Happy Summer! It is officially the summer and I cannot wait. Every summer my goal is to be super tan and to eat peach rings and spicy peanuts. I usually get one down, none of which have been the peach rings, but one can only try.
We hope you have a wonderful photo, and take a peak at this wonderful photographer which we recently found named Clark Little!
Food Nasty turned 2 on May 25th! So we
are celebrating with some birthday pancakes inspired by a breakfast that my
dearest friend Flora’s mother (my Brazilian mother) Helena had made for me. I
can only say that these are probably the best pancakes I have ever had, and
that the mix of a warm spice and fruit is a fabulous way to give a classic
recipe a kick in the rear.
So happy belated birthday Food Nasty!! Enjoy
these strawberry curry pancakes; they are a wonderful summer brunch item that
you must add to your weekend.
Ingredients: Makes 12-15 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup whole milk 2 tablespoons vegetable oil + extra tablespoon
for skillet 1 large egg 1 Tablespoon yellow curry powder ½ cup diced strawberries
In a medium bowl mix together wet ingredients,
only using two tablespoons of oil. In a small bowl whisk together dry
ingredients. Add the dry to wet, and mix together, making sure you don’t over mix.
Add in the diced strawberries, mix.
Heat a large skillet on medium heat, and lightly
oil with the extra tablespoon of oil. Using a 1/3 cup measuring cup, or a ice
cream scooper (or whatever you think will be equivalent), scoop batter, and
pour. Try to get them as round as possible, and make 2-3 depending on space.
Pancakes will be ready to flip after about 2
minutes, you will see bubbles start to form. Flip, and bake for another two
minutes.
If you are not serving immediately, you can
heat the oven to 200 degrees, and place pancakes in there on a foil covered
baking sheet to keep warm.
