I am pretty sure these vietnamese savoury pancakes were on the original list of brainstorming that I did when I started this blog almost two years ago. I have made them countless times since, but I have always resisted putting them up here because they were always the biggest pain in the ass to make (not anymore, don’t worry!). They were the type of dinner that I always enjoyed eating but would spend my time cursing the kitchen gods (pancake making gods to be more precise) the whole way through. The pancakes would crack, fall apart, and I would end up eating a deconstructed version of the lovely meal you see above over and over again.
Triple chocolate pancakes are delicious. Is this a surprise to anyone? Probably not. Unfortunately, this is the first time I have actually made (and possible ever eaten) triple chocolate pancakes. While chocolate chip pancakes are definitely pretty standard, triple chocolate is less so. So, when my boyfriend suggested we make chocolate chip pancakes, I felt pretty original (and excited) when I one-upped him with suggesting a triple chocolate version.
Poppy seeds are a very underrated seed. Luckily, thanks to my bagel adventures at the farmer’s market, I always have a huge mason jar full of them ready to go. So, this morning when we wanted to make some tasty pancakes for breakfast but had no fresh, pancake-suitable fruit on hand, my mind went straight to nuts and seeds. As I glanced through our cupboard, the poppy seeds stood out to me. I never, ever use them in anything other than bagels, for no good reason at all. In fact, we both love poppy seed centric desserts. On top of that, the only fruit I did have were some beautiful cara cara oranges, and poppy and orange are a match made in heaven. So, poppy orange pancakes is was.
I’m having a big brunch get together at our place today. Of course, these Montreal bagels are going to be the stars of the show but I’ve got some friends who are avoiding gluten at the moment, so those aren’t the best for them. In trying to come up with something to make, I realized that I have very few gluten-free recipes in my repertoire. Actually, I find it very intimidating to say that anything is gluten-free up here because, in the end, I just don’t know what is gluten-free and what isn’t. I find it very confusing, especially when I am trying to make something that resembles something that is traditionally full of gluten.