In My Father’s Daughter, Gwyneth Paltrow includes her father’s famous pancakes that he adapted from Joy of Cooking. But Paltrow has her own pancake recipe: tasty and with lots of healthy ingredients. I made a batch, using what I had on hand – yummy.
- 1 organic egg
- 1 1/4 cups milk (Paltrow calls for soy, but I used cow’s skim-organic)
- 1/4 cup vegetable oil (I used olive oil)
- 1 cup flour (I used spelt, but any kind will do)
- 1 teaspoon baking powder
- 3 tablespoons Seed Mix (see reference below)
- 3 tablespoons plain yogurt (to give it that buttermilk flavor)
- Real Grade B Maple Syrup, for serving
Whisk the egg, milk, and oil. Add flour, baking powder, and seed mix until just combined; do not overbeat or you will get tough pancakes. Fold in the yogurt. Heat a large nonstick skillet over medium-high heat. Ladle as many pancakes as possible into the skillet. When you see bubbles (about 2 minutes), flip pancakes over for another minute. Remove pancakes to a plate and serve with plenty of maple syrup.
I added a few pineapple slices for color, and to sop up the rest of the maple syrup.
Seed Mix: recipe
Review on My Father’s Daughter
Gwyneth Paltrow offers a healthier version of her mother’s (Blythe Danner) blueberry muffins in her cookbook, My Father’s Daughter, with spelt flour and agave nectar, but she admits that it’s her mother’s muffins that she craves.
So, I decided to make the mother lode…
For one dozen muffins, you’ll need:
- 1 stick butter (8 tablespoons), melted and cooled
- 2 large eggs (organic)
- 1/2 cup milk
- 2 cups all purpose flour
- 3/4 cup plus 1 teaspoon sugar
- 2 teaspoons baking powder
- 1/2 cup fine salt
- 2 1/2 cups fresh blueberries
Preheat oven to 375. Whisk together the butter, eggs, and milk. Combine flour, 3/4 cup sugar, baking powder, and salt. Stir into wet ingredients, and fold in blueberries. Divide among lined muffin cups, and sprinkle tops with remaining teaspoon of sugar. Bake until brown and toothpick tests clean – about 25-30 minutes. Eat warm.
I whipped up some of Gwyneth Paltrow’s seed mix from her new cookbook, My Father’s Daughter. She suggests it as a topping for oatmeal or stirred into pancake, muffin, or cookie batter to give them a healthy crunchy boost.
Makes enough to last a long time, but Paltrow says it will keep in the refrigerator for weeks. I liked it sprinkled on a salad, and as a topping for deviled eggs (made with vegenaise), but it may be good on ice cream too.
- 1 cup pumpkin seed; 1 cup sunflower seeds
- 2 cups each of almonds, goji berries, and flaxseed
Grind everything together – in small batches in a mini food processor or coffee grinder.