Connor O’Neill and Perrinville’s Cottage Bakery hosted what will likely become their annual “Pancakes & Bacon” community breakfast on the drizzly morning of May 25th. Despite the weather, the event, sponsored by real estate agent Michael Green, had a fantastic turnout. Free freshly made pancakes, crispy bacon, and hot coffee were served throughout the morning. The first 100 people to eat pancakes also received a limited edition T-shirt! In 2022, I featured Connor’s pancake recipe in one of my healthy eating columns. For those who missed the event, here is a recipe for how to enjoy delicious pancakes with fruit from the Edmonds Saturday Market.
Connor’s Cottage Bakery pancakes
material:
2 cups all-purpose flour (you can also use half a cup of whole wheat flour)
3 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
A pinch of salt
2 tablespoons melted butter
4 eggs (yolks and whites separated)
2 cups buttermilk
1 tablespoon granulated sugar
Butter or nonstick cooking spray
Instructions:
1) In a medium bowl, measure out the flour, 3 tablespoons sugar, baking powder, baking soda, and salt and mix until well combined.
2) Melt the butter and let it cool.
3) Crack the eggs and place the whites in a large bowl. Place the egg yolks in a medium bowl and set aside. Beat the egg whites with a whisk or electric hand mixer until fluffy. Stir in the buttermilk.
4) Mix the egg yolks with 1 tablespoon of sugar. Beat the eggs and sugar together to lighten the consistency of the egg yolks.
5) Slowly whisk the cooled, melted butter into the egg yolk mixture. Slowly add this egg yolk and butter mixture to the egg white mixture and mix until just combined.
6) Slowly mix in the flour mixture. Stir gently until there are no lumps. Be careful not to overmix. Chill in the refrigerator for about 10 minutes. Do not skip this step.
7) Over medium-high heat, melt the butter in a large skillet or griddle and spray with cooking spray. Using a large spoon or ladle, pour the pancake batter into the hot pan. (Do not press the batter down while cooking as it will harden.) When the center is bubbly and the sides are nicely browned, flip the pancakes (only flip once). While the pancakes are cooking, you can add fruit, nuts, or granola to the batter. I like to add blueberries and toasted pecans.
8) Serve with maple syrup, honey or sorghum and fresh fruit.
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Coming soon to Lynnwood: Paris Baguette
Paris Baguette, the bakery-café concept with 4,000 locations worldwide, is growing rapidly in the U.S. A Paris Baguette bakery-café will soon open at Alderwood Mall.—This marks the first Paris Baguette cafe to open in Washington state. Yun Chang, a veteran entrepreneur who has owned and operated businesses in the dry cleaning and bubble tea industries, is a longtime fan of the global bakery-café franchise, Paris Baguette. Every time he visited a location with the cafe, he would wonder, “When will a Paris Baguette open in Seattle?” So, after discussing it with his nephew, Joshua Chang, Yun decided to open a store in the area himself. “We are on a mission to revive the neighborhood bakery-café concept across the United States, and we are excited for Yun and Joshua to take this initiative in their community,” said Chief Development Officer Eric Lavinder. “One of the mantras embodied by our team across the system is, ‘We’re happy to meet you, and even more happy to serve you.’ We are confident that Yun and Joshua will wholeheartedly embrace this approach in their neighborhood.”
position: 18601 Alderwood Mall Pkwy., Suite 1115, Lynnwood (next to Fogo de Chao). Hours: Monday-Thursday, 7am-9pm, Friday-Sunday, 7am-10pm.
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Niles Peacock Kitchen and Bar is open daily
Starting June 2, Niles Peacock Kitchen and Bar will be open seven days a week. New hours are 4pm to 8pm Sunday to Monday and 4pm to 9pm Tuesday to Saturday. Chef Niles Peacock recently completed his Professional Pizza Master Certification at the Pacific Northwest Pizza School, a ferry ride away from Kingston. The school is taught by Master Pizza Master Will Grant of Sourdough Willy’s. The school offers a three-hour pizza class where you can learn the secrets to making a great sourdough crust pizza. Niles and Will will be featured in an upcoming segment on Fox 13 telling their story.
Niles Peacock Location: 178 Sunset Avenue, Edmonds
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Celebrate Free Slice Day at Edmonds Pagliacci Pizza
Join the Pagliacci staff for a pizza party on Saturday, June 8th from 11am-3pm at the newly renovated Edmonds location. Just like homes, stores need periodic renovations. The Edmonds location, which opened in 2006, recently underwent a major upgrade. Much of the work was focused on the customer experience and includes additional seating, an expanded slice bar, improved exterior, beverage coolers for take-out, and streamlined stations for quick pick-up of orders. Enjoy complimentary slices (2 per customer) of Original (Cheese), Pepperoni, Hawaiian, and Italiano, only at the Edmonds location. Please note that due to the large expected attendance, slice pre-orders will not be accepted during the event.
position: 10200 Edmonds Way, Edmonds
Deborah Binder
Deborah Binder lives in Edmonds with her family. She loves to cook from scratch using produce from the garden she and her husband grow. She attended culinary school on the East Coast, majoring in desserts, pastries, and breads. She has worked in the kitchen and front of house in restaurants and catering companies on both coasts. Her current interest in food is learning to eat for health and wellness while also enjoying the pleasures of the table. Deborah loves to try and develop new recipes. As Julia Child once said, “Everything in moderation, including butter.” Deborah can be reached at jaideborah@yahoo.com.
