Though my body was back in Pittsburgh, my mind was still pleasantly enjoying this brunch at Talula’s Garden in Philadelphia. As a happy medium to where I was and where my mind was, I channeled Talula’s donuts for a pancake brunch. I also discovered if I put a movie close to the skillet, my special one is more patient about flipping through an entire batter’s worth of pancakes, and if that movie is all about Paris, we’re both pretty happy. This was a momentous discovery!
Look at the beautiful coppery color and light texture of the pancakes! The movie miracle!
Red Currant Pancakes with Fruit Topping & Whipped Cream
St. Vincent Pancake Mix (unbleached flour, buckwheat flour, sugar, baking powder, salt)
3 Tablespoons organic lemon juice
2 cups organic whole milk
1 local, free-range egg
4 Tablespoons goat butter, browned
½ teaspoon organic almond extract
1 cup red currant jam
Empty contents of pancake mix into a mixing bowl.
Stir together the milk and lemon juice. Once the milk has thickened, add the egg, and mix well.
Slowly stir the milk mixture into the dry ingredients. Gradually add the browned butter, stirring well.
Add the almond extract and jam, stirring to combine.
For each pancake, pour ¼ cup of batter onto a hot, lightly greased skillet.
Cook until tops of pancakes are covered with bubbles and edges appear slightly dry.
Turn and continue cooking until bottom sides are browned.
Serve with chocolate hazelnut spread and whipped cream.
Chocolate Hazelnut Topping
1/2 – 3/4 cup Justin’s Chocolate Hazelnut Nutbutter
Pure Maple Syrup, to taste
Heat the nutbutter and syrup in a saucepan over medium-low heat to combine and thin. Do not boil. Serve warm.
1 cup organic heavy cream
1 Tablespoon pure vanilla extract
Honey, to taste
Combine all ingredients in a chilled bowl. Use an electric mixer to beat until peaks form. Keep chilled until ready to serve and eat abundantly.
Top with sliced strawberries and cherries.