Now, I know that often this question is used to refer to the past and opportunities not taken, but that’s not my question. I’m thinking forward, like “what if I learned this?” or “What if we moved here?” or “What if I tried it this way?”
I’ve been asking myself a lot of “what if” questions in my creative process in regards to photography and web design. This line of questioning has led me to looking at situations differently, delving in to online courses, and coming up with new ideas and plans. There is no ceiling when asking a future forward “what if?”
The morning I started making these pancakes, I stood in my dining room debating on whether or not to set up my photography area. I have a small table and a stack of boards that serve for the primary base of all my photos and I’ve narrowed down the spot in which I love the result of the photos. While that’s great, I start to feel stagnant and as though I’m not pushing myself to become better. So, I asked myself “what if I just shoot in the kitchen?” I decided to go all-natural and use the stream of morning light coming in from the one window in my kitchen. No staging, no striving for perfect. It’s a challenge to make myself better in all situations.
I’m nearing the end of testing recipes for the cookbook but I still have flours everywhere. I occasionally forget how wonderful mixing different types of gluten flours can be. Each has a unique flavor that blend amazingly well together. Here, the barley brings a bit of sweetness, the rye a bit of earthiness, and the spelt balances the two. This may be my new favorite combination of flour.
- ⅓ cup (40g) Barley Flour
- ⅓ cup (40g) Rye Flour
- ⅓ cup (40g) Spelt Flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 2 tablespoons melted butter, slightly cooled
- 1 tablespoons maple syrup
- ½-3/4 cup milk
- Combine flours, baking powder, and salt in a bowl. Give a good stir to combine.
- In a separate bowl, whisk together egg, maple syrup, melted butter, and ½ cup milk. Stir in to pancake batter, just until combined. Add more milk if needed to thin batter.
- Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
- Serve with butter, berries, and maple syrup.