Archive | Uncategorized RSS feed for this section

Everyday Muffins + Things That I Eat

17 Sep

Peach-filled, brown sugar-topped muffins

So school has started up again for both of us, and all of a sudden I can’t just spend hours cooking something cause it might make a delicious dinner. I don’t have a meal plan this year, so I have to think ahead and go on grocery trips and make sure I have leftovers to bring to work. Phew. Most of the stuff I’ve been cooking hasn’t been too exciting, but I’m going to post some links below to the kind of recipes I depend on– generally meatless, pretty much one-pot meals that make enough for six even though I’m only feeding one. Getting through the leftovers is a challenge I’m usually up to.

I'll be so sad when peach season is over.

But in more exciting news, my house this year is throwing weekly brunches, which means I do get to do a little baking for fun (without the guilt that I will have to eat everything I make). I’ve been making these awesome muffins with apples for a while, whenever I want something around to snack on/have for an unhealthy breakfast. I made them with peaches this time, but I think I might prefer the apples cause they hold their texture better– or maybe I just didn’t have enough peaches. Whichever way you try them, don’t skimp on the brown sugar on top– it makes an awesome crust.

Linkage:

Alice Waters’ Ratatouille— Take advantage of summer vegetables while they last! Delicious on cous cous with a fried egg on top.
Lentils and Rice– On my meal plan for this week, a cheap and complete meal.
Baba Ghanoush– Not technically a meal, but that is the beauty of only feeding yourself.
Baked oatmeal– I just made this for breakfast tomorrow. Hopefully a good way to prepare oatmeal ahead of time (without buying gross instant stuff).

My little pot could barely hold the bounty of ratatouille

Brown Sugar Peach Muffins (adapted from King Arthur Flour/Smitten Kitchen)
Equipment: 2 Bowls, hand mixer or wooden spoon, muffin tin
Ingredients:
1 cup (4 oz) whole wheat flour
1 cup (4 1/4 oz) All-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon
1/2 cup (1 stick, 4 oz) unsalted butter, room temperature
1/2 cup (3 1/2 oz) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg
1 cup (8 oz) buttermilk or plain yogurt
2 large peaches or apples

Method: Preheat the oven to 450F. Grease and flour, or line with muffin liners, a 12-18 cup muffin tin (yield varies depending on how much fruit there is/how much you fill the cups).
Peel the fruit and chop coarsely. Mix together the flours, baking soda, baking powder, salt, and cinnamon, and set aside. In a separate bowl, cream the butter with a hand mixer or a spoon and some elbow grease. Add the granulated sugar and only 1/4 cup of the brown sugar, and cream until fluffy. Lightly beat the egg, and add it to the sugar/butter mixture. Mix well, and then gently stir in the yogurt or buttermilk; over stirring may cause the mixture to curdle if using buttermilk. Stir in the dry ingredients and then fold in the fruit.
Divide the batter among the muffin tins; you can fill them almost all the way. Sprinkle the remaining 1/4 cup brown sugar on top of the muffins, and bake for 10 minutes. Turn the heat down to 400F, and bake for an additional 5-10 minutes, until a tester comes out clean. Cool the muffins for five minutes in the tin, and then remove them to cool completely. Try not to only eat the tops.

Advertisements

Fish Wrapped in Prosciutto

9 Apr

Delicious prosciutto

I’ve been even busier than usual recently, so haven’t had a lot of time to cook (or blog). Most weekends I’ll cook something big and eat the leftovers for a few days during the week, but the past few weekends just fly by so I realized on Wednesday that I really didn’t have anything in, and no time to make something complicated. Thankfully, Mark Bittman came to the rescue, as he often does. I had just seen this article on cooking fish many ways, and since I was at Whole Foods decided to pick up a piece and cook something easy. And it was easy, and delicious, which made me realize I should cook fish much more often, though I have to stop erring on the side of caution and overcooking it!
I loved the flavor of the fried prosciutto in this recipe, though I should probably have used a little less as it overwhelmed the fish a little bit. Either way, it was an excellent, quick, dinner with a side of new potatoes.
Fish Wrapped in Prosciutto (Adapted from Mark Bittman)
Equipment: Frying pan
Ingredients for One:
Fillet of white fish, cut into two or three pieces (see article on what type of fish to buy, make sure the source is good!)
3 slices prosciutto
5-6 leaves basil
Tablespoon olive oil
Method: Lay prosciutto slices on a chopping board, and put one or two basil leaves on each slice. Place piece of fish on prosciutto, and wrap around. It does not have to cover the whole piece, use as much prosciutto as you want. Heat oil in frying pan over medium heat, cook until fish is cooked through (time varies depending on thickness of fish, but it should be opaque), turning once. Garnish with more basil. Serve with boiled potatoes and salad on side.

