Apple Pancake

Apple Pancake

It was a tradition in our family that on weekend mornings my dad made breakfast. I always looked forward to his apple pancakes. The juice from the mixture of apples, sugar and cinnamon makes the crust crispy on both sides.  It's the perfect sweet breakfast.

Serving: 2 people


1 cup milk
3/4 cup flour
2 eggs
1/2 tbs sugar
1/4 tbs baking powder
pinch of salt

Ingredients for the topping

1 big apple
1 tbs cinnamon
2 tbs brown sugar
1 Tbs warm water

Peel and cut the apples in thin slices, add cinnamon, brown sugar and water in a bowl and mix well. Let it sit while you make the pancake batter.

Pre-heat the oven to 400°F.
Mix the eggs with the sugar and milk.  Mix the flour with the salt and baking powder and slowly add it to the egg mixture and whisk until there are no flour lumps.

Heat 1 Tbs of butter in a cast iron pan (or a pan that you can safely put in the oven), pour the pancake mixture in the pan and cook for about 3-4 minutes or until the bottom of the pancake gets the shape of the pan.

Place apple slices on the pancake, making a big circle. Repeat this until the surface is filled with apples.

Pour the juice from the mixture on the pancake and put the pan in the oven and bake for 10-15 minutes. Turn the oven broiler on for 2 minutes or until the top gets crispy.

Serve with maple syrup or whipped cream and enjoy!

Apple Pancake

Corn and Leek Soup

Once upon a time, I worked for a cool company and to celebrate one of our successful milestones, we went to Cafe Gibraltar in half moon bay for a private cooking class by the chef. We helped the chef prepare every course and we all sat together and ate and drank and had an amazing time. One of the appetizers was corn and leek soup. I love corn but I never know what to do with leeks. If you think the same way, then here is a start to making good use of this delicious vegetable. I made a few modification to the recipe we were given and made this on a rainy Sunday and it was full of flavors. I mean, who doesn't want soup on a rainy Sunday?

Serving: 4 people


1 bunch leek
2 ribs celery
6 fingerling potatoes
2  cups shaved corn
1/2 chopped yellow onions
1/2 cup shredded carrots
5 cups vegetable stock or water
1/2 cup heavy whipping cream
1.5 Tbs fresh lime juice
salt and pepper to taste

slice the leeks and the celery, add some oil to a deep pan and cook for about 20 minutes. Slice the potatoes and add them to the pan along with the chopped onions and shredded carrots. Add the vegetable stock or water until the ingredients are fully covered in liquid.

Cook for about 30 minutes or until the potatoes are cooked. Add more water or vegetable stock if needed. Add salt and pepper.
Pour everything in a blender and blend well.

After everything is blended really well, pour the soup back in a pot and add the cream and lime juice. Let it cook for another 10 minutes. Add water depending on how you like the consistency of the soup to be and enjoy.