Fluffly Pancakes

There was a year when I lived in California when every Sunday was pancake day. And there’s no better way to wake up to than the smell of fresh pancakes cooking on the skillet. My suggestion is to make the batter the night before, put it in the fridge, and the next morning, re-stir the batter and cook it. This will save you some time in the morning while you prepare other delicious morning foods.

Ingredients:
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
2 tablespoons butter, melted
extra butter, for skillet

Directions:
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
2. Combine flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg, vanilla extract, and butter into “soured” milk. Pour the wet ingredients into the flour mixture and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with a bit of butter. Pour 1/4 cups of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

2-3 servings

Cafe & Bar Celona

When I was a child, breakfast was the less important meal of the day. During the week when I went to school, my mom didn’t bother making breakfast. Instead, my brother and I were often fed chocolate cake or cookies with milk. Of course, I didn’t complain, but now the thought of it makes me weak. As an adult now, if I don’t have a proper breakfast in the morning, I get the shakes and a bad headache.

Cafe & Bar Celona
Holzgraben 31, Frankfurt, Germany

Fabian took me to Cafe & Bar Celona, a restaurant in Frankfurt that serves Spanish-esque food, including pastas and tapas. We went in the morning and had three different breakfast dishes that included scrambled eggs, supposedly-bac0n-like bacon, a variety of cheeses, breads, and fruit. It was probably the first time in awhile that I ate so much breakfast that I was still full until dinner.


This is what awesome looks like in the morning.

It’s a Beautiful Morning…

If I had the time, and if it was a Sunday morning everyday, this is what I would eat for breakfast…

1. free-range egg omelette with diced tomatoes, shredded gouda cheese, and hot sriracha sauce
2. organic sourdough toast with butter and organic strawberry jam
2. bowl of fruit with organic vanilla yogurt
3. organic green tea with organic honey

I try to eat as much organic as I can. The most essential organic products I usually buy are bread, jam, and yogurt because that’s what I consume on a daily basis.

Butterfinger Pancakes

Today we were supposed to head down to Daecheon Beach for the Boryeong Festival, but because not enough people showed up (only 15 out of 70 showed up for 2 45-seater buses) and the rain was pretty heavy, Jason Ritzer (one of the managers for CDI) had to postpone the trip until next week. They were pretty nice about it, and ended taking the 15 of us to an American sort of diner in Apgujeong. The prices were a bit steep, but it was nice and comforting to be around the smell of bacon, eggs, and pancakes. I had a fruit salad, which consisted of berries, bananas, pineapple, apples, and oranges on top of iceberg lettuce (10,800 won). We later found out that the guys were paying for the whole meal, so one of us ordered the Sunday-something special: ice cream and a waffle with bananas, whipped cream, and fudge, and a cute little blue house cookie on top. 🙂

Butterfinger pancakes is located behind Burger King. Take subway line 3 to Apgujeong Station, take exit 2, and then head to Hak-dong Saggori.

Egg Omelette with Enoki Mushrooms

I’ve never had an omelette until I came to Santa Cruz, CA. There are two notable breakfast cafes in the area, Silver Spur and Sunrise Cafe. I loved the way they made their omelettes, with lots of spinach and mushrooms. It was always filling and satisfying. This is my take on the omelette, by adding enoki mushrooms, which is very popular and cheap in Korea.

Ingredients:
2 eggs
1/4 package enoki mushrooms
1 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon dried mixed herbs
dash of red pepper flakes
dash of black pepper
hot sriracha sauce (optional)

Directions:
1. Heat medium-sized pan with olive oil. Stir fry enoki mushrooms until half cooked.
2. Beat eggs with milk, salt, dried herbs, red pepper flakes, and black pepper. Pour mixture into pan on top of mushrooms.
3. Cook omelet until top is semi cooked. Fold omelet in half and cook. Then flip omelet onto other side and cook.
4. Serve alone or with sriracha sauce on top.

1 serving

Banana Muffins


I like making batches of food that can last you for a week. These muffins were enough to satisfy every morning (and they go great with an egg omelet).

Ingredients:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 bananas, mashed
3/4 cup brown sugar
1 egg
1/3 cup butter, melted
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes.

6 large muffin servings