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I have to admit, I’m not the biggest pancake fan. I know they will be on the menu; I just generally glance past them in favor of a more savory start. I expect someone else to order the pancakes and let me take bites. My perfect breakfast involves lots of food sharing and reaching across the table with your fork.

glorious buttermilk cornmeal pancakes are the perfect excuse for too much maple syrup

I dream of a breakfast world where a basket of dollar-sized pancakes is brought to the table while you decide what to order and drink coffee. I will ask if I can have your mini pancakes because, you know, you’re ordering pancakes and I don’t want you to spoil your appetite. In Pancake Land (obviously the name of this imaginary restaurant) the pancakes are always:

  • Slightly undercooked
  • Have daily flavors. Monday – bananas, Tuesday – chocolate chips, Wednesday – trail mix, Thursday – frozen corn, Friday – bacon, Weekends – choose your own!! Bottom line: the more mix-ins the better.

Who’s ready to help me make this a reality? Anyone?

Lemon juice and milk make a perfect buttermilk substitute

The true genius of pancakes is really the maple syrup. Pancakes are an excuse to pour syrup on your bacon and eggs. Quality maple syrup will change your whole life. You can use it in place of caramel on ice cream, instead of sugar for your coffee and as a staple for all your bourbon cocktails. Whoa is right.

Quality pancakes need buttermilk and cornmeal.  Cornmeal adds crunch and buttermilk makes little tiny air bubbles that make things fluffy.  Buttermilk is never on hand at our house.  This is why we love Joy the Baker, she has the super substitue guide.  Buttermilk shortage solved, let’s make pancakes!!

never get caught without buttermilk for your new favorite pancakes again!

WAIT there’s more!  Delicious food +  mouth-watering photos = getting published for all the world to see!!  (Although we may not have the desire to lessen our cravings for all things savory, sweet, and waist-expanding, we’re super excited to have Isabella’s image featured in April’s issue of LA Yoga Magazine!!)

Published Work!!

“Buttermilk” Cornmeal Pancakes

Recipe slightly adapted from Bon Appétit

 Ingredients

  • 3/4 cup unbleached all purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk (1 1/4 cups milk + 1 1/4 Tablespoon lemon juice + whisk + sit 2 minutes = buttermilk)
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted, cooled
  • oil or butter or both

Preparation

  1. Sift dry ingredients together in a large bowl (you’re adding the wet ones into the dry so that size large).
  2. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add wet mix to dry mix and whisk until blended.  Let sit 10 minutes or until skillet is hot.
  3. Lightly coat bottom of cast iron skillet with oil. Heat over medium heat. Scoop pour batter into skillet.  For small pancakes, use about 2 tablespoons.  For larger pancakes, use about 1/4 cup of batter. Cook until bottoms are golden, about 1 1/2 minutes. Flip pancakes and cook until second side is golden brown, about 1 minute. Repeat.
  4. To be a nice host, place pancakes on a baking sheet in a 200° oven to keep warm.  Alternately, have a kitchen party and feed pancakes as they finish into eagerly awaiting hands.
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Holler at us!

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Seis De Mayo!!

Yesterday, (Cinco de Mayo 2013, baby!) Ginger & Honey turned one year old!  Yes, it’s been a whole entire year folks.  And like most toddlers, we’re still learning how to eat solid foods, walk without falling, and speak in an intelligible way. But we’re getting there, don’t worry. In spite of ourselves we have made it this far.

And of course, we’re a day late to our own Anniversary party, but not without a delicious gift for you all…

the jalapeño loquat lowdown

Have you had loquats?  If not, you are seriously missing out.  The citrus-y mild mango flavor is hard to capture and I have yet to see them sold any where.  But once you start looking, you’ll spot them everywhere in LA so keep your eyes peeled.

Like most things on our blog, this was an experiment.  It came about with the following logic:

My parents’ neighbor has lots of loquats –> loquats are delicious! –> I’ve been craving spicy tequila cocktails –> I should make loquat jam –> what if you made candy jalapeños? mmm hmmm –> why do you always have to put so much dang sugar in jam?!  I’m going to half it, the fruit is sweet enough –> Gah, why is my jam so runny? –> Ooh, I’m going to make roasted jalapeño infused tequila –> I want it spicier!  How do you extract all the spicy?  Is that a thing?  [300 browser tabs later] –> I want the Marie Antoinette drink they serve at Perch –> I really have to start wearing velvet bow-ties

That all happened, in the span of 15 minutes.  So this isn’t a recipe, this is road map for a build-your-own-cocktail-adventure.

