As a child, Chef Angel spent most of her time in the kitchen with her “Lola” (grandmother) and her “Mama” (mother). It is in the same kitchen where “secret recipes”, cooking tips and tricks were passed on to her by these two women who influenced her love for cooking. The Salvadors, her family, would always dine together and Sunday lunches are always special as there will be a special menu. This weekly tradition created loving memories on that table that seated a big family of 8.
These memories created the foundation for Heirloom Flavors. Chef Angel shares her recipes to relive her happy memories around the table and it is her hope it will help you make unforgettable memories of your own. May the flavors you smell and taste and the food you behold and share bring you back to your childhood and make you feel the comfort of home.
Pancakes started my culinary journey….
I was not your regular 1st grader. As soon as I got home from school, instead of afternoon cartoons, I tuned in to cooking shows! One afternoon after coming from school and have sat down rather comfortably in front of the TV, I started having a massive appetite for pancakes! But alas, we had no ready-mix box available! But my grumbling tummy and monster appetite need to be satisfied so I summoned my eight year old brain to remember all the information I gathered from watching cooking shows! It is for such a time as this that the hours spent on cooking shows actually paid off. I took out the flour, sugar, milk, eggs, butter and even remembered the secret to make pancakes extra fluffy – a little of baking soda, baking powder and salt. And voila!!! I had my pancake and ate it too!!!! I was the proudest 1st grader that day!
I had a big family. I grew up with my father, mother, grandmother, 4 older sisters and a host of pets that came and went. I spent a lot of time experimenting in the kitchen while my mother cooked our meals and come dinner time, all eight of us will sit down and eat together. No, not eat…we dine! To end our feast, my father will crack his dad jokes, he will have at least 2 a day, and when my sisters were old enough, they were asked to contribute their jokes too. When you hear the chorus of our laughter this meant our meal has come to a joyful end. It is nostalgic and I love that about my childhood. Oh, I had my share of cooking calamities but it just made me more determined. What fueled my passion was seeing the delight in my family’s faces when my kitchen experiments proved to be a success! This ignited my LVE for cooking and brought me to where I am now. After a Science Degree and Associate’s Degree in Culinary Arts and throw in a cumulative professional experience of 17 years, I know I have come a long way from the humble kitchen of my childhood.
But I’ll let you in on a secret. Some nights, after a grueling shift churning gourmet food, meticulously plated and served to discerning clients, I just want to come home to pancakes
I am Chef Angel, your chef. Let me cook for you!
Buttermilk pancakes are way more than simply breakfast or brunch. They are a beloved comfort food to many, best enjoyed with family sitting around the table.
If you want to try these delicious buttermilk pancakes for yourself, try the following recipe. It makes about 12 fluffy, delicious pancakes, and is a recipe I’m sure you’ll want to make again and again.
Top Tips for Success:
• Check the frying pan is hot by flicking water into it. If the water droplet sizzles, it is hot enough!
• Don’t over-mix the batter or your pancakes will come out flat.
Once the ingredients are just combined, even if it’s a little lumpy, it’s ready to cook.
• Let the melted butter cool a bit, else it might start to ‘cook’ the eggs in the mixture.
• Don’t omit the baking powder or baking soda, else your pancakes won’t come out fluffy.
• Out of buttermilk? Use whole milk with a teaspoon of lemon juice or white vinegar mixed in, for a similar flavor and effect.
• You can prepare the batter ahead. It will keep for a couple of days in the refrigerator, or you can make all the pancakes and then freeze any leftovers for up to 2 months.
• Unused buttermilk can be frozen so you always have some on hand for future recipes.
• Feel free to add some vanilla and/or cinnamon to add a different flavor to the pancakes.
• A pinch of salt is a worthy addition, as the pancakes will taste a little bland without it.
3 cups buttermilk
3 cups all-purpose flour
1/3 cup melted butter
½ cup milk
1 ½ teaspoons baking soda
3 tablespoons white sugar
3 teaspoons baking powder
¾ teaspoon salt
Combine the flour with the baking soda, baking powder, sugar and salt in one bowl, and the buttermilk, eggs, milk, and melted butter in another bowl.
Heat a lightly greased frying pan or skillet over a moderately high heat. Meanwhile, combine the flour mixture with the buttermilk mixture, using a fork or wooden spoon.
Now pour ½ cup of pancake batter into the hot skillet and cook for a minute or 2, until you see bubbles on the surface.
Use a spatula to flip the pancake over and cook until golden on both sides. Keep the pancake warm and repeat the process with the rest of the batter, until you have 12 delicious buttermilk pancakes for everyone to enjoy.