I want to confide you guys something and here it goes. I am positive that not only I have noticed that the competency in the food industry has for the past few years taken a whole different level. What do I mean you might ask, I mean that kids as young as 8 years old suddenly has extraordinary skills when it comes to the kitchen. Like mad skills you know? the type where they would do one heck of a job than I ever would and at a professional setting too! I even read a recent article that reports a 14 year old kid who just served a full course and received high praises from well known judges that have names I sometimes find hard to pronounce.
Don't get me wrong, I find it great that the youths are definitely not being prejudiced by the industry for their age and lack of experience. But sometimes I can't help but wonder where my skills lie as a baker. Here me out, it kinda sucks sometimes knowing a kid could do a whole lot better than you especially when it comes to something you are truly passionate about, also considering the fact that you have been doing it for a really long time.
So yup, it was a downer for me. It took a few minutes of clearing the mind when an epiphany dawned upon me. Suddenly I find the recent news inspiring. You see, I realized I might have taken life too seriously and we all know that a big part of my life is baking as I am sure also applies for all serious bakers. This could have been the culprit on why I suddenly started to take baking TOO seriously as well. Voices in my head started to say "You have be able to do an awesome Danish" or "You need to start making delicious and so fab petit fours and cupcakes those are the new raves! "
Then I recalled why and how I first began baking and how much I fell inlove with it even until now. It was the constant discovery of new techniques and skills with each baking method. It was the love of all things sweet. It was my very weird fetish of "mixing" and the curiosity that got me to become a walking - talking baking junkie.
I might not be as skilled and maybe "talented", if you believe in that sort of thing when it comes to Baking. Although I would be really bone deep-ly happy if someone would refer me to be one. But I find it comforting to not know everything and slowly work my way into becoming a skilled and talented baker someday.
For this little epiphany of mine I decided to make some simple pancakes. Now, it might not be the jaw dropping award winning sweet but it sure is good and satisfying eaten with a pure maple syrup, a dollop of butter, a cup of good coffee and a few freshly picked flowers.
Pancake Batter: Recipe from Allrecipes
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tblespoon sugar
3/4 cup milk
2 Tblespoon lemon juice/vinegar (I prefer lemon juice)
1 tsp. vanilla extract
2 Tblespoon cooled melted butter
Mix together the lemon juice and milk, and set aside to let it "sour" for around 5 minutes.
In a medium bowl, combine flour, baking powder, baking soda, salt and sugar. Set aside.
Add the egg, vanilla extract and melted butter to the lemon-milk mixture and mix well.
Pour the milk mixture into the dry ingredients and mix just until there are only a few lumps left. Let it rest while preparing your skillet.
Pour 2 Tblespoon of batter into the pan (Yes! I love them mini size, feel free to adjust your portion). Cook until you can see bubbles forming on the top and flip over to finish cooking the other side.
Serve with a dollop of butter and generous serving of maple syrup and your choice of fruit topping.