Wednesday, January 23, 2013
Green Juice and Tomettes (tomettes, and not tomates!)
It's a rainy day in Bandol, a perfect morning for some pancrêpes. Instead, Jean-Marc and I are drinking green juice (this time with fennel--and it's dill-like leaves--bergamot lemon, ginger, pomme, and celery). We'll definitely have pancakes this weekend! Read on... Meantime, put your pancake tips here in the comments and we'll keep them in mind for the next batch!
- batter (mix), pastry; dough
- base (for pizza)pasta
- play dough
- pulp (wood)
la pâte à crêpe = pancake batter
la pâte à modeler = playdough
la pâte à pain = bread dough
Expression: vivre comme un coq en pâte = to relax and enjoy life, to be very pleased with one's living circumstances, to be in clover
Audio File Listen to Jean-Marc pronounce the words, above, and the sentence, below: Download MP3 or Wav file
Quels sont les ingrédients pour la pâte à pancakes?
What are the ingredients in pancake batter?
A DAY IN A FRENCH LIFE... by Kristin Espinasse
"Would you like me to go to the store and get ingredients for pancakes?" Jean-Marc is standing at the door to our room, a best-husband smile on his face.
Pancakes? What a complicated undertaking that was for this quiet and cozy morning. Why couldn't my husband just grab a couple cups of coffee and return to bed?
Well, if he wanted pancakes, he didn't have to go all the way to town.
"But we already have all the ingredients here," I point out. The informative tone of my voice tells Jean-Marc he might have first looked for the flour!
"What's the recette for pancakes, then?"
"But why don't you just make crêpes?" I suggest, not wanting to get all involved in the process of baking. Jean-Marc is an expert at crêpes. Why did he need to complicate things?
"Because I want pancakes! How much flour does it take?"
I sit up in our cozy bed. So much for a do-nothing Sunday morning. Jean-Marc would need a recipe, and for that he'd need me to get up and start searching for a cookbook.
...Then again, there was that Jamie Oliver recipe, the easy-to-remember one. I liked the one-two-three quality about it, like the fool-proof yogurt cake... only which number corresponded to which ingredient? How many cups of flour? Was it 2 eggs? And one of what? All these thoughts made me begin to grumble.
Jean-Marc's patience was thinning, too. "It's a simple question, no need to pass by Australia, South Africa, and Chile to answer it!
He always says that when becoming defensive! But it is HE who has complicated things by involving me in the first place!
"YOU are the one who's gone all the way to Chile by leaving the kitchen and coming this far to make your pancakes!
Harrumph! Throwing the covers aside, I follow the globe-trotter into the kitchen.
Standing beside Jean-Marc and the kitchen comptoir, I'm in pyjamas, he's wearing a raincoat. We are looking into a large mixing bowl, wondering whether or not to double the recipe. Suddenly, I am very hungry.
"Double-le," Jean-Marc decides.
As soon as we begin, I notice my husband's casual approach to cooking.
"But you didn't measure a full cup that time!"
"Don't worry. Ça ira."
Doubtful, I hand over the poudre chimique.
"What are you doing with the baking powder?!" Instead of dumping it in the center of the farine, in the "well", or trou, Jean-Marc is shaking it, ever so daintily, across the top of the flour.
"Just dump it! There, in the center!"
Rather than rush him through the egg and butter stage, I quickly crack and measure them myself.
"Je suis désolée, it's just that I don't have a lot of patience for these things... and I can't help but want to control things."
"Oh, si! Yes you have patience," Jean-Marc says, sweetly, stirring the pâte.
"Don't over stir...," I smile. "...just enough to wet the flour!"
I watch our 15-year-old daughter eat breakfast. "They're a cross between pancakes and crêpes," she notes, admiring the "starburst" pattern, as well (a happy accident. Our old sauteuse it so scraped up that the batter formed little jagged edges all around. Sun cakes!)
"Do you like them?"
"It was your Dad's idea. Wasn't that sweet?"
'Mmmhmm.Where'd he get the recipe?"
"Oh... in Chile!"
