Our new year is well under way. This time of fresh starts usually means some more reorganizing and restructuring our lives, habits and homes. Spending more time indoors we think about our daily needs and how we can improve or simplify. For me that usually means cleaning out what is old and bringing in more efficient ways of doing odd jobs.
Thankfully I have a very patient and helpful husband to put these ideas into reality. We usually spend a few weekends in the kitchen going through drawers and shelves to clear out old product or items that sit too long.
This year we decided to redo our pantry, de-cluttering and finding more space for my ever-growing cookbook collection.
As a chef, my kitchens are set into stations. All the baking items are in one spot with all the equipment and measuring devices needed to bake or assemble batters. On the other side of the kitchen is where all the cold preparation and hot cooking takes place.
For organization of ingredients a few considerations are necessary. What quantity of ingredients do you need in your pantry? If you don’t bake often, don’t feel you need a large canister of flour. You can go and buy matching canisters and spice kits but my favourite is still upcycling jars. A good cook doesn’t need 35 herbs and spices in their cupboard going stale – keep to what works for you and your family. If you are trying a new recipe try buying a small amount to start. If you really like the spice, go ahead and buy more. Even I don’t go through a large container of peppercorns at home.
The best part of de-cluttering and reorganizing is finding out how much food you already have – create a recipe from the ingredients you already have purchased. So take a moment and think of how you play in your kitchen. Make a plan and go for a new appreciation of your space. Happy cooking!
Sunday Morning Pancakes
2 cups all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs, lightly beaten
2 cups buttermilk
1 tsp. of vanilla
1/4 cup melted butter
1 tsp. of lemon zest
1/2 cup of blueberries
Combine flour, sugar, baking powder, baking soda, salt together.
In another bowl add the eggs, vanilla and buttermilk and mix together. Combine into the dry flour mix.
Add the lemon zest and mix in the melted butter.
Heat a pan or griddle on medium and grease the pan with vegetable oil. Add about 4 oz of batter for a pancake then place the blueberries in the pancake.
Once the batter has bubbled on top and the pancake looks half cooked, finish by flipping the pancake.
Serve with our local maple syrup.