Almond Meal Flour Pancakes

I'm constantly tinkering with my Pancakes from Scratch recipe. A "Good Day" for me starts out with pancakes, crispy bacon, and a sunny side up egg (sorry Ice Cube, but I need some hog in the morning). I had some almond meal flour lying around (I've been planning to make macarons for years) and I played with the flour ratio of my recipe.  Enjoy the fruits of my experimenting....  

Ingredients

1 - Egg

3/4 cup - All Purpose Flour

1/4 cup - Almond Meal Flour

6oz - Carnation Evaporated Milk

1 tbsp -Sugar

2 tbsp - Canola Oil

1 tbsp - Baking Powder

1/2 tsp - Kosher Salt
1 Tsp - Vanilla Extract
Zest of 1/3 of an Orange
Coconut Oil (you can also use unsalted butter)

Serving: 3 People

1) Mix the ingredients in a bowl until the batter has no lumps.

2) Put coconut oil in a hot griddle or frying pan.

3) Use a laddle to put the batter in to get uniform sized pancakes (perfect for stacking). 

3) Flip the pancakes when they start to bubble in the middle and the edges appear cooked.

Guava Cheese Puffs AKA Pastelitos

Nothing made me happier than seeing my grandfather come in with a bag from the bakery.  Whether it was warm bread (AKA "pan del bakery"), flan in a blue coffee cup, or pastelitos (or pastelillos de guayaba), it was a good afternoon.  The pastelitos always came in a white box, they were covered in a layer of powdered sugar, and were always gone before sundown.  I found this easy recipe in Food & Wine and had to try it.

Ingredients

  

1 - Large Egg Yolk 

1 tbsp - Milk 

17.3 oz - Pepperidge Farm Puff Pastry Sheets 

6 oz - Guava Paste (mashed) 

6 oz - Cream Cheese (cut into 6 pieces and chilled) 

All-purpose flour (for dusting)

Sugar (for sprinkling)

1) Preheat the oven to 375°. In a small bowl, whisk the egg yolk with the milk.
2) On a lightly floured work surface, unfold the puff pastry and cut it into 6 squares. Transfer the squares to a parchment paper-lined baking sheet. 

3) Cut the guava paste into 6 equal portions and spoon onto half of each pastry square. Top with the cream cheese. 

4) Brush the pastry edges with some of the egg wash. 

5) Fold the pastry over the filling to form rectangles and crimp the edges with a fork. Refrigerate for 15 minutes (until firm).

6) Brush the pastries with the remaining egg wash and sprinkle with sugar. 

7) Bake in the center of the oven for 30 minutes, rotating the pan from front to back halfway through, until the pastries are golden. Let cool for at least 30 minutes before serving.