Well, there’s no better way to say it other than (insert high shrieking voice), “Holy crap! We wrote a book!” Can you believe it? I know. We still can’t either. But, if I can say so, I think we wrote a pretty awesome book. Oh! And the pictures. Goodness, wait until you guys see the photos. Maya really blew our minds. (If you buy it, and I hope you do, please note the cute toys in many of the shots. Aren’t your tables always cluttered with stuff the kids bring to the meal? No? Maybe that’s just my house.)
OK, so, about the book, you know I’m going to say it’s full of easy, healthy recipes. But it actually is. I’m also clearly going to tell you it has lots of meaningful advice on issues that plague parents (think picky eaters) as well as loads of nutritional information. Yet that’s also true. I hope you just get yourself a copy and see for yourself. If it doesn’t bring some kind of sanity, harmony and deliciousness to your family then I promise Ceri will clean your kitchen. I promised that one already? Ok, she’ll clean your garage. She really hates that, especially since she doesn’t even have one of her own.
In order to celebrate the book’s official release next week on Tuesday, September 3rd (first day of school so you’ll have plenty of “me time” to run to the bookstore), we are bringing you special excerpts from it this week.
In many of the press interviews we’ve luckily had requested (Side note: Thank you press. We were in your shoes for many years and know you are up to your eyeballs with book launches. Seriously, we get it!), one of the question’s writers always seem to ask is what are our favorite recipes in the book. Well, gorgeous readers, here’s mine. It may not solve your back-to-school lunch panic attacks, but the food coma you slide into after eating this delicious and satisfying dishwill make you forget you’ve just started another school year that requires packed lunches.
Ladies and Gentleman, boys and girls, I bring you Peanut Butter Pancakes with Jelly Syrup from our book (that word still makes me giddy) How to Feed a Family The Sweet Potato Chronicles Cookbook. Please go forth and flap some jacks. I promise you’ll love them. Heart, Laura
Photos by Maya Visnyei
Peanut Butter Pancakes with Jelly Syrup
1 cup (250 ml) plain yogurt 5 cup (125 ml) buttermilk (if you don’t have any buttermilk, just add 1 5 tsp/7.5 ml white vinegar to 5 cup/125 ml milk and let it stand for 10 minutes)
15 tsp (7.5 ml) baking soda
15 tsp (7.5 ml) baking powder
5 cup (125 ml) fresh fruit of choice 4 cup (60 ml) fruit jelly
8 cup (160 ml) spelt flour
5 cup (125 ml) whole wheat flour
1 tsp (5 ml) chia powder (optional) 4 tsp (1 ml) salt
1 cup (250 ml) smooth peanut butter 2 Tbsp (30 ml) agave nectar or maple syrup
2 large eggs, room temperature 2 Tbsp (30 ml) unsalted butter, room temperature (more if required)
Place the yogurt, buttermilk, baking soda and baking powder in a small bowl, stir to combine and set aside.
Put the fresh fruit and fruit jelly in a small food processor or blender and pulse until smooth. Set this fruit syrup aside in a small dish.
In a large bowl, place both flours, chia powder and salt, and whisk until incorporated.
Add the peanut butter, agave nectar and eggs to the yogurt mixture and whisk until smooth.
Slowly add the dry ingredients to the yogurt mixture. Stir gently until completely incorporated.
Heat a large griddle on medium heat and melt 1 tsp (5 ml) of the butter. Ladle 4 cup (60 ml) of batter onto the griddle. Spread the batter into 4-inch (10 cm) circles and cook for
2 minutes on each side until golden brown, flipping only once. Using more butter as needed, repeat with the remaining batter.
Transfer the warm pancakes to plates, drizzle with fruit syrup and serve.