Tag Archives: cooking


My father and Fanny Farmer taught me how to make pancakes. Fanny Farmer provided a basic recipe, and Peter de Blanc filled in the details and the important things she missed — the texture of the batter, how you know when it’s time to flip them, the repeatedly emphasized importance of butter.


  • 1 1/2 cup flour
  • 2 1/2 teaspoons baking powder
  • 3 tablespoons sweetener (optional, see note below)
  • 3/4 teaspoon salt
  • 1 egg (slightly beaten)
  • 2 cups milk
  • 3 tablespoons butter (melted)

Why is the sweetener optional? I think if you sweeten the pancake recipe, it’s enough that you don’t want to cover it in maple syrup, jam, etc, etc. So, I usually go without sugar or honey or putting the maple right in, unless I’m making these to eat on the go. ALSO! If you don’t use sugar, you can make them savory.

A glass bowl containing flour, salt, and baking powder.

Make the batter

  1. Mix all the dry ingredients (flour, baking powder, salt, and sweetener if you’re using sugar).
  2. Add most of the wet ingredients (egg, milk, and sweetener if you’re using honey or maple syrup).
  3. Mix together.
  4. Melt the butter in your pan, so the pan gets full of butter. Yum.
  5. While stirring your batter, add in the melted butter slowly.

Cooking the pancakes

A pancake cooking, the top has small bubbles in it.
Bubbles slowly forming

Okay, this is the hardest part for me because it requires lots of patience, which I don’t have enough of.

A  few tips:

  • Shamelessly use lots of butter to keep your pancakes from sticking. It will also help them taste delicious.
  • After  you put the pancakes in the pan, they need to cook at a medium temperature for a fairly long time. You want them to be full of little holes and mostly solid before you flip them over. (See photos.)
  • I recommend listening to music and taking dancing breaks.

How to cook pancakes:

A pancake that has not been flipped yet cooking.
Almost ready to flip!
  1. Over a medium heat, use your nice, hot, buttery pan.
  2. Use a quarter cup of batter for each pancake. Based on the size of your pan, you should make three – four pancakes per batch.
  3. Let cook for a while. As mentioned above, they should be mostly cooked on the top as well. There ought to be a ring of crispy pancake around the outside (see pictures), but if there’s not it’s still okay!
  4. Flip the pancakes!
  5. Let cook a little bit longer, until the bottom has that pretty golden brown color to match the top.

And that’s it. Eat your pancakes however you’d like. The day I wrote this recipe I heated some maple syrup with vanilla, bourbon, and cinnamon. Yummmmm.

A delicious golden brown pancake, ready to be enjoyed.

P.S. I tagged this post “free software” so it would show up in Planet Debian because I was asked to include a baking post there. This isn’t quite baking, but it’s still pretty good.

Chocolate chunk (low-ish carb) cookies

I’ve been getting into making up (baking) recipes, mostly to see if they work. I want to make a delicious, low-ish carb cookie, and this is my result:

  • 1 stick butter (softened)
  • 1 cup (fake) sugar (I use swerve)
    • You could do this without a sugar replacement, or with honey. I think you could also use coconut flakes to bring in some sweetness.
  • 2 eggs
  • 1 tbsp vanilla
  • 1 cup almond meal
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp cinnamon
  • Some amount of chocolate things (I used cacao nibs)

Now, onto how you make them:

  • Preheat oven to 350 degrees F
  • Cream the butter and the sugar. This means take a fork (or your hands) and smash the butter and sugar together until it’s a generally consistent mess
  • Add the eggs and vanilla and do the same thing you did above. Eggy, buttery, sugary mess. Yum.
  • Add all the dry ingredients (almond meal, baking powder, salt, and cinnamon) at once, then mix that it. You might want to switch from a fork or your hands to a spoon at this point. But you might not! Go crazy!
  • Add the chocolate things to whatever amount you like.
    • You could add other things here too: freeze dried fruit, dried coconut, sprinkles, nuts, or whatever your little heart desires as long as it’s dry enough.
  • Butter your cookie sheet.
  • Put your cookies on the cookie sheet. I used a rounded tablespoon, so probably about 2 tbsps per cookie.
  • Bake for 15 – 20 minutes.

This is where I say the thing: these are the best gluten free cookies I’ve had. These are the greatest so called low-carb(ish) cookies I’ve had. I can’t get over how delicious these cookies are.


Strawberry bourbon tart

I made a strawberry bourbon tart and you can too.


For the filling:

  • 1 cup bourbon
  • 1 cup sugar
  • 1 costco sized strawberry container (my guess is two pounds)

For the crust

  • 200g corn flour
  • A pinch of salt
  • Optional: 1 tbsp arrowroot powder
  • 75g earth balance and 75g coconut oil (or 150g butter)
  • 3 tablespoons maple syrup

For bonus points

Make the filling

  • Make bourbon simple syrup. Take the sugar and the bourbon together in a small pot. Over medium heat, let cook until the sugar has dissolved and it’s become appropriately syrupy.
  • Make the strawberry jam. Okay, I used fresh strawberries, but cooking with whole strawberries is super wet, so I made jam instead. Take the strawberries. If you feel fancy, hull them. If you don’t, just pick off the green bit and cut them in half. TBH you could probably use frozen strawberries and no one would know. Regardless, throw these in another pot and let them cook down until they’re more like jam and less like fresh strawberries. You can also speed this up by using thickener.
  • Are you using thickener? If  you want to use thickener, mix some corn starch or similar with a bit of water and add that.
  • Combine the things. Once the strawberries are jammified, mix the simple syrup and the strawberries and set aside.

Make the crust

  • Preheat the over to 350. While you’re at it, prep whatever container you’re going to cook this in. I bake almost everything in a spring form pan. You might have an actual pie dish.
  • Mix all the dry ingredients. I think this is usually pretty self-explanatory.
  • Add in the fat. You can use a food processor or a stand mixer or a pastry cutter. I just use my hands. This is most easily done (regardless of your preference for mixing), by cutting the fat into smaller pieces.
  • Add the maple. Usually you add water until it all holds together. I used maple syrup. I recommend this.

Rolling out a crust is miserable. It makes a huge mess, takes up a lot of space. You have to clean everything before -and- after. There’s no way to make this not miserable for either your current or future self.


  • Roll out your pie crust. You can do this on wax paper, which helps it be less messy -and- helps you transfer it into the baking dish.
  • Sprinkle some corn flour on the surface which you will be using to roll out the crust.
  • Put the dough onto the surface and flatten it a bit with your hands.
  • Sprinkle more corn flour on top
  • Use your rolling pin (for this particular pie, I used a Campari bottle) to roll out the crust until it’s approximately large enough for your baking dish.
  • “Transfer” the crust to the baking dish. “Transfer” is in scare quotes because this is where I always break the crust into a thousand pieces and then use the magic of dough to roughly squish them back together in the pan. It adds character.
  • Bake the crust (sans filling) for 10-15 minutes.

Assemble your pie


  • Once the crust is done, take it out, pour in the filling, and cook for fifteen minutes.

Bonus Points

For bonus points, you can top your pie. You may have noticed that this pie is both vegan and gluten free. You can roll with that and top it with coconut milk fat (yum). You can also use whipped cream or a soft meringue (link above). It’s also delicious with yogurt, ice cream, or plain.