrated rind of 1 Meyer lemon (optional)\u003cbr>\n1/4 cup vegetable oil, such as grapeseed or canola\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/4 tsp salt\u003cbr>\nButter, for greasing pan\u003c/p>\n\u003cp>Lemon Glaze:\u003cbr>\n3 tbsp butter\u003cbr>\njuice of 1 large Meyer lemon\u003cbr>\n1 tbsp sugar, or to taste\u003c/p>\n\u003cp>For Serving:\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 cup pitted cherries, liquid reserved if canned\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine all pancake ingredients in a blender. Blend at high speed for 1 minute, stopping to scrape down sides once. \u003c/p>\n\u003cp>2. Cook on a hot, lightly greased griddle or frying pan, using a 1/4 cup of batter for each pancake. Bake for approximately 2 minutes per side, until well golden browned. \u003c/p>\n\u003cp>3. While pancakes are cooking, make glaze. In a small saucepan, melt butter with lemon juice and sugar, cooking over low heat until butter is melted and mixture is slightly syrupy. If using cherries, warm in their liquid until plump and heated through. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve pancakes immediately, drizzled with glaze. If desired, fill each pancake with a dollop of sour cream and a spoonful of cherries. Roll pancake up around filling. Sprinkle with powdered sugar and/or drizzle with glaze. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40053/cottage-cheese-pancakes-for-spring","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_2554","bayareabites_12"],"tags":["bayareabites_1368","bayareabites_10212","bayareabites_404","bayareabites_33","bayareabites_4159","bayareabites_473","bayareabites_9543","bayareabites_1893","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_40074","label":"bayareabites"},"bayareabites_13004":{"type":"posts","id":"bayareabites_13004","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13004","score":null,"sort":[1273158015000]},"guestAuthors":[],"slug":"avoiding-restaurants-on-mothers-day","title":"Avoiding Restaurants on Mother's Day","publishDate":1273158015,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/mothers-day-cards.jpg\" alt=\"mother's day cards\" title=\"mother's day cards\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13045\">\u003c/p>\n\u003cp>I am what some people might call a realistic mother. As I sometimes tell people, I love my kids with all my heart, but I do so with my eyes wide open. This means I try to see them in all their glory -- sweet, giving, snarky, crabby, funny and everything in between. \u003c/p>\n\u003cp>So, as Mother's Day approaches, I am sensible enough to see the occasion for what it is: a made-up holiday to sell greeting cards and flowers, but also an opportunity for me to spend some quiet time with my kids and to collect some lovingly-made pieces of artwork with \"Mommy\" scrawled on them (all of which are saved in a drawer for my dotage: a time when I'll most likely forget about that incident where someone drew in Sharpie on the wood floor and remember only how cute they were). I'd also like a little time alone to read the newspaper or my book on Mother's Day, because after spending every other day doing homework with my kids, cooking, folding laundry and working, I just want a little peace and quiet by myself. \u003c/p>\n\u003cp>As you may have guessed by now, the last thing I want to do on a Mother's Day is get all dressed up and go out for some big brunch with my family. As with Valentine's Day, restaurants are the eye of the made-up holiday storm and I've spent my share of them dragging my own mother and mother-in-law out for brunches in years past. I have serious empathy for any server waiting tables on Mother's Day, with the big queue out the door, kids banging cutlery on the table, and everyone wanting to make their meal super special for the big occasion. Mother's Day brunch can also be as pricey as a nice dinner out. Plus the food is almost always mediocre as even a decent restaurant is usually stretched to its limits by the number of guests. \u003c/p>\n\u003cp>But Mother's Day does not have to be stressful and expensive. Instead of going out with the masses, why not make it a day where you or your spouse spends some time with your kids in the kitchen? Sure, you may end up with burnt toast and soggy waffles, but the payoff of eating in peace instead of in a crowded room with other peoples kids screaming while a parent tries to console them by singing \"You are my sunshine\" off key has a certain appeal to it, right? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'm lucky in that my husband usually prepares a nice breakfast with our daughters while I lounge in bed reading the Sunday paper. If the planets are in alignment, someone will also have gone to a bakery that morning to pick up some lovely croissants or buns. Is the breakfast perfect? No. Are my kids beaming with pride after making mommy scrambled eggs or pancakes? Yes. Plus, I get to stay in my pajamas and we don't have to park.\u003c/p>\n\u003cp>If you are making breakfast or brunch for your own mother, I'm sure she'd appreciate a home-cooked meal as well. Decorate your dining area with a tablecloth and some flowers, or take the meal outside with a blanket and have a picnic. Even if a few ants join your party, it will be more pleasant than waiting 45 minutes on a busy sidewalk amongst the strollers.\u003c/p>\n\u003cp>Following are some recipes for an at-home or picnic Mother's Day breakfast or brunch. Made with the help of inexperienced little hands or proficient big ones, your meal will be lovely in the eyes of any mother.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites Brunch Suggestions\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">Pancakes\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/30/waffle/\">Waffles \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/15/cream-cheese-jam-stuffed-challah-french-toast-with-raspberries/\">Stuffed Challah French Toast with Raspberries\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/05/steel-cut-my-oats/\">Steel-Cut Oats\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/01/homemade-english-muffins-inspired-by-a-rockin-breakfast-sandwich/\">Homemade English Muffins \u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipes From Other Sites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.davidlebovitz.com/archives/2009/08/herbed_ricotta_tart.html\">David Lebovitz's Herbed Ricotta Tart \u003c/a>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2010/03/21/magazine/21food-t-001.html\">Homemade hash browns from the New York Times \u003c/a>\u003cbr>\n\u003ca href=\"http://www.chezpim.com/blogs/2007/04/perfect_omelett.html\">A perfect omelet from Chez Pim \u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"As you may have guessed by now, the last thing I want to do on a Mother's Day is get all dressed up and go out for some big brunch with my family. As with Valentine's Day, restaurants are the eye of the made-up holiday storm.","status":"publish","parent":0,"modified":1273160858,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":667},"headData":{"title":"Avoiding Restaurants on Mother's Day | KQED","description":"As you may have guessed by now, the last thing I want to do on a Mother's Day is get all dressed up and go out for some big brunch with my family. As with Valentine's Day, restaurants are the eye of the made-up holiday storm.