flapjacks…?

Question: what is the difference between pancakes and flapjacks? I always thought they were the same thing…

My brother and I used to play this game. I have no idea how it started or where it came from… but basically it was about this man who was really crazy/out of his mind insane and the only thing that could cure him was more flapjacks.

That was it. That was the whole game. Creative, I know.

This is coming from the kids who used to put each other in cardboard boxes from the new home appliances and then proceed to push each other down the stairs. That was the best.

Another favourite? Indiana Jones, in which my brother got to play Indy and I was, of course, Henry; Indy’s father… traditionally portrayed by Sean Connery and not a 6 year old girl. I used to just open and close an umbrella a lot to scare away the birds cause that’s the only thing I could remember Henry doing in the movies. Then we would use my dads old belts and abseil off their 3 story bed. Obviously.

Anyway the flapjack game wasn’t really our finest. However, whenever I hear the word flapjack… that’s all I can think of.

Check out these pancakes (flapjacks?) They are the best vegan version I have ever made… delicious!

Vegan Flap-cakes… Pan-jacks?
Recipe adapted from here

1 1/2 Cup Oatmilk
1 Tbs Sugar
2 Tbs Coconut Oil
1 Cup Spelt Flour
1/3 Cup All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
1 tsp vanilla extract
1-2 Tbs water, to thin batter if needed

Add all ingredients to a blender and blend for a minute or until everything is combined and smooth.

Heat a non-stick saucepan to medium heat. When it is good and hot, pour about a 1/4 c. of batter in the middle. Watch for bubbles to begin to rise. When they stop rising, flip the pancake and cook for another minute or two. The pancake should be a golden colour. Keep the pancakes in the oven at 180*C on a plate or in some tinfoil to keep them warm. This makes small silver dollar pancakes. Enough for two.

Top with Maple Syrup, and butter (vegan) and devour. Yum.

xxx

roasted oranges

It’s almost springtime! September 1st is justttttt around the corner and I could not be more excited about it!

The sun is coming out early and it is setting late. The magpies are getting frisky and I’m sure they will be dive bombing the back of my head in no time at all. OH SWEET SPRING! You bring me such joy and pain.

But more on that and my irrational (yet totally rational) fear of magpies later.

these are NOT magpies… no…but these wee birdies LOVED my fruit.

For now, we celebrate the end of Winter and the beginning of Spring with roasted fruit! It’s actually winter fruit, but I’ve only just started to see it at the grocery store in the last week or so. Blood Oranges! They look kinda rotten on the outside with their orange skins turning a funny ruby/brown colour. But slice that bad boy open… and holy moly.

As soon as I saw them I knew what I wanted. I wanted a whole bag and I wanted to make this!

So I did. I bought them, I chopped them, I sprinkled them and within an hour I was eattting their jeweled, juicy goodness. Straight off the pan.

This recipe would probably be a winner paired with pancakes or the like, but it was afternoon times and I wanted the hot oranges in my belly immediately.

Roasted Winter Citrus
From Joy the Baker… in all her wisdom.

A variety  of winter fruit: Blood oranges, mandarins/clementines, grapefruit perhaps?

Oil

Salt

Sugar

Rosemary

Slice up the fruit, line a pan with parchment and place the fruit on the pan. Sprinkle with oil, salt, sugar and rosemary.

Roast for 20ish minutes at 350F.

Try it. I was skeptical… but there is no reason to be. It’s roasted fruit! You’re not digging the rosemary? My next thought was, ‘What if I just coated these in sugar?’ Yes. Awesome. Do it.

xxx