To comment, click here. Looking forward to more pancakes this weekend... or maybe tomorrow morning! Any tips? For buttermilk pancakes, have you tried the replacement (one TB of vinegar? Does it really work?). What types of flour do you use? Bacon grease or vegetable oil in the pan? And pancakes sans gluten?
(click on the highlighted words to view the entries)
une recette = recipe
une crêpe = thin pancake
double-le = double it
ça ira = it'll do
la poudre chimique = baking powder
la farine = flour
je suis désolé(e) = I'm sorry
La Bonne Cuisine de Madame Saint-Ange: The Original Companion for French Home Cooking. Order your copy here.
Father and daughter playing cards, over the relaxing weekend. See the grape-cluster above Jackie? That is one of the gifts Caroline made. Click to enlarge the photo. Click here to comment.
Photo of a cabanon taken in Tulette. Marie-Françoise was here yesterday. Touring our new stomping grounds, she said, "come see..." She delicately lowered the branch of an almond tree, quizzing us about what we could see.... BUDS! Could it be that springtime is around the corner? And buds in your neighborhood?
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what a lovely post! your family look lovely & I wish I could pop over & join you for a coffee!!
PS if you ever wonder about my name, spabbygirl, it's because I love & volunteer for the Society for the Protection of Ancient Buildings = SPAB & I love anything old & proud of it, hence spabby!
Posted by: spabbygirl | Wednesday, January 23, 2013 at 01:21 PM
Crepes are easier to make than pancakes - I think. You can also roll up crepes with so many different fillings, both savory and sweet. My favorite is apricot preserves with ground walnuts. When I make Hungarian chicken paprikash, I can use the chicken pieces in the crepes and pour the sauce over it. Yumm!!!
Posted by: Marika Ujvari | Wednesday, January 23, 2013 at 01:21 PM
Use any pancake recipe (I use Bisquick), and substitute ORANGE JUICE for the milk/water liquid. Your joy will be perfect pancakes with a citrus zing!
Posted by: Dave | Wednesday, January 23, 2013 at 01:23 PM
Are there any crêpes left? When we were living in mainland France, we would have homemade cider with our crepes. Here, on Reunion Island we add a dash of rhum and vanilla - from our garden!!- to the dough! No almond trees on Reunion Island, but vanilla and cocoa from the garden, not too bad too! Have a very lovely day!
Posted by: Adeline | Wednesday, January 23, 2013 at 01:36 PM
I'll have to try Dave's Bumpa's pancakes - sounds interesting. We always have buttermilk pancakes with New England maple syrup. I think it's the syrup that makes the pancakes taste so good.
Posted by: Bill in St. Paul | Wednesday, January 23, 2013 at 01:39 PM
Marika, glas you mentioned the savory possibilités. Here, salmon is popular.
Dave, those sound healthier, too.
Adeline, vanilla and COCOA in the garden--what luck!
Bill, maple syrup! That reminds me of an entire section of the story I have forgotten about... Involving ants!
Posted by: Kristin Espinasse | Wednesday, January 23, 2013 at 01:47 PM
The English word 'pancake' comes from the French 'pannequet', which is a large, round pancake.
It's comical to hear Americans ordering a 'crêpe' that they pronounce 'crape', like the creped (folded in a particular way) paper
we used at school.
In older American films they ate flapjacks at breakfast-time. Now they have pancakes :-)
To balance things out, the French speak of ' le cake anglais', and seem surprised that "cake' means any cake.
English people also use 'gâteau' to mean 'pièce montée'
If we are what we eat, is it any wonder we're all a bit mixed-up?
Posted by: John | Wednesday, January 23, 2013 at 02:00 PM
Since Lent is just around the corner, I'm reminded of the recipe my church used for Shrove Tuesday. The magic ingredient ? Ice cream instead of milk. It's obviously meant for "Fat Tuesday!
Posted by: Janet smajstrla | Wednesday, January 23, 2013 at 02:20 PM
And it's comical to hear the French try to pronounce any English word with "th" in it ("theater" and "mother" come to mind). Everybody can''t pronounce something! But it's important that we try. And not laugh at those who are trying.
