Aaaand Pancake Fridays are back with a very special edition!
This Grapefruit Dutch baby is up on I Heart Daily as part of a spring-into-summer recipe series I’m doing with them. You can find my first post on stenciled birthday pizookies here; this latest post is all about what you should be doing for Mother’s Day (hint: showering moms with love and her breakfast with powdered sugar).
A little background on this lovely feature: from third grade until high school, my singular goal in life was to be a published author (that, and to land the hunk of my dreams…okay, that was just high school). I did a lot more creative writing back then and by some complete stroke of luck, an essay of mine was published in a book, compiled and edited by seriously one of the most wonderful (generous! encouraging! kind!) people I know, Amy Goldwasser. It’s thanks to a partnership between Amy’s book and I Heart Daily that this recipe series came about.
But since this recipe is for Mother’s Day, let me take a moment to focus on another generous, encouraging, and kind woman I know: my mom. Our mother-daughter relationship, like many, was strewn with rocky patches throughout my adolescence thanks to one Extremely Moody Daughter. Thankfully, that is over. And I am who I am because of her.
So what’s better than eating your vegetables?
Eating your vegetables and winning dinner for two!!! At one of these lovely restaurants!!! Okay sorry I’m not talking about an opportunity for you. This is what I won, thanks to the VegOut! Challenge. During the month of March, they’re challenging all participants to eat 30 different vegetables in 30 days. Which basically means eat a lot more vegetables. Which everyone needs. Especially this guy, probably.
Anyway it’s a Houston-based challenge, but I think anyone can participate and it’s not too late to register! Do it! Then you too can win awesome prizes and the most awesome prize of all–fabulous health from eating vegetables 😉
(I won by submitting this veggie burger to their latest flash contest calling for the best cooked dish (i.e. no salads) with the most number of vegetables. Turns out between my fridge/pantry/freezer, I had 15 vegetables and that’s not even counting the canned tomatoes I’m saving for burrito bowls. Is this level of vegetable possession alarming?! Discuss.)
What’s better than playing pancake jenga at 7:30 in the morning?
Oh you have a sweet pad in Hawaii? An all-expenses paid trip to Paris? You just won a lifetime supply of cheese? Well, I’ll see your pad/trip/cheese and raise you a stack of VEGAN pancake jenga at 7:30 in the morning.
I sense I’m still losing. Whatever. I was never good at poker.
You know what else I’m not good at? (Besides: sports, dressing myself and baking uncracked cheesecakes) Making lemon poppyseed pancakes. Over the course of my blog lifetime, I’ve tried making them at least five times. FLOPS, every single time. (If I’ve learned one thing from my many flops, it’s that any successful lemon poppyseed pancake is likely not vegan.) And that, ladies and gentlemen, is why I’m only showing you how to make vegan pancakes two ways even though three types are pictured.
When I was little, I could speak five languages.
Second-grade Mandarain, sesame-street Spanish, I could count to three in Japanese and I could say exactly one sentence in German. I don’t think I need to tell you my native language (Bengali, obvs.) That all counts right?
My one shining German sentence was, ironically enough, “Ich kann nicht sprechen Deutsch.” I can’t speak German.
Courtesy of my mom, thanks to her study abroad adventures in Germany. Actually, Erik can actually speak German sort of fluently and I like to demand he say things to me in it. Aren’t we all suckers for foreign accents? /sigh.
Unfortunately, I have no idea what an accurate pronunciation of this is, which is a shame because this is the fluffiest pancake you will EVER eat, and I think that deserves accuracy.
So on a lucky Wednesday afternoon, several stars aligned to bring these crepes into existence:
In retrospect, a wonderful life decision.