Hello from Huckleberry Hill! It’s that time of year, today we celebrate Fat Tuesday. Wishing you all a blessed Lent season.
Much love, Maxine (A.K.A. “Molly”)
At Huckleberry Hill my daughter Bella Sophia’s favorite day is FAT TUESDAY. Join our family tradition, celebrated each year as a ‘day before lent’ all you can eat pancake dinner.
This pancake recipe is light and fluffy, shared by a favorite chef Anna Marie. Spanish Bay is a local’s “home away from home.” Wonderful sunset view from the fire pits. Each evening ends with unique echoes of Scottish bag pipes. The lush golf course is in full view against the pacific coast. Surfers are easily spotted off-shore at adjacent Asilomar beach.
At sundown locals and tourists alike are seen combining this breathtaking view with a cold glass of the popular STICKS Amber Ale.
It’s also the best kept secret for a fabulous breakfast.
Chef Anna Marie Bayonito is the creative vision for this California inspired menu. What was Anna Marie’s path to becoming Chef de Cuisine at STICKS? After graduation in 2002 from the California Culinary Academy of San Francisco, Chef Anna Marie’s internship of three months turned into a year and a half working with the pastry chef at the Carmel Highlands. Next up was a role as Chef de Partie at Casanova restaurant in Carmel, where Bayonito was trained by Executive Chef and mentor Didier Dutertre. She returned to the Bay Area to work as the Sous Chef at Pampas restaurant in Palo Alto and most recently spent the last four years as the Executive Chef at Corkscrew Café in Carmel Valley. In 2016 she joined the team at the Inn at Spanish Bay in Pebble Beach as Chef de Cuisine at STICKS. Chef Bayonito’s influences are eclectic and highlighted by her love of Asian, French, and Italian cuisines. She has a contagious curiosity, and an insatiable appetite to learn. She has participated in three previous Pebble Beach Food & Wine events. She is also gracious enough to share her blueberry pancake recipe.
Happy Fat Tuesday! Huckleberry Hugs, Maxine (AKA “Molly”)
Blueberry Pancakes with Lemon Mascarpone Recipe:
Makes 15 large pancakes
(Half this recipe for 7 pancakes)
Serves 5 people (three large pancake per person)
2 organic eggs
3 cups cake flour
3 Tablespoons organic sugar
¾ cup oil
2 tsp. vanilla extract
2 cups organic buttermilk
1 tsp. kosher salt
½ tsp. baking soda
½ tsp. baking powder
4 Tablespoons melted butter
1/2 cup organic blueberries or huckleberries (fresh or frozen)
1 cup good quality mascarpone
lemon to zest
powdered sugar to garnish
Mix eggs, sugar, oil, vanilla and half of the buttermilk in a mixer until combined. Sift the dry ingredients and add to the mixing bowl. Combine the mixture until there are no visible lumps. Add remaining buttermilk and melted butter to fully combine.
Heat well-oiled grill, sprinkle blueberries on batter before turning.
Top three stack of pancakes with large dollop of mascarpone cheese, garnish with lemon zest and powdered sugar. Enjoy!