Local Flavor – Lakes and Larders (part one) | The Food Party! | Laura Stec | Palo Alto Online |

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By Laura Stec

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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

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Local Flavor – Lakes and Larders (part one)

Uploaded: Oct 8, 2018

Every so often I stumble upon a Bay Area hidden jewel; a place I’ve never been to where I find myself asking, “Why has no one ever said to go here?”

Lake Sonoma

Last weekend that secret revealed was a wine country find, just west of Healdsburgh. Head toward the coast through picturesque Dry Creek Valley, and all of a sudden a lake pops up among the vineyards. Turn the corner from Ferrari-Carano Vineyards to the unexpected view;

a HUGE lake /reservoir created by the construction of Warm Springs Dam, which provides water for the county, plus boating, swimming, water skiing, and outdoor fun. We stayed at one of the three, new-ish campgrounds and had the place to ourselves. It’s a unique campground where your tent view might include vineyards in the distant hills, or reserve a hike, bike or boat-in campsite for a more remote experience. Open all year, you can still plan a tasting around the autumn-colored vineyards and rolling hills of gorgeous Dry Creek and not worry about the drive home. We spent the days swimming and sunning in the banks of the reservoir, and the nights drinking local Chardonnays and Pinots of the region. Ahhh, life in California.

Sunday morning brought a favorite camp meal back to the table, one we've Food Partied! about in Camp Clamp. Elaine’s Crunchy Pancakes are winners on any camp trip. Prepare the dry mix before you leave the house and just add eggs and milk at camp. This time of year pick persimmons from a neighbors tree and sauté them up as a syrup enhancement.

Crunchy Pancakes with Sautéed Persimmon

I don’t like pancakes, but I like these. They are “meaty” – with much mo’ “meat” then floury nothing-filled pancakes. I adjusted the recipe from my friend Elaine, who got it from cookbook author Charlene Prickett. We added fuyu persimmons for a special accent. Get the sweet from the sauce. Serves 3 people.

¾ c whole wheat flour
2 T rolled oats
2 T shelled sunflower seeds
2 T sesame seeds
2 T hemp seeds or wheat bran
1 T wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
1 cup almond milk
squeeze fresh lemon juice
1 egg

Toast sunflower seeds, sesame seeds and wheat germ. Cool.
Combine dry ingredients. (This dry mixture can be bagged and kept for weeks.)

In a separate bowl, beat the egg and mix it with the other wet ingredients.
Stir the wet ingredients into the dry ingredients and cook until both sides of pancakes are light brown. Serve with Sautéed Persimmon.

Sautéed Persimmon

1 fuyu persimmon, diced small
¼ cup pomegranate seeds
2 - 3 tablespoons butter
1 – 2 tablespoons maple syrup

Add butter to medium skillet and bring to a sizzle. Add persimmon and pomegranate and sauté till translucent, 2 – 3 minutes. Stir in maple syrup.


 +  Like this comment
Posted by Kelly, a resident of Midtown,
on Oct 10, 2018 at 10:54 am

Those pancakes sound delicious! Can't wait to try them, Thanks Laura :)

 +   1 person likes this
Posted by Laura Stec, a resident of Portola Valley,
on Oct 11, 2018 at 6:55 am

These pancakes are THE BEST!

 +  Like this comment
Posted by Elaine, a resident of Los Altos,
on Oct 11, 2018 at 10:35 am

Thanks for the plug, Laura!
I will have to try your syrup idea, it looks easy and delicious..

 +   2 people like this
Posted by Elaine, a resident of Los Altos,
on Oct 11, 2018 at 10:38 am

RE: Pancake recipe
If you are only camping and not GLAMPING, you can substitute dry buttermilk powder (added beforehand with the dry ingredients) and water (at last minute) for all liquids.

 +  Like this comment
Posted by Laura Stec, a resident of Portola Valley: other,
on Oct 11, 2018 at 2:28 pm

Why look - it's Elaine herself Food Partying! along with us. Thanks for the great recipe

 +  Like this comment
Posted by apkplay, a resident of Shoreline West,
on Oct 12, 2018 at 3:29 am

apkplay is a registered user.

Your writing has inspired me. Thank you

 +   9 people like this
Posted by The Cast Iron Skillet, a resident of another community,
on Oct 12, 2018 at 3:10 pm

Some bacon on the side is a nice addendum.

 +   6 people like this
Posted by Car Camper, a resident of Embarcadero Oaks/Leland,
on Oct 12, 2018 at 6:15 pm

+ a couple of fried eggs and a pot of good coffee.

 +   4 people like this
Posted by Aunt Jemima, a resident of Adobe-Meadow,
on Oct 13, 2018 at 2:51 pm

Tried it. Like eating a granola pancake. And a bit too bland.

Kids gave it to the dog who didn't seem to mind.

Tried it again the second time but added some NUTMEG. Major improvement.

 +  Like this comment
Posted by Lauralies, a resident of another community,
on Oct 15, 2018 at 8:33 pm

Someone got up on the wrong side of Breakfast in Bed, eh Aunt Jemima? These cakes are excellent. But hey - where's the salt? We added some in - thanks.

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