It’s been a while since I posted anything new on my site and I’d like to get you all up to speed and explain why I’ve been missing in action for a bit.
Last month, my best friend, Russell Patrick Latham passed away suddenly and unexpectedly. It’s been a devastating time for me, grieving for my friend and trying to figure out what on earth my life will be like without him.
Russell and I met on the set of the show “Loving” almost 20 years ago. He came in as the new hairstylist on the show and I was the first actor to sit in his chair and give him a try. We became fast friends and few weeks later, I was cooking him his first homemade meal in NYC at my tiny apartment: Spaghetti and Meatballs and Apple Pie, which was, at the time, the only meal I knew how to make. This was the beginning of nearly two decades of friendship with the kindest man I have ever known. Russell was my family. Every Thanksgiving, every Christmas, every birthday, he was there. He helped shaped the woman I am today- all the good stuff anyway.
Russell was trying to get his health on track and when his doctor suggested he give up white flour, sugar and wheat, he came to me looking for a recipe where he could feel he was getting some kind of treat. Together, we came up with this yummy recipe for “pancakes.” Russell felt like he was having the biggest cheat with these. When I make them for myself, I add a little sugar to the batter and top my cooked cakes with butter and Steens Cane Sugar on top. For Russell, we omitted the sugar and served with sugar free syrup. You can also serve these with applesauce, preserves, or even go savory by adding a tablespoon of parmesan cheese and some freshly chopped herbs to the batter.
And now, I share them with you.
Makes about four 4-inch round pancakes
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla
1 cup almond flour
1 teaspoon sugar (optional depending on diet restrictions)
1/2 teaspoon baking powder
1/ 4 teaspoon salt
2 tablespoons milk or water
olive oil or cooking spray
In a medium bowl, whisk together eggs, buttermilk, and vanilla.
Add almond flour, sugar (if using), baking powder, and salt and whisk until blended.
Mix in milk or water -you can add a little more or less to get desired batter consistency.
In a hot griddle pan, over a medium flame, grease pan with olive oil spray.
Drop batter in 1/4 cup heapings. Brown on both sides and serve immediately with topping of choice.
*Batter will hold in the refrigerator for up to 24 hours.
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