Posted by: Cyndy | Wednesday, January 23, 2013 at 02:25 PM
The best recipe for pancakes includes the consumers of them: mother, father, daughter and possibly dog! The best pancake I ever enjoyed were the ones my Uncle Al made for me. He was a Renaissance Man, and those pancakes of his were works of heart! Very nice post--the sweet butter and syrup were built into your words!
Posted by: Mary | Wednesday, January 23, 2013 at 02:26 PM
Yes, the "Tête à Tètes" are poking through the ground. Former warmer winter days may have hastened their debut, but the Artic chill biting us now--oh please don't allow those frigid fingers to "nip these beauties in the bud"!!
Sweet photo of J-M et La Belle Fille...lounging in bathrobes, dreamy! What IS that très interessant top that J-M is wearing? Morroccan? Cool.
Posted by: Pat Cargill | Wednesday, January 23, 2013 at 02:38 PM
no, no buds here in Bucksport, Maine . . ..
only frozen snow and ice crystals.... The chickens are hunkered down, and staying alive despite the lack of bugs, seeds, grass and lazy afternoons to wander around.
Posted by: Sherry Langevin | Wednesday, January 23, 2013 at 02:39 PM
When I was a kid and we went to visit my grandparents — maybe once or twice a year — my grandfather would always make pancakes. And he always poured them into special shapes for my sister and me: Mickey Mouse, a dog, an elephant, the Empire State Building…. My sister still insists on making pancake shapes, and she's 50 now.
Posted by: Bruce in northwest Connecticut | Wednesday, January 23, 2013 at 02:41 PM
John, thanks for these interesting additions to our pancakes post! I wanted to use the word flapjack, in the story (an alternative to all the pancake references), but forgot! Flapjack is more soulful.
Cyndy, your words about pronunciation motivate me to share my daughters recent struggles --and her determination --to speak English without her French accent. Will try to write that story.
Janet, that should be illegal.
Mary, what a lovely thing to say. I will quit kicking myself for leaving out the ants-in-the-syrop episode...then again, there is always the rewrite process!
Posted by: Kristin Espinasse | Wednesday, January 23, 2013 at 02:42 PM
"Expression: vivre comme un coq en pâte = to relax and enjoy life, to be very pleased with one's living circumstances, to be in clover "
If a rooster wrapped in pastry is pleased with his circumstances, he clearly has no idea what is coming next.
Posted by: Bruce in northwest Connecticut | Wednesday, January 23, 2013 at 02:43 PM
Growing up in England, what we called pancakes are French crêpes. What Americans call pancakes were called by some dropped scones (because you made them by dropping the batter onto a girdle) and by others Scotch pancakes. Whatever they were called, we ate them cold with butter for tea, not hot with butter and syrup for breakfast.
Offered a choice between American pancakes and English pancakes/crêpes, I'll take the English ones every time -- with sugar and lemon juice sprinkled on top.
Both types of pancakes are equally easy to make, and the only significant difference in the recipe is the inclusion of butter in the dropped scones and the fact that the batter is much thicker.
Posted by: Passante | Wednesday, January 23, 2013 at 02:49 PM
savor those buds -- it was 2 degrees in Chicago yesterday, with a high today of 27. So I'm pumped.
Posted by: Sue J. | Wednesday, January 23, 2013 at 02:55 PM
Bruce, thanks for the snort of laughter your latest comment provoked!!
Pat, ment to mention JMs gown. He got it in Djbouti, while on an audit mission (in his former, pre-winemaker life). Another picture of his man dress here http://french-word-a-day.typepad.com/motdujour/2012/10/va-ten.html
Passante, have always wanted to eat homemade scones but thought they were more complicated. Thanks for the info... Next on the menu ...:-)
Sherry, peuchere, as my daughter says, or poor things, those chickens. Keep warm.
Posted by: Kristin Espinasse | Wednesday, January 23, 2013 at 02:56 PM
For "sour milk" pancakes,or buttermilk pancakes, sour the regular milk with vinegar. It does work. Thats the way I always make pancakes. but I agree with Bill, real maple syrup is what makes them taste good. I also love my son-in-law's crepes with powdered sugar, jam, nutella,or best of all, chocolate spread. Peggy
Posted by: Peggy | Wednesday, January 23, 2013 at 02:57 PM
Wonderful to see your happy husband and child. One of the best pics of your daughter, ever! Fun article, too -- making pancakes can be quite the production at my house, too.