Best Brownies Ever

25 Mar

Chocolate and butter, what more could you ask for?

I was browsing through our posts recently and was shocked to discover how long it’s been since I posted a baked good recipe. I feel like I’m a much better baker than real-food cook, but I guess I’m so busy at college that I don’t have as much time to just make something delicious for myself. (Or I just don’t have time to make something delicious AND post a blog about it. Sorry.) But it was the opening night of the Children’s Theater play I’m in last Friday, and I felt like the cast might need some motivation during our Thursday rehearsal, so I decided to make these brownies.

I love you, Trader Joe

Brownies are one of the baked goods that I rarely buy in stores or bakeries. With the exception of the amazing ones at Baked, I usually find them overly sweet, not chocolate-y enough, and dry. Brownies from mixes are also usually too sweet, and without the chocolate punch. You will not think any of those thoughts about these brownies. They are intensely fudgey and just sweet enough, and if you under-bake them like I did, deliciously gooey. And it’s not just me–  they got pretty rave reviews from the cast (though home-baked goods in a college setting always seem to be met with wonder).I think the key is to beat the eggs in until the mixture is silky and pulling away from the sides of the bowl– this isn’t hard, but it is definitely more than just a regular “stir to combine”.
Three notes: I used Trader Joe’s 70% chocolate labeled as “Imported from Belgium,” which apparently was voted the best dark chocolate by Serious Eats not long ago. It is definitely the cheapest you will find, and available in little three packs and a huge “pound plus” bar, so I highly recommend it.
While I was at Trader Joe’s, I decided to pick up some dried cherries, because I’ve heard they’re awesome in brownies, and that Trader Joe’s has good ones. Unfortunately, I picked up the wrong type– I should have gone with the tart instead of the regular “Bing” cherries, but either way they added a nice textural contrast to the brownies, though not a huge amount of flavor.
Lastly, all the measurements for the recipe I followed were in weights, and I don’t have a scale. This meant a lot of looking up conversions, and a lot of guessing. I’ve put down the approximate amounts I used in cups, but can’t guarantee they are actually faithful to what Jamie intended.

Silky, silky batter. (Taking pictures of final products is hard)

The Best Brownies (Adapted from Jamie Oliver)
Equipment:
Square baking tin, two mixing bowls, saucepan or double boiler, parchment paper
Ingredients:
250 g butter (18 tablespoons, 2 sticks + 2 tbsp)
200 g dark chocolate (70% is best)
75 g dried sour cherries (I used about 1/2 a cup) (optional)
50 g chopped nuts (optional)
360 g superfine or white sugar (1 3/4 cup)
80 g cocoa powder (2/3 cup)
65 g flour (A little over 1/2 a cup)
1 tsp baking power
4 large eggs

Method: Preheat oven to 180C/350F. Line 8×8 baking tin with parchment paper (I did this very roughly with one piece and it came out fine, this is just to make lifting out and cutting the brownies easier). Roughly chop chocolate and butter into pieces and put in a large bowl over simmering water, or in double boiler, or a microwave. Melt, stirring occasionally, until smooth. Roughly chop cherries if desired, and stir them and nuts in if you are using them.
In a separate bowl, mix together sugar, cocoa powder, flour, and baking powder, and add to chocolate mixture. Stir together well. Beat the eggs (in the bowl that used to have the flour in it, if you want), and stir into the chocolate mixture. Keep stirring until the batter is a silky consistency and starting to pull away from the sides.
Pour mix into tin and put in oven for 25 minutes. A toothpick shouldn’t come out clean, or they won’t be fudgey. They should be slightly springy on the outside but still gooey in the middle. Mine were a little undercooked… it’s a little hard to tell when they’re done, so if you definitely don’t like undercooked brownie then perhaps cook a little longer. Allow to cool in tray, then pick up parchment and transfer to plate to cut into squares (this is easier if they have been refrigerated, especially if they are very gooey). Try not to eat them all.

