The Griddle Cafe

Our first night at a hotel near LAX Airport was supposed to include a continental breakfast. But it was the saddest breakfast of any sort I had ever seen. A few mini cinnamon rolls and coffee-flavoured water. Not even cold water for me to fill my water bottle up with. So, after taking some touristy photos in Beverly Hills, my family was ready to get some real breakfast. The Griddle Cafe serves just that. 

The Griddle Cafe in Hollywood

When I was researching for restaurants in Los Angeles, The Griddle Cafe quickly made it to my list. Humongous pancakes in eighteen different flavours? Count me in! For those that have read my Honolulu post probably know I love pancakes.

We arrived on a Tuesday at around 11:30am. Before going to find street parking, my dad dropped my mom and I off in front of the restaurant. There were a lot of people standing standing in the vicinity, of which all were people waiting for a table. I was so worried my mom would say "the wait is too long" and make us find another food source. My imaginary beads of worry sweat were wiped away when I put my name on the waitlist and was told there was a 15 minute wait. I was a bit skeptical at first, because there were at least 15 groups ahead of me. Where they using the Chinese "tell them the wait is shorter so they'll stay and we can get their money" tactic? Nope. The steady wave of people coming out of the restaurant and quick service made our wait, maybe even less than, 15 minutes. Hurrah!

Barry Yellow Pancakes at The Griddle Cafe

Their red velvet pancakes are very famous, however there is only one pancake per order, compared to three for all other pancakes. Since we would rather not have to go through the tedious process to decide what other food to order, I chose the Barry Yellow pancakes. "Raspberry and lemon folded into our buttermilk batter" is how the menu describes it. I was blown away when it arrived at our table. Each pancake could easily be 12 inches in diametre. And there's three of them! Eating one quarter of this plate is like eating a regular serving of pancakes. The staff are very efficient and provide extra plates with all pancakes, because realistically, everyone will have to share this...right? The massive pancakes here are dirt cheap at $10 to $12.

A Blackberry Breakfast of Pancakes and Muffins

Fresh Blackberries

August, the month for blackberries. These delicate, plump berries that resemble raspberries aren't around for long. Their expensive price tag at the supermarket make it a 'once in a while' special treat worth splurging on. The fresh flavours of blackberries + lemon + ricotta create wonderful light summer treats. I have incorporated this combination in two recipes: pancakes and muffins.

Blackberry Lemon Ricotta Pancakes

Last week, I made some Blueberry Lemon Ricotta Pancakes. I loved those light-as-air pancakes so much I had no troubles deciding on what to do with the leftover ricotta cheese. More pancakes! (If you've read my Hawaii post, you may know I have a weakness for pancakes) Blackberries work just as well with lemon and ricotta and best enjoyed in the form of these fluffy pancakes. Using the pancake batter recipe linked above, but just replacing the blueberries with blackberries in the sauce.

Blackberry Lemon Ricotta Muffins

For the sake of trying a new recipes some of the ricotta went towards a batch of muffins. Same three flavours, but in a completely different form.

Green Egg Salad

Green Egg Salad made with Avocado

So your best friend decides to come over for some long-needed gossip time. Both of you are sick from eating restaurant or cruise food. With nothing much other than fruits and vegetables in my fridge, I whipped up this quick, easy, and healthy egg salad for our lunch today! This whole recipe was made in the little time I had left after eating breakfast and going for a swim at 9am. Left it in the fridge to cool and came home to slather it on some fluffy white bread. To be much more healthy than me, use a whole wheat bread full of seeds, nuts, and fibre!

Green Egg Salad Sandwich

This is a very green salad. Celery bits give a bit of crunch, green onion and basil (freshly picked from my new basil plant!) add flavour, and avocado binds the mixture together and adds various textures. If I had fresh spinach laying around, I'd add that too! The richness and creaminess comes from mashed avocado and a tad bit of Greek yogurt. You won't miss the fatty mayonnaise at all. I think avocado brings so much more to an egg salad. You see, my relationship with mayonnaise is the same with my relationship with butter, if not worse. Blech! This recipe is made from wholesome ingredients; no weird preservatives or chemicals added!

Mushroom, Brie, and Green Bean Omelet

Mushroom, Brie, and Green Bean Omelet

No school, rainy day, went to take a step class early in the morning. It's been a while since I've sweat that much; almost one and a half hours of nonstop movement. Sweating is good for the skin, so if you want clear smooth skin, remember to exercise!

I love eggs, which contributes for my love for breakfast. After a hard workout, you don't want to eat all the calories you just burned. Aim to fuel your body with food that satisfies and provides energy. Not full of simple carbohydrates and bad fats. Today, I made myself a big omelet for lunch. Yes, breakfast for lunch, and I love it. The combination of flavours is quite random as I pulled random veggies from my fridge. Work with what you have, and you never know what you'll create.

Included in the directions is a tip to ensuring your pan is nonstick. Most of us have probably experienced our 'nonstick pan' starting to stick...a lot. This tip is from my mom, and I assure you, it truly works!

By the way, my house is now officially egg-less and cheese-less. An excuse to go grocery shopping, yippie!

Ingredients for Omelet

Mushroom, Brie, and Green Bean Omelet

by Coconut Crumpet

Yield: 1 large omelet

Ingredients

• 2 eggs
• a splash of milk
• salt & pepper, to taste
• 1 green onion
• 5 green beans
• 1 heaping tbsp of chopped onion
• 2 white button mushrooms
• 1 round of mini brie cheese (purchased from Costco), torn into small pieces
• ½ tsp coconut oil

Directions

1. Chop all veggies into small pieces. Set aside.
2. In a small bowl, whisk together eggs, milk, salt & pepper, and green onion bits until pale and foamy.
3. Heat a frying pan over high heat for 2 minutes.
4. Add oil and swirl to coat the area you will be using. Once there is some smoke coming off the oil, turn off the heat and let it sit for 30 seconds.
5. Turn the heat back onto medium-low and add green beans and onion. Saute until onions are translucent.
6. Add mushroom and saute until mushrooms are cooked.
7. Spread the vegetables evenly over the bottom of the pan and then pour egg mixture over top. Turn the heat to medium-high.
8. When the edges are beginning to set, gently pull the sides away from the pan and tilt to let the uncooked egg seep underneath. Continue to do so until liquid no longer flows on top.
9. When the top is mostly cooked, turn the heat down to low, add the cheese and fold in half. Continue to cook until centre is done.
10. Serve warm with hot sauce or salsa if desired. 

Love from Coconut Crumpet's Corner ♡