022912. I don’t pine for a lot of the life I lived in Los Angeles.
I don’t miss all the meetings.
I don’t miss reading all those scripts.
I don’t even miss the movie premieres or the parties.
I do miss my friends.
And sometimes I miss the weather.
And the beach.
But I’ve gotta admit, I like life in Montana.
I love being the mom of two quirky birds …
I love the Cowboy.
And now, when I do start to miss Los Angeles, all I really need to do is whip up a batch of panKates and all things are right in my world.
You see … one of the great things about Los Angeles is breakfast at Kate Mantilini’s Restaurant (on the corner of Wilshire and Doheny in Beverly Hills). And not just any breakfast at Kate’s. But the buttermilk pancakes. A stack of crepe-style (but fluffy none-the-less) pancakes that fill an entire 12-in plate. Real maple syrup. And a side of fresh strawberries and bananas. And they make even the most boring breakfast meeting almost delightful.
I’ve been working on recreating a version of these pancakes off and on for about six months.
Scouring the internet for crepe-style pancake recipes.
Adapting recipes on the back of flour packages.
Generally just making mess in our kitchen.
But now it’s done.
I’ve finally figured it out.
I call them mini-panKates: an ode to Kate Mantilini and her delicious breakfast treat.
And even if I haven’t gotten it totally right, the taste of these fluffy little blankets of bliss bring me back to some of the brightest breakfast moments in my Los Angeles tenure.
So if you find yourself craving a bit of panKate perfection, give these a whirl.
- 3 eggs
- 3/4 c. buttermilk
- 1/4 c. lowfat milk
- 1 tsp vanilla extract
- 1 tbls palm coconut sugar
- 1 tsp grapeseed oil
- 1 c. flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp cardamom
- Heat the skillet (I use a non-stick grapseed oil cooking spray to keep the kates from sticking)
- In a medium bowl, whisk together eggs, buttermilk, milk, vanilla, coconut palm sugar, grapeseed oil.
- In a larger bowl, combine flour, baking soda, cinnamom, cardamom and a dash of salt.
- Pour egg mixture into the flour and stir to combine. Batter should be on the thinner side. If you need to make it thinner, add a bit more lowfat milk.
- Pour about 1/4 cup onto your skillet and let stand until little pockets appear on the pancake, the skillet side is a beautiful golden brown. Flip and let cook through.
- Top with a pat of butter, sliced bananas, strawberries and real maple syrup. And be transported to the best breakfast in Beverly Hills.
Makes about 8 six-inch pankates.