The Jalapeño Loquat Lowdown

Ingredients

  • loquats, as many as you can get your hands on but at least 10
  • jalapeños, 3 to roast, 2 to candy, 1-2 for garnish, a few left over for salsa &/or guacamole
  • tequila, we swear by Espolón.  Blanco has the superior label but Reposado is the way to go

Tactics

Loquats:

Halve the loquats, clean and remove seeds.  Are you attempting to make jam or preserves?  You will need more than 10 loquats and the right amount of sugar (generally a 1:1 fruit:sugar ratio) and a squeeze of lemon juice.  Into a sauce pan and bring to a simmer until it starts to thicken.  Be sure to reserve some of the juice as a loquat simple syrup.

Jalapeños:

  • Roasted Jalapeño Infused Tequila:  Set jalapeños over flame until skin has blackened, rotating frequently.  Place in paper bag and set aside for 10 minutes.  Once cooled, peel off charred skin and de-seed.  Dice and place in jar, cover with tequila and store in fridge/cool, dark place until desired heat is reached.  The perfect excuse to sip tequila on the daily!
  •  Jalapeño Simple Syrup & Candied Jalapeños:  Slice 3 jalapeños into rounds.  In a saucepan over medium heat, dissolve 1 cup sugar in 1 cup water.  Add jalapeños and simmer 3-5 minutes.  Pour syrup into a jar.  Return jalapeño slices to heat and sprinkle with a bit more sugar.  Cook until sugar syrup is bubbly.  Spread jalapeño slices on parchment paper to cool and sugar to harden.

Drink Guidelines:

  1. 2 oz. tequila + 1/2 oz. jalapeño simple syrup + 2 loquats muddled in the syrup
  2. 2 oz. tequila + 1/2 oz. jalapeño simple syrup + 1/2 oz. loquat syrup + 2 candied jalapeños
  3. 2 oz. jalapeño infused tequila + 1 Tbsp. loquat preserves + splash club soda (maybe lemon/lime flavored)
  4. 2 oz tequila + 2 slices jalapeño muddled in 1/2 oz. loquat syrup, shaken and strained into glass rimmed with jalapeño sugar
  5. go wild!!!  We gave you the tools, now embark on a build-your-own-cocktail adventure.  What mix do you like best?

Holler at us!

Pineapple Jalapeño Skillet Pizza

April 17, 2013

This has long been our favorite pizza combination, and we have converted many a follower. Why? Because a spicy jalapeño kick is mellowed by sweet pineapples nuggets and melty cheese makes everything better. Spicy + Sweet + Cheesy = the holy flavor trinity.  And when you add a little homemade ranch with a sprinkle of red pepper flakes […]

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The Last Supper Feast!

April 3, 2013

We are going all out feast on you.  Now that Passover has passed and Easter is out of the way, we can all eat bread and pork and custard!  Well, most of us anyway  - sorry Jews, sorry celiacs.  This awesome project was a collaboration with our fabulous friend Tina from The Unprocess. Let’s talk meatsies!  If […]

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Shhhh… a shiksah’s Jewish mom’s Secret Matzo Ball Soup

April 2, 2013

As Passover comes to an end, this Jew and shiksah would like to talk Matzo ball soup.  In Rae Bernamoff’s word “There’s never a matzo ball soup better than your own bubbe’s matzo ball soup” so we aren’t actually going to share a matzo ball soup recipe with you (get your own bubbe!!) but we will share […]

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Hanging with Planned Parenthood at the Corner Door

February 24, 2013

Ginger and I are not restauranteurs. Our fancy restaurant goings are dependent on inviting ourselves to dinner with our parents (thanks parents!).  But that doesn’t mean we don’t like to get out. Recently I had the fabulous opportunity it to join Planned Parenthood Los Angeles and a handful of food bloggers at The Corner Door […]

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Borscht in the U.S.S.A.

February 13, 2013

Fact: We have both dated Russians. Fact: All borscht is not the same. Cold, hot, with sour cream, without, with veggies, with chicken — you name it, there is a borscht variation that someone will call blasphemous to borscht’s good name. Lucky for us, we have been around our fair share of borscht and have […]

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Mulled Wine Madness

January 16, 2013

Mulled wine, gløgg, warm sangria, vin chaud. Call it what you will, it is the essence of wintertime drinking. I know, I know, the holidays are over and we should all be resolved to drink less and eat more salads.  But really, deep down you know that won’t last.  So let’s resolve to do something […]

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Ramen in the Rain

December 13, 2012

It’s been rainy and cold(ish)!  This is not something most people get emotional or excited about.  For us native Angelinos, this like snow on Christmas morning. But most act like it’s the end of days.  Our friend Noah came over yesterday and suddenly people started lining up two by two at our door asking if […]

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Pancetta Green Beans & Spicy Maple Bourbon Walnuts

November 22, 2012

The holidays are overwhelming.  We can all agree on that, right?  Yes.  And sometimes disappointing.  They almost never live up to the Hallmark movie version of what the holidays “should” be.  Your family becomes a weird reflection of your own awkward quirks and perceived shortcomings.  The pieces never really fit all the way. This is a […]

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