There’s something fun about taking pictures of food.
Maybe it’s because the food isn’t impatient. It sits perfectly still and lets me do what I want with it. When I’m taking pictures of my sisters, they never sit perfectly still and they have their own ideas about what they want to do. It’s also difficult to tell someone that the pose they are striking doesn’t look that great.
The food never has hurt feelings, even though sometimes I make it look terrible.
Food photography is much harder than I thought it would be. I’ve found that the best light in the house is right next to the big window in the living room. The living room, however, is where everyone congregates. By “everyone” I mean all nine of us, not to mention a dog and usually one or two cats (come on, we live on a ranch. We are allowed to have pets).
So I push my way in there and use the piano bench to build my food photography set. Everyone looks on. Mom and Dad add imput (they understand colors and lighting. I don’t). My sisters mostly just wait for me to be done so that they can eat.
Sometimes, when it’s overcast or shady, I take the food outside.
Have I mentioned that we have two inside cats and twenty million outside cats? That at the sight of a pan they all come running and meowing?
Let’s just say that I have become extremely proficient at hissing threateningly.
Now for the dirty details:
This recipe is quick and easy–pretty much no harder than making regular pancakes. Also, when you think “cinnamon roll” you think “sugar,” right?
NOT SO with these. I used honey, and it is every bit as sticky and good as sugar. Maybe better. Trust me.
- Basic pancake batter (I used this recipe)
- 2 tablespoons honey
- 2 tablespoons butter
- 2 teaspoons cinnamon
- Pinch cloves
- First mix up the pancakes and then set them aside for the necessary ten minutes. Turn your pancake skillet to medium and grease with butter. Let it heat up. While the pancake batter is priming and the pan heating, put the honey, butter, cinnamon, and cloves in a saucepan on medium low heat. Stir occasionally until the honey and butter are completely melted. Remove pan from heat.
- Pour the pancake onto the fry pan. Drizzle your cinnamon sauce in a swirly pattern onto the pancake. Don’t drizzle the sauce too close to the edges of the pancake or else the sauce will run off into the pan (it’s okay if a little bit runs off—it will make the pancake edges nice and crunchy).
- When the pancakes are bubbly and brown on the bottom, flip and cook the other side until also brown (about two minutes).
- Put the pancake on the plate and cover it in goodness. You could pour some of your cinnamon honey sauce onto the top, or you can just use butter and maple syrup. You could also try my apple cinnamon pancake sauce.