Vegetable Lasagna

30 Jan

I couldn't resist taking a slice before taking this picture. It was yummy.

This is the lasagna I made with some of the marinara sauce that I made a few weeks ago.  I’ve been wanting to make some kind of lasagna or casserole for a while now, mainly because they usually keep well and you can reheat a piece at a time, so I can make something big on the weekend and eat it for at least a few nights during the week.  Granted, there are certain dishes that one could get bored of eating night after night, but I assure you this vegetable lasagna is not one of them.  Since there are so many different types of vegetables this is very filling, and if you pretend there isn’t lots of melty-gooey cheese covering all those veggies this is a quite well-rounded and healthy meal.  I changed the recipe a bit from the original, which was actually for individual lasagnas in small pots (which would be fun for a party, but seems unnecessarily fussy. And I don’t have lots of small pots.)  You can really put any vegetables you would like in this- I used all yellow squash instead of half zucchini because Trader Joes was out of zucchini (note to self: don’t go to TJ’s on a Sunday afternoon when the line is usually literally out the door), and added mushrooms because I had some in my fridge that needed to be used up.

Overflowing pan of vegetables.

Vegetable Lasagna
Adapted from Giada de Laurentiis

Equipment: Casserole dish, frying pan or saucepan, wooden spoon, knife

Ingredients:

2 tablespoons vegetable oil
1 pound fresh lasagna sheets (or one package no-boil sheets)
3 tablespoons olive oil
1 medium onion, finely chopped
1 large carrot, peeled and finely chopped
1 large zucchini
1 large summer squash (or double this and leave out zucchini)
1 pint cremini mushrooms, sliced
2 cups marinara sauce, homemade or bought
1 can garbanzo beans or white beans
1 16-oz bag frozen spinach, thawed and squeezed dry
2 cups shredded mozzerella
1/2 cup freshly grated Parmesean cheese
Salt and pepper to taste

Preheat oven to 375 degrees. In a saute pan over medium heat, add olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add mushrooms and cook for 3 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.

If using fresh noodles, cook according to directions and lay out.  If using no-boil noodles, fill a large bowl with hot water (not boiling, from the sink is fine), and dip noodles in it for a couple of minutes before starting to layer. To assemble the lasagna, spread 1/3 of the marinara sauce on the bottom of the casserole dish, and cover with a layer of noodles.  Rinse, salt and pepper the garbanzo or white beans and place them on top of the noodles, followed by the spinach. Place a second layer of noodles on top of the spinach and gently press down. Spread another 1/3 of the marinara sauce on the noodles, and then top with the sauteed vegetables. Place a third layer of noddles on top, followed by the last 1/3 of the marinara sauce.  Sprinkle with mozzarella and Parmesan cheeses. Bake in oven for 25-35 minutes, or until cheese is bubbling and golden.

New Zealand: Cafes and Chocolate

26 Jan

Mmmm iced coffee

Lily demonstrates how to eat a chocolate fish

Hello again. So one of the reasons I have been so very lax in blogging is that my winter break wasn’t quite as relaxing as usual– after a few days in England with the family, I flew to Wellington, New Zealand to be a bridesmaid in my friend’s wedding. Upon arrival, my friend Lily and I were very quickly put to work as slaves willing helpers. We were pretty much busy the entire week, and as a result were living off take-outs and chocolate (though you won’t find me complaining too much about this, as I was very eager to reunite with cheap take-out curries and the amazing Whittaker’s chocolate).

I also enjoy a chocolate fish

Wellington, however, is famous for its multitude of cafes, and we were not going to spend a week there without doing a bit of cafe-hopping. So in between picking up fabric to make a veil and searching for ties for the groomsmen, we stopped off at Fidel’s, which became my favourite of the Wellington cafes when I was living there. Located on Cuba St, Fidel’s is filled with communist memorabilia, but more importantly has excellent food and lots of outdoor seating (it was, after all, mid-summer).

Sipping ice cream-y coffee requires this face.

