Pancakes Ready to Eat

Santiago’s Pancakes

Basics, Easy to make, Memory Lane

Spanish Version

I have never considered myself as an expert, I think one learn something new everyday, with this said i felt greatly rewarded when one of my teammates from the swimming team, asked me to teach him how to make pancakes over a text message.

I Remember that i made my first pancakes when I was a child, one of those weekend mornings where i waked up early than mom, I want to the kitchen with the Idea to make breakfast for everyone by myself, then i went to my mothers room and wake her up and ask her for the recipe, she replied in-between waking and sleep,”Its one of each”.

Uh? One of each? what a Fastastic way to make a recipe! so here it goes…

One of each!


1 cup of flour

1 Large egg

1 Tbsp oil

1 cup milk

1 Tbsp Sugar

1 tsp Baking Powder

1 pinch of salt


In a bowl mix all the ingredients until betting a smooth texture.

Put a griddle or pan on mid high, once hot put a little bit of oil so the pancake doesn’t stick to the pan.

With a ladle pour some batter on the pan until getting some bubbles over the edges and those turn into small orifices, flip it and cook for 30 seconds aprox.

Once done proceed with the rest of the batter, and serve with butter and honey.

This article picture was taken by Santiago, my teammate. I don’t remember those first pancakes, but I can still hear some complains about not doing the dishes after that.

Cocoa Rich Brownies


Baked, Basics, Desserts, Easy to make

Spanish Version

I keep doing this trip down memory lane, another of my childhood recipes were brownies, a finger food dated to the beginnings of the 20th century in Chicago, a mix between cookie and cake. There are many brownies versions, my first contact with them were via a tv ad of Pilsbury’s Brownies, from that boxed brownies until today things have changed a little bit, this recipe I found it a couple of years ago, it’s low in sugar and rich in cocoa, it’s a shame that it can’t be low far too, so you have to eat them moderately.


1 cup unsalted butter, at room temperature
2 cups sugar
3,5 to 4 ounces bittersweet chocolate (85% Cocoa), melted and cooled
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened 100% Cacao Powder

Special Equipment: 13 x 9 in. Baking Pan


Preheat the oven to 350° F. Line the baking pan with foil paper and spray it with oil.

Place the softened butter in a large bowl, and whisk until it is pale yellow and light. Add the sugar  and whisk until the mixture is light and fluffy.

Whisk in the cooled chocolate, then add the eggs one at a time, whisking after each addition.

Whisk in the vanilla, then sift in the flour and cocoa, fold them in until combined.

Transfer the batter to the prepared baking pan, smoothing it out   evenly, and bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface, about 30 minutes. They will be very moist in the center. Remove from the oven and let cool before cutting into squares.

Plated oatmeal pancakes

Oatmeal (Flour) Protein Pancakes

Basics, Breakfast, Easy to make, Healthy

Spanish Version

The Oatmeal has a lot of benefits, being able to work for the marketing department of the major oatmeal brand in the world, I had the opportunity to visit the factory and find out the process involved into making the Rolled Oats and the Oat flour.

Oatmeal is one of the less processed cereal you can find on the mass market, the company just receive the grain and process it by pressing it over with giant rollers, they pass it thru a, oven that heat them and dried them and then straight to the package.

Another part of this already pressed oats, go to the mill to create the flour, so it’s a very high fiber product that helps a lot on your everyday diet, it reduces the cholesterol levels, helps with the intestinal functions and it expands on your stomach to make you feel satisfied.

So, this is another delicious pacake recipe, very easy to make, it has no dairy products or sugar, its high protein and very fulfilling.

This could be a gluten free recipe if you are sure that the Oatmeal and Baking Powder has not cross contamination of any other cereal (just read the package)


3 Large Eggs Whites

1/4 cup Oatmeal Flour

1/2 tsp Cinnamon

1/4 tsp baking powder

1/16 tsp salt

1 Tbsp oil for cooking


Place a griddle on the burner on mid – high temperature

Whip the eggs until white and foamy

Add all the other ingredients and beat until well mixed

Spray the griddle with oil a little bit (for each pancake)

With a spoon cook the batter on one side until little dry bubbles bust into the pancake, then flip and cook for 30 seconds

Plate and serve with some honey

Serving:  4 small pancakes NUTRITIONAL FACTS (Aprox)

Calories 184 Carbs 22 g Fat 3 g Protein 20 g Sodium 323 mg Sugar 1 g



French bread

Baked, Basics

Spanish version

One of the most relaxing things for me is making bread, that almost magical power of turning dust into a bread loaf, beso des, The bread Is so esas to do and so versatile that is worth trying at least once.

Bread making has it’s tricks to have soft crumbs or thick crusts, and we’ll be experiencing on different recipes

This french bread recipe originally uses fresh yeast, which is the one used at the bakery, however, the san francisco baking institute recommends the substitution with instant yeast using 40% of the weight of the fresh one on the recipe. I’m providing you with both in case you use one or the other.

This French bread recipe is basic and easy to do, once you are used to handling the dough you can begin experimenting with herbs, spices or different kind of flours


7 cups all propose flour
1/4 cup sugar
2 tablespoons salt
7 tablespoons slated butter
1 oz fresh yeast or 2 tablespoons of instant yeast
3 tablespoons powder milk
2 cups lukewarm water


In a large bowl mix all the dry ingredients including yeast

Add the butter and mix

Add water and mix the ingredients until incorporate

Pour over a slightly floured surface and knead until having a soft and elastic dough

Grease the bowl with butter or spray with cooking spray, bring the dogh back to the bowl and cover with a damp cloth for approximately 90 to 120 minutes until it double the size

Pressing with your fist deflate the dough and separate in 2, 4 or 6 portions, depending on the size of the loaf you want.

Extend the dough with a pin over the surface for a little less that half inch thick, fold I to a cylinder without pressing too much for baguette type loafs or fold the corners to the inside and turn it over for a rounded loaf.

Grease a baking sheet and put the loafs separated enough, cover them with the damp cloth until triple the size (approximately 2 hours)

Preheat the oven to 400 °F

Using water spray, spray some water over the loafs, with a very sharp knife cut lines over the loafs and bake them for 20 to 25 minutes until golden brown.

To obtain thicker crusts spray 3 or 4 times with water while on the oven (win 4 minutes intervals)

Remove from the oven and let them cool for at least 90 minutes before cutting.