My birthday and Father’s day usually coincide every year. I’m not one for sharing my special day with anyone but I will say this…..there are a lot of great dads out there. My dad is watching over me from heaven and I know he would love my new adventure here at Simply Beautiful Eating.
I would like to dedicate this post to him and let you in on something that he always did when he saw me. Each time I came to visit he would give me 100 kisses. As if it was yesterday, I can feel his scratchy unshaven cheek brush mine as he landed those pecks in the centre of my cheek. I was his baby girl. He was 50 years old when I was born and I never thought he looked his age…..even when he was 97. He loved my mom’s cooking and loved when I baked him treats when I was a young girl and still at home.
Today, as we celebrated “A DAY FOR DAD’S”, I asked my husband what he would like to have for a special brunch. He answered with “A GIANT STACK OF PANCAKES PLEASE”.
Buttermilk Pancakes with figs, blackberries, pistachios all drizzled with warm salted caramel sauce. It was literally heaven on plate and the stack? Well…..the stack tumbled over a few times but who gives a flying fig?
…..and these flowers? They were a gift from my husband. It’s clear that he listens. My two faves – peonies and roses that are NOT red.
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 3 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups low-fat buttermilk
- 1 tsp pure vanilla extract
- ¼ tsp ground cinnamon
- 1 tablespoon vegetable oil
- 2 large eggs
- Combine dry ingredients in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and cinnamon, stirring with a whisk; add to flour mixture, stirring just until moist.
- Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about ¼ cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter or salted caramel sauce - recipe below
- 1 cup granulated sugar
- 6 Tablespoons salted butter, cut up into 6 pieces
- ½ cup heavy cream
- 1 teaspoon salt
- Heat granulated sugar in a heavy saucepan over medium heat, stirring constantly with a wooden spoon.
- Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Keep your eye on it and watch that it doesn't burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in ½ cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
- Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
This stack is for you daddy…….forever in my heart, I miss your kisses.