As soon as I walked in I remembered what I had to get– an iced chocolate. I first discovered these delicious drinks in Australia, but they also abound in New Zealand with the addition of the all-important chocolate fish (resulting in the series of photographs seen in this post, because Lily is incapable of seeing a camera without posing). An iced chocolate is basically chocolate milk poured over scoops of vanilla ice cream, with whipped cream on top. Simple, yet delicious. What’s bizarre to me is that in both countries if you order an “iced coffee” you will get the same concept– iced coffee with ice cream. My inquiries as to what you would order if you just wanted a cold coffee were met with somewhat blank stares. Apparently it’s just not done.

Chocolate cake was also consumed. The bride could not wait for a photo to be taken to dig in.

I also, of course, ate plenty of Tim Tams when I was there. These chocolate biscuits are (I believe) technically Australian, but thankfully you can get them in New Zealand, because they are amazing. I was very sad when the packet I brought back with me to DC ran out so quickly, but have ordered a fresh delivery with Lily’s impending arrival in the US. If you are ever in the area, I recommend picking up a good supply of the double-coated variety, though the traditional are also excellent. Overall, I think I managed to hit all the classic New Zealand junk foods while I was there, and I highly encourage you to do the same. Especially if it’s chocolate-related.

An Ode to British Food

2 Jan

The best fish and chips and mushy peas around

British food gets a bad rap, and I am here to correct that.  Many people may not think that England has

Delicious bakewell tart, a sponge tart with jam and almonds

much exciting food, and that we are constantly eating fish and chips and basically nothing else.  This is not true, although I am very partial to a good fish and chips.  England has a much more diverse food scene than many places, including America, which, while containing many different food cultures, is not in my experience particularly adventurous in its eating.   You can look no further than London to find the multi-cultural array of food available in Britain- for example, London (and most of England), has many fantastic Indian restaurants, and Indian food is readily avaliable in take-out form, and in all the mainstream grocery stores across the country.  I love Indian food, but it is sadly very hard to find as easily in the US.

Bangers and Mash! These ones are pork, apple, and black pudding and were amazing

Apart from all of the foods brought from other cultures in England, I would say food most classically identified as “British” is pub food.  And I’m not talking about greasy fish and chips or bland chicken dishes, but real pub food- bangers and mash, steak and ale pies, fish cakes, full Sunday roasts, sticky toffee pudding, treacle tart, I could go on and on.  Pubs started in England as mainly social meeting places where the locals would meet to have a drink and catch up each evening.  My small village in Devon once had over 30 pubs, so local that you wouldn’t be welcomed in a pub that was the next street over from you.  This village now has about 10 pubs still up and running, which are thankfully not as locally-prejudice, and many now serve excellent food along with the traditional ale and cider.  Good pub food is delicious, and you will find a much wider array of meats and fish than in many restaurants in America there.

Some of the offerings at Darts farm, including duck, pheasant, and pigeon

I am always upset when I come back to the US and find myself faced with endless portions of chicken and

Ox cheeks and mash I had for lunch at a modern-looking pub

beef, but no good sausages (because we don’t have local butchers here), Cornish pasties, meat pies or clotted cream.  One would be hard-pressed to find good game meat in the urban US, which is a shame as birds such as pheasant, duck, goose, are much more flavorful than chicken (also, plucking pheasant that has been shot is surprisingly relaxing, you should try it sometime).  Lamb, which is one of my favorite meats, is also much more widely consumed, and since most towns have their own butcher, a wide variety of fresh meat is always available (my town has both a local butchers, Arthur’s and Darts Farm Shopping Village down the street, which used to be a small shed selling vegetables and is now a huge complex with award winning butchers and fish and chip stall. Darts Farm is run by the Dart brothers, and my mother’s first job was canning vegetables there). Another advantage of living in the middle of the countryside is that fresh fruits and vegetables are also all around- and, since they have not been modified like many American fruits, they are much tastier. For example, British strawberries are not large and perfectly shaped like American ones, but very small and therefore much more strawberry-y tasting. Darts Farm sells its own seasonal freshly picked vegetables, advertised as coming from the field to shop in 48 minutes, and we also have Richard’s Greengrocer in the center of the village (Richard himself was my mother’s paperboy when she lived there growing up. It’s a small town).

