There’s a little place near us called Seward Cafe. This hippied-out, laid back, cooperatively-run, vegan-loving, charming spot has some amazing, healthy breakfasts. It’s my go-to place when I don’t want to bust my gut eating piles of greasy diner fare. One of my faves is the B&G Deluxe – two biscuits with steamed broccoli, grilled mushrooms & garlic, topped with cashew-mushroom gravy, tomatoes & scallions. It’s incredible, friends. Also out of this world? The fact that they serve breakfast with a side of sprouts.
Most amazing of all? Their buckwheat pancakes.
Dan and I headed over there a couple of weeks ago to share an omelette, a pancake, and the New York Times crossword. Too cute, aren’t we?
Their buckwheat pancakes are made with local organic flours, milk, eggs, and honey. Honey! I decided then and there that I needed to introduce myself to buckwheat flour and try recreating those beauties.
I have to say I was pretty proud of what I created. I’m trying more and more to create my own recipes and really, truly adapt. It’s a hard slog but bit by bit, I’m getting better at it.
I was nervous that these wouldn’t turn out but actually, they were damn near perfect. Using only buckwheat flour and wholewheat flour gave them a real nuttiness and earthy flavour that I adored. They were fluffy, crisp around the edges, and perfect with a pat of butter, some sliced bananas, and a healthy drizzle of maple syrup.
Buckwheat Pancakes
Ingredients
- 1 cup buckwheat flour
- 1 cup wholewheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 3/4 cups buttermilk or milk
- 2 large eggs
- 3 tbsp honey
- 2 tablespoons unsalted butter, melted
- canola oil, to heat in pan
Directions
- Melt two tablespoons unsalted butter in a small pan and set aside to cool slightly.
- Combine buckwheat flour, wholewheat flour, baking powder, salt, and nutmeg in a medium sized bowl and whisk together.
- In a separate larger bowl combine buttermilk, eggs, honey, and melted butter. Whisk til the mixture is smooth and completely blended.
- Heat canola oil in a large frying pan on medium-low heat. Add dry ingredients to wet ingredients and use a spatula to mix until just combined. Pour a quarter of the mixture into heated pan. Cook until bubbles start to form on top of the cake and the edges start to brown slightly. Flip and cook for another few minutes. Serve immediately with sliced bananas, butter, and maple syrup. Makes four large pancakes.
I consider this to be a sexy soup. That may cause you alarm; you may think that I’ve lost my marbles but wait. This soup is rich and intoxicating. Others might try to sell you on the merits of cauliflower before trying this soup; if you’re reading my blog then I’m guessing you’re already on board with the vegetable love (including broccoli and brussels, right?). Good.
In this soup, its sweet, slightly charred flavour is competing for your love with oak-smoked cheddar. Ne’er did a cheese work better in soup than this one. Normal cheddar is fine. Aged cheddar is better. But oak-smoked cheddar? Ding! Ding! Ding! That’s what I’m talking about.
Beyond roasted cauliflower and divine smoked cheddar, here are the essential accoutrements: green onions, sour cream, and bacon. The bacon’s salty crunch and the sharp green onion add a luxurious contrast to the silky smooth texture of the soup and the cool sour cream goes beautifully with the sweet puree. Make sure you get some bacon bits, green onion and sour cream in every.single.damn.spoonful. and you’ll be one happy camper.
Roasted Cauliflower and Smoked Cheddar Soup with Bacon Crumbles
adapted from Closet Cooking and inspired by Relishing It
Ingredients
- 1 small head cauliflower, cut into florets
- olive oil
- salt and pepper
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped (or 1 tsp dried thyme, ground)
- 3 cups chicken broth
- 1 1/2 cups smoked cheddar, grated
- 1/4 cup milk or cream (optional)
- 2 green onions, diced, to serve
- sour cream, to serve
- 6 rashers of bacon, cooked until crispy and well done, and diced, to serve
Directions
- Preheat your oven to 400F. Toss the cauliflower florets in a couple of tablespoons of olive oil along, season with salt and pepper, and arrange in a single layer on a large baking sheet. Roast the cauliflower until lightly golden brown, about 20-30 minutes.
- Heat more olive oil in a large pan or dutch oven over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and thyme and saute until fragrant, about a minute.
- Add the broth and roasted cauliflower, bring to a boil, then reduce the heat and simmer, covered, for 20 minutes.
- Puree the soup in a blender until it’s silky smooth (or with a rougher texture, if that’s your liking).
- Return soup to the dutch oven/pan and gently heat. Stir in the grated cheese until it’s melted and season with salt and pepper. Mix in the milk/cream and remove from heat. Serve immediately with a splodge of sour cream, bacon crumbles and green onion sprinkled on top.
