“I don’t want to eat rocket salad. Actually, I don’t think it is vegetarian.” Elsa says to me, while giving me the most serious look in her repertoire. She is not serious though. Not the least.
The mind of a 3 year old is just amazing. They say the funniest, weirdest and wisest things. Every day I find myself sitting just listening to Elsa while she blabbers on. “…and then she did this and my shoes are purple and, and … Daddy, soon it will start growing flowers on me” Ehh, what, why? I reply. “Because it was raining on my head today.”
From the moment she wakes up until the moment she falls asleep, she says all these funny lines that you know you want to remember. But you don’t. A friend told me that we should take notes of all the weird and funny things that Elsa says. He had been doing that with his kid and still went back and cherished them, 15 years later. It is a good idea actually.
The reason why I am thinking of Elsa today is because she has never been further away from us. Luise and I are currently in Las Vegas at the Saveur Best Food Blog Awards, together with some of the most amazing and inspiring food bloggers out there. It might seem a little bit insane to fly 17 hours for only a few days here. But since we were invited by Saveur, and Elsa could stay with my parents, we thought it was crazy enough to do. We will tell you more about our amazing stay here in a later post. Now it is fat pancake time.
This recipe started out with a photo on instagram. It is a classic Swedish dish that I loved as a kid and was reminded of when I saw it in a new Swedish cookbook. We did a gluten free version of it and put it on instagram without any intention of actually sharing the recipe. But apparently internet wanted otherwise. In Swedish it is called ugnspannkaka or tjockpannkaka, which means oven baked pancake or thick pancake. However, fat pancake sounds more fun.
This is super simple. You just have to whip the ingredients together and throw into the oven. The pancake will rise throughout the baking, and then fall together a bit once removed from the oven. It has a outer crust and is quite soft and creamy inside. I guess it is somewhat similar to a soufflé?
We weren’t sure how to label this. It can be a breakfast, lunch, dinner or dessert. Here we had it for breakfast, but we have also made it for dinner, by replacing the strawberries for a salad. You can make it more savory by adding spinach, onion or cheese. Or go down the sweet route by adding shredded apple, nuts and seeds. The possibilities are endless.
Fat Almond Pancake
5 organic eggs
2 1/2 cups / 590 ml milk of your choice
1 cup / 100 g (220 ml) almond flour
2 tbsp buckwheat flour or flour of your choice
2 tbsp maple syrup or runny honey (optional)
1 tsp baking powder
1 pinch sea salt
2 tbsp (30 g) organic butter or coconut oil
a handful fresh strawberries and raspberries
a few fresh mint leaves, torn
1/2 cup / 125 ml yogurt
Preheat the oven to 420°F (220°C). Place a 8×10-inch (20×25 cm) baking dish inside the oven. Use a whisk to beat the eggs in a large bowl until frothy. Add milk, flour, maple syrup, baking powder and sea salt. Keep whisking until smooth. Now place the piece of butter into the warm baking dish in the oven. Remove the dish as soon as the butter has melted and pour it into the batter. Pour the batter into the dish and place back in the oven and bake for around 30 minutes or until nicely browned and set. Let cool slightly and serve with fresh berries, fresh mint and a dollop of yogurt. Dust with coconut flour (or powdered sugar) for a fancier presentation.