Traditional cream tea- scones, clotted cream, and strawberry jam, with a pot of tea

All in all, I am very well-fed while in England, and I’m sure if I move back there someday I would promptly gain a lot of weight from all the delicious food, cakes, and Devon cream teas that I adore (also because, at my aunt and uncles for dinner the other night we were fed Polish dumplings, accompanied by a bowl of hot goose fat with pancetta. Hey heart attack).  While at boarding school there, we were served 5 meals a day, including “break”, toast and tea/coffee at, well, break time (in between breakfast and lunch), and “free-tea”, which consisted of a different cake or pastry everyday, with more tea, at tea time (in between lunch and dinner).  Of course, if you were in trouble you had to do “breakers” as punishment, and run the mile down to the river and back during break time and sadly miss your tea.  Luckily I never had to do these, as I do not enjoy running, and do enjoy tea and toast.  If you are ever lucky enough to go to England, do me a favor and make sure you eat a good fish and chips while you are there, don’t be shy about trying new meats, cheeses, etc, and bring me back a Cornish pasty and some Cadbury’s chocolate please.

Apple-pear Pie and Other Thanksgiving Nonsense

19 Nov

Apple-pear pie. Yes please.

We in the Ginger Spice household love Thanksgiving.  Behind Christmas it is definitely the most elaborately celebrated holiday in our family, despite the fact that both of the parental types are 100% British/Scottish/Welsh, and had no idea what Thanksgiving was until they moved to the US  twenty odd years ago. (Ok, they probably had some idea what it was. Father Spice wrote a book on American history. Or something. Should probably read that one of these days.)  Being that they didn’t grow up with Thanksgiving you would think we wouldn’t make such a big deal of the holiday.  But instead it has grown into a hybrid American-British affair, and we have been able to create traditions of our own.  For example, I somehow don’t think that having an annual “Port Report” where we drink various ports at the end of the meal and then comment on things like it’s clarity and depth of flavor, is part of a traditional Thanksgiving.  But it’s pretty fun.  Less fun are the history quizzes and being forced to memorize 16th century poetry while slaving away over the cranberry sauce.

Artfully arranged Thanksgiving ingredients

Tonight I am hosting a Thanksgiving dinner at my apartment for friends before we all head out of DC for the real deal next week.  Both my roommate and I like to cook, so we split up the dishes and are even taking on making a turkey, once I can get the courage to take it out of the fridge and wrestle it into a pan.  Since we are basically making a full on Thanksgiving meal, we started the grocery shopping/preparations on Tuesday, so all we have left to do today is make stuffing, vegetables, sweet potatoes and the turkey.  All of these are pretty simple so I’m not too worried about getting everything done in time, and we already have mashed potatoes, gravy, cranberry sauce and apple-pear pie completed.

I know there is a lot of to brine or not to brine debate out there, but we bought a Trader Joes kosher turkey, which isn’t brined but according to the package is salted in a similar way to being brined.  At home we have never brined our turkey and it always turns out just fine. We use a so called “French method” of cooking the turkey (because clearly we have to be a bit European), which includes putting chicken stock in the base of the pan and covering the bird with foil until the last hour.  I was a bit worried about figuring out when it’s fully cooked, as we are clearly not investing money in a meat thermometer over say, more wine, but Father Spice has said for a 13 pound turkey I should leave it in for 3 1/2 hours, and “the best way to test is to put a skewer or thin knife deep into the thigh meat, leave it there for 10 seconds, and then put it on the back of your hand. It should be hot enough that you don’t want to leave it there! (ie, not quite “ouch!” but more than tepid.)” Thanks Dad! I knew he was useful for something.

Pie just before putting it in the oven. Look at my fancy lattice-ing!

Last night I made an apple-pear pie, and I’ll put the recipe below.  I used an all-butter crust because I didn’t feel like going out and buying shortening, and judging by the smells coming from my oven it worked out pretty well.  Pies are actually not too difficult to make, even the crust- I made the crust the night before because it needs to chill anyway, and then all I had to do yesterday was chop the fruit and roll out the dough and put it all together.  If you don’t have a pastry cutter or food processor I’ve always had success just rubbing the butter and flour between your fingers to get the mixture to form crumbs.  I’m also putting our recipe for candied yams/sweet potatoes below, and these are Pioneer Woman’s delicious mashed potatoes that I made.  In case you were wondering, I have used roughly 4 sticks of butter in the past two days of cooking, and need to go to the store this morning to buy more for the turkey and sweet potatoes.  So for anyone planning on eating all of this food tonight, you have been warned.