Posted by: Judy | Wednesday, January 23, 2013 at 02:59 PM
When we have the time, we separate the eggs, and whip the whites, then fold them into the batter (from a recipe of Edward Harris Heth). It always makes the batter a lighter and airier mix!
Posted by: Ann M.Tubbs | Wednesday, January 23, 2013 at 03:37 PM
"..you made them by dropping the batter onto a girdle"
Instead of eating them first and waiting for the kilos to hit your hips. tee hee!
Posted by: Maureen | Wednesday, January 23, 2013 at 03:45 PM
I have a special recipe for Jean-Marc, it is called a pre-packaged box of pancake mix. You use Jamie Oliver's, he can use the box.
Ah,it was the dead of winter for two weeks and this week is spring. All the daffodils are up, the oxalis is rampant and the acacia are thinking of spreading their allergens in a few weeks. With any luck winter will hit again soon and put a stop to this early bloom.
But I must admit I do love the warm days. It was 69 on Monday.
Posted by: joie in carmel | Wednesday, January 23, 2013 at 03:48 PM
Here in Freiburg in our Market Hall a French lady makes buckwheat crêpes, either sweet or savoury. My favourite is filled with raclette cheese, bacon and potato. Served with a side salad, it is a marvellous lunch!
Posted by: Maureen | Wednesday, January 23, 2013 at 03:51 PM
I use the classic recipe in King Arthur Flour's Baker's Companion--see it at http://www.kingarthurflour.com/recipes/simply-perfect-pancakes-recipe. It reduces or doubles well, can be modified easily, and indeed turns out perfect every time.
Posted by: Karen | Wednesday, January 23, 2013 at 04:51 PM
Spabbygirl, Hope you see this message, as I missed yours the first time around. That is a wonderful cause. Bonne continuation with the protection of these soulful buildings!
Posted by: Kristin Espinasse | Wednesday, January 23, 2013 at 05:03 PM
Maybe heretical, but I agree with Joie in Carmel -- use the pancake mix from a box. All you have to add (usually) is water. Easy as cake, perfect every time. And I understand these mixes are now available in France.
Posted by: Janet | Wednesday, January 23, 2013 at 05:30 PM
Janet and Joie, I will consider it... the pancakes were indeed flat... I do have an address...:
Posted by: Kristin Espinasse | Wednesday, January 23, 2013 at 05:36 PM
I’ll have to try Dave’s suggestion. It sound interesting.. We’ve substituted with a carbonated soft drink like 7-up or Sprite and that makes a light, fluffy pancake.
Weather here in Phoenix has finally warmed up after a cold snap in early January. It’s been in the mid 70’s the last week which is great for walking.
Posted by: Herm in Phoenix, Az | Wednesday, January 23, 2013 at 05:38 PM
Herm, good to hear you are out walking, after surgery. Hiking again soon, too?
Posted by: Kristin Espinasse | Wednesday, January 23, 2013 at 05:50 PM
I imagine you've already used up the Real New England Maple Syrup we brought on our visit a little over a year ago. Tant pis. I remember you said how much your children like maple syrup. Although I hope that THAT syrup isn't the one involving the story with the ants!!! xoN
Posted by: Nancy L. | Wednesday, January 23, 2013 at 05:54 PM
Many of the flowers were in bud, but we had snow last Friday, and that set the buds back a bit. My friend had daffodils reaady to bloom too. We have had a very mild winter so far, but it isn't over yet despite the flowers thinking it is.
Pancakes are tedious but a box to me doesn't save anything and doesn't taste as good.
I like the photo of Tulette having spent eleven days there last year, thanks to our boite de papillon.