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Avoiding Restaurants on Mother's Day","datePublished":"2010-05-06T15:00:15.000Z","dateModified":"2010-05-06T15:47:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"13004 http://blogs.kqed.org/bayareabites/?p=13004","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/06/avoiding-restaurants-on-mothers-day/","disqusTitle":"Avoiding Restaurants on Mother's Day","path":"/bayareabites/13004/avoiding-restaurants-on-mothers-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/mothers-day-cards.jpg\" alt=\"mother's day cards\" title=\"mother's day cards\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13045\">\u003c/p>\n\u003cp>I am what some people might call a realistic mother. As I sometimes tell people, I love my kids with all my heart, but I do so with my eyes wide open. This means I try to see them in all their glory -- sweet, giving, snarky, crabby, funny and everything in between. \u003c/p>\n\u003cp>So, as Mother's Day approaches, I am sensible enough to see the occasion for what it is: a made-up holiday to sell greeting cards and flowers, but also an opportunity for me to spend some quiet time with my kids and to collect some lovingly-made pieces of artwork with \"Mommy\" scrawled on them (all of which are saved in a drawer for my dotage: a time when I'll most likely forget about that incident where someone drew in Sharpie on the wood floor and remember only how cute they were). I'd also like a little time alone to read the newspaper or my book on Mother's Day, because after spending every other day doing homework with my kids, cooking, folding laundry and working, I just want a little peace and quiet by myself. \u003c/p>\n\u003cp>As you may have guessed by now, the last thing I want to do on a Mother's Day is get all dressed up and go out for some big brunch with my family. As with Valentine's Day, restaurants are the eye of the made-up holiday storm and I've spent my share of them dragging my own mother and mother-in-law out for brunches in years past. I have serious empathy for any server waiting tables on Mother's Day, with the big queue out the door, kids banging cutlery on the table, and everyone wanting to make their meal super special for the big occasion. Mother's Day brunch can also be as pricey as a nice dinner out. Plus the food is almost always mediocre as even a decent restaurant is usually stretched to its limits by the number of guests. \u003c/p>\n\u003cp>But Mother's Day does not have to be stressful and expensive. Instead of going out with the masses, why not make it a day where you or your spouse spends some time with your kids in the kitchen? Sure, you may end up with burnt toast and soggy waffles, but the payoff of eating in peace instead of in a crowded room with other peoples kids screaming while a parent tries to console them by singing \"You are my sunshine\" off key has a certain appeal to it, right? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm lucky in that my husband usually prepares a nice breakfast with our daughters while I lounge in bed reading the Sunday paper. If the planets are in alignment, someone will also have gone to a bakery that morning to pick up some lovely croissants or buns. Is the breakfast perfect? No. Are my kids beaming with pride after making mommy scrambled eggs or pancakes? Yes. Plus, I get to stay in my pajamas and we don't have to park.\u003c/p>\n\u003cp>If you are making breakfast or brunch for your own mother, I'm sure she'd appreciate a home-cooked meal as well. Decorate your dining area with a tablecloth and some flowers, or take the meal outside with a blanket and have a picnic. Even if a few ants join your party, it will be more pleasant than waiting 45 minutes on a busy sidewalk amongst the strollers.\u003c/p>\n\u003cp>Following are some recipes for an at-home or picnic Mother's Day breakfast or brunch. Made with the help of inexperienced little hands or proficient big ones, your meal will be lovely in the eyes of any mother.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites Brunch Suggestions\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">Pancakes\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/30/waffle/\">Waffles \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/15/cream-cheese-jam-stuffed-challah-french-toast-with-raspberries/\">Stuffed Challah French Toast with Raspberries\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/05/steel-cut-my-oats/\">Steel-Cut Oats\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/01/homemade-english-muffins-inspired-by-a-rockin-breakfast-sandwich/\">Homemade English Muffins \u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipes From Other Sites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.davidlebovitz.com/archives/2009/08/herbed_ricotta_tart.html\">David Lebovitz's Herbed Ricotta Tart \u003c/a>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2010/03/21/magazine/21food-t-001.html\">Homemade hash browns from the New York Times \u003c/a>\u003cbr>\n\u003ca href=\"http://www.chezpim.com/blogs/2007/04/perfect_omelett.html\">A perfect omelet from Chez Pim \u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13004/avoiding-restaurants-on-mothers-day","authors":["5016"],"categories":["bayareabites_1763"],"tags":["bayareabites_3538","bayareabites_1582","bayareabites_4009","bayareabites_3992","bayareabites_2827","bayareabites_4010","bayareabites_473","bayareabites_4008","bayareabites_4007"],"label":"bayareabites"},"bayareabites_7538":{"type":"posts","id":"bayareabites_7538","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7538","score":null,"sort":[1256151627000]},"guestAuthors":[],"slug":"resist-the-box-pancakes","title":"Resist the Box: Pancakes","publishDate":1256151627,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/stack-of-pancakes.jpg\" alt=\"stack of pancakes\" title=\"stack of pancakes\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7543\">\u003cbr>\nI've been wondering lately about pancakes.\u003c/p>\n\u003cp>Why, for instance, do the majority of Americans use box mixes when homemade pancakes are almost as fast and easy to make?\u003cbr>\nWhy do most people think the first pancake is inedible and should be thrown out?\u003cbr>\nAnd why do people press on their pancakes when they're making them?\u003c/p>\n\u003cp>An inquiring mind wants to know.\u003c/p>\n\u003cp>I should clarify that when I say pancakes, I mean the traditional American variety that is usually served with maple syrup. Baked apple pancakes and lacy Swedish pancakes are noteworthy, but are not on today's agenda. No, when I crave pancakes, I want good old American flapjacks.\u003c/p>\n\u003cp>\u003cstrong>Why you should ditch the box mix\u003c/strong>\u003cbr>\nPancakes-- also known as flapjacks, hot cakes and griddle cakes -- are part of the quintessential American morning meal. They're made in diners, fire houses, home kitchens, school cafeterias, and most other places serving breakfast throughout the country. But if they're so beloved, why do most people resort to using box mixes? I realize these mixes are supposed to be faster and easier than cooking up a batch of homemade pancakes, but honestly, from-scratch pancakes just taste much better than anything you can make from a box mix. They are also easy to whip up and take only about a minute longer to prepare than \"quick\" mix pancakes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yes. One minute more. That's it. I’m not lying. Although you can make super fancy pancakes -- the kind where you need to separate eggs and then fold beaten egg whites into a luscious thick batter -- these extra steps are in no way necessary for mouth-wateringly good pancakes. You also don't necessarily need buttermilk to make your pancakes. Sure, buttermilk gives the pancakes a tangy flavor that is worth the effort of buying a carton of the stuff, but if you're deciding to use a box mix simply because you don't have buttermilk on hand, then just use regular milk. Another option is to let a teaspoon of lemon juice sit in your milk for a few minutes to mimic the buttermilk flavor. It's surely better then the water most mixes require as a wet ingredient. \u003c/p>\n\u003cp>In addition to the usual preservatives and hydrogenated fats you find in most boxed mixes, what you're paying for is really just flour, baking powder, and a little salt. You can easily toss these together in that minute I was talking about earlier (or less time). After that you just mix in eggs and milk or buttermilk and your batter is ready to go. That's it. Easy peasy. Oh, and far cheaper than buying anything premade.