Maple Syrup

Maple Pecan Oatmeal Scones with Maple Vanilla Coffee Icing

Maple Pecan Oatmeal Scones

Maple Pecan Oatmeal Scones, just browned and drizzled (well, covered) with maple-vanilla-coffee-cinnamon icing

I did not drink coffee in college, and it was only in my mid-twenties that I started going to a coffee shop every morning on my way to work.   There happened to be an incredible and locally-owned coffee shop near me in Washington Square called Beans, which served incredible coffee and homemade (if you can call commercially rendered products that) baked goods including what turned out to be my go-to order, a maple oatmeal scone.   Beans closed, and though I ordered a few more scones in my life, I figured my maple oatmeal days were gone.   However, Starbucks began offering them, and in doing so, caused a propagation of hundreds of copycat recipes all over the Internet.   Looking through a bunch of them, I was surprised by how much STUFF they all had in them– I seem to remember scones being simple– made of flour, salt, baking powder, butter and maybe a bit of milk or water.

I didn’t like any of the recipes, so I was forced to improvise one from a few different sources.  Some recommended using quick oats instead of regular, and some suggested grinding the oats– I left ’em whole.

I noted some used maple syrup extract and some used maple syrup.   I had both, so I figured why not?  I like the addition of pecans, but not on top, I thought they needed to be crushed.  Also, where’s the vanilla?

All the recipes do say- don’t overmix,  and cut it into 8 pieces (pizza style).  I did that I did find that they were beautiful, but I also found them to be way too big– for one serving, anyway.

As for the icing, though I am committed to the low arts, I did allow myself to ‘kitchen-sink’ it a bit– I did throw in a bunch of stuff.  But it does taste really good.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 cup quaker oats
  • 1 tablespoon baking powder
  • 2tablespoons sugar
  • 1/2 cup crushed pecans
  • 1 teaspoon salt
  • 1 cup (2 Sticks) cold butter, cut
  • 1/4 cup buttermilk
  • 1/4 cup maple syrup
  • 1/2 tsp maple extract
  • 2 eggs

Icing

  • 5 cups powdered sugar
  • 2 tablespoons melted butter (salted)
  • 2 tablespoons Dave’s all-natural coffee syrup
  • 2 teaspoons maple extract
  • 1 tablespoon of vanilla extract
  • 1/4 cup whole mil (+ up to 1/4 cup of milk to make the icing “pourable”)
  • 1/6 tsp of cinnamon

 

Directions:

In a bowl, combine your dry ingredients– flour, oats, pecans, baking powder, sugar and salt.  Add the cubed butter and use a pastry blender to mix.   Everyone says stop when you have just a few pea-shaped pieces of butter left but I often large malt-ball size pieces left, so I say stop when it gets to a cohesive place where you can likely lift it as one piece.

Assemble your wet ingredients in a 2 cup measure– buttermilk first, maple syrup, then eggs, vanilla and maple extract.  Whisk to combine and add to the dry ingredients DO NOT OVERMIX.   Shape into a pizza and cut 8 slices.   If too large, cut on the diagonal and make more, or if you had the presence of mind, make two round discs and cut into pizza slices.

Heat oven to 400 degrees and bake for about 20 minutes on parchment paper or slipat.   Take out and let rest for 5 minutes, then transfer to a cooling rack.  When cooled,  create icing by combining ingredients and using milk to ensure the icing is not hard but pourable.

I wanted to create an artistic drizzle, but instead I just painted the thing like it was Benjamin Moore Eggshell white and I had a roller.   If you’re disciplined, you can pipe on your icing, but whatever you do, try to let them cool and set.   Try to save some for morning coffee.

 

 

Crazily Addictive Banana Pancakes

Every once in a while my daughter, who is the lieutenant chef, has a special request, and of course, within reason, we try to accommodate it.  This morning was Banana Pancakes.   Cliche, right?  We often get them at Harry’s in West Roxbury (where they are to die for) but that does require getting up and getting dressed. We found a great recipe at Kitchen Treaty that we played with. I knew it would be good because it involves buttermilk.  The recipe had a few revolutionary suggestions.  One was to let the batter sit after combining it, so the rising agent (baking powder) can do its job. Brilliant!  Pancakes were definitely the fluffiest banana pancakes we have ever created.  Also, the suggestion of using a scooper was a mind-blowing improvement that I never thought of, and significantly aided the process.    As a postscript you should know that there is never anything in my house but real maple syrup and this is for two reasons.  One, I live in New England, so of course great (and super-expensive) maple syrup is always available.  Two, “Pancake Syrup” is a horrifying fraud that aside is likely to negatively affect your health with its ingredients.

pancakes, banana pancakes, fluffy banana pancakes

Fluffy, hot, delicious and just-slightly crispy banana pancakes are so good you will be sorry you made them.

In any case, this is a good morning activity, but the clean up was extensive (and not yet done as of this writing).

INGREDIENTS:
  • 2 cups buttermilk
  • 2 bananas (if you only have green ones, you can add 1/4 table banana extract)
  • 2 large eggs (room temperature)
  • 3 tablespoons unsalted butter  (room-temperature soft or melted and cooled)
  • 1  tablespoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Two shakes of cinnamon
  • 1/16 teaspoon butterscotch extract
  • Powdered sugar or maple syrup (or both) for topping

DIRECTIONS:

  1. First assess your bananas– if they are green-ish, like mine, we found you could submerge them in hot water for about 5 minutes to make them softer and slightly sweeter.   That’s helpful, but not a total solution.   Because greenish bananas are less sweet and have less flavor, we added about 1/4th teaspoon of banana extract.  Also, if you get a hot buttered pan and you can get a ‘crisp’ exterior, it will bring out more of the banana flavor.
  2. Add your bananas to the bowl of a standing mixer. This can ensure a good mashing.  If you have anger issues, you can mash them separately and later.  Add the buttermilk, eggs (one at a time), butter, vanilla, banana extract if using and butterscotch.
  3. In a separate bowl, sift and add the the flour, sugar, baking powder, baking soda, salt and cinnamon. Whisk together to combine.
  4. Add dry ingredients to your wet one.  Mix gently.
  5. Let the batter rest for about 5 minutes. You’ll see bubbles.  (Depending on your pan’s size, you can likely make a test pancake, and by the time it’s done and eaten you’ll be ready to make the rest)
  6. Melt butter in a large frying plan. Using an ice cream scoop, I was able to do two at a time.  I feel it’s necessary to wipe-dry the pan between pancakes because it facilitates better pancakes and reduces the chance of burning the butter.  When the pancakes bubble, flip them over, and then after about 35 seconds, take them out.
  7. Serve with sides, topping and maple syrup.  You can make them early and toast them to suit late-risers.