We're back in Seattle, slowly settling in and getting back into the groove. My gardens have exploded into a giant mess of a jungle. I've been slowly chipping away at the weeds, dividing and replanting. I scrubbed the deck, washed away most of the spiders, and finally brought down the patio cushions. This weekend is going to be amazingly warm, so I envision lots of patio drinks and grilling.
Sebastian and I are flourishing in the warm weather. This past winter was so long and dreary, and a few months back I was prepared to pack up and move somewhere warm. Now that it's warm here we practically spend most of our time outside and now that he's nearing his second birthday, things are getting easier, we are able to interact more, and I imagine it will get even easier once he can speak in full sentences ;) We are getting ready to embark on the potty training journey, and after that, it feels like my baby is all grown up.
Besides settling in, things have been pretty low key. I've been arranging furniture and strategizing how I am going to finish painting the rest of the kitchen cabinets. I'd love to hire someone and get it done in one weekend, but I'd rather have the $3000 dollars in my pockets, so there's that. Next weekend we are going away on a 5-day camping adventure, so I'll probably have lots to report back on that. Maybe I'll write some sort of guide on camping with a toddler, unless it is a complete disaster and then I'll be researching guides on how to successfully camp with a toddler.
A few days ago I had a craving for dinner pancakes, which shouldn't be confused with breakfast pancakes. Technically they are the same things, it's just that pancakes for dinner are so much more exciting because they are out of the ordinary. I made a big batch around 4pm, and then Sebastian and I sat at the fancy table and gobbled them all up. I made a sweet balsamic strawberry compote to top them. We also sprinkled on some chopped pecans and shredded coconut and it was all kinds of delicious. Next up on my breakfast for dinner series - waffles!
PANCAKES WITH A BALSAMIC STRAWBERRY COMPOTE
serves 3 - 4
prep time: 30 minutes
cooking time: 30 minutes
strawberry compote
1/4 cup balsamic vinegar
2 tbsp maple syrup
1 tbsp lemon juice
2 cups fresh strawberries, hulled
pancakes
1 cup all-purpose flour
1 tbsp granulated sugar
1 tsp baking powder
1/2 tsp salt
2 tbsp unsalted butter, melted
3 large eggs
1 cup + 2 tbsp milk
1/2 tsp vanilla
butter for frying
toppings
chopped pecans
shredded coconut
maple syrup
In a small saucepan, bring the balsamic vinegar to a simmer. Simmer until reduced by half, thick and sticky, so that it coats the back of a spoon.
Add the maple syrup, lemon juice, and strawberries and combine.
Reduce the heat to low and simmer until the strawberries are soft, stirring often. With the back of a spoon, smash them against the side of the pan until you have a thick jam-like texture. Remove from the heat and let cool. Store in the fridge for up to a week.
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Combine the flour, sugar, baking powder, and salt in a bowl. In a separate bowl, combine the butter, eggs, milk, and vanilla with a whisk. Add the wet ingredients to the dry and combine.
Heat a non-stick frying pan over medium-high heat.
Place a small dab of butter in the pan. Once the butter begins to sizzle, ladle the pancake batter into the pan using a 1/4 cup measure. Tiny pin sized bubbles will quickly begin to form on top of the pancakes. Once the bubbles start to get a bit bigger, flip the pancake and cook on the other side for only 15 seconds. Place a small dab of butter in the pan before cooking each batch.
Keep warm in the oven until ready to serve.
Top the pancakes with balsamic strawberries, chopped pecans, and coconut. Drizzle with maple syrup. Enjoy!
