HAPPY MOTHER’S DAY!
Here in Canada, we set aside the second Sunday in May to honor our mother’s with expressions of love and gratitude.
As I grow older, I realize how many ways I unconsciously emulate my mother. I loved everything about her and as a kid I could never imagine life without her. But in the natural sequence of events, that’s not how it works. I guess along with many other things, I’m grateful for the fact that she was there through my childhood. She passed away at the age of sixty and although she is no longer on this earth, her wonderful memory will live on in our hearts forever.
We are fortunate to still have Brion’s mother, Dolores. In January this year, we were able to spend four days visiting with her. It was so wonderful to be able to do that once again.
This blog is especially to honor: the special memories of my mother for her endless giving of selfless love – my mother-in-law, Dolores, for her kind ways and raising that ‘special’ man I love sharing my life with – to my sisters, who have given so much of themselves to be such great moms.
Pancakes are one of mankind’s oldest prepared foods, which is why you’ll find some iteration of them in virtually every cuisine around the world.
For most North Americans, the word ‘pancake’ conjures a stack of fluffy, hot-off-the-griddle ‘flapjacks’, a pat of butter slowly melting beneath some maple syrup. But pancakes take many forms around the world, from delicate French crepes sprinkled with sugar to spongy, sour Ethiopian injera to chewy-crisp Japanese okonomiyaki, studded with seafood and drizzled with sticky brown sauce and mayo.
Both pancakes and flatbreads embody the idea that the most common and basic ingredients can combine into a whole far greater than the sum of its parts. They’re quick-cooking and don’t require anything more than a pan (or a rock) and a heat source, but they’re also the basis for more involved cooking methods, canvases for countless ingredient combinations. They’re staple foods to be peppered with seafood, poultry, aromatics, or fruit; topped with whipped cream or cheeses, syrups, caviar, chutneys, or jam.
Have you ever made stuffed pancakes? If not, you’re going to love this recipe! Stuffed pancakes do take a bit more time to prepare than regular pancakes, but they are really worth it.
Stuffed Raspberry Cream Pancakes
In a small saucepan, combine cornstarch, sugar & salt. Add water & raspberries; cook until 'clear' & bubbling. Remove from heat & add butter, lemon juice. If you wish , press sauce through a sieve to eliminate the seeds. Set aside.
Cream Cheese Filling
In a bowl, beat cream cheese until smooth. Add remaining filling ingredients beating until smooth. Set aside.
In a large bowl, whisk together egg, sugar, milk, sour cream, butter & vanilla.
In a separate bowl, combine flour, baking powder, baking soda & salt.
Add flour mixture to the liquid mixture & whisk together until no large lumps remain but don't overmix. Let the batter sit for 15 minutes. You can even refrigerate it overnight & cook the next morning.
Heat a nonstick griddle on medium-low heat. To ensure your pancakes cook all the way through, you'll want the heat a little lower than for other pancakes.
Using a 1/3 cup measuring cup & scoop the batter to fill it up & pour an evenly round circle of batter on the griddle. I find using the bottom of the measuring cup helps to create the circle.
Let it cook until little bubbles form, then pop, & the indentations stay on the batter. Pipe a small amount of the filling on half of the pancake, making sure not to get too close to the edges & not to overfill it.
Fold the uncooked pancake over the filling. The edge of raw batter on the top half should touch the raw edge on the bottom when folded. It will continue to cook & seal itself on the griddle.
Put a 'lid' over the pancakes to help them to cook through. Flip as needed to keep the browning even. Allow them to cook until all the batter looks cooked through.
Serve with fresh raspberries & sauce.