It’s 3 weeks pre-Passover and the Art of Dwindling has taken over the kitchen. The rice levels slowly wane, the flour bags begin to deflate and with every shake shake shake of the boxes of cereal I slowly break it to my kids that Cheerios will soon be going temporarily AWOL.
Scarcity is scary. And while Amazon will soon be replacing the goldfish with Yehuda Matzahs, the glass jars that were once brimming with grains and beans brings with it a sense of urgency. While these thoughts of turmoil may warrant pre-Passover self reflection (and possibly a therapy session?), on to the more practical aspects of this preemptive kitchen clearing.
Today I bend down, and open the cabinet next to the sink. It goes way way back. As if there were secrets, or a portal or a hidden well of water that was hiding in the back. It’s the kind of cabinet depth that, when you stick in your arm (your entire arm fits up to the shoulder), I can flail my arm around and catch something long forgotten.
To my dismay, I DID find an ENTIRE jar of mayonnaise. After the triumph of the goddess dressing, I was dismayed to find that unopened jar- that will now, like the Lost Arc in Indiana Jones, will remain closed indefinitely.
The next half hazard arm flail caught another hidden staple: flour. While a huge clear jar of flour does sit openly on a shelf, when the entirety of the contents fail to fit, the remainder goes into the cabinet of the abyss.
So this week it will be pancake batter. Pancakes make a weekly appearance for dinner and continue to feed my younger daughter for breakfast.
Because the backbone ingredients of pancakes (flour, baking powder, eggs, oil, vanilla basically) are staples most likely on hand, and the toppings can range from creative to comforting, these small bites can be individualized for kids and adults alike.
Pancake batter toppings also did their part in the pre-Passover dwindle.
I was slightly shocked to find that those Nestle chocolate chips purchased 2 for 1 contained soy, as stated by the disclaimer below the ingredient list.
While I have never been a food purist, my Passover habits from childhood still remain. And I love searching through ingredient lists and finding the culprits, rendering a certain food on the “no” list for the week. So chocolate chips and corn. Their time was up.
Makes about 16 4-inch pancakes
2 cups flour
3 tablespoons baking powder
1 tablespoon sugar
1/8 teaspoon salt
2 eggs, beaten
2 tablespoons oil
1 1/4 cup milk (add 2 more tablespoons if batter is too thick)
1 teaspoon vanilla
pancake toppings: chocolate chips, corn or shredded coconut
Combine dry ingredients In medium sized bowl. Add the liquid ingredients and combine. Heat a large non-stick pan over medium high heat. Place 1/3 cup batter in the pan, 3-4 pancakes should fit. Cook 2-3 minutes until browned, flip and sprinkle chocolate chips. Flip after 1 minute so chocolate chips do not burn. Once cooked through the center, transfer pancakes to a plate and cover with foil. Repeat with remaining batter.