Clobbered by Camembert Pancakes with Gouda and Figs

Say cheese!


CLOBBERED BY CAMEMBERT came out yesterday and I had a terrific launch party at Mysterious Galaxy with my pal Kate Carlisle (Bibliophile Mysteries). We had cheese, wine, good chats, fun!

By the way, our own Ellery 
Adams (aka Lucy Arlington) has a new series out, as well. A Novel Idea Mystery.

BURIED IN A BOOK

Don't you love the title?  Go Lucy (Ellery)!!!

I'm in full-PR mode right now. I'm having a contest on my website (see below) and I'm heading to Houston this weekend to sign books at Murder by the Book.  




Then I'm off to the Bay Area to sign at Barnes and Noble in the San Mateo area. I'll get to see family, cuddle some kids, and did I mention breathe???  LOL


In addition, I'm doing a few guest blogs. If you need to eat gluten-free like I do, check out this post on the Gluten-free Guidebook.  And another on BLOGHER.


Of course, while traveling, I need a little sustenance. 


In CLOBBERED BY CAMEMBERT, I have a fun recipe that I intend to share with my family in the Bay Area for Sunday brunch. 

Pancakes with Melted Gouda and Dried Figs. 

Pancakes with Melted Gouda and Dried Figs

This is a breakfast that Charlotte serves to the twins. [For Clair, she makes gluten-free pancakes * recipe below] When I'm writing, I try to come up with new meals in every chapter or every other chapter. Sandwiches, dinners, breakfasts, snacks, desserts. I came up with this recipe because I was thinking about a favorite of my mother's: Monte Cristo Sandwich. That's French toast filled with ham and cheese, cooked up crispy and served with syrup.


I hope you enjoy. The pancake recipe is my grandmother's recipe, tweaked to be gluten-free.

PANCAKES WITH GOUDA AND FIGS

(Serves 2)

Pancake Mix  [For gluten-free, use recipe below]

Eggs

Milk

Oil

4 ounces Gouda cheese, cut into 12-16 very thin slices

4 ounces maple syrup

4-6 figs, stems removed, and then sliced

Make your favorite pancake mix according to directions.

Warm the maple syrup by heating a pot filled with water.  Set the syrup carafe into the boiling water.  Turn off the heat.

Heat griddle to 400 degrees.  Put 12-16 dollops of pancake mix on the griddle.  Cook to desired color of golden brown.  Flip.  Top each with a piece of Gouda cheese.  Cook until the underside of the pancake is desired color of golden brown.

Set the pancakes on two plates.  Surround with sliced figs.  Drizzle with warm maple syrup.

GLUTEN-FREE PANCAKES

Ingredients:  1 1/2 c. milk (1%) 3 tbsp. canola oil 2 eggs, beaten 1/2 tsp. gluten-free vanilla  2 tbsp. sugar 1/2 tsp. salt   2 1/3 c. of gluten-free flours (mix)   2 tsp. gluten-free baking powder

Directions: Combine the milk, oil, eggs, and vanilla. Add the sugar and salt. Whisk. Pour the dry ingredients on top, stir, and then mix with a blender to remove all the lumps. Heat up the griddle. Using a 1/4 c. measuring cup (or a soup ladle), dip the batter out of the bowl and pour onto your skillet. I can fit four to six pancakes on my square skillet. Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancake. Flip the pancakes. Cook for a minute on the second side. Remove them from the griddle and slip them into a plate that is warming in a 200 degree oven. Make another batch until you’re ready to serve. Serve with real maple syrup.

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CONTEST

You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for my mailing list

 because I'm having a LAUNCH contest
 for the month of February, ends March 1.
You can win an adorable Cheese Paddle from Sur la Table!

Say cheese!

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BOOKSELLERS LINK