Beguiling Breakfast at Café Jonah

I know the chef! Not the chef from latest three- star restaurant on the front page, but the chef at Café Jonah, Jenny Levinson’s latest culinary endeavor. Located around the corner from well-loved Souper Jenny, the new café is full of  whimsy and fun and has a bonus – breakfast is served from 7:30 a.m. Beautiful fruit, seductive baked goods from the city's best bakeries and an abundance of scrumptious morning options await your choice.

Jonah, Jenny’s 7-year-old son, is the inspiration for the café, appropriately named Café Jonah and the Magical Attic. Her desire to provide access to all kinds of alternative practitioners and interesting gifts bring the magic to the attic. Reiki masters, tarot card readers, yoga teachers and reflexologists are just some of the offerings available upstairs.

Oh yes, about that chef I mentioned earlier, here’s full disclosure – Chef Sue Snape worked with me before opening Café Jonah last month. Sue is a midlife career changer who is a dynamo. She is managing the kitchen and producing some of the mouthwatering options that grace the counter everyday. When you visit – make sure and check out the chef named Sue!

Speaking of breakfast, here is my recipe for the most magical pancakes in the world. The magic is from white beans, which make them light, fluffy and delicious and low in calories, because beans are a perfect substitute for fat.  Plus, you are also getting your veggies. (Great way to give your kids their veggies, too.) You can make them ahead of time if you’d like. What could be better?

Perfect Pancakes

1 Cup Canned Cannellini Beans, Drained and Rinsed Well

½ Cup Regular Oats

2 Eggs, *Room Temperature

1/3 Cup Honey

½ Cup Skim Milk

½ Cup Whole Wheat Flour

1½  Tsp Baking Powder

½ Tsp Baking Soda

¼ Tsp Table Salt

Step One

In a blender or food processor, combine the oatmeal and beans. Process until combined. Add the eggs, honey and milk and process again until well-blended.

Step Two

In another bowl, toss together the flour, baking powder, baking soda and salt. Add the bean mixture and stir with a fork until just blended — a few lumps are fine. 

Step Three

Preheat a non-stick griddle or skillet. Drop by 1/4 cupfull onto pan preheated on medium high heat. Cook for about 2 minutes for the first side. It will be ready to flip when the edges are set, and bubbles appear. Turn and cook the second side for about 1 minute. When done, Perfect Pancakes may be “browner’ in color than other pancakes. Serve with your choice of syrup or honey.

*Room Temperature Eggs are important when baking. They allow the fat in the egg to incorporate more easily into the batter. To take eggs from the frig to room temp quickly, place them in a bowl of warm water on the countertop for about 15 minutes before using.

Good News! You can make these pancakes ahead of time — They hold great in the freezer. Just prepare, and let cool completely. Wrap in aluminum foil and place in the freezer. When ready to serve, pop in a 350F oven for about 20 minutes to warm.