In like a lamb.
It was a little more than two weeks ago when summer decided to visit. And stay for a short while. Winter was ushered out softly, gone in a blink. As hope for spring grew, something strange happened. Summer took her place at the dance. It went from winter (although more like late autumn) to weather normally reserved for June. And felt in July. Nearly two weeks of glorious, soon-to-be realized weather that was met with equal parts enthusiasm and unbridled excitement. And then the warning call rang.
Snow. One last hurrah. The lion was primed and ready.
I found my familiar place in the kitchen prepping dinner for guests when I heard the trumpets playing. And within moments a few heavy notes on our back windows turned into a parade of noise, caused by hail that lasted a few minutes and signalled the grand re-entrance of winter. Again. And then, it came down. End over end over end. We lay witness to snow we had hoped to forget.
Our guests were slightly late, caught in a different kind of storm. They were lost in a series of wrong turns and dead ends. And then the phone call came to steer them home. And we did. A few minutes later they were turning into our driveway, the snow coming down in full force. We took their coats and brokered them in.
We spent the night going over last minute details for their upcoming wedding (two weeks away!) and enjoying some good food and conversation. Last minute questions were answered and the final details hashed out. There are a surprising amount of little details to iron out before a day as big as this. Timing issues, itinerary, scheduling and more. By the end we sat there watching the snow carry on. And then saw them off, knowing we’ll be seeing them soon enough, since we’re shooting their wedding.
Saturday morning. My kind of day. With no immediate plans in sight I drifted in and out of sleep a bit longer. I sat up in bed and saw the trees out back covered in bed. The limbs and branches all-white from the previous night’s activities. But the snow itself had stopped. Thankfully. So I decided to spend some good morning time in the kitchen making breakfast.
I’ve made countless variations of my idea of a breakfast over the past couple of years. And that idea changes from time to time as well. I’m always a sucker for a good plate with an egg or poached egg draped over top so I figured I’d start there. I’ve also made countless versions of benedict and fritters or cakes. So on this day I wanted to combine both of my breakfast loves and come up with something different. And I did.
Carrots and apples and coconut make a great combination together. Instead of using them in a fritter I decided to make them into a pancake. And I was glad I did. They were like little cakes. Part sweet, party savoury. And even better with an egg and some fruit chutney I had made. Slightly spicy and sweet. It was the best way to tackle the cold outside and the snow covering our cars. In a warm kitchen.
So it went. On with the weekend. With these cakes and eggs.
And out like a lion.
From my kitchen to yours,
Carrot, Apple & Coconut Pancakes with Fried Egg and Blackberry Chutney
- 1-1/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 large egg, lightly beaten
- 1/4 cup brown sugar
- 1 cup buttermilk
- 1 and a half cups grated carrots
- half cupt grated apple
- quarter cup sweetened coconut
- 1 tbsp. butter, for melting
- 2 large eggs, for frying
- In a large mixing bowl, combine the flour, baking powder, salt and ginger. In a small mixing bowl combine the egg, brown sugar, milk, carrots, apples and coconut. Stir the dry ingredients into the egg mixture.
- Using a medium saute pan over medium heat add 1 tbsp. of butter to the pan. Pour 2 tbsp. of batter into the pan and cook for about 2 minutes per side, or until bubbles form on the top of the pancake. Repeat on second side.
- Serves 4 thick pancakes, or 8 smaller ones.
- Serve 2 pancakes on a plate and top with one fried egg and some blackberry chutney.
- 1 package of blackberries (350 grams)
- 100 grams superfine sugar
- half cup red onions, thinly sliced
- 2 tbsp. grated fresh ginger
- 1 tbsp. Dijon
- 100ml white wine vinegar
- Combine all the ingredients in a medium saucepan, minus the vinegar. Over medium heat, stir continuously until the blackberries soften and the juices explode. Season, to taste. Add the vinegar next and simmer uncovered for 10 mins. Cool, transfer to a jar and refrigerate until ready to use.