Posted by: Kris | Wednesday, January 23, 2013 at 05:56 PM
Before my son and his family moved to Belgium, my grandaughter and i made pancakes together every weekend, so this story gave me a moment to relive those giggles. Sweet. It's true, a little vanilla makes a huge difference. sometimes i also add cinnamon and/or a touch of fresh nutmeg. Sunflower seeds (or any other nut)add a nice crunch. but the best ingredient of all is a smiling moon face across the table from you eating them. :)
Posted by: Gwyn Ganjeau | Wednesday, January 23, 2013 at 05:58 PM
Voici et voila! The answer to the remainder of your winter pancake desires! This recipe from King Arthur's Flour
is WHOLE GRAIN (good for you!) and makes 10 cups of DRY MIX. This dry mix can be stored and used in 1 cup increments, added to the liquid ingredients shown on the recipe, for a FAST & time-saving pancake-fixin' good time. J-M can have his pancakes, Kristi can remain warm beneath the covers, waiting til he brings her breakfast in bed! Tra la, tra la...am I a genius OR WHAT, (Write the recipe on a card & tape it tothe lid of the dry mix container.)
Posted by: Pat Cargill | Wednesday, January 23, 2013 at 06:01 PM
Pat, MDR (or LOL!) I will check it out... and then look forward to sleeping in on Sunday. (I do not sleep, but linger there, reading and dreaming!)
Gwyn, lovely scene you describe, with the smiling moon face.
Nancy L, that maple syrup didnt last long -- though we enjoyed every precious drop. Next, my friend Ellen brought a bottle... this one is safe from the ants (as long as the person, here, who did not put the lid back on has learned a lesson!)
Kris, Tedious is the word I was looking for! Also, boite à papillon??
Posted by: Kristin Espinasse | Wednesday, January 23, 2013 at 06:08 PM
Here is my "almost instant" pancake recipe (make it a little thicker for waffles) -- no packaged mix for me!
1 egg, whisked into a medium bowl,
2 tablespoons melted butter, or Canola oil, whisked into the egg,
small pinch of salt,
1 teaspoon baking soda,
2 teaspoons baking powder, whisk into egg mixture,
1/2 cup plain, full-fat yogurt,
1/2 cup water (mixed into yogurt to make 1 cup, mix into egg mixture, and
1 cup all-purpose flour, mix lightly (there will be some lumps).
Cook in a seasoned pan.
Use less water (1/4 cup) if you want to make waffles, and increase butter/oil to 1/4 cup (butter waffle iron for first one). Recipe can easily be doubled.
If making in US, use 1 cup buttermilk instead of yogurt/water mixture.
It takes about 5 minutes to make, tastes wonderful and which is why I always ask people, why go to a mix?!!!
Add bananas to the pancakes in the pan, after you first turn them, or add blueberries, blackberries, raspberries, etc. to the batter.
Oh, Maple Syrup needs to be stored in the refrigerator or it will mold!
Posted by: Caroline | Wednesday, January 23, 2013 at 06:57 PM
Here in Kauai we have the most wonderful "Apple bananas" .. small little bananas with a distinctive hint of apple in the taste. They are wonderful! And, of course, there are the magnificent macadamian nuts. These two items cooked inside the pancake, covered with butter and fresh coconut syrup....Heaven!
Posted by: Bill Facker | Wednesday, January 23, 2013 at 07:06 PM
I make my pancakes to be both delicious and healthy. To accomplish this, use a multigrain mix without hydrogenated oils. Use canola oil that is non-GMO. Add in real vanilla extract and organic cinnamon to make them more rich and cake-like (cinnamon has anti-bacterial properties). For omega-3 fatty acids, add a handful of flax seeds. To increase protein and fiber, add some nuts (pecans or almond slivers are my favorite). Fruit, such as berries or diced apples, always improves the pancakes. Finally, go with real maple syrup. It tastes wonderful and has lots of minerals (and no high-fructose corn syrup). Bon appetit!
Posted by: Stacy Riley | Wednesday, January 23, 2013 at 07:35 PM
Caroline, good to see an under-5-minute recipe! And thanks for the maple syrup warning--had no idea!
Bill, heavenly ingredients from a heavenly island!
Stacy, healthy pancakes all the way. Worth the time and effort. OK, no boxed mix for me.
