The Candid Appetite

Where Cooking Meets Photography

Pancakes

Peanut Butter Banana Chocolate Chip Pancakes

Now that school is back in full swing, and three weeks into it at that, each week seems never ending. Monday drags through Friday at an alarmingly slow pace. Day’s filled with school haunt my every waking hour. Breaks between classes seem like ten hours, when in reality it’s only six, and I’m left to find things to occupy myself with until my next class starts in the evening. The prospect of spending all day in school during the week scares me every morning, as I get ready for the day that lies ahead. I fear Tuesdays and Thursdays. I’ve grown to despise them, knowing that I’ll be stuck in school from eleven to nine, with a gaping six hour gap in the middle and nothing to do in between classes. My first class ends just as the afternoon becomes prevalent, and I’m left to wonder, “Why was the class that I wanted so badly, only offered in the evening?” My afternoons are flooded with laughter from a few friends, comfort from the warmth of the library, random trips to Trader Joe’s, and constant phone vibrations throughout the day that make it easier  to go on once I see that familiar name scroll across the small digital screen. Who would have thought that seven simple letters could make a world of difference, and the unbearable bearable? A friendly comfort and warmth that is unattained by any amount of heat, sweaters, coats or scarves.

Miraculously I make it through each day alive. Unscathed and only somewhat jolted. As I walk out of class at night, zombie-like with only the comfort of my bed in mind, I look back on the things I’ve learned. After all, it is a class that I enjoy, even more so as new friends, and a hilarious well-informed teacher, enter my circle and break through the wall that my introverted self puts up. I reflect on the content of each lecture and demonstration as I leave the campus and head for my car. Strobes, flashes, C-stands, grips, reflectors, grids and umbrellas are the words floating in my mind as I drive home. Memorizing and visually recounting each direction step by step, knowing that eventually I’ll have to work with a fellow student to step it all up correctly. Suddenly I’m delighted with the prospect of having to partner up for our projects relieved that anything I didn’t catch, or quite understand my friend must know. I continue my long trek home, the day’s scenarios replaying back in my head and content that I was able to pair up with someone I actually will enjoy to work with and get to know, as we’re in three classes together. I look forward to whatever the semester has in store for me.

I embrace each weekend with all the joy in my heart, and the happiness I can’t seem to grasp during the week. Cooking and eating become fun again. Holding up a camera to each step of a recipe seems comforting and even relaxing. Shooting, editing photos, and writing each post is now my only form of escape from the things I have to do on a daily basis; aside from spending time with my family of course. The things I don’t have time for during the week are now the most important on the weekend’s to-do list, such as breakfast. A quick bowl of cereal and an extra toasted english muffin, as I rush out the door, running late for school, isn’t a situation I find myself reliving during the weekend. No. Saturday and Sunday I take my time. I prepare a hot breakfast and enjoy it with those I love all around me. Weekend traditions of family meals gathered around the dining table are the memories that I can’t seem to let go. A sister telling jokes, while another reads our Sunday paper horoscopes, a brother-in-law waiting for the food to arrive observing the crazy family he got himself into, a mother enjoying seeing her three children back home, and a son bringing a feast to the table for all to enjoy. Even simple recipes as jazzed up pancakes, are devoured within a matter of minutes, and referred to as the perfect breakfast. Saturday and Sunday fade faster than a Southern California “winter” and I’m left to face another week of school, projects, homework, reading, and shooting. But I look onto it with a smile on my face knowing that a weekend is always at the end of all the hard work and long hours. A weekend filled with pancakes, peanut butter, banana and chocolate chips.

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Oatmeal Raisin Pancakes

My sister absolutely loves oatmeal raisin cookies. In fact, I think they might just be her favorite cookies that I make, although it was made clear to me, that she didn’t care for the last oatmeal raisin cookie recipe I posted. The bunch-a-crunch ones. As she was a taster for it, she had first hand experience and didn’t enjoy it. “Too much going on,” I think were her exact words. Well, it just goes to show you that my family doesn’t love every single thing I make.

One morning I was brainstorming some ideas on what to make for breakfast, for this particular sister. And as the idea of pancakes came into my mind, so did oatmeal raisin cookies. And then like a blast of genius, the recipe hit me. It came into my mind like a speeding bullet. A wonderful collision of flavors. Oatmeal Raisin Pancakes, and Oatmeal Raisin Cookies. Sounded good to me, and so I experimented. I just made my easy homemade buttermilk pancake batter and folded in some raisins and oatmeal. It was really just an excuse to have something as sweet and yummy like a oatmeal raisin cookie for breakfast.

