Flour, Milk, Eggs

Flour, milk, eggs.

That’s it. I can easily pick up any missing component on the way home. 

What’s for dinner? Pannekoeken*—pancakes, likely what crepes are for many of you.

A simple dinner. Sometimes logistics require it. Sometimes it’s my over-stimulated brain, my nervous system, my spirit. Or my inner-kiddo. Or my 6-year-old one. 

Home. Coats and bags off. Red bowl from the bottom drawer, wooden spoon from my mother’s kitchen—and then flour from the glass jar, carton of milk from the fridge and an eggie. 

I’ve taken recently to sitting on my daughter’s turquoise step stool in my kitchen so that my back rests against the warm radiator. My right arm reaches up behind me to turn on the old radio. My mug of hot chocolate** is on the floor right next to me. 

By this point the flour is already in the bowl and there’s a little pond—well hole, soon to be a pond—of milk right in the middle. And then the fun begins. My kiddo or I pour in the milk, ever so slowly. The designated stirrer must gently stir within that little growing pond, every so delicately touching the sides so that more flour joins the milk. When the pond gets too sticky and thick, it’s time for a little more milk.

The frying pan is hot and the sizzle when the batter hits is satisfying. I turn down the stove and watch liquid solidify into nourishment. Flipping pancakes is fun and satisfying and tricky and low stakes. Fuck ups are welcome. 

We haven’t gotten fancy lately—just a little maple syrup or honey. 

Belly full. Brain slowing. Senses gently soothed. 

Although anxiety may be here, it doesn’t seem to like the slow simplicity of this process. Though it’s welcome to stay, I sometimes feel it losing interest long before we’ve even eaten. 

*Dutch word for pancakes

**Made with: organic magnesium-rich cacao powder (as opposed to cocoa powder which is highly processed and full of refined sugar), organic cinnamon, pink sea salt (a tiny pinch), organic coconut milk (which is really creamy, good fat for the brain) and boiling water.

Pannekoek Recipe:

It’s really about mixing and adding until you have the right thickness—thin enough so you can pour or ladle the batter into a hot frying pan. Spread it nice and thin by angling the pan.

If measuring, for my daughter and I, I’d use: 

-cup and a half of flour*

-cup and a half of milk

-one egg

-a pinch of salt (optional)

-a pinch of baking powder (optional) (My wise aunt says it makes them a bit fluffier.)

*I use cassava flour. It’s gluten-free and tastes exactly the same, I promise. 

Use cold water to wash your mixing bowl. I don’t know why but it works better than hot water.