Thursday, March 10, 2011

Love Cakes

"A new command I give you: Love one another. As I have loved you, so you must love one another."
John 13:34

Sometimes when I am feeling uninspired or not at all creative, and I just can't come up with a name for a new dish...I just label it with love.

I used to work at Panera as a manager.  The hours were long and grueling, but the benefit was free food!  If you don't know me yet, I'm pretty cheap and free food is the best tasting kind!  (As long as it's not meat- obviously.)  Mr. Kummerow would come in a couple evenings a week and we would have dinner together.  We grew bored with the menu so I would create new sandwiches and salads.  Each time Mr. Kummerow would say "What are you going to make me today?" and I could never come up with a name.  Then one day I just said to's made with love.  And that became his order "I'll have the Love Sandwich."

Now when we bring a new twist to an old recipe and need a name it always begins with Love.  Keeping in mind, that only really excellent recipes get the Love title!  So today you can be sure that this recipe is made with love which makes it extra super delicious!

Love Cakes
Looks like pancakes right?  Smells like pancakes.  Sure we added some powdered sugar and birthday sprinkles, but that isn't cool enough to deserve the Love title, is it?  So what exactly is it that makes these pancakes more special than any others?  Why are they love cakes?

Pour and spread batter:
And serve:
And there you have it: love cakes (aka-stuffed pancakes!)


1 cup whole wheat pastry flour
1 tbsp sugar
1 tbsp baking powder
1/8 tsp salt
2 cup almond milk
2 tbsp olive oil

Mix together wet ingredients.  Mix dry ingredients separately.  Whisk together. 

Over medium heat, on a greased griddle pan, smooth 1/4 cup batter into a 4 to 5 inch pancake.  Cook for about a minute and add toppings of your choice.  We added bananas, sunflower seed butter and chocolate peanut butter to some.  Other ingredients might include, nuts, strawberries, other berries, or even granola for a fun crunch.

Cook until bubbles form in batter and then carefully flip half of the pancake over the other half.  Flatten with the back of the spatula allowing some of the runny batter to ooze out to ensure the center gets cooked well.

Some of our pancakes weren't cooked all the way through because of the stuffed method, so I encourage you to smooth the pancakes out very thin to ensure they cook all the way through. 

The result is a fun stuffed pancake that is delicious and needs no toppings (except sugar and sprinkles, obviously) because it is all inside!

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