\u003c/p>\n\u003cp>And, if you feel you really need something premade for hectic mornings, just mix up and a big batch of the dry ingredients in a Ziplock bag so you only have to add egg and milk when preparing later.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/first-pancake.jpg\" alt=\"first pancake\" title=\"first pancake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7544\">\u003c/p>\n\u003cp>\u003cstrong>Why the first pancake can be delicious\u003c/strong>\u003cbr>\nNow for the idea that you need to toss out the first pancake: ridiculous. For some reason people assume the first pancake will not live up to your pancake expectations and so should be thrown away. In Pieces of April -- that 2003 film starring a young Katie Holmes looking pretty edgy for the future Mrs. Cruise -- Katie (a.k.a. April) refers to herself as the first pancake, which alludes to her feelings that she doesn't think her mother loves her as much as her younger siblings.\u003c/p>\n\u003cp>Poor sad sack Katie, I mean April, is so so wrong about first pancakes. Maybe her mother (the amazing Patricia Clarkson) made a soggy first pancake, but that's probably because she didn't preheat or own a seasoned cast iron pan. If you use one of these (or a cast-iron griddle) and simply heat the thing to make sure it's nice and hot before you pour in your batter, you should have a wonderful first pancake. \u003c/p>\n\u003cp>Preheating is really the key here, although using cast iron also helps. Most other types of pans don't regulate heat as well as cast iron and also aren't as flat on the bottom. Cast iron, however, radiates heat beautifully and so creates the perfect atmosphere for batter to crisp up and cook perfectly. If you don't have a cast iron pan, you can purchase one almost anywhere (from Williams-Sonoma to Target or Ace Hardware) for around $30 and you can use it to cook pretty much everything from pancakes to stews and even cakes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/ready-to-flip-your-pancake.jpg\" alt=\"ready to flip your pancake\" title=\"ready to flip your pancake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7545\">\u003c/p>\n\u003cp>\u003cstrong>Tips and Tricks to Making Pancakes\u003c/strong>\u003cbr>\nThe first general rule is please, oh please, don't press on your pancakes after flipping. I am always amazed when people do this. Why press on something when you want it to be fluffy? It also doesn't make it cook any faster. Leave the spatula alone and just hold on for a minute or two while the pancakes cook. You'll have fluffier and airier pancakes with a little patience.\u003c/p>\n\u003cp>Don't over mix your batter. Although leaving small lumps may make you a bit uncomfortable at first, stirring or whisking too much will make your pancakes rubbery. Stir just until ingredients are incorporated and then stop. Smooth batter equals bad pancakes.\u003c/p>\n\u003cp>Grease your pan with butter, which gives the pancakes a crisp buttery finish. Be sure not to add more than a thin coating of butter to the pan, however, as you simply want to prevent sticking. Too much butter or oil can make the pancakes soggy.\u003c/p>\n\u003cp>Wait until the air bubbles are mostly popped before you flip your flapjacks. Once you pour the batter into your hot and greased pan, the pancakes will start to cook from the underside up, causing air bubbles to form in the cakes. You can tell when to flip by just watching the air bubbles. If they are evenly popping all over the pancake, you can flip. If not, then you may end up with a bit of a batter disaster in your pan.\u003c/p>\n\u003cp>For consistently-sized pancakes, use a ladle to scoop the batter out. If you don’t care if some flapjacks are larger than others, you can use an acrylic bowl with a pouring spout (which is what I use).\u003c/p>\n\u003cp>Cast iron pans can get pretty hot over time, so be sure to lower the heat if your pancakes seem to be getting darker than golden brown.\u003c/p>\n\u003cp>Try not to use overly thick batter, which usually results in a slightly burnt outside and underdone inside. If your batter seems too thick, just thin with a little milk until your batter pours easily from the ladle or bowl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/rolled-up-pancake-with-jam.jpg\" alt=\"rolled up pancake with jam\" title=\"rolled up pancake with jam\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7546\">\u003cbr>\n\u003cstrong>\u003cbr>\nPlaying with your pancakes\u003c/strong>\u003cbr>\nAs great as pancakes are, it's fun and yummy to spice things up a bit. Here are some alternate serving and cooking ideas for making pancakes that you might like:\u003c/p>\n\u003cp>The most obvious here are blueberries. Mix them in and cook. Yum.\u003c/p>\n\u003cp>Cut bananas or apples into 1/4-inch pieces and mix into the batter.\u003c/p>\n\u003cp>Add chocolate chips to each pancake. I like to add these once the batter is in the pan as they can sometimes clump up in the batter. Plus you can make happy faces with them this way.\u003c/p>\n\u003cp>Add a bit more milk to the batter than normal so you can make crepe-like pancakes. Spread jam inside and roll up. Top with powdered sugar.\u003c/p>\n\u003cp>Cook berries in a pot with some sugar and spoon onto pancakes instead of syrup.\u003c/p>\n\u003cp>Cook bananas or apples in a pan with butter, sugar, and cinnamon and serve on top of the pancakes.\u003c/p>\n\u003cp>Add a tablespoon or two of pureed pumpkin plus a little extra sugar to the batter for pumpkin pancakes.\u003c/p>\n\u003cp>If you're in the mood for something savory, add some crumbled bacon to the batter and then top with maple syrup when they're done. Bacon with syrup is a great combination.\u003c/p>\n\u003cp>However you make them, resist the box. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/buttermilk-pancakes.jpg\" alt=\"buttermilk pancakes\" title=\"buttermilk pancakes\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7547\">\u003c/p>\n\u003cp>\u003cstrong>Pancake Recipes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Whole Wheat Buttermilk Pancakes\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nMakes: \u003c/strong>Enough for four people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nNote: \u003c/strong>If you don't have white whole wheat flour, just use 1 cup white unbleached flour\u003c/p>\n\u003cp>1/2 cup white whole wheat flour (I like the King Arthur brand)\u003cbr>\n1/2 cup white unbleached flour\u003cbr>\n1 Tbsp sugar\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n1 cup buttermilk (or one cup regular milk with a teaspoon of lemon juice if you don't have buttermilk)\u003cbr>\n1/2 cup whole milk (omit if using regular milk instead of buttermilk)\u003cbr>\n1 egg\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix your dry ingredients in a bowl.\u003cbr>\n2. Whisk your egg into your buttermilk and/or milk and then mix into the dry ingredients being sure not to overmix (leave it a bit lumpy).\u003cbr>\n3. Heat a cast iron pan or griddle on medium heat and wait until the pan is nice and hot.\u003cbr>\n4. Add enough butter to the pan to lightly grease the surface (don't add too much. You can always add more butter to your pancakes later).\u003cbr>\n5. Pour in enough pancake batter to make3-inch round.\u003cbr>\n6. Wait until the bubbles in the batter are popping throughout the pancake.\u003cbr>\n7. Flip the pancake and cook for another minute.\u003cbr>\n8. Gently set pancake on plate and serve with whatever you want.