Lately, because I have no time to spare for things like lugging marble around, and clearing up a million props post-photo sesh, I’ve been taking more photos like this,
at the counter top, not my usual spot by the window.
Minutes after making, not days;
Hands on, not “hands off!” (If you have a food blog, you probably know what I mean when I say this, haha)
More like lifestyle shots, rather than my usual side-lit editorial stylie. It’s different and I think I like it.
I think it’s because of that morning light that floods the kitchen,
because of the atmosphere,
and how, to me, they’re (and this may sound weird if you’ve never styled food) so utterly honest.
No styling involved,
No patch tool used.
Manual everything (apart from white balance because ‘aint no body got time for that, and I shoot in RAW so it doesn’t really matter)
Just me making my breakfast and taking a few photos before devouring it 🙂
I know the pancakes aren’t beautiful, but they’re honest too, if that makes sense.
Cakey and soft, but also hearty and slightly bumpy.
Enough batter to make a nice tall stack of pancakes, enough to linger over.
and healthy enough to not make me feel sluggish and hungry for the rest of the day.
Pancakes for one
3 tbsp oat flour
1 tbsp your choice of flour (I’ve tried coconut, whole wheat, buckwheat, all purpose and oat flour)
1 tbsp oat bran/bran/more flour
1/2 tsp baking powder
2 egg whites
3 tbsp mashed banana/applesauce/pumpkin puree/ yogurt
1 tbsp milk, any kind (use 2 tbsp if you used coconut flour)
optional add ins: 1/2 tsp ground cinnamon, 1/2 tsp vanilla extract, 1/4 cup blueberries, 2 tbsp chocolate chips, orange zest
Stir together all the dry ingredients in a small bowl. Add in the rest of the ingredients and any add ins. Mix well.
Spray a non-stick skillet with oil, spoon 2 tbsp of batter into the pan, and spread into a circle.
Golden rule with pancakes: cook them low and slow – i.e. low heat for a few minutes on each side.
Stack them high, and eat with plenty of maple syrup.