Sweet Dreams

Lately, I’ve been dreaming of cake. As I sleep, I picture white cake, yellow cake, chocolate cake, buttercreams, and ganaches. And when I’m awake, I’m perfecting recipes in my head, concocting various flavor combinations. Anyone who knows me knows that I love to bake, but this is becoming ridiculous. I’m obsessed. I’m not sure where this is coming from. Maybe the recent rainy weather is affecting my brain. Or maybe, it’s my need to nest and make our new apartment feel more like a home. Whatever the reason, it’s slightly maddening. Under normal circumstance, I would cave and just bake a cake, promptly satisfying this urge. But doing so right now would be an extravagance. All of my baking supplies are packed neatly away in our storage unit in Las Vegas, awaiting our return to the states. In Australia, I don’t even own a whisk. So, I’ve had to settle for simple, comfort-food recipes. Last night was rhubarb crisp. This morning was strawberry shortcake pancakes. And while neither are the cake I so desperately wish to prepare, they have taken the edge off my obsession. And, in case anyone else is sharing in my sweet tooth, see below for the recipe:

Strawberry Shortcake Pancakes

Ingredients:

Pancakes: (Makes 6-8 medium pancakes)

· 1 and 1/3 cups flour

· 1 tablespoon baking powder

· 1 egg

· 2 tablespoons melted margarine or vegetable oil

· 1/2 teaspoon vanilla

· 2 tablespoons sugar

· 1/4 to 1/2 teaspoon salt

· 1 and 1/4 cups milk

Strawberry Topping: (Makes 2, 3-pancake servings)

· 1 pint strawberries, finely diced and smashed

· 2 tablespoons white sugar

· 2-4 tablespoons orange juice

Vanilla Ice Cream

Instructions:

Combine the diced and smashed strawberries with the sugar and orange juice in a medium bowl. Let sit to draw out juices. Refrigerate until pancakes are ready.

Make pancakes. Depending upon the skillet size, you should be able to make three medium pancakes at one time. Pour batter into skillet heated to a medium temperature. Let pancakes cook until bubbles appear on the surface. Flip and finish cooking until golden brown.

Assemble the shortcake. Place one pancake on a plate and top with a denerous helping of the strawberry topping. Repeat twice. Top with one to two scoops of vanilla ice cream. Serve.