Za’atar and Cheese Pita

You know the likes of peanut butter and jelly, pasta and tomatoes…? Well, you can officially include za’atar and cheese as a perfect pairing. Keep Reading!

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Crisp Leaves, Blustery Winds and Apple Cider Pancakes!

What cries out fall more than a chilled, windy day, stirring up colorful leaves in your path? Well, coming home to a piping, hot stack of Apple Cider Pancakes of course!

Stick a Fork in ’em!

I was enjoying a toasted almond, espresso bean, tea at the local coffee shop, the other night and my stomach started rumbling.  Obviously, I turned my attention to google, searching dinner prospects.  As children, my sister and I coined the term, “breakfast for dinner” as a main, gastronomical highlight for our young palates.  Breakfast for dinner caused uproarious appreciation in my household {meaning, my sister and I making a train and chanting breakfast for dinner yay yay yay throughout the house, remember we were 5 years old!} I don’t know if it was because breakfast at dinner time was devious from the norm or it was such a comfort food, it had to make us happy, perhaps a little of both.

I set off with my rumbling stomach to the grocery store {breaking one of my cardinal rules,  grocery shopping while hungry, this is never good for me as I either buy something I don’t need, Oreos or I enjoy a Bolthouse/Odwalla right there in the store, classy I know!} Typically, pancakes are cheap to make as most ingredients are household staples, however these special, fall-time pancakes called for apple cider.  Apple cider is a seasonal enjoyment that comes around once a year and it just so happened that this year, in Michigan, the apple crop was basically nil due to unseasonable weather = expensive apples and expensive apple cider, like $7.99 per gallon– woof.  But, because it’s a seasonal treat that only comes but once a year I deem it okay to make expensive fall pancakes, just once.

Piping Hot Stack of Apple Cider Pancakes

The recipe includes a mother batch or large batch for storage, as well as the batch that you will eat.  It’s convenient to make a mother batch for a few reasons:
1. You already have all the ingredients and you are already making a mess in the kitchen
2. The next time you want breakfast for dinner it will be on the table faster
3. It’s cheaper, you know what’s in it and it’s better for you than boxed Bisquick

The Mother Pancake Mix:

3 cups whole wheat flour
3 cups white flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon salt

Place ingredients into a large mixing bowl, mix together well and transfer to an airtight container to store until future use.

Now you can move on to making the pancakes which you will eat!
The amount below makes roughly 6-8 pancakes:

1 cup of dry pancake mix {yes, this is from the mother mix above!}

1 egg, separated {both the white and the yolk will be used, see directions}
2 Tablespoons olive oil
1/4 cup buttermilk
1/4 cup greek yogurt
1 teaspoon honey
1 teaspoon cinnamon
1/2 cup apple cider
Unsalted Butter {for cooking and serving}
Real Maple Syrup

Directions:

Place the 1 cup of dry mix in a large bowl and add the cinnamon.
In a small bowl, whisk the egg white, buttermilk, greek yogurt, honey and apple cider.
In another small bowl, whisk together the egg yolks and olive oil.
Pour the wet ingredients into the bowl with the dry mix and stir until just combined.

Heat 1 tablespoon of butter in a medium pan. When melted add about 1/4 cup of batter or so for each pancake into the pan. When you start to see small bubbles on the top of the pancakes and the edges are beginning to cook, flip the pancake to cook through on the other side.

While the pancakes are still warm, top with a dollop of butter so it melts over the top of the pancakes. Serve with real maple syrup!