Posted by: Kristin Espinasse | Wednesday, January 23, 2013 at 07:59 PM
I am English. What we call pancakes are the same as French Crepes so I suppose as you are American your pancakes are something different , maybe griddle scones? Growing up in the 50's--- and probably into the 90's at least-- pancakes were only served on Shrove Tuesday , at tea time, , usually with lemon juice and sugar, maybe with golden syrup or jam for the little ones, maple syrup was unheard of here back then. This would only be after the ritual of "tossing" the pancakes high into the air. Traditionalists would ,of course, have raced on the village green, flipping their pancakes as they went. I remember watching American TV as a kid and being amazed at the sheer wealth and luxury that existed in the U.S. where children would get pancakes for Breakfast!
Posted by: Lynne in the New Forest | Wednesday, January 23, 2013 at 08:35 PM
Our dear Kristi,
Today's post is at THE top of your wonderful ones! Not only did you leave me filled with smiles, (and with a huge desire for pancakes,) but once again you have given us a terrific example to ponder: it's called compromise! AKA "Husbands In The Kitchen"!(LOL)
I our 48 years of marriage, one of our most heated recette 'repartees' was over the co-creation of tomato hollandaise. (as you might imagine, there are definitely two sides to this episode). Long story short, it was on the brink of becoming dueling spoons,saved only in the end by a silken sauce(AND the realization that happy ending CAN be reached,even by two different routes to get there)(after all,who can guess what's in the other person's head?)
THANK YOU! Most especially for your gifted writing and beautiful pictures.We are so privileged to be in your extended FWAD family!!!
Love, Natalia XO
Posted by: Natalia | Wednesday, January 23, 2013 at 09:19 PM
I'm so impressed that your French husband actually used baking soda. My French husband thinks it's another American invention of a chemical product that will ultimately kill us. He refuses to use it so I sneak it in when necessary. I've never really fully mastered the use of levure (yeast). It does sound a bit like a morning around our house...me wanting to stay in bed and my husband wanting me to get up and eat/make breakfast. Cynthia
Posted by: French Alps American | Wednesday, January 23, 2013 at 09:23 PM
OLE'S SWEDISH HOTCAKES
(This recipe serves four. Best when mixed the night before and kept in refrigerator overnight.)
1 cup flour -- 1 teaspoon sugar -- 1/4 teaspoon salt -- 1 teaspoon baking powder Mix the above ingredients together.
1 1/2 cup milk & 1/2 cup half-and-half Combine with above ingredients.
3 eggs Separate whites from yolks and beat whites until stiff. Beat yolks and add to batter. Then fold in whites of eggs.
Add 3/4 cube (6 tablespoons) butter, melted. Stir in gently.
Posted by: Jan | Wednesday, January 23, 2013 at 09:58 PM
It's a funny story, you described it so well, chère Kristin. JM saying "It's a simple question, no need to pass by Australia, South Africa, and Chile to answer it!" made me chuckle. Perhaps my Francophile siblings and I were influenced by the French, when growing up; we used to say something ...sarcastic like that, very often.
Have you ever heard of "Bonne pâte" pour une personne gentille? Pâte dentifrice = tootpaste, and "mettre la main à la pâte" = participer
Posted by: Millie | Wednesday, January 23, 2013 at 11:32 PM
Chère Kristi, je ne parlerai pas de crêpes mais de cette magnifique photo du père et de sa fille devant la cheminée. C'est une photo que j'adore ! Ils ont l'air si heureux et amusés!
Et j'aime beaucoup aussi la grappe de raisins avec les bouchons sur ton mur. Ton salon a l'air très accueillant....
Bisou de Sutton
Posted by: Claudette Kunsay | Wednesday, January 23, 2013 at 11:42 PM
Lovely post. Something so homey about pancakes. My dad made them on weekends and sometimes made little Micky Mouse heads.
I like cornmeal pancakes best of all. But last weekend at the Farmer's Market we bought some blue cornmeal and Oh, they make great pancakes. Can you get blue cornmeal in France, or will you have to wait until you come back to Arizona?
Tips: If you must get boxed mix, get whole grain or buckwheat mix.
