Diana is all about her cultural culinary heritage of Spain and Mexico, as well as about supporting her local food movement and striving to live a more sustainable life. When it comes to pancakes, she believes that they belong in any meal category—breakfast, lunch, or dinner. Not surprisingly, her pancake mantra is “Pancakes for breakfast, Pancakes for lunch, Pancakes for dinner, Goooo Pancakes!”
Her kids love pancakes as much as she does. She also told me, “In Spain, pancakes are not made, however, when ever my family visits the first thing they want are pancakes! Funny, huh?! One thing, they hate syrup! Too sweet. It’s plain pancakes with butter. I’ve found this to be true for most Europeans.” Despite her heritage, her favorite pancake toppings are real maple syrup and blueberries. She told me that her favorite pancake memory is making them with her son. She said, “My oldest loves pancakes and he loves to flip his own. He’s been flipping them since he was 3. I have to add blueberries and he needs a special little cup filled with frozen berries on the side. Yeah… he’s a pancake man!” Jer trick to pancake making is to use a cast iron skillet. She explains, “A well seasoned cast iron skillet will heat evenly allowing the pancake to get perfectly fluffy with crispy yummy edges!” Her favorite pancakes are her whole wheat sourdough pancakes.
“Nourishing whole wheat sourdough pancakes. As intimidating as sourdough sounds, it’s really a cinch to start your own thriving sourdough starter at home and make a variety of baked goods including light and fluffy pancakes. The natural yeast is filled with beneficial lactobacillus bacteria making these delicious pancakes especially easy on your digestive system. When we think of sourdough we think sour. Believe it or not, we can control how many hours the sourdough rises leaving us with a mild and delicate pancake. My kids love these pancakes especially when I add fresh blueberries to the batter. Let these scrumptious pancakes be your gateway to the incredible nourishing world of traditional sourdough.”