Edmonds is becoming a great dining destination. Over the last few years, many new restaurants, cafes, bars and bakeries have opened around the town. One of the recent additions to opening a physical store (after running a pop-up event for several years) is Conor O’Neill’s cottage community bakery in Perrinville.
Fortunately, there are bakeries that offer products using “old world” processes and naturally preserved breadmaking techniques. “I’m fascinated by the concept of bread making, which is basically a very diverse flavor and texture while using such a small number of ingredients (flour, water, salt),” said Connor. The process of serving. ”His beautiful new store offers a variety of healthy breads, pastries and other sweets. (His chocolate chunky cookie is a highlight.)
Recently, Connor shared his favorite pancake recipe in one of his emails. (It’s a good idea to sign up for his mailing list.) He was free to share great treats that are great not only for breakfast but also for dinner! The recipe may seem complicated, but it quickly comes together to produce delicious pancakes that are worth the effort. The recipe used half of the whole grain flour and added blueberries when cooking on an iron plate. This pancake was a big hit on Sunday morning. Add fresh fruits, toasted nuts, granola, coconut, etc. to provide more nutrition and flavor. Adding oat bran and ground flaxseed and replacing whole grain flour will also increase nutrition. Use whatever is in the pantry. If you don’t have buttermilk, you can freely substitute yogurt diluted with milk, or put 2 tablespoons of vinegar in a measuring cup, add milk to the 2 cup mark, stir and use as a substitute for buttermilk. You can also.
Connors Cottage Community Bakery Pancakes
material:
2 cups of medium-strength flour (half of whole grain flour can be used as a substitute)
3 tablespoons of granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
A pinch of salt
2 tablespoons butter, melted
4 egg yolks, egg yolk / white meat
2 cups of buttermilk
1 tablespoon of granulated sugar
Butter or non-stick cooking spray
procedure:
1) Weigh flour, 3 tablespoons sugar, baking powder, baking soda and salt into a medium bowl. Mix with a whisk until well mixed.
2) Melt the butter. Let it cool.
3) Separate the eggs. Add white to a large bowl. Add egg yolk to a medium bowl and set aside. Stir the egg whites with a whisk or an electric hand mixer until fluffy. Add buttermilk and stir.
4) Stir the yolks with a tablespoon of sugar. Mix the egg and sugar with a whisk to reduce the consistency of the yolk.
5) Slowly stir the chilled and melted butter into the egg yolk mixture. Gently add this yolk / butter mixture to the egg white mixture and fold until fully incorporated.
6) Fold slowly and slowly with a mixture of flour. Gently stir to remove lumps. Be careful not to mix too much. Refrigerate for about 10 minutes. Don’t skip this step!
7) Melt the butter, use a cooking spray in a large frying pan, or use an iron plate over medium to high heat. Place the pancake dough in a hot frying pan, up to a large spoon or pancake. (Do not press during cooking. It will be tough.) When you see a foam in the center and a brownish side, turn the pancake over (do this only once). Feel free to add fruit, nuts, or granola to the batter while the pancakes are being cooked. I love adding blueberries and toasted pecan nuts.
8) Serve with maple syrup, honey or sorghum and fresh fruit.
— By Deborah Binder
Deborah Binder lives in Edmonds with her family. After she was diagnosed with ovarian cancer in 2009, she “dancing in the Netherlands” (no evidence of her illness). She is her favorite foodie to cook from scratch and share experiments with her family and friends. She attended a freelance town for a cooking school on the East Coast and a local chef. Her current interest in food is that she learns to eat for health and wellness and at the same time enjoys the fun of the table. As Julia Child once said, “everything, including butter, is in moderation.” Deborah can contact jaideborah@yahoo.com.
