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Free Standing Pancake

March 6th, 2008 · 5 Comments


Visiting the beach - Mediterranean 2008

Visiting The Beach Mediterranean 2008


free standing pancake and designer eggFree Standing Pancake and Designer Egg. The pancake shown is a stand in. I ate another piece just before this. After the shoot, it gets retired to the pan for later. The stuff on the egg is lightly fried flax for Omega-3. If you don’t know what that is, you really should look it up unless you eat a lot of fish. We don’t produce Omega-3 and you need it according to just about everyone. Those who don’t have an opinion, haven’t heard of it either. One of the most complete overall treatments of the subject is Omega-3 fatty acid by the University of Maryland Medical Center. See the impressive list of possible conditions benefited, the dietary sources, and be sure to read the precautions.


upsidedown cake aka the cakeRecipe? for Free Standing Pancake or The UpsideDown Cake aka The Cake. One word here. I am baking this for myself and not for some bake sale or a contest so I can be a little flexible with the ingredients. Flour / water / sugar / salt / vanilla / olive oil in frying pan on lowest flame. Started to burn on bottom and top was not finished, so turned it over. Crisped pecans in well of chocolate (hole left by part sticking to pan) and carmel syrup. Here’s the figuring: Sugar – as much as you feel is necessary for a cake. If too little, eat with butter like bread, or put syrup on it. If too much, eat very small amounts. Vanilla – very little. – expensive stuff and you only need a small amount to taste. But because this is important. For those who have not used vanilla before, I put in 1/4 teaspoon or half a small cap. The batter was almost standing on its own when I put it in the pan. Not really pourable. If it can stand on its own, then there is more chance of all the water evaporating to create a cake before the burn starts. Be sure that some hot oil is put on the sides of the pan also. Number of ways of doing this. Just remember that the stuff is hot. I do it by holding the pan, tipping it so that grease is half way up the side and then rolling it with my wrist. Do this over the sink just in case. Put some oil inside the cake to help with moistness and non stick – or in my case, less stick. Again because of importance of this – I put in what might amount to a tablespoon plus. Had it for a late snack and a large slice for breakfast. Cake for breakfast? Now, that’s living.  



Tags: free standing pancake

5 responses so far ↓

  • 1 ItsMe // Mar 13, 2008 at 7:45 pm

    I like this cake. I like the way you never give amounts (except the vanilla) My mother always cooked with 1/2 capful of vanilla. You reminded me! Thanks

  • 2 Amberlee // May 9, 2011 at 2:16 pm

    Great common sense here. Wish I’d tohhgut of that.

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  • 4 Shasta Wakenight // May 17, 2011 at 5:34 pm

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  • 5 Eugene Dutkiewicz // May 24, 2011 at 2:54 am

    Awesome job on the blog, thanks!

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