Here in Small Table Land, we really do try to sit down to breakfast each morning, though it’s sometimes hectic. If we can’t get all three of us at one sitting, we can usually get 2/3. (This is because food takes priority for me over almost everything except clean socks.) Once in a while, however, we eat on the run. Hand-Cakes let us eat something hearty and delicious, without the aid of a chair or a fork.
Here is Mr. Luxury, showing off his first few bites of Strawberry Nutella Hand-Cake:
My version was inspired by a recipe for Thai Coconut Pancakes by Caroline Brewester. In its current form, it’s an excellent use for one egg white (use the yolk here.) It is sturdy and foldable. Fill it up, fold it up, be on your way– maybe with a napkin to catch any Nutella drips.
Since making our Strawberry Nutella Hand-Cake, we have decided to try a savory version with bacon and eggs. Post to come, but don’t let that keep you from trying it yourself. (Leave out the sugar, and add an extra pinch of salt.)
Heat an 8-inch skillet over medium heat until it feels hot when you hold your hand three inches above the pan surface.
While the skillet is heating, combine the egg white, flour, sugar, water, and pinch of salt in a medium bowl. Whisk until no lumps remain. Add one scant teaspoon canola oil to the skillet, and swirl to fully coat the bottom and a little up the sides of the pan. Add the batter all at once, and allow to settle. Cook about 3-4 minutes on the first side, until it just starts to turn golden. Flip it, and cook the second side in the same manner, about 1-2 minutes.
Remove your creation from the pan, dab off any extra oil, and spread with Nutella. Top with sliced strawberries (and fresh mint if you have it!) Fold up your hand-cake and enjoy your breakfast on the run. (OK, you can sit down if you want. It will still be fantastic.)
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