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Other Recipes\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://allrecipes.com/Recipe/Buttermilk-Pancakes-II/Detail.aspx\">Easy Buttermilk Pancakes\u003c/a>\u003c/strong> -- I've used this recipe numerous times. You can easily make only 1/3 of the recipe (i.e., 1 cup flour, 1 Tbsp sugar, etc.) for a small week-day morning breakfast).\u003cbr>\n\u003cstrong>\u003cbr>\n\u003ca href=\"http://events.nytimes.com/recipes/2900/1987/03/01/The-Best-Buttermilk-Blueberry-Pancakes/recipe.html?scp=1&sq=buttermilk%20p%20ancakes&st=cse\">Fancy Weekend Pancake recipe \u003c/a>\u003c/strong>-- This recipe takes more time as you need to separate the eggs and then fold the egg whites into the batter. The process makes the pancakes incredibly fluffy with a nice crispy exterior, so it's worth the trouble if you have a leisurely weekend morning.\u003c/p>\n\n","blocks":[],"excerpt":"Pancakes-- also known as flapjacks, hot cakes and griddle cakes -- are part of the quintessential American morning meal. They're made in diners, fire houses, home kitchens, school cafeterias, and most other places serving breakfast throughout the country. So if they're so beloved, why do most people resort to using box mixes? I realize these mixes are supposed to be faster and easier than cooking up a batch of homemade pancakes, but honestly, from-scratch pancakes just taste much better than anything you can make from a box mix. They are also easy to whip up and take only about a minute longer to prepare than \"quick\" mix pancakes. ","status":"publish","parent":0,"modified":1256163013,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1647},"headData":{"title":"Resist the Box: Pancakes | KQED","description":"Pancakes-- also known as flapjacks, hot cakes and griddle cakes -- are part of the quintessential American morning meal. They're made in diners, fire houses, home kitchens, school cafeterias, and most other places serving breakfast throughout the country. So if they're so beloved, why do most people resort to using box mixes? I realize these mixes are supposed to be faster and easier than cooking up a batch of homemade pancakes, but honestly, from-scratch pancakes just taste much better than anything you can make from a box mix. They are also easy to whip up and take only about a minute longer to prepare than "quick" mix pancakes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Resist the Box: Pancakes","datePublished":"2009-10-21T19:00:27.000Z","dateModified":"2009-10-21T22:10:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"7538 http://blogs.kqed.org/bayareabites/?p=7538","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/","disqusTitle":"Resist the Box: Pancakes","path":"/bayareabites/7538/resist-the-box-pancakes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/stack-of-pancakes.jpg\" alt=\"stack of pancakes\" title=\"stack of pancakes\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7543\">\u003cbr>\nI've been wondering lately about pancakes.\u003c/p>\n\u003cp>Why, for instance, do the majority of Americans use box mixes when homemade pancakes are almost as fast and easy to make?\u003cbr>\nWhy do most people think the first pancake is inedible and should be thrown out?\u003cbr>\nAnd why do people press on their pancakes when they're making them?\u003c/p>\n\u003cp>An inquiring mind wants to know.\u003c/p>\n\u003cp>I should clarify that when I say pancakes, I mean the traditional American variety that is usually served with maple syrup. Baked apple pancakes and lacy Swedish pancakes are noteworthy, but are not on today's agenda. No, when I crave pancakes, I want good old American flapjacks.\u003c/p>\n\u003cp>\u003cstrong>Why you should ditch the box mix\u003c/strong>\u003cbr>\nPancakes-- also known as flapjacks, hot cakes and griddle cakes -- are part of the quintessential American morning meal. They're made in diners, fire houses, home kitchens, school cafeterias, and most other places serving breakfast throughout the country. But if they're so beloved, why do most people resort to using box mixes? I realize these mixes are supposed to be faster and easier than cooking up a batch of homemade pancakes, but honestly, from-scratch pancakes just taste much better than anything you can make from a box mix. They are also easy to whip up and take only about a minute longer to prepare than \"quick\" mix pancakes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yes. One minute more. That's it. I’m not lying. Although you can make super fancy pancakes -- the kind where you need to separate eggs and then fold beaten egg whites into a luscious thick batter -- these extra steps are in no way necessary for mouth-wateringly good pancakes. You also don't necessarily need buttermilk to make your pancakes. Sure, buttermilk gives the pancakes a tangy flavor that is worth the effort of buying a carton of the stuff, but if you're deciding to use a box mix simply because you don't have buttermilk on hand, then just use regular milk. Another option is to let a teaspoon of lemon juice sit in your milk for a few minutes to mimic the buttermilk flavor. It's surely better then the water most mixes require as a wet ingredient. \u003c/p>\n\u003cp>In addition to the usual preservatives and hydrogenated fats you find in most boxed mixes, what you're paying for is really just flour, baking powder, and a little salt. You can easily toss these together in that minute I was talking about earlier (or less time). After that you just mix in eggs and milk or buttermilk and your batter is ready to go. That's it. Easy peasy. Oh, and far cheaper than buying anything premade.\u003c/p>\n\u003cp>And, if you feel you really need something premade for hectic mornings, just mix up and a big batch of the dry ingredients in a Ziplock bag so you only have to add egg and milk when preparing later.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/first-pancake.jpg\" alt=\"first pancake\" title=\"first pancake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7544\">\u003c/p>\n\u003cp>\u003cstrong>Why the first pancake can be delicious\u003c/strong>\u003cbr>\nNow for the idea that you need to toss out the first pancake: ridiculous. For some reason people assume the first pancake will not live up to your pancake expectations and so should be thrown away. In Pieces of April -- that 2003 film starring a young Katie Holmes looking pretty edgy for the future Mrs. Cruise -- Katie (a.k.a. April) refers to herself as the first pancake, which alludes to her feelings that she doesn't think her mother loves her as much as her younger siblings.\u003c/p>\n\u003cp>Poor sad sack Katie, I mean April, is so so wrong about first pancakes. Maybe her mother (the amazing Patricia Clarkson) made a soggy first pancake, but that's probably because she didn't preheat or own a seasoned cast iron pan. If you use one of these (or a cast-iron griddle) and simply heat the thing to make sure it's nice and hot before you pour in your batter, you should have a wonderful first pancake. \u003c/p>\n\u003cp>Preheating is really the key here, although using cast iron also helps. Most other types of pans don't regulate heat as well as cast iron and also aren't as flat on the bottom. Cast iron, however, radiates heat beautifully and so creates the perfect atmosphere for batter to crisp up and cook perfectly. If you don't have a cast iron pan, you can purchase one almost anywhere (from Williams-Sonoma to Target or Ace Hardware) for around $30 and you can use it to cook pretty much everything from pancakes to stews and even cakes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/ready-to-flip-your-pancake.jpg\" alt=\"ready to flip your pancake\" title=\"ready to flip your pancake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7545\">\u003c/p>\n\u003cp>\u003cstrong>Tips and Tricks to Making Pancakes\u003c/strong>\u003cbr>\nThe first general rule is please, oh please, don't press on your pancakes after flipping. I am always amazed when people do this. Why press on something when you want it to be fluffy? It also doesn't make it cook any faster. Leave the spatula alone and just hold on for a minute or two while the pancakes cook. You'll have fluffier and airier pancakes with a little patience.