In the age of covid-19, we have seen a lot of restaurants release recipes to some of their most notable dishes.
I never used to be a pancake person, I grew up on crepes. Being a naturally loyal person I think I just always had a block in my head that by having pancakes, I would somehow be cheating on my beloved crepes.
I really needed to keep myself busy however during the first lockdown, so with all the acclaim Mildred’s Temple Kitchen gets with their pancakes, I figured it was time to give them a shot.
Sourced from: Company’s Coming, Muffins & More by Jean Paré
Serving size: 1 Loaf
1/2 cup Butter
1 cup granulated sugar
3 medium bananas
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cups semi-sweet chocolate chips
- Preheat oven to 350F
- Cream butter and sugar together.
- Add eggs, one at a time, beating until smooth.
- Blend in mashed bananas
- In a different bowl, stir flour with baking soda, baking powder, and salt.
- Add dry ingredients to banana mixture, stirring only to moisten.
- Stir in chocolate chips.
- Transfer to a greased 9x5x3 inch loaf pan.
- Bake for about 1 hour until inserted toothpick comes out clean.
- Let stand for 10 minutes.
- Remove from pan and place on cake rack to cool.
NOTE: I like to experiment sometimes with using different types of chocolate chips. For those not a fan of the chocolate chips, the original recipe calls for 1 cup of chopped walnuts.
As the temperature outside is dropping my body craves warm comfort food. A food embrace shall we say to get us through the winter. Following is one of my favourite cold day dishes, Beef Chili. Continue reading
Sourced from Food and Wine Magazine December 2013
Chef: Chris Hanmer of CH Pâtisserie in Sioux Falls, South Dakota
Total Time: 45 min plus 4 hr cooling
Makes about 2 pounds
2 1/2 cups sugar
2 cups heavy cream
3/4 cup light corn syrup
1 vanilla bean, split lengthwise and seeds scraped
1 stick unsalted butter, cut into tablespoons and softened
1/2 teaspoon kosher salt