Posted by Stephanie Meyer on Jun 25, 2006 at 9:27am

I talked Nathan into letting me make him pancakes for breakfast…I can’t believe a son of mine, or Carter’s (we’re both famous pancake eaters), doesn’t like pancakes, but there it is. He indulged me if I agreed to also make bacon – deal! So I made Susanna’s sister-in-law Anne’s Orange Yogurt Pancakes. I’ve had a little hankering for them since Stace said she’d polished off quite a few while in Montana a few weeks back. They really are the best, mmm… (Recipe posted in comments, below.)

I was careful not to over-consume them, as tempting as it was, because nothing is worse than being stuffed with pancakes. Bricksville. Ack. And I have things to do today that involve something more than digesting a load of pancakes, ha. Like a KBs workout! And a baseball game! And John and A returning from NYC! (We basically traded places – Suz, Kim and I got back on Sunday, John and A took off on Wednesday…and at first report had a total blast. Hit a few of the same food highlights as we did. A realized, for the first time, that Madison Avenue has some kickass stores, you know, like Louis Vuitton…here we go! And they spent a chunk of time with the Bryt Family – Natalie, Catherine, and A have known, played, and giggled with each other since they were babies. From what I hear, they’re still going strong…) And had a lovely hang at the Kimmel’s, at their pool, with the whole family, Barbara, David, Molly, Max, and Levi. (We’re hoping the Kimmels are making their way to Minnesota soon, they’re the most fun house guests EVAR…)

I finally tasted the radish soup today, chilled, with a dollop of creme fraiche, for a light lunch. Delicious. Very beet-esque, actually, I suppose beets and radishes aren’t so dissimilar when you think about it (I’ll post the recipe in comments, below). I’d say if you’re a beet soup fan, and find yourself with excess radishes, or are looking for a pretty, tasty, very easy chilled summer soup, give it a go. As I said, with a bit of creme fraiche, and perhaps a few thin slices of toasted baguette, you’ve got yourself a lovely light lunch. Or dinner first course.

Grrrreat baseball game, much better than yesterday on a couple of levels: 1) they won, big time, and 2) the weather was gorgeous. An extraordinary day to be outside. We came home to discover John, back from NYC, sitting by the pool! We joined him, eventually made a simple taco salad for dinner (greens, spicy beef, onions, tomatoes, sprinkle of crushed tortilla chips, jack cheese, and taco sauce – fab), and sat outside for a couple of hours, taking in the happiness of being back together and yet another gorgeous summer evening. Aaahhh… Damn NICE.

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Older Comments

  1. By Stephanie on July 25, 2006 at 7:52PM

    Aren't they KILL? They've been a long-time family favorite, so tender and fluffy, absolutely perfect. I'm so glad you AND Sully loved them. Sully, our little foodie!!!

  2. By Suz on June 27, 2006 at 11:55AM

    Oh. My. God. I threw caution to the wind and decided to make these pancakes for 'brunch'...hey, I figured if Sullivan wouldn't eat them, more for me, eh?! Both he and I have not been able to stop eating them! A person could almost climax eating these pancakes. I used Old Home vanilla yogurt, (as opposed to plain) as I had that on hand, and they were just amazing. I don't know whether to thank you or curse you! Ha! :-)

  3. By Suz on June 26, 2006 at 5:54PM

    Oh man, those pancakes sound amazing! Now if only I could get my kids to try them...!!!

  4. By Stephanie on June 26, 2006 at 3:32PM

    Cold Radish Soup
    From Vegetable Love by Barbara Kafka
    Serves 4

    ¾ lb. red radishes, trimmed and thinly sliced across
    2 Tbsp. red wine vinegar
    10 oz. white/russet/baking potato, peeled and cut into 1-inch cubes
    2 ½ c. chicken stock or canned broth
    3 scallions, trimmed and thinkly sliced
    Kosher salt and freshly ground black pepper to taste
    Crème fraiche or sour cream for garnish

    Toss 2 ¼ c. of the radish slices with the vinegar in a bowl. Set aside the remaining.

    In a medium saucepan, bring the potatoes and stock to a boil. Lower the heat and simmer for 3 minutes. Add the radish slices and vinegar. Cover and return to a boil. Lower the heat and simmer until the potatoes and radishes are tender, about 15 minutes.

    In a blender, puree the soup until smooth. Scrape the puree back into the saucepan.

    Cut the remaining radish slices into thin strips. Stir them into the soup. Bring to a boil. Lower the heat and simmer for 5 minutes. Remove from the heat. Stir in ½ c. water, the scallions and salt and pepper. Cool to room temperature, uncovered, then refrigerate until chilled. Serve with dollops of crème fraiche or sour cream.

  5. By Stephanie on June 26, 2006 at 3:23PM

    Orange Yogurt Pancakes
    Anne Taylor
    Serves 4

    Stir together in a medium bowl:
    1 c. flour
    ½ tsp. baking powder
    1 tsp. baking soda
    ¼ tsp. salt

    Whisk together in a small bowl, then stir into flour mixture, above, until just combined (batter will be thick):
    ½ c. orange juice
    orange gratings (optional)
    ¾ c. plain yogurt
    1 egg
    4 Tbsp. butter, melted

    For brushing the pan:
    2 Tbsp. butter, melted

    Heat a griddle or large skillet over medium high heat until hot. Brush pan with melted butter and spread batter with a spoon onto pan (batter is quite thick) in as many 3-inch pancakes as will fit. When pancakes bubble and are browned, flip and continue cooking until cooked through and browned on the second side. Brush pan with melted butter before each batch. Serve warm with syrup.