It’s clear that this sister is my toughest critic, so I was a little hesitant when I served them to her. I crossed my fingers and remained hopeful that they’d become her favorite type of pancakes. Luckily and impressively, she loved them. She gave it her two thumbs up. So I did good.

The ingredients:

Grab a big mixing bowl.

It needs to be big.

Make sure its big.

Okay, okay, a medium one will work just fine.

Pour in the flour.

Add baking powder. It helps with the fluffiness of the pancakes.

Some salt.

Sweeten it up with a little sugar.

Cinnamon, of course!!

And Nutmeg.

And All-Spice.

Whisk together all of the dry ingredients.

You could also just sift them. BUT you know me, wash a little whisk or a big sieve? Umm…..I opt out for the little whisk.

Anyhow, just stir.

Okay, so you might just be figuring out my obsession for kitschy kitchen gadgets.

My name is Jonathan Melendez and I’m a silly kitchen gadgetholic.

Let’s add our wet ingredients.

Pour in some oil.

Vanilla Extract.

An egg.

The usual suspects…you know.

We of course need some buttermilk….they are buttermilk pancakes after all.

Well….buttermilk oatmeal raisin pancakes, to be exact.

Lets stir this all together.

Did someone mention stirring?

I think this is a job for…….

Mr. Piggy, the ultimate spatula. He’s a stirrer from way back.

And now lets turn this plain ol’ doldrum pancake batter into a cookie pancake batter.

We need some oatmeal.

Pour it in.

Sitr.

And now some raisins.

And we’re folding, and we’re folding.

The batter is now ready.

Pre-heat a griddle pan.

I use an ice cream scooper to make the pancakes all the same size. It’s a life saver.

Scoop out the pancakes onto the hot griddle. Make sure to space them out evenly.

Cook the pancakes until the top starts to bubble up and they loosen from the bottom.

Flip them over once they are golden brown, and continue to cook.

When they are cooked through, place them onto a platter or plate. And continue to make pancakes, until the batter has finished.

Plate yourself a couple of oatmeal raisin pancakes.

That’s it we’re done. The pancakes are finished. You can eat now…..

…..of course. We COULD take them over the edge.

They just don’t seem that finished yet.

Are you familiar with those grocery cookies “Mother’s Cookies” the Iced Oatmeal ones? Well I remember eating those cookies as a child. So I think we need to ice these bad boys.

Let’s make some icing.

We need some powdered sugar.

Pour in some milk. Just enough to get a smooth lump-free icing.

Whisk until completely smooth.

Drizzle the icing onto the pancakes.

Okay, now they’re done.

Serve yourself a couple pancakes. One or two or even three maybe? Sure why not?

It needs just one more thing.

No pancake is complete without…

Yup…maple syrup.

And lots of it.

And even more maple syrup.

What? Don’t judge me!

Okay, now, we’re officially done. We can finally take a bite. They look just like the iced oatmeal cookies from the package…but they taste even better. Make these wonderful pancakes at your next breakfast, brunch, get together or maybe even for dinner one night.

Live on the dangerous side, and have breakfast for dinner. Its fun! If these pancakes passed my sister’s approval, then that must mean they are good. Enjoy!

 

Oatmeal Raisin Pancakes

Makes about 8 pancakes.

Ingredients:
  • 1 Egg
  • 1 Cup All-Purpose Flour
  • 3/4 Cup Milk
  • 2 TBS Oil or Melted Butter
  • 1 TBS Sugar
  • 3 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1 Tsp Vanilla
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 1/8 Tsp All-Spice
  • 1 Cup Oatmeal
  • 1 1/2 Cups Raisins

For the Icing:

  • 1/2 Cup Powdered Sugar
  • 2-4 TBS Milk
Preparation:

Whisk together all of the dry ingredients in a medium bowl.

Stir in the wet ingredients, and mix until the batter is slightly runny. If it is too thick, whisk in a little more milk.

Once the batter is the right consistency, fold in the oats and raisins.

Scoop out the pancakes onto a preheated griddle pan. Cook for about 3-5 minutes, until bubbles form onto the top of the pancakes and then flip over. Continue to cook, on the other side until the pancakes are cooked through.

For the icing, whisk together the powdered sugar and milk.

Drizzle over the pancakes and serve with maple syrup. Enjoy.