\u003c/p>\n\u003cp>Don't over mix your batter. Although leaving small lumps may make you a bit uncomfortable at first, stirring or whisking too much will make your pancakes rubbery. Stir just until ingredients are incorporated and then stop. Smooth batter equals bad pancakes.\u003c/p>\n\u003cp>Grease your pan with butter, which gives the pancakes a crisp buttery finish. Be sure not to add more than a thin coating of butter to the pan, however, as you simply want to prevent sticking. Too much butter or oil can make the pancakes soggy.\u003c/p>\n\u003cp>Wait until the air bubbles are mostly popped before you flip your flapjacks. Once you pour the batter into your hot and greased pan, the pancakes will start to cook from the underside up, causing air bubbles to form in the cakes. You can tell when to flip by just watching the air bubbles. If they are evenly popping all over the pancake, you can flip. If not, then you may end up with a bit of a batter disaster in your pan.\u003c/p>\n\u003cp>For consistently-sized pancakes, use a ladle to scoop the batter out. If you don’t care if some flapjacks are larger than others, you can use an acrylic bowl with a pouring spout (which is what I use).\u003c/p>\n\u003cp>Cast iron pans can get pretty hot over time, so be sure to lower the heat if your pancakes seem to be getting darker than golden brown.\u003c/p>\n\u003cp>Try not to use overly thick batter, which usually results in a slightly burnt outside and underdone inside. If your batter seems too thick, just thin with a little milk until your batter pours easily from the ladle or bowl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/rolled-up-pancake-with-jam.jpg\" alt=\"rolled up pancake with jam\" title=\"rolled up pancake with jam\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7546\">\u003cbr>\n\u003cstrong>\u003cbr>\nPlaying with your pancakes\u003c/strong>\u003cbr>\nAs great as pancakes are, it's fun and yummy to spice things up a bit. Here are some alternate serving and cooking ideas for making pancakes that you might like:\u003c/p>\n\u003cp>The most obvious here are blueberries. Mix them in and cook. Yum.\u003c/p>\n\u003cp>Cut bananas or apples into 1/4-inch pieces and mix into the batter.\u003c/p>\n\u003cp>Add chocolate chips to each pancake. I like to add these once the batter is in the pan as they can sometimes clump up in the batter. Plus you can make happy faces with them this way.\u003c/p>\n\u003cp>Add a bit more milk to the batter than normal so you can make crepe-like pancakes. Spread jam inside and roll up. Top with powdered sugar.\u003c/p>\n\u003cp>Cook berries in a pot with some sugar and spoon onto pancakes instead of syrup.\u003c/p>\n\u003cp>Cook bananas or apples in a pan with butter, sugar, and cinnamon and serve on top of the pancakes.\u003c/p>\n\u003cp>Add a tablespoon or two of pureed pumpkin plus a little extra sugar to the batter for pumpkin pancakes.\u003c/p>\n\u003cp>If you're in the mood for something savory, add some crumbled bacon to the batter and then top with maple syrup when they're done. Bacon with syrup is a great combination.\u003c/p>\n\u003cp>However you make them, resist the box. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/buttermilk-pancakes.jpg\" alt=\"buttermilk pancakes\" title=\"buttermilk pancakes\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7547\">\u003c/p>\n\u003cp>\u003cstrong>Pancake Recipes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Whole Wheat Buttermilk Pancakes\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nMakes: \u003c/strong>Enough for four people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nNote: \u003c/strong>If you don't have white whole wheat flour, just use 1 cup white unbleached flour\u003c/p>\n\u003cp>1/2 cup white whole wheat flour (I like the King Arthur brand)\u003cbr>\n1/2 cup white unbleached flour\u003cbr>\n1 Tbsp sugar\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n1 cup buttermilk (or one cup regular milk with a teaspoon of lemon juice if you don't have buttermilk)\u003cbr>\n1/2 cup whole milk (omit if using regular milk instead of buttermilk)\u003cbr>\n1 egg\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix your dry ingredients in a bowl.\u003cbr>\n2. Whisk your egg into your buttermilk and/or milk and then mix into the dry ingredients being sure not to overmix (leave it a bit lumpy).\u003cbr>\n3. Heat a cast iron pan or griddle on medium heat and wait until the pan is nice and hot.\u003cbr>\n4. Add enough butter to the pan to lightly grease the surface (don't add too much. You can always add more butter to your pancakes later).\u003cbr>\n5. Pour in enough pancake batter to make3-inch round.\u003cbr>\n6. Wait until the bubbles in the batter are popping throughout the pancake.\u003cbr>\n7. Flip the pancake and cook for another minute.\u003cbr>\n8. Gently set pancake on plate and serve with whatever you want.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Recipes\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://allrecipes.com/Recipe/Buttermilk-Pancakes-II/Detail.aspx\">Easy Buttermilk Pancakes\u003c/a>\u003c/strong> -- I've used this recipe numerous times. You can easily make only 1/3 of the recipe (i.e., 1 cup flour, 1 Tbsp sugar, etc.) for a small week-day morning breakfast).\u003cbr>\n\u003cstrong>\u003cbr>\n\u003ca href=\"http://events.nytimes.com/recipes/2900/1987/03/01/The-Best-Buttermilk-Blueberry-Pancakes/recipe.html?scp=1&sq=buttermilk%20p%20ancakes&st=cse\">Fancy Weekend Pancake recipe \u003c/a>\u003c/strong>-- This recipe takes more time as you need to separate the eggs and then fold the egg whites into the batter. The process makes the pancakes incredibly fluffy with a nice crispy exterior, so it's worth the trouble if you have a leisurely weekend morning.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7538/resist-the-box-pancakes","authors":["5016"],"categories":["bayareabites_12"],"tags":["bayareabites_2871","bayareabites_2870","bayareabites_473"],"label":"bayareabites"},"bayareabites_2381":{"type":"posts","id":"bayareabites_2381","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2381","score":null,"sort":[1236271085000]},"guestAuthors":[],"slug":"meyer-lemon-ricotta-pancakes","title":"Meyer Lemon Ricotta Pancakes","publishDate":1236271085,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/lemons.jpg\" alt=\"meyer lemons\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2384\">\u003c/p>\n\u003cp>While they are still plentiful, make everything you can with Meyer lemons. One of my favorite citrus fruits--hell, one of my favorite fruits--Meyer lemons are at the top of their game right now, but they won't be around forever.\u003c/p>\n\u003cp>I've been using Meyers steadily throughout the season, just as I'd use a regular lemon, but it wasn't until recently when we were down in L.A. and (finally) had a meal at \u003ca href=\"http://www.mozza-la.com/pizzeria/about.cfm\">Pizzeria Mozza\u003c/a> (a la Mario Batali, Nancy Silverton, and Joseph Bastianich), that I because truly inspired. Mozza was heaven with its mouth-watering antipasti and superb Napoli-style pizzas, but that's not what this post is about. It was their Meyer Lemon Gelato Pie with Champagne Vinegar Syrup that got me back on the Meyer train.