Gluten Free Pancakes with Honeysuckle Infused Butter & Maple Syrup

Nature is not a procrastinator’s enabler. She moves ever forward, reminding us, we are on her time. We must nurture tiny seeds before the last frost. We must water before the intense heat of the afternoon. We must harvest in due time and then rake leaves over garden beds, blanketing them for the coming cold. She moves in cycles, and we too must move with her, lest our flower beds lay flowerless and our tomato trellises stand tall and barren. Nature is not a procrastinator’s enabler.

Pancakes with Honeysuckle Infused Butter & Maple Syrup // www.WithTheGrains.com

Last year, I took that notion for granted. Day in, day out, little Julep and I passed bushes brimming with honeysuckle. Their yellows were eye-catching, and their fragrance was intoxicating. Yet, every day, I thought, “Oh, I have to remember to pick these tomorrow.” Finally, “tomorrow” became a sad collection of shriveled flowers, the last exasperated efforts of photosynthesis. I was too late.

Pancakes with Honeysuckle Infused Butter & Maple Syrup // www.WithTheGrains.com

I vowed not to be so reckless with Mother Nature’s schedule the next year, this year, and I waited expectantly. The Urban Farmer and I stood in his field, digging, weeding, planting, just like the other days of digging, weeding, planting, except on this particular day, there was an incredible smell in the air- sweet and floral. Like a word poised on the tip of the tongue, the fragrance was familiar but still hidden in a hillside of indeterminate green. It wasn’t until walking the same old Julep route, I realized what we had been smelling- honeysuckle in bloom!

Pancakes with Honeysuckle Infused Butter & Maple Syrup // www.WithTheGrains.com

We walked uphill, under a washed-out, turquoise bridge, turned the bend, and the fragrance greeted us once more. Into the bag of farmers market strawberries and sweet, sweet peaches, we dropped petal after petal. True to my vow, we picked, brainstormed and experimented, and this was the first pass. Much like the first efforts at planting, there are lessons learned and plenty of room for reworking, but as far as turning over procrastination leaves, it was a very good, sweet, honey-laced place to start.

Pancakes with Honeysuckle Infused Butter & Maple Syrup // www.WithTheGrains.com

If the honeybees and maple trees decided to share the burden of sweetening our breakfasts and teas, if the dairy cow decided to snack from the branches teasing her with sweet smells… these were the magical unions in my head. These were my attempts to harness a wild flower’s aroma.

Honeysuckle Brunch by With The Grains 05

The results were mild but intriguing. They left the tongue and the brain questioning the hints of honey in maple syrup and the faint floral notes in a spread of butter melting down a stack of hotcakes.

Pancakes with Honeysuckle Infused Butter & Maple Syrup // www.WithTheGrains.com

Pancakes with Honeysuckle Infused Butter & Maple Syrup // www.WithTheGrains.com

Pancakes with Honeysuckle Infused Butter & Maple Syrup // www.WithTheGrains.com

Pancakes with Honeysuckle Infused Butter & Maple Syrup // www.WithTheGrains.com

Pancakes with Honeysuckle Infused Butter & Maple Syrup // www.WithTheGrains.com

Pancakes with Honeysuckle Infused Butter & Maple Syrup // www.WithTheGrains.com

I made good on the promise I made to myself and to those blossoming branches at the top of the hill, just beyond the patinaed dome of the beautiful cathedral. There’s still time to experiment further, though not much time. These flowers, the seasons, Mother Nature in general, is a schedule to be embraced without delay. We’ve been spoiled and desensitized by transports of produce and aisles of peaked produce, but the here and the now is trying to harness the scent in the air into our breakfast. How will you use these little yellow gifts?

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Bon Appétit!
-Quelcy

Gluten-Free Pancakes with Honeysuckle Infused Butter & Maple Syrup

About This Recipe: Rare is the occasion you will see me recommend a pre-made mix of any sort, but it seems I have a soft spot when it comes to all natural, gluten-free, pancake mixes. I keep them on hand in case I have a gluten-free guest, but for this Monday morning treat, I went for the ease of the mix, so I could focus on my flower experiments. Rather than buying an assortment of flours, the mix does it all for you! For these round, puffy beauties, I used Pamela’s Pancake & Waffle Mix, which uses sorghum flour and has big hints of vanilla. The honeysuckle infusions are experimental and not precise in the least, so take my “research” as a start, and adjust as you see fit.