Always let the batter stand at least 5 minutes before baking
The first pancakes off the griddle (or skillet) will NEVER be as good as the later ones.
Warm the oven to 250 and put the pancakes on the rack directly, as they come off the griddle. Then everyone can eat at the same time and all pancakes are hot.
Posted by: Vera Marie Badertscher | Wednesday, January 23, 2013 at 11:48 PM
Hi, Kristin. YOu are a real trooper, getting out of bed to make the pancakes when all you wanted to do was stay under the covers! :-) I've used yogurt thinned with water as a buttermilk substitute. REMEMBER when using b'milk, or yogurt in your baking (not just pancakes) to use about half a tsp. of baking SODA in addition to the baking powder. This will counteract the slightly tart-sour flavor that the buttermilk imparts.
Posted by: Augusta | Thursday, January 24, 2013 at 03:27 AM
My mother-in-law gave me a great present, her recipe for waffles (or pancakes). Like Anne, the big secret is separating the eggs and whipping the whites till they peak, and folding them in very gently at the very end, - makes the waffles light as air. I also use real buttermilk, oil, egg yolks. Periodically, I mix up the dry ingredients and put them in a ziplock baggie so I have a few batches ready to go any time - just add the eggs, milk, & oil - and it's ready for a relatively quick breakfast - or dinner, as we love waffles/pancakes with hot maple syrup on a cold or rainy night for dinner! I can send the recipe if you like. As always, I enjoyed your story and your pics! My husband has his hip replacement surgery tomorrow - so if any prayers are lying around, we'd be glad to receive them! (I'll really need them once he comes home - he has a cow bell all ready to summon me! ha ha)
Posted by: Judi Boeye Miller, Lake Balboa, CA | Thursday, January 24, 2013 at 04:55 AM
Would love to hear Jean-Marc's recipe for crepes. We have a local restaurant that is great for breakfast, and the lemon ricotta pancakes are the best, topped with fresh lemon zest - delicious. Best pancakes I have ever had.
Posted by: Kathy | Thursday, January 24, 2013 at 05:03 AM
Judi, would love the recipe, and thinking of you--prayers to your husband. Please send an update.
Millie, thanks for mentioning belle pâte -- reminds me of when Braise was a pilou and visitors would coo: cest une pâte !
Claudette, so pleased to read your response to the father-daughter photo.
Natalia, I love it when you share your own experiences; always smile picturing the scene xoxo
Jan, Swedish pancakes, yum! Thanks for this addition to our pancake house, here in the comments
Posted by: Kristin Espinasse | Thursday, January 24, 2013 at 07:07 AM
Vera thanks for the tips, as well as the cornmeal idea! Have been using it lately... as I continue to try to recreate the cornbread of an American childhood! Have learned the translations :: farine de mais :: for the flour and polenta for the cornmeal... Next time someone comes to south France Ill be asking for the blue corn meal. Thanks, Vera!
Posted by: Kristin Espinasse | Thursday, January 24, 2013 at 07:13 AM
Healthy Pancakes,, my fav and keep this recipe inside my cupboard door - but now have memorized it as I love it so much.
I make this in 1 bowl, 1 liq measuring cup, a dry measuring cup, a Tablespoon and a whisk.
mix the following dry ingredients tog in a bowl.
1 c oatmeal
1 c ww flour OR optionally oatflour, spelt, rice or any other. The type of flour creates a different thickness of the batter - so some need to adjust. see below
1 Tbsp baking powder
1 teasp salt
Also preference of the day, any or all cinnamon, nutmeg, cloves or cardamon for spice. Shake shake...
In a large liquid measuring cup
1-1/2 c milk, or(soy, almond, rice milk)
1/4 c ex virgin olive oil
2 Tbsp honey
mix this together then pour into the dry mix stirring just to wet. I add some ground flax seed meal and or almond meal to thicken to desired consistency. Let stand for 5 min then add berries or nuts etc.. I cook them in a naked nonstick skillet on med heat. serving with
Real maple syrup or agave and if I'm really ambitious I have recently been making lilikoi syrup.....OMGoodness!