Apple Pear Pie

Equipment: Pie pan, rolling pin, pastry cutter/food processor (optional), knife

Ingredients:
For the crust: this is the crust I use, I swear it’s not that scary: Really yummy easy pie dough

For the filling:
3 Macintosh or other sweet apples
2 Granny Smith or other tart apples
2 Pears
3/4 Cup plus one tablespoon sugar
2 Tablespoons flour
1 Teaspoon plus one pinch cinnamon
1/2 Teaspoon vanilla
1 Tablespoon lemon juice
1 Teaspoon lemon zest
1 Tablespoon milk

Preheat oven to 400 F.  For the filling, peel and core the fruit, and cut into quite thin slices (I cut each apple quarter into 4s, and had roughly the same size pear slices).  Toss fruit with flour, 3/4 cup sugar, 1 teaspoon cinnamon, vanilla, lemon juice and zest, and leave in bowl while you prepare the crust.  Roll the crust out until it is about 1/2 inch thick, making sure to flour both the surface and the rolling pin quite a bit throughout the process.  Roll the dough over the rolling pin and place in a greased pie pan, trim excess and pile fruit and juices into the crust.  If making a double crusted pie, roll out the second half of the dough, place over, cut vents into the top, and seal with a fork around the edges.  For a lattice top pie, cut the dough into strips and weave them into a lattice (here’s a tutorial).  Seal the edges with a fork, and brush the top of the pie with the milk, then sprinkle with the extra sugar and cinnamon.  Place in the oven and reduce temperature to 375 F.  Bake for 1 to 1 1/2 hours, tenting with foil if the top is browning too quickly.  When you take it out the crust should be golden and the filling bubbling.

Candied Yams/Sweet Potatoes

Equipment: Big pot, baking dish, knife

Ingredients:
6 Sweet potatoes
1/2 Teaspoon salt
1 Cup dark brown sugar
1/2 Cup water
4 Tablespoons butter
1 Tablespoon lemon juice

Preheat oven to 375 F.  Cook potatoes in jackets in boiling salted water until nearly tender, drain, peel, and cut into slices ½ inch thick.  Place in greased shallow baking dish and sprinkle with salt. Cook together sugar, water, butter in a pan for several minutes, stir in lemon juice and pour mixture over potatoes. Bake in preheated oven at 375 for 20-25 minutes, basting occasionally with syrup.

Pumpkin Pancakes

6 Nov

Lovely orange batter!

I know, I know, another pumpkin post. But once you open a can of pumpkin, you have to find ways to use it up, right?? So really I am providing a public service, and way for you to eat pumpkin for every meal.

Cooking 'em up

I made these pancakes using my new favorite pancake recipe that I found recently on Kath Eats Real Food. I just substituted half of the yogurt for pumpkin, and added some cinnamon and nutmeg to get those pumpkin-y flavors out. (See, Roxie, I can change recipes sometimes!) Though these ended up being more of a lunch than breakfast, they were still a perfect start to the long weekend of homework that is in front of me. The only thing I would change last time is to add some more milk—I forgot that I take the canola oil out of the original recipe, so without a bit more milk it’s a very thick batter. Oh, and be sure not to forget the salt! I did, and didn’t notice till I’d cooked two already. I added some to the batter and it made all the difference.

By the way, if you’re looking for a weekday incorporation of pumpkin into your breakfast, overnight oats with some pumpkin stirred in are absolutely delicious, and the pumpkin flavor really comes through.

Pretty pumpkin pancakes

Pumpkin Pancakes

Makes 4-6 medium sized pancakes, enough for 2 people

Equipment: Frying pan, spatula

Ingredients

1 egg

1 cup whole wheat flour

1/3 cup milk (I would add more until you reach desired consistency)

½ cup plain low- or non-fat yogurt

½ cup pureed canned pumpkin

2 tsp sugar

½ tsp baking powder

¼ tsp baking soda

1 tsp cinnamon

Pinch of nutmeg

1/8 tsp salt

Method

Beat egg, then add all other ingredients and stir until just combined. Heat a griddle or frying pan on medium heat. Spray pan with cooking spray or lightly butter it. Cook about 1/3 cup of batter at a time, you will probably have to spread out the batter a little as it is very thick. I’ve found the pancakes take a lot longer to cook through then regular pancakes, so make sure to check that they are done. Enjoy hot with maple syrup!