The Best Pancakes I Ever Had...A Love Story.
There are two types of restaurant-goers in this world: the "sure, whatever"s and the researchers. I am far and away the latter.
I read the reviews, I check out the menus, I look at Yelp'd photos of the food before I order. Even I'm annoyed by me. But being someone who cooks more than she eats out, I prefer each restaurant experience to be as incredible as it can be, while working with my price range. While I'd rather not go out to eat something that I could have made myself at home, there are those occasions where a restaurant introduces you to something so phenomenal that you absolutely must try to make it at home, so that it can be with you always and always.
And that, my friends, is how our story begins.
It was a normal day in Austin, Texas and I needed breakfast.
Though they boasted to have the "best pancakes in Austin," I was didn't think I could trust their 90's neon website and besides, I'm, like, super healthy. I don't order pancakes.
I ordered the pancake.
It arrived 15 minutes later, cooked to order in a tiny kitchen of the tiny house that Café Pacha called home. The pancake was the entire circumference of the plate, filled with freshly caramelized fruit cooked right into its center.
I'll spare you the details of our first bite...but the words "pure magic" come to mind.
Fast forward a few months later when I'm making pancakes at home and wonder if I could possibly recreate that magic with my own hands—and in a way that was perhaps a bit less indulgent.
Pulling together my best ingredients, imagination, and strong-willed passion, I got to work.
It's time I shared with you the fruits of my loving labor. And just in time for your Valentine's Day brunch, might I add. This is my go-to breakfast recipe for a special occasion, since it passes the "I'm so sad this is my last bite" test from Matty.
And I have to agree. Love never tasted so good.
PALEO FRUIT-FILLED PANCAKES
3 eggs, whisked
3/4 cup coconut milk or unsweetened almond milk
1 tablespoon raw honey
1 teaspoon vanilla extract
½ cup coconut flour
½ cup tapioca flour
½ teaspoon baking powder
½ teaspoon baking soda
pinch of salt
seasonal fruit for filling
coconut oil or butter for greasing pan
- In a large bowl, whisk together wet ingredients.
- In a separate bowl, mix dry ingredients.
- Slowly combine dry ingredients into wet, whisking as you go.
- Set batter aside and grease a skillet and set on medium low heat.
- If necessary, slice fruit thinly. (I've tried pears, bananas, apples, and several berry combinations. ALL GOOD.)
- Once your butter begins to bubble or oil heats, pour half the batter into the pan. Your batter will be very thick by now and that's good. Use a baking spatula to quickly spread the batter to about a 1/4 inch thickness.
- Place fruit in the batter you've just poured. Allow to sit for several minutes until batter begins to bubble. Resist the urge to turn up the heat! If anything, turn the heat down and let it cook loooow and sloooow.
- Carefully flip pancake over and allow to sit for a few more minutes, until fruit is cooked through.
- Repeat with second half of your batter.