Reunited! Food Photographer & Food Stylist in NYC!
Around this time last year, I was a food photographer in Pittsburgh, PA. Not only did I have the opportunity to work for a magazine that drove my food interests and creativity, an amazing experience, but also, I was completely surrounded by creative individuals that helped fuel that passion. One, in particular, was our art director/ food stylist, Allie Wist. She had left the magazine to fulfill her passion in food culture by attending NYU for their Food Studies program. Now that I am officially a New York food photographer, we have been reunited and are back to making beautiful photographs together once again.
One of the hardest things as a photographer is trying to find personal projects to keep you shooting and making portfolio pieces. Luckily, having Allie on my team, we are both able to sit down and brainstorm where to take our portfolio’s and talents next. After a crazy week of shooting Pittsburgh hotel brunches, including dishes such as Egg’s Benedict, Steak and Eggs, and Fruit Platters, all I was craving was pancakes; and Allie was craving a new challenge herself, creating her very own recipe.
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Raspberry Chai Seed Pancakes Recipe:
- 1 ten ounce bag frozen raspberries, defrosted
- 2 ½ tablespoons chia seeds
- 2 teaspoons honey
- 1 ½ cups whole wheat flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
- 3 tablespoons maple syrup
- ½ pint fresh raspberries
- In a small bowl, combine the defrosted raspberries, chia seeds, and honey. Mix until blended. Let sit for at least 10 minutes.
- In a large bowl, combine the whole wheat flour, baking powder, salt, and sugar. Stir in the milk, egg and melted butter; mix until smooth.
- Stir in all but ½ cup of the raspberry mixture into the pancake batter. Mix until combined. The batter should turn slightly pink.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop the batter onto the griddle, using an approximately ¼ cup for each pancake. If the batter is particularly thick, sake pan from side to side to settle the batter into a circle. Brown on both sides.
- Add about 3 tablespoons of maple syrup (or to taste) and the fresh raspberries to the remaining raspberry mixture.
- Serve pancakes with raspberry topping. (Whipped cream is another great topping for this recipe.)