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/mozza_pie.jpg\" alt=\"mozza meyer lemon gelato pie\" width=\"400\" height=\"329\" class=\"alignnone size-full wp-image-2385\">\u003c/p>\n\u003cp>Of course, now that I was in full Meyer lemon mode, immediately upon my return, I made a batch of my much-loved \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But that was hardly enough. On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, \u003ca href=\"http://www.yelp.com/biz/rockridge-cafe-oakland\">Rockridge Café\u003c/a>, located on College Avenue in Oakland. I was hooked immediately. \u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert. We had a few extra pancakes so one night I decided to reheat them in a frying pan with a little butter and then served them with a scoop of the aforementioned Meyer lemon ice cream. Heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pancakes.jpg\" alt=\"meyer lemon ricotta pancakes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2386\">\u003c/p>\n\u003cp>\u003cstrong>Meyer Lemon Ricotta Pancakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 12 small pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 eggs, separated\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 pinch kosher salt\u003cbr>\nFinely grated zest of 1 large Meyer lemon\u003cbr>\n1 cup \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/04/02/kitchen-sink-ricotta/\">homemade ricotta\u003c/a> (store-bought works fine)\u003cbr>\n1/2 cup flour\u003cbr>\nJam and/or maple syrup, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour. \u003c/p>\n\u003cp>2. In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.\u003c/p>\n\u003cp>3. Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom. \u003c/p>\n\u003cp>4. Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.\u003c/p>\n\u003cp>5. Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve at once on warm plates with jam or maple syrup.\u003c/p>\n\n","blocks":[],"excerpt":"On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes.","status":"publish","parent":0,"modified":1293576885,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":509},"headData":{"title":"Meyer Lemon Ricotta Pancakes | KQED","description":"On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Meyer Lemon Ricotta Pancakes","datePublished":"2009-03-05T16:38:05.000Z","dateModified":"2010-12-28T22:54:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"2381 http://blogs.kqed.org/bayareabites/?p=2381","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/","disqusTitle":"Meyer Lemon Ricotta Pancakes","path":"/bayareabites/2381/meyer-lemon-ricotta-pancakes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/lemons.jpg\" alt=\"meyer lemons\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2384\">\u003c/p>\n\u003cp>While they are still plentiful, make everything you can with Meyer lemons. One of my favorite citrus fruits--hell, one of my favorite fruits--Meyer lemons are at the top of their game right now, but they won't be around forever.\u003c/p>\n\u003cp>I've been using Meyers steadily throughout the season, just as I'd use a regular lemon, but it wasn't until recently when we were down in L.A. and (finally) had a meal at \u003ca href=\"http://www.mozza-la.com/pizzeria/about.cfm\">Pizzeria Mozza\u003c/a> (a la Mario Batali, Nancy Silverton, and Joseph Bastianich), that I because truly inspired. Mozza was heaven with its mouth-watering antipasti and superb Napoli-style pizzas, but that's not what this post is about. It was their Meyer Lemon Gelato Pie with Champagne Vinegar Syrup that got me back on the Meyer train.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/mozza_pie.jpg\" alt=\"mozza meyer lemon gelato pie\" width=\"400\" height=\"329\" class=\"alignnone size-full wp-image-2385\">\u003c/p>\n\u003cp>Of course, now that I was in full Meyer lemon mode, immediately upon my return, I made a batch of my much-loved \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But that was hardly enough. On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, \u003ca href=\"http://www.yelp.com/biz/rockridge-cafe-oakland\">Rockridge Café\u003c/a>, located on College Avenue in Oakland. I was hooked immediately. \u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert. We had a few extra pancakes so one night I decided to reheat them in a frying pan with a little butter and then served them with a scoop of the aforementioned Meyer lemon ice cream. Heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pancakes.jpg\" alt=\"meyer lemon ricotta pancakes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2386\">\u003c/p>\n\u003cp>\u003cstrong>Meyer Lemon Ricotta Pancakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 12 small pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 eggs, separated\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 pinch kosher salt\u003cbr>\nFinely grated zest of 1 large Meyer lemon\u003cbr>\n1 cup \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/04/02/kitchen-sink-ricotta/\">homemade ricotta\u003c/a> (store-bought works fine)\u003cbr>\n1/2 cup flour\u003cbr>\nJam and/or maple syrup, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour. \u003c/p>\n\u003cp>2. In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.\u003c/p>\n\u003cp>3. Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom. \u003c/p>\n\u003cp>4. Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.\u003c/p>\n\u003cp>5. Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve at once on warm plates with jam or maple syrup.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2381/meyer-lemon-ricotta-pancakes","authors":["5015"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_477","bayareabites_1892","bayareabites_473","bayareabites_1893"],"label":"bayareabites"},"bayareabites_756":{"type":"posts","id":"bayareabites_756","meta":{"index":"posts_1591205157","site":"bayareabites","id":"756","score":null,"sort":[1192807080000]},"guestAuthors":[],"slug":"foraging-for-the-apocalype","title":"Foraging for the Apocalype","publishDate":1192807080,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592035361_fcd258ef36-736821.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592035361_fcd258ef36-736817.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last week, still heavily under the influence of jet lag, Shannon, my oldest friend in the world, whisked me down to Redwood City late Saturday night so that I might spend some time with her family, make breakfast, and later accompany my goddaughter to a community theater production of Annie Get Your Gun. Typical, wholesome Sunday fun.\u003c/p>\n\u003cp>When I awoke to the various sounds of three children trying to be quiet-- enjoyable to someone like me who merely borrows the children of others but does not have to live with them-- I wandered into the kitchen to find that, not only had the morning's menu been decided, but preparations had been made in advance-- enjoyable to someone like me to whom the words \"let's make breakfast!\" are sometimes uttered, but the planning and execution are invariably a solo effort, in which case I try to dirty as many dishes as possible.\u003c/p>\n\u003cp>Craig, my college roommate and the man Shannon had the good sense to marry, announced that he and my goddaughter had been foraging for acorns. Acorns. When I think of foraging, if at all, my mind goes to truffle pigs and strange old men materializing back around the kitchen door with boxes of strange looking mushrooms in their arms and cigarettes dangling from their weather-beaten lower lips. Acorns call to the mind irritatingly industrious and moralizing rodents of fable. I had always thought of foragers as edgy, marginalized, or borderline crazy. Modern foragers do not go to spas for Rolfing sessions or have cable television. I was now faced with performing a quick and rather drastic reassessment. The only two foragers I actually knew were standing in front of me with a bowl of acorns-- a 38-year-old man and an 8-3/4-year-old girl. Based upon the new information at hand, I had to decide that foraging was not necessarily a desperate reaction to hunger performed by those who are either too chicken or too lazy to go out and hunt wild animals. Nor was it necessarily a rejection of supermarket commercialism. As I looked into their proud faces, I decided that foraging was painfully cute. It was an act, in this case, of optimism and resourcefulness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592919708_9a778c2746-766823.