Time has unleashed a spawn of ideas and fresh inspiration.
Though I’m happy to finally get back into the groove of food photography and recipe development, the past couple of weeks were much needed respite. The days fuelled anticipation for Fall in London, and although I know I won’t ever be able to bake or create anything much after that time, I feel as if this blog has really grown to become a part of me, a part I can’t and never will forsake. It’s shed new meaning upon my life; I don’t feel more alive or myself when in the kitchen, fiddling with and tweaking jottings in my notebook. I have my other passions, but this will always be an inherent part of me, like a child I must help grow and nurture. Therefore, I have keenly decided that I will continue updates here, though of course much less frequently!
The plan now will be to post once or twice a week, and the focus will be shifted to creating more breakfast-type recipes. I’ve always had an inappropriate obsession with breakfast culture, and adore that combination of simple, sweet and healthy. No, my recipes are not always the healthiest, but that’s only because I don’t believe in any modern fad. Go gluten-free if you have coeliac disease, by all means, or maybe even just for fun, but don’t impose the juicing monster (which is, literally, quite green) on anyone who doesn’t feel as if tip-top wellness is a necessary factor for emotional, spiritual or intellectual growth. Or for life in general, for that matter. I recently read this article which I readily relate to and agree with, discussing the modern health obsession and its ironic correspondence with young ‘health foodies’ found everywhere online and on social media (go on, read it!). The mixing of health and science must be monitored, and diet cannot be wholly dictated by a few paragraphs you may read online written by a young pretty lady in a sports bra. Let’s just be real. One will not die eating pancakes every Sunday, and some choose not to, which is totally ok. We all know we need ‘balance’, but the point of middle ground is different for everyone, is it not?
Anyways. Despite my passion for eating and making French pastry, some varieties of which I have yet to attempt (but shall do so in due time!), I know that doing so isn’t feasible in the near future. Sometimes, practicality is sacrifice, but it’s also a means for exposure and pushing creative boundaries.
I don’t know about you, but I think it’s pancake time.
A few days ago in London, I came across the most charming café in Islington, and my good friend (hey Celeste!) and I simply couldn’t resist strolling in even after our heavy brunch (now that I recall, we had pancakes, which is so de rigueur… Then again, when is it not?). Nut butters, pre-made sandwiches and bottles of tahini lined the shelves, alongside other bits and bobs of artisan produce. I felt it a bit of a sin if I didn’t walk out with something, so tahini it was, and tahini I’m glad. A short aside here–we also enjoyed delicious coffee, tea, and the best lemon pistachio cake slice ever. I’m thinking of it now, and the thinking is pain.
Having never properly experimented with the mildly salty sesame paste before, I decided to incorporate it into my favourite base pancake recipe, which yields the fluffiest, moreish, pillow-like texture ever. Thick and fluffy aside, a soft and tender surface may be easily broken with a fork to reveal a pale interior studded with oats. The mildly salty tahini lends perfect contrast to the sweet batter, and it also means no additional salt is needed in the recipe. Ladies and gentlemen, enjoy.
Tahini Oat Pancakes (makes 8 3-inch pancakes)
125g (1 cup) all-purpose flour, or half whole wheat and half all-purpose
40g (1/2 cup) whole rolled oats
3/4 cup milk of choice (I played with soy this time round)
10g unsalted butter, melted
1 tsp baking powder
1 tsp baking soda
2 tbsp tahini
1 tsp honey
2 tbsp white sugar
splash vanilla extract
Preheat a medium saucepan on low-medium heat, and ready some butter. In a medium bowl, whisk together the dry ingredients– flour, two leavening agents and sugar. In a separate, smaller bowl, whisk together the egg, milk, honey, tahini, melted butter and vanilla extract. Pour most of the ingredients into the dry mix; I say most because you may not need all the liquid. I used all of mine and yielded a nice, thick batter, but just exercise a teensy bit of caution. You want it to be thick and slightly lumpy after mixing briefly with a wooden spoon or spatula.
Butter the preheated pan. There should be a sizzle when you flick a bit of water onto the pan. Using a tablespoon measurement (for 3-inch pancakes), ladle the batter into the pan. Once you see a few bubbles spread throughout the surface, go ahead and flip to cook the other side. Serve a couple warm on a plate, topped with more tahini, maple syrup, and whatever else your heart desires.