Friday, January 27, 2012

Chocolate Chip-Cranberry Pancakes with Flaxseed

I have been reading through Nigel Slater's book Tender, A cook and his vegetable patch.
Let me come back to that.

My husband and I, for a cheap date, like to go to bookseller stores and flip through books and magazines. Before you get your feather's ruffled, know that this is how I compile lists of books I like, and thereby wish to purchase, and recommend books to others. While I sit, drooling over cookbooks and critiquing the picture-less, he listens with half an ear and and looks at awkward family photos.
On one of these occasions, I had just finished going through another vegetable cookbook, disappointingly filled with disgusting-sounding cold soups, vegan sides and entrees (filled with processed meat and cheese substitutes), bland salads and fiber-laden desserts, when I told my husband, in a very frustrated manner, that there were no normal vegetable cookbooks. I should know. I have looked through a lot of them. And when I say a lot, I mean A LOT.  The aforementioned list is what I frequently find. I told my husband that there are no vegetable cookbooks for people who are not vegetarians. I love vegetables. I try to prepare proper amounts of them for my family, and I would like a little variety, once in a while.
After having said this, my husband responded, "Write one." We soon left. The next time we were at the booksellers, I found it. Nigel's book. I flipped it open and literally, tears came to my eyes. Number one, he is a gardener. I love gardening. I love growing vegetables, and making things from them. A lot of gardening books do not tell you when to pick your product. You just sort of have to guess, or look it up on the Internet. Not Nigel's book. He tells you how to plant, when to plant, what bugs like your garden, when to pick, how to pick,  and most importantly, what to do with what you picked. I am reading through this vegetable cookbook like the tome of knowledge it is.
I absolutely adore British authors (Nigella Lawson is another favorite), and I always feel like my vocabulary has been widened after reading their books. One such recipe that is currently stuck in my mind is dredged and fried cauliflower with salsa verde. I don't even like cauliflower and that sounds pretty amazing. I just can't wait to try it. I have stocked my fridge with brussels sprouts and broccoli, in anticipation of the wondrous things I am going to try. His carrot cake with mascarpone frosting sounds delicious, and the roasted pork with plum sauce.
He gives you stacks of ways to make different veggies, just little ideas, and then complete recipes. Another thing: the entire book is categorized, alphabetically, by vegetable. Just wanted to let you know.

In other news, I made these pancakes and they are good. It seems like I can't make pancakes enough around here. Also, don't go overboard on the flaxseed. If your body is not used to it, you will be in pain.

Chocolate Chip-Cranberry Pancakes with Flaxseed

Adapted from Williams-Sonoma Cooking at Home
 2 eggs
2 cups flour
2 Tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoons salt
2 cups buttermilk
4 Tablespoons butter, melted
1/2 teaspoon almond extract
3 Tablespoons ground flaxseed
1/2 cup semi-sweet morsels
1/2 cup dried cranberries

In a bowl, beat the eggs until frothy. Add the rest of the ingredients, except the chocolate chips and cranberries, and blend until smooth. Fold in chocolate semi sweet morsels and cranberries.

Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on the surface evaporate quickly.
Pour 1/3 cup of batter onto greased skillet or griddle and heat for about 3 minutes per side, or until small bubbles form on the surface of the pancake and the edges begin to dry out. Flip over, and cook for another minute or two.


  1. I love hanging out at book stores!

    These pancakes look delicious by the way. I love the combo of chocolate chips and cranberries.


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