Oh yeah, punk?! Well, my recipe’s better than your recipe!
I’m sure at this point in your life pancakes are not anything special, and I understand that. But everyone’s got a different recipe for them and each one has different measurements and wait times and fancy ingredients like whole wheat organic vanilla beet sugar blessed by a lamb with vegan wool.
And you know that at Mamaland Island ain’t nobody got time for dat.
I don’t know about all of you guys around the world, but it is getting warmer and warmer around here. Summer creeps up on us.
Around here, summer is sort of unsure if it should knock or ring the doorbell, so it decides to just barge in unannounced instead.
It got eaten up really fast!
When I think summer, I think of cakes that are best served cold, just like revenge. And though I’ve never really been a fruit person (my main intake of fruit is probably through cakes and muffins. I’m sort of alright with that) , I will admit that fruity cakes really hit the spot when you want something refreshing and light.
..so I’ve been favoring savory pastries lately. Sue me.
I keep seeing these really pretty “crossover pastries” everywhere, and they just seem so darn beautiful. I’d been thinking about trying it for a while, but didn’t get around to it. Today, however, I made my own dough and got to work.
Now, from what I’ve seen, crossovers are usually made with puff pastry dough. I found another one of my grandma’s recipes, this time for the dough. It is so easy to make it’s almost criminal, and you don’t even need a mixer. You just stir with your fingers and bam! dough. Also, there’s no egg in this recipe, except for the egg wash on top.