To all of you who entered the giveaway on Tuesday, THANK YOU! I read every single entry (and still reading–it ain’t over!).
I LOVED hearing stories about your first cooking experience. Some of your stories were funny, simple, most involved grilled cheese, a lot of them were accounts of utter disaster, and some even involved pancakes! Others were sweet, visceral and really really beautiful. Some of your memories involved grandparents, parents, aunts and uncles who are no longer with us but left such an enormous impact on you and your relationship with cooking and food. Thank you for sharing these super personal stories. I loved reading them. I cherish them. I hold them close.
Today I’m sharing a very savory, non breakfast-ey recipe from the book. Coming up with 72 pancake recipes is a lil’ tough, so when I got to the dinner portion, I included all sorts of “pancakes.” There are patties, fritters, savory popovers, arepas and huaraches. I love these Spicy Black Bean Cakes. They’re really simple to put together, hella flavorful and they’re gluten-free! Woohoo! Oh and the Avocado Buttah is delicious.
I wrote a cookbook. It happened. I haven’t spoken about it much because sometimes I’m shy. But today is the day when I scream it from the rooftops, text you to tell you about it, using lots of emojis and exclamations points, nudge you to maybe, only if you want to, pre-order it from Amazon or Barnes and Noble.
My lil’ ol’ humble cookbook is being published by St. Martin’s Press and the release date is coming soon (eeeek!), May 28th!
This cookbook, like all cookbooks, was a labor of love with the help of my awesome literary agent, Danielle and super smart and fellow food-lover of an editor, BJ. The pretty pictures and styling was done by my friends, Teri Lyn Fisher and Jenny Park. The cookbook is about my favorite breakfast food ever invented: pancakes. There are 72 recipes of breakfast pancakes, dinner pancakes, nerdy pancake information and even some savory and sweet toppings.
Before I show you a bunch of pictures of the cookbook, I feel like we should talk about these Banana Bourbon Pancakes because they’re pretty major. I know I’m not supposed to have favorites in the book but I do. I just do. These are one of them.
The bananas are caramelized in a bit of bourbon, butter, brown sugar and a dash of cinnamon. They’re cooked until golden brown and then added to a bourbon-spiked pancake batter. Holy moly. They’re fluffy and boozy and slightly sweet and oh so very delicious. I love. Just love.