My parents never have breakfast. They drink coffee, smoke their cigarettes and they are good to go for the day.
As a result we, my sister and I, were never forced to eat breakfast. I do remember having caffellatte for a while, but that habit stopped pretty early and we both ended up not having breakfast for years. When I told my teachers at school they launched a project about the importance to have food in the morning to feel energized and work better during the day, a project that lasted few weeks and had the main purpose of convincing me to start eating breakfast. Well, they failed. I still remember the disappointed face of the teacher when she proudly asked me if I had breakfast, sure she had persuaded me, and I answered that I had no intention whatsoever to eat so early in the morning. I probably was something like 8 years old back then.
I actually started having breakfast when my obsession for food began (check this blog post if you don’t know what I am talking about), when I was about 17 years old, maybe earlier. I started with healthy yogurts and tea to end up with fish liver oil and ham and chickpeas with balsamic vinegar (this last one is still a favorite of mine, don’t ask me why). Of course I was opting for protein rich breakfast, training hours and hours a day, and caffellatte with cookies, an Italian tradition, was not even an option.
Pancakes were not an option as well, because they definitely are not part of the Italian tradition, in any form.
We usually have a brioche with coffee, cappuccino or caffellatte with cookies and very rarely savory food, almost never something that needs to be cooked. The fact that I love eggs for breakfast and tomatoes with onions is still weird enough for most friends.
Pancakes are something that I rarely cook. To prepare the batter, make it rest and then cook those little one two by two because I don’t have a bigger pan, drives me crazy. And you don’t want to be upset ten minutes after you wake up. This doesn’t mean that I didn’t try tons of recipes, vegan, gluten free, paleo, all with a terrible consistency or disgusting baking powder aftertaste.
Today’s recipe is a good one, nor vegan, gluten free or paleo, sorry. But if you have some good recipes to share with me that i can try I will be happy to start experimenting again. It comes from one of Pierre Hermé’s cookbooks and got modified a tiny bit. It contains sour cream instead of double cream and milk and less eggs, but otherwise it is pretty much the same. To me they are better eaten as soon as they are made, because the more you wait the more they loose their fluffy consistency, but if you are on the freezing pancake club go ahead, they will still be good after defrosting. Feel free as well to flavor them with vanilla, lemon zests, orange zests or almond extract or cinnamon or whatever your imagination tells you. Add a bunch of blueberries and a grated of ginger if you like, they are really a plain basic version to play with.
- 1 egg yolk
- 1 egg white
- 70 g all-purpose flour
- 100 g sour cream
- 25 g caster sugar
- 1 tsp baking powder
- a pinch of salt
- zest of half a lemon
- 1 tsp vanilla extract
- Whip the egg white until frothy.
- Add the sugar and keep whipping until you reach the stiff peaks stage.
- Set on the side.
- In a bowl mix together sour cream, egg yolk, salt, vanilla, lemon zests, flour and baking powder.
- Slowly add the egg whites to the mixture, being careful to not deflate them.
- Cook the pancakes on an hot skillet, previously oiled with coconut butter or an oil of your choice.
- To make the portioning easier use a medium ice cream scooper.
- The amount of pancakes you end up with will depend on the actual size of your ice cream scooper.
- Enjoy with maple syrup and some fresh fruits.