People either love or hate Valentine’s Day, with very few people oblivious to February 14th’s significance. I had a roller coaster of emotions when it came to V-Day. I loved it for what it stood for- hopeless, romantic, I will do anything for you, fairy-tail kind of love. Of course, V-Day never was that easy as a single girl. I’ve been through my fair share of relationships, but my husband was my first real Valentine. For the first 25 years of my existence, I never seemed to be in a relationship circa Feb 14th. Strange. I am a sucker for the commercialization of the whole thing, and I think a girl should be showered with pretty flowers, chocolates, and gifts. Equally, a man should receive the same thought and affection. I am all for fancy romantic dinners, but the prix-fix menus and price mark-ups annoy me. It also does not feel as special when you know you are in a dining room with 50 other couples who are there just because it’s Valentines Day. So it’s nice to cook a romantic, thoughtful meal at home. It’s also just as nice to cook a special meal for yourself!
Valentine’s Day or Single Awareness Day just so happens to fall on a weekday this year, so a pre-brunch is in order. Nothing is more luxe and seductive as blood oranges. Sure, strawberries are the fruit of love and seduction, but that’s only because no one has looked at blood oranges. Their season is fleeting between the months of January and February. Sometimes, they appear as early as December and last until March. They are mysterious, seductive, and one bite makes you want more. In my opinion, strawberries are played out (and not in season)!
Blood Orange Pancakes
1 cup Almond meal
1 cup buckwheat flour
2 tsp baking soda
1/2 tsp salt
zest of one medium blood orange
1 tsp grated ginger
1 tbsp melted, unsalted butter or 1 tbsp blood orange olive oil
1/2 cup whole milk
butter for coating
blood orange compote
1. Combine buckwheat flour, almond meal, baking soda, and salt together in a medium sized mixing bowl and mix well. In another bowl, whisk together zest, ginger, melted butter, egg, and milk until well combined.
2. Add dry ingredients slowly into the wet ingredients. Stir the batter gently as you add in the dry ingredient. The batter should be lumpy and slightly thick. Add a teaspoon of whole milk at a time if batter is too thick.
3. Heat a griddle or heavy bottomed pan to medium-hot, and place 1 tablespoon of butter into it. Let the butter melt before spooning the batter into the pan.
3. Pour 1/4 cup batter onto hot pan. Cook until bubbles break on surface, turn and cook for 1 to 1 1/2 minutes, until browned. Remove from the pan and smear a tiny bit of butter on top. Keep warm by placing the cooked pancakes in the oven, covered loosely with foil.
Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded individuals and find out about exclusive Club Dine! events.