Poster photo taken by Nick Rhodes in the kitchen of our house on Gilston Rd.
Wave after wave of memories have washed over me this week since I’ve been back in London. In 1990, I starred in a production of Breakfast, Lunch, and Dinner at the Man in the Moon Theatre. When the Duchess of York attended the show twice in it’s opening week, the small (65 seat) fringe production received international attention, and I seemed to suddenly become “flavor of the moment”.
A very pregnant Duchess of York
I did actually eat my way through the show each night. Did you know there is an art to swallowing pancakes quickly enough to get your lines out on cue?
With that in mind, I found it deliciously amusing to see food portrayed in many of the art exhibitions at the Central Saint Martins show last Monday.
… lunch, and…
Artist unknown (no business cards)
…. a performance art dinner (when we came back by the exhibition later, the food had been deliberately rearranged)….
Then, as I took in the sights of London from atop Oxo Tower, I mulled over the art of plating…when food actually becomes art….
London from the top of Oxo Tower
Prosciutto “San Danielle”, melon, truffle scented honey, Gorgonzola pannacotta, & hazelnuts
Auntie Vera’s Buttermilk Pancakes
This is my all time favorite pancake and waffle batter. It brings back many wonderful memories of my Auntie Vera who worked for my grandparents, helped raise my mother, and spoiled me rotten. My love of cooking comes from hanging out in the kitchen with her when I was little.
- 1 cup flour
- 4 tablespoons vegetable oil (I use canola) plus 1-2 tablespoons extra for making pancakes
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1 scant teaspoon salt
- 1 egg
- 1/2 teaspoon baking soda
- melted butter for serving
- maples syrup for serving
1). Stir flour, salt, and baking powder together in a large mixing bowl. Mix in egg, oil, and buttermilk. Add baking soda and mix until smooth.
2). Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Once oil starts to form ridges, drop a large spoonful of batter into the hot oil. Repeat 3 more times, keeping ample space between pancakes to keep them from running together. When the batter begins to bubble, carefully flip the pancake to brown on the other side, about 2 minutes per side.
3). Serve hot with melted butter and maple syrup as desired.
Servings suggestion: Crispy bacon and sausages.
Variation: My dad loves blueberry pancakes. Sprinkle pancakes with blueberries as pancakes begin to bubble (just before flipping), and cook as you would plain pancakes. Berries will burst open a bit and turn purple. Serve with blueberry syrup instead of maple (although maple is good with them too).