Its a whole lot easier to photograph food than my son. With him, I expect a natural looking smile for an unnaturally long time. He has to hold the pose when I fumble through the various modes and settings. By the time I get it right, his eyes would have a murderous look and the smile would be frozen. So let’s thank God that the pan cakes don’t mind the long wait while I fiddle with my camera.
When it comes to food photography, there are good days and bad days. On a good day, picking the right kind of bowl, the perfect background and the placing of the props are a breeze. The picture is in perfect focus and its just happiness all around. But on some other days, there is no doing things right. For a long time, I blamed it on not having good wooden backgrounds. But then I had the backgrounds and I could still see no improvement in the photos. Then, I knew the answer – cloth napkins, of course! So all my energy was concentrated on buying napkins for a long time….now I have more napkins for the blog than I have clothes for myself. Yet not much improvement when it comes to photography :D.
The thing is, the camera is just a tool. Its the photographer who composes the picture. Unless I practice again and again until I am consistent with the output, its never going to work out….not for all the napkins in the world!!
I was looking at my old posts to re-do the pictures and surprisingly, I find that I am happy with most of them. The pictures aren’t great, but they make me happy. And that’s all that matters.
Well, I haven’t decided yet whether I am quite happy with the pancake pictures or not, but I can tell you for sure that I was happy with the pancakes!
Recipe adapted slightly from: The Perfect recipe for losing weight and eating right
- 1 cup all purpose flour
- 1/3 cup whole wheat flour
- 1/3 cup old fashioned oats
- 1/3 cup corn meal
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 2 cups butter milk (or milk + buttermilk in any ratio to get 2 cups of liquid)
- 2 eggs
- 2 tablespoons oil
- 1 teaspoon vanilla
- sliced bananas for the top
- butter for greasing the pan
- Mix all the dry ingredients from flour to ground nutmeg in a big bowl.
- Whisk the eggs with oil and vanilla. Add it to the buttermilk (and milk if using).
- Pour wet ingredients into the dry flour mix. Use a whisk to mix everything until you don’t see any dry lumps.
- Heat a skillet and brush it lightly with butter. Add 3 tablespoons or 1/4 cup batter and carefullty add the sliced bananas carefully on top of each pancake. I prefer to wait for a minute or two for the pancake to set a bit before adding the banana slices. That helps the pancakes not to spread out more because of the slices.
- Once the bottom is cooked, flip the pancake and cook until the top turns golden brown. Cook in batches or one at a time. Serve with syrup and fruits.
This goes to Cooking from Cookbook Challenge Group.