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592919708_9a778c2746-766820.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shannon mused that she was glad to know she would now be able to feed her family in the event of the Apocalypse. We spent the next two minutes explaining what the Apocalypse was to my goddaughter. She was unimpressed.\u003c/p>\n\u003cp>Suddenly, foraging for acorns seem like a very, very good idea. I was saved from spending too much time figuring out how I would survive in San Francisco when the world finally goes to Hell by the fact that there were three hungry children and an equal amount of adults who needed to be fed. With acorns.\u003c/p>\n\u003cp>Though I am technically 1/8 Native American, genetically speaking, I received none of the famous resourcefulness of these ancestors. Neither did I inherit their characteristic lack of body hair or intolerance to alcohol, but those are topics for other blogs. Besides, my ancestors were from the Great Plains. They couldn't walk ten steps without falling over a bison. I had no idea what to do with acorns. Fortunately, Craig has an intimate understanding of both the Internet and how to read cookbooks. He did a little research and got some ideas, the best of which was pancakes. Acorn pancakes.\u003c/p>\n\u003cp>According to \u003ca href=\"http://siouxme.com/acorn.html\">Siouxme.com\u003c/a>, acorns were once the main food staple of nearly 3/4 of the Native Californian population. The most common oak trees found in the Bay Area are the Tan Oak, the Black Oak, the Live Oak, and the Valley Oak. (If you don't know why I'm talking about oak trees... please say you know why I'm talking about oak trees.) The Pomo Tribe preferred the acorns from the Tan Oak, feeling that they had superior flavor. The Miwoks preferred Black Oak acorns, because it took less leeching to rid them of their bitter tannic acid. The conflict between what is good and what is convenient is as old as the ages, it would seem. These original food snobs of the Bay Area pronounced the acorn of the Live Oak as \"too wormy\" and \"too easy to get-- nothing that plentiful can be very good.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592034029_c592d8479f-786232.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592034029_c592d8479f-786228.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Craig performed a similar experiment and came to basically the same conclusion. I am also grateful that he took the time to leech the acorns himself, sparing me the effort. So, with thoughts of feeding his hungry brood, he handed me a bowl of acorn meal and recipe for pancakes, Shannon turned on the griddle, and I proceeded to make the pancakes.\u003c/p>\n\u003cp>The results were great. The meal had a flavor reminiscent of chestnuts. When combined with honey and butter? I would use an expletive here to convey how good they were, but I thought better of it.\u003c/p>\n\u003cp>Three cheers for acorn pancakes.\u003c/p>\n\u003cp>Acorn Pancakes\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592918052_e11f61f446-771425.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592918052_e11f61f446-771421.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>If foraging on your own, look down-- you want the ones which have fallen from the tree. You might consider wearing protective headgear, since Autumn is the only time to gather acorns and, since one invariably spends a good amount of time directly beneath the canopy of oak trees when one is gathering the goods, odds are decent that some might leap to their death from the branches and on to one's head. Lawsuits against oak trees can be costly and, most likely, pointless.\u003c/p>\n\u003cp>Speaking of headgear, look for acorns still wearing their \"little hats\". Those found without these hats are likely to be infested with weevils, which some might consider appealingly value-added, in terms of protein content. I doubt these would add much value to pancake batter.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup acorn meal *\u003cbr>1 cup white flour\u003cbr>1 teaspoon salt\u003cbr>2 teaspoons baking powder\u003cbr>2 eggs\u003cbr>1/4 cup of oil (vegetable or some other neutral-flavored type.)\u003cbr>1/2 cup honey\u003cbr>2 cups milk\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Preheat griddle to medium heat.\u003cbr>2. Combine dry ingredients in whatever large bowl you like. One with a spout is most welcome.\u003cbr>3. Combine oil, honey, eggs, and milk until smooth in consistency.\u003cbr>4. Combine the wet with the dry ingredients into the large bowl.\u003cbr>5. Adjust by adding more milk if the batter appears too thick, more flour if too thin. The nature\u003cbr>of all acorn meal is not equal. The batter should be thin enough to pour, but not runny, as\u003cbr>one might imagine.\u003cbr>6. Drop an experimental dollop of batter onto griddle. Adjust heat accordingly.\u003cbr>7. Griddle dollar-sized pancakes until the bottoms are browned and the top side bubbles.\u003cbr>About three minutes. Flip and cook until cakes are barely firm to the touch.\u003cbr>8. Remove pancakes to a warm plate. I hold mine in a warm oven covered with a towel until\u003cbr>all the pancakes have been made.\u003cbr>9. Serve hot with butter and honey. Or whatever you feel like. I don't really care. As long as\u003cbr>it makes you happy and harms no one.\u003c/p>\n\u003cp>Makes about 36 dollar-sized pancakes. I was not anal-retentive enough in this case to count them. We were too busy eating them as they came off the griddle to get an accurate number.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* I know I have not walked you through the process of leeching acorns, but I have not walked down that road myself. Go do an internet search or something. It's not like you have anything better to do, seeing that you've managed to waste enough time reading about my pancakes.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1192807080,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1260},"headData":{"title":"Foraging for the Apocalype | KQED","description":"Last week, still heavily under the influence of jet lag, Shannon, my oldest friend in the world, whisked me down to Redwood City late Saturday night so that I might spend some time with her family, make breakfast, and later accompany my goddaughter to a community theater production of Annie Get Your Gun. Typical, wholesome","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Foraging for the Apocalype","datePublished":"2007-10-19T15:18:00.000Z","dateModified":"2007-10-19T15:18:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"756 http://blogs.kqed.org/bayareabites/2007/10/19/foraging-for-the-apocalype/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/10/19/foraging-for-the-apocalype/","disqusTitle":"Foraging for the Apocalype","path":"/bayareabites/756/foraging-for-the-apocalype","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592035361_fcd258ef36-736821.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592035361_fcd258ef36-736817.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last week, still heavily under the influence of jet lag, Shannon, my oldest friend in the world, whisked me down to Redwood City late Saturday night so that I might spend some time with her family, make breakfast, and later accompany my goddaughter to a community theater production of Annie Get Your Gun. Typical, wholesome Sunday fun.\u003c/p>\n\u003cp>When I awoke to the various sounds of three children trying to be quiet-- enjoyable to someone like me who merely borrows the children of others but does not have to live with them-- I wandered into the kitchen to find that, not only had the morning's menu been decided, but preparations had been made in advance-- enjoyable to someone like me to whom the words \"let's make breakfast!