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A Baby’s First Birthday Cake: Gluten-Free, Coconut, Banana & Maple Cake

June 2015

When I first began baking in earnest, it was to appease my own sweet tooth with more wholesome ingredients, but I quickly learned, eating desserts alone is selfish and usually wasteful. I began to share my efforts, and the rewards returned tenfold. There’s something magical in the way butter and sugar, flour and eggs, come together into morsels, layers and tiers, how they solidify occasions, brighten days, widen eyes and close mouths in blissful, savory silence. I’ve had the immense privilege of baking a wedding cake for dear friends, baking a birthday cake to send a lady back in time, and most recently, to bake a little one’s very first cake in his lifetime- his very first baked good ever! As a baker, this was perhaps one of my most exciting assignments to date!

A Baby's First Birthday Cake // www.WithTheGrains.com

I wish I could remember my first cake experience, how puzzling this new, solid food would be, how it would feel between a minimal set of teeth. As a cake maker, maybe I place too much importance on this “first,” but collectively, maybe we aren’t placing enough importance on a baby’s first cake or young children’s diets in general. It’s all too easy to be lost in a sea of chemically-colored birthday cakes and let that first bite propel him or her to a sugary crash, giving an all new meaning to “it’s my party, and I’ll cry if I want to.”

A Baby's First Birthday Cake // www.WithTheGrains.com

Baby Knox is the Urban Farmer’s nephew, and he’s a lucky little dude. His parents have prioritized his health even before day one. His dad, Dr. Alex, is on a mission to make our notoriously greasy, overweight city a lot healthier. After witnessing his grandfather, and then his father, in hospital beds, he realized he needed to make changes, so his future children would never experience that fear and helplessness. He and his wife Jena own and operate City of Bridges Chiropractic, where they use nutrition and proper spinal care to make major changes in people’s lives. I’ve heard Alex speak publicly, and I’ve met his patients, and the results of his work are truly inspiring!

A Baby's First Birthday Cake // www.WithTheGrains.com

Whereas being healthy for his kids was once just a driving idea for Dr. Alex, today it’s a blue-eyed reality. I’ve had the privilege of watching Knox change from a sleeping bundle to a big personality, and as a non-blood relative, I can tell you, he is objectively cute!

A Baby's First Birthday Cake // www.WithTheGrains.com

Most recently, this kid has come to LOVE food! Remove an empty plate from his tray, and he’ll throw his head back in utter despair, longing for more bites to savor. So vast is his appetite, Jena has yet to discover his limit. Plate after plate, it’s comforting to observe Knox’s diet and trust everything is helping him grow bigger, stronger and healthier.

A Baby's First Birthday Cake // www.WithTheGrains.com

As Knox’s first birthday loomed around the corner, the question of cake arose. Birthdays are celebratory times, deserving of treats and festivities, but does a birthday justify feeding a tiny digestive system new, unhealthy ingredients for the sake of smashing a cake in a photo? No, which is why Alex and Jena asked me if I would make Knox’s FIRST EVER BIRTHDAY CAKE. I was honored, and I of course said yes to such a momentous cake request.

A Baby's First Birthday Cake // www.WithTheGrains.com

A baby turning one deserves his or her own cake, so my first thought was a towering layer cake, to which the Urban Farmer laughed and joked, “yeah, his own little ‘Fort Knox.'” The idea was born, and that’s how this little gluten-free, maple-sweetened cake came to be a tiny castle with turrets and a special flag for the birthday boy.

A Baby's First Birthday Cake // www.WithTheGrains.com

Watching his chubby fingers fill his cheeks with cake was a pretty memorable moment. Like a king, he lifted his cake bites triumphantly and regarded his camera-wielding subjects with seriousness. He liked it, he really liked it! It’s moments just like these when I am reminded it’s better to bake for others.

A Baby's First Birthday Cake // www.WithTheGrains.com

This Fort Knox Cake was a variation on a recipe from Rubies & Radishes, who elaborates why the ingredients in this cake are more fitting for a baby’s introduction to baked goods. If you have a special little one in your life, or even a special older one with dietary sensitivities, preheat your oven and start baking. You have a cake to make!

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Three Cheers for Knox!
-Quelcy

Coconut Flour Maple Banana Cake with Maple Buttercream & Strawberry Sauce

About This Recipe: This recipe bakes a 9-inch layer cake, and it calls for a LOT of eggs. This is not a typo. Coconut flour requires a lot of moisture, which the eggs provide in this cake. If you want to create the Fort Cake I feature, pour the batter in a parchment-lined 9×13 glass baking dish, bake for 40-50 minutes, and use a biscuit cutter to create the circular layers. Cut the turrets from the remaining edges of cake after using the biscuit cutter. Since this buttercream is mostly butter, it can be difficult to work with in hot, humid kitchens (i.e.: my third-floor apartment in spring). Chill in the freezer in between icing layers.

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More Maple

May 2010 I love maple syrup!  I can incorporate it into every meal of the day if I really try and have an ample supply.  One of my dreams is…

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