Since early summer, Eva and I were dreaming of what we could create if we took a weekend away in the woods. As soon as we got the idea, inspiration came in an instant and we couldn’t wait to get away! Due to the fire restrictions in the Oregon & Washington area over the summer, we ended up delaying the shoot a couple of months.
It seemed as though we had to wait forever for the weekend to arrive, but as it got closer we were both quite excited that we waited until fall. It made the perfect backdrop and the cool mornings and crisp evening we spent together made for a wonderful time, and the food was enjoyed all the more. We ended up cooking all day over the fire, preparing two separate meals ( we actually did both shoots in the one day).
This first post will feature my recipe for Pumpkin Mascarpone Whiskey Pancakes, with Eva’s Rosemary Salted compound butter (oh, and don’t forget the maple syrup!). The combination was absolutely delicious, and one we all thoroughly enjoyed. Our weekend was spent just outside the Portland area at our friend’s Tumbleweed Farm.
Also, our sweet friends from Seattle, Jeremy and Christi, founders of Woven Magazine joined us in shooting and eating. Between the 4 of us, I think we had nearly 10 cameras! I know, we’re all crazy, but it was seriously so much fun. When you pull together passionate creatives and photographers for a weekend away, anything can happen, and in this case, well, I’d say we made some magic. I hope you enjoy, and stay tuned for part 2!
A wonderful thank you to the brands that sponsored this shoot :
Schoolhouse Electric : Various styling items such as enamel ware, towels, blankets, utensils
Finex Cookware : Various cast iron cookware
Bridge & Burn : Apparel
Tumbleweed Farm : Location
This post is featured on West Elm and Woven Magazine.
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Pumpkin mascarpone whiskey pancakes with Rosemary salted compound butter and maple syrup
Serves 6
* paleo version
1/3 c. almond or coconut milk
½ cup pumpkin puree
½ c. Mascarpone cheese
3 eggs
2 t. apple cider vinegar
2 T. whiskey
¾ cup almond flour
3 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon ground allspice or cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
*for whole 30, substitute the mascarpone cheese for either more pumpkin puree or almond or sunflower butter.
Follow directions below.
Pumpkin mascarpone whiskey pancakes with Rosemary salted compound butter and maple syrup
1 1/2 cups whole or 2% milk
½ cup pumpkin puree
½ c. Mascarpone cheese
1 egg
2 T. avocado oil
2 T. apple cider vinegar
2 T. whiskey
2 c. all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/3-1c. filtered water
Rosemary compound butter
¼ c. cultured butter
1 fresh rosemary sprig, finely chopped
flake sea salt.
For the pancakes, in a bowl, mix together the first 7 wet ingredients. In a separate bowl, combine all dry ingredients. Stir into the pumpkin mixture just enough to combine. Allow batter to rest for 10-15 minutes. Test the consistency of the batter- you may need to add water depending on the thickness of the batter at your elevation.
In the meantime, in a small bowl work room temperature butter into fresh rosemary. Add salt to taste. Store leftover butter in airtight container in fridge.
Heat a lightly oiled griddle or frying pan over medium high heat with coconut oil or bacon grease. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with rosemary compound butter and pure maple syrup.
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{ Final image by Eva Kosmas Flores }