\" are sometimes uttered, but the planning and execution are invariably a solo effort, in which case I try to dirty as many dishes as possible.\u003c/p>\n\u003cp>Craig, my college roommate and the man Shannon had the good sense to marry, announced that he and my goddaughter had been foraging for acorns. Acorns. When I think of foraging, if at all, my mind goes to truffle pigs and strange old men materializing back around the kitchen door with boxes of strange looking mushrooms in their arms and cigarettes dangling from their weather-beaten lower lips. Acorns call to the mind irritatingly industrious and moralizing rodents of fable. I had always thought of foragers as edgy, marginalized, or borderline crazy. Modern foragers do not go to spas for Rolfing sessions or have cable television. I was now faced with performing a quick and rather drastic reassessment. The only two foragers I actually knew were standing in front of me with a bowl of acorns-- a 38-year-old man and an 8-3/4-year-old girl. Based upon the new information at hand, I had to decide that foraging was not necessarily a desperate reaction to hunger performed by those who are either too chicken or too lazy to go out and hunt wild animals. Nor was it necessarily a rejection of supermarket commercialism. As I looked into their proud faces, I decided that foraging was painfully cute. It was an act, in this case, of optimism and resourcefulness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592919708_9a778c2746-766823.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592919708_9a778c2746-766820.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shannon mused that she was glad to know she would now be able to feed her family in the event of the Apocalypse. We spent the next two minutes explaining what the Apocalypse was to my goddaughter. She was unimpressed.\u003c/p>\n\u003cp>Suddenly, foraging for acorns seem like a very, very good idea. I was saved from spending too much time figuring out how I would survive in San Francisco when the world finally goes to Hell by the fact that there were three hungry children and an equal amount of adults who needed to be fed. With acorns.\u003c/p>\n\u003cp>Though I am technically 1/8 Native American, genetically speaking, I received none of the famous resourcefulness of these ancestors. Neither did I inherit their characteristic lack of body hair or intolerance to alcohol, but those are topics for other blogs. Besides, my ancestors were from the Great Plains. They couldn't walk ten steps without falling over a bison. I had no idea what to do with acorns. Fortunately, Craig has an intimate understanding of both the Internet and how to read cookbooks. He did a little research and got some ideas, the best of which was pancakes. Acorn pancakes.\u003c/p>\n\u003cp>According to \u003ca href=\"http://siouxme.com/acorn.html\">Siouxme.com\u003c/a>, acorns were once the main food staple of nearly 3/4 of the Native Californian population. The most common oak trees found in the Bay Area are the Tan Oak, the Black Oak, the Live Oak, and the Valley Oak. (If you don't know why I'm talking about oak trees... please say you know why I'm talking about oak trees.) The Pomo Tribe preferred the acorns from the Tan Oak, feeling that they had superior flavor. The Miwoks preferred Black Oak acorns, because it took less leeching to rid them of their bitter tannic acid. The conflict between what is good and what is convenient is as old as the ages, it would seem. These original food snobs of the Bay Area pronounced the acorn of the Live Oak as \"too wormy\" and \"too easy to get-- nothing that plentiful can be very good.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592034029_c592d8479f-786232.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592034029_c592d8479f-786228.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Craig performed a similar experiment and came to basically the same conclusion. I am also grateful that he took the time to leech the acorns himself, sparing me the effort. So, with thoughts of feeding his hungry brood, he handed me a bowl of acorn meal and recipe for pancakes, Shannon turned on the griddle, and I proceeded to make the pancakes.\u003c/p>\n\u003cp>The results were great. The meal had a flavor reminiscent of chestnuts. When combined with honey and butter? I would use an expletive here to convey how good they were, but I thought better of it.\u003c/p>\n\u003cp>Three cheers for acorn pancakes.\u003c/p>\n\u003cp>Acorn Pancakes\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592918052_e11f61f446-771425.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592918052_e11f61f446-771421.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>If foraging on your own, look down-- you want the ones which have fallen from the tree. You might consider wearing protective headgear, since Autumn is the only time to gather acorns and, since one invariably spends a good amount of time directly beneath the canopy of oak trees when one is gathering the goods, odds are decent that some might leap to their death from the branches and on to one's head. Lawsuits against oak trees can be costly and, most likely, pointless.\u003c/p>\n\u003cp>Speaking of headgear, look for acorns still wearing their \"little hats\". Those found without these hats are likely to be infested with weevils, which some might consider appealingly value-added, in terms of protein content. I doubt these would add much value to pancake batter.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup acorn meal *\u003cbr>1 cup white flour\u003cbr>1 teaspoon salt\u003cbr>2 teaspoons baking powder\u003cbr>2 eggs\u003cbr>1/4 cup of oil (vegetable or some other neutral-flavored type.)\u003cbr>1/2 cup honey\u003cbr>2 cups milk\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Preheat griddle to medium heat.\u003cbr>2. Combine dry ingredients in whatever large bowl you like. One with a spout is most welcome.\u003cbr>3. Combine oil, honey, eggs, and milk until smooth in consistency.\u003cbr>4. Combine the wet with the dry ingredients into the large bowl.\u003cbr>5. Adjust by adding more milk if the batter appears too thick, more flour if too thin. The nature\u003cbr>of all acorn meal is not equal. The batter should be thin enough to pour, but not runny, as\u003cbr>one might imagine.\u003cbr>6. Drop an experimental dollop of batter onto griddle. Adjust heat accordingly.\u003cbr>7. Griddle dollar-sized pancakes until the bottoms are browned and the top side bubbles.\u003cbr>About three minutes. Flip and cook until cakes are barely firm to the touch.\u003cbr>8. Remove pancakes to a warm plate. I hold mine in a warm oven covered with a towel until\u003cbr>all the pancakes have been made.\u003cbr>9. Serve hot with butter and honey. Or whatever you feel like. I don't really care. As long as\u003cbr>it makes you happy and harms no one.\u003c/p>\n\u003cp>Makes about 36 dollar-sized pancakes. I was not anal-retentive enough in this case to count them. We were too busy eating them as they came off the griddle to get an accurate number.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* I know I have not walked you through the process of leeching acorns, but I have not walked down that road myself. Go do an internet search or something. It's not like you have anything better to do, seeing that you've managed to waste enough time reading about my pancakes.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/756/foraging-for-the-apocalype","authors":["5017"],"categories":["bayareabites_12"],"tags":["bayareabites_474","bayareabites_472","bayareabites_52","bayareabites_473"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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