A while back (and I am sorry to the person who asked this because it’s been quite a while back), someone asked me for a good recipe for pancakes. The simple kinds. Easy to make, and great to taste.
Since V is not that crazy about pancakes, they are never made in our house. In fact, during the first month or so of our marriage I remember bringing one of the boxed mixes home. I made them once, but realized later that V is not a fan of pancakes, and that box sat in our kitchen pantry cupboard till it expired, never to be used again and finally thrown after a year of passing its expiry date.
I, on the other hand do like pancakes.
I have grown up on pancakes.
Almost every weekend, my brother and I would request my mom to make pancakes for us. She generally used box mix, but sometimes made them from scratch too. Along with the pancakes, on the table would be maple syrup that my grandmother would get from Canada every time she came to visit us in India, but I always preferred the lemon syrup that my mom made from scratch.
And that’s how I remember pancakes. My mom serving them hot with a good serving of butter and the lemon syrup drizzled on top. Oh sooooo good.
“Raisins that look like chocolate chips are the reason I have trust issues.”
Yesterday was one of those rare days when I actually got up at 5.30 in the morning and went for a jog.
It always feels good when I do that, but the only problem I face is that the day becomes way too long. I was showered and done with breakfast by 7.30 and with the house clean, my friends out of town and nothing to cook since V was not coming home for lunch that day and enough leftovers in the refrigerator for me, I had nothing much to do.
As a result I was wandering around the house aimlessly. I read my book for some time but then that also lost its charm and I ended up doing what I generally do when I am bored at home. Bake.
Well, either I bake or open the refrigerator, look for something to eat (read chocolate), realise it’s not healthy and shut the door, only to come back and repeat the process three times, before finally caving in. (Damn you, chocolate!)
I have never understood the hype behind red velvet cupcakes/cakes. So much food coloring in a baked good. Just does not seem right. And since I do not understand the hype, I have neither attempted making one or ordering it in a bakery, except for one very unfortunate dry and unflavorful experience at a bakery once. So when my friend asked to make a red velvet cake for one of our coffee friends’ farewell party, I was in a fix. Being such a popular cupcake/cake choice I thought I should see what the hoopla is actually about and agreed to baking some.
What drew me to the recipe was actually the frosting. It called for cooking flour and milk together and then adding to the cooked mixture creamed butter and sugar. Its something I had never done or heard of before. It’s also how traditionally red velvet cakes were iced- with a french-style butter roux icing. And after reading the reviews, and how good the frosting and the cupcakes were I decided its worth trying. I was sure my friends would forgive me if they turned out bad.
Well, honestly, since the only experience I have had with a red velvet has been a dry, too-fake-red red velvet cupcake , these turned out to be very good. They were fluffy, moist, with a hint of chocolate too. The frosting, though, I was not sold. It wasn’t particularly bad, quite decent actually, but I think I am biased towards cream cheese frosting on top of a red velvet cupcake or any cupcake for that matter. So I missed the cream cheese flavor.