Posted by: cindylee | Thursday, January 24, 2013 at 09:13 AM
la poudre chimique = baking powder
La levure chimique = baking powder
Posted by: john | Thursday, January 24, 2013 at 09:54 AM
Kathy, me too, but he does it au pif... by guesswork!
Cindylee, sweet idea to pin the recipe inside the cabinet. My step-mother used to do this, only with meal plans. In our current kitchen, there are no cupboards with door that open out... but if that changes, Ill start pinning :-) Enjoyed the recipe, too! Thanks!
Cynthia, too funny! Jean-Marc used baking powder (the pink ALSA packets). When we use those, do we ever need to use baking soda? RE the soda, amazing all the uses for it in cooking and in cleaning--and in dog grooming ;-) http://www.youtube.com/watch?v=uSuHnQPWfNYfeature=sharelist=PLQJgcyd_x-nIZf3ag00R93RR-1LvX3WX0
Augusta, that is nice to hear, as I did not feel like a trooper at all -- more like a slacker! thanks for the yogurt tip, will try it. And the baking soda, doesnt that defeat the purpose (is it the slight sour taste that people look for, when using the buttermilk?)
Posted by: Kristin Espinasse | Thursday, January 24, 2013 at 10:03 AM
John, thanks for the correction. I tell you, each and every time I get it wrong! It must remind me of chemistry... and the idea that I cannot memorize terms associated with science!
Posted by: Kristin Espinasse | Thursday, January 24, 2013 at 10:07 AM
votre fille? soeur? next generation twin haha or is it you and Jean Marc?
Posted by: winn gregory | Thursday, January 24, 2013 at 05:10 PM
The Apple Oatmeal Pancakes with Maple Cream on cooking.com are wonderful for a healthy, sturdy and delicious breakfast. When the an occasion calls for elegance instead, try this: http://ivoryhut.com/2010/03/tiramisu-pancakes/ They are perfect for sleepover breakfasts for older teens.
Posted by: Mara in Wisconsin | Thursday, January 24, 2013 at 06:46 PM
Nope, no buds here!! As I write this it's 21 degrees at 2:00 in the afternoon.
Love the story. Pancakes are pretty popular chez nous at the weekend usually. But there are some evenings when "breakfast" for dinner is on the agenda. That's when Grandpa A"s fabulous pancake recipe comes out. Perfect round, delicious pancakes every time. I can't give you the recipe because then I'd have to cook you. It's top-secret tied with red tape to keep the ingredients safe from prying eyes. Hmmm, such an ado for a pancake recipe, right??
There is a pancake recipe called "Apple Cheddar Pancakes" which runs a close second to Grandpa A's. I'll happily share it with anyone who'd like it.
In the meantime, hugs from the frigid Jersey shore.
Posted by: Luci | Thursday, January 24, 2013 at 08:20 PM
Ah ha ha ha ha ha ha ha ha!!!! Wearing a raincoat to make pancakes!!!! Daintily shaking the baking powder over the flour .... HAHAHAHAHA ... Honestly Kristin, you guys could have your own sitcom!! The Kristin and Jean-Marc Show. HAHAHAHAHAHAHAHAH!!!
Posted by: Linda Casey | Sunday, January 27, 2013 at 11:51 AM
Kristin, I'm just so curious...do you and Jean Marc speak tout en francais or do you jump back and forth between English and French. I'm so jealous that you have your very own Frenchman to speak French with. My husband speaks not a word of French but I speak to him in French anyway hoping that it will soak in. How about your children. Do they speak to you in French seulment or on anglais assui? Have been meaning to ask you this for a long time.
All the best to you from beautiful Northern California.
Posted by: Catherine | Monday, January 28, 2013 at 05:25 AM
I thought that you only made Bisquik pancakes. They are so easy and very good. Remember Thanksgiving in Paris for American food items, especially for Thanksgiving and other American holidays.
Posted by: Kathleen from Connecticut | Wednesday, January 30, 2013 at 04:42 AM
Buckwheat pancakes are what I remember my mother making me as a child. I loved the earthy, grainy taste. They were still nice and light, though.
Posted by: Jewelie Dee | Thursday, January 31, 2013 at 05:15 PM