Tag Archives: pancakes

Blueberry Almond Pancakes

Blueberry Almond Pancakes

  • Servings: 2
  • Difficulty: easy
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Blueberry Almond Pancakes
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As the school years grinds to a close so do our beloved educators. The kids get a little wilder, colleagues a little grumpier, mornings a little harder etc… So these are the months to inject a few perks to help with the grind. Food is pleasure for us so naturally you will see some comfort type food this time of year. I am just trying to keep the plates spinning a little longer.

I am not a pancake/ waffle for breakfast guy. I like them but don’t go nuts for them but Jill has the palette of a refined teenager along with their sleep cycles. So Saturday’s I try to keep the curtains pulled and the dogs away and let her sleep in as long as possible. I also like to make her breakfast and pop her diet coke when she gets up. She loves the taste of almond flavoring. So I knew I wanted to make a pancake she would enjoy. I also had some fresh blueberries that seemed like a good a edition so that it wasn’t a completely unhealthy start to her afternoon. <img src="https://whiskeynwry.files.wordpress.com/2015/05/img_0064.jpg?w=474" alt="IMG_0064" width="474" height="316" class="aligncenter size-large wp-image-IMG_00732082″ />

Ingredients
1 cup AP flour
1 tbs sugar
1 tsp of Baking Soda
pinch of salt

1 beaten egg
1/2 cup milk
1/2 cup sour cream
1/2 stick butter, melted
dash of vanilla extract
dash of almond extract
Zest of half of a lemon

1 cup of blueberries

Directions:
1. Dry ingredients. Sift your flour and add your dry ingredients into a large bowl.

2. Wet ingredients. Melt your butter, beat your egg and whisk everything together.

3. Slowly whisk in the wet to the dry ingredients. Let it rest. You might need to add milk to thin it out.

4. Sort out the blueberries that are not firm because they will be bleeders in your batter. Lightly dust the berries in flour and then gently fold them in. On a buttered pan on medium low heat make your pancakes.
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Blueberry Lemon Buttermilk Pancakes

Blueberry Lemon Buttermilk Pancakes

  • Servings: 4
  • Difficulty: easy
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Blueberry Lemon Buttermilk Pancakes
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When I see “best” on any recipe, I am torn between “yeah right” and intrigue. I mean what if it really is the best ever? What if I miss out? So I was on Yummly trolling for some recipe ideas the other day and spotted the “best buttermilk pancakes” posted by the Smitten Kitchen. While I wasn’t looking for pancakes I did know I was going to make some for Jill on the weekend so decided to give it a try.

For some reason pancakes recipes all are very similar but yet these special differences make people peacock over “their” recipe. These are good pancakes no doubt. They are somewhat fluffy vs chewy or dense. I added some blueberries and a little lemon zest and the flavor was bright. Like Spring in your mouth. Solid pancake base recipe.
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Ingredients:
2 cups of AP flour
2 tsps baking powder
1 tsp of baking soda
Pinch of Kosher salt
3 tbs of sugar
2 eggs
3 cups of buttermilk
2 tbs of melted butter
splash of vanilla extract

Fresh blueberries
Zest of 1/2 a lemon
maple syrup
butter
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Directions:
1. Pour your dry ingredients into a mixing bowl and mix well. Sift if you must.

2. Add your wet ingredients and mix well. Set aside for 20 minutes or to let the baking soda and powder do their thing.

3. Right before putting them on the griddle fold in your fresh blueberries and lemon zest.

4. Using a large (sprayed) cookie scoop place each cake on the griddle that is medium low heat blessed with butter.
Depending upon the heat watch for bubbles and the edges to turn light brown before the flip. Flip with confidence…one fluid motion. IMG_9506
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Enjoy with coffee, tea, OJ, milk or a protein.
Caution: If you are serving these to kiddos, please be aware that the blueberries get really hot on the inside. I would let them sit for a few minutes. I know we all like “hot” cakes but those blueberries might burn some little hungry mouths.

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Protein Power Pancakes

Protein Power Pancakes

  • Servings: 1-2
  • Difficulty: easy
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Protein Power Pancakes
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Lately my breakfast menu is a lot of granola, fruit, eggs, oatmeal etc… On Foodnetwork’s ‘The Kitchen” I saw Katie Lee make a really interesting pancake of sorts. When I saw it I thought it was genius because you pack cottage cheese, oatmeal and eggs into a pancake of sorts.

Now if you are a really big pancake fanatic this isn’t a fluffy buttery pancake. In fact the flavor is average but it’s the vehicle that makes it. Katie folded in some sweet potato but I went as is.

Ingredients:
1 cup cottage cheese
1 cup oatmeal
2 eggs
1 tbs of sour cream
vanilla extract
smidge of cinnamon

Maple Syrup

Directions:
1. Pour the ingredients in a blender until smooth. If you need to loosen it up you can add a little milk. As mentioned, you can add pureed pumpkin, sweet potato or anything else you want.

2. In a heated skillet with butter or coconut oil pour the batter and cook until browned. These are sturdier pancakes so can take a little more heat and time than your typical cake. I thought they turned out well and best of all it was a total change up for breakfast and a great way to get protein and fiber.
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Sourdough Starter Pankcakes

Sourdough Starter Pancakes
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While experimenting on my pizza dough recipes, I ended up purchasing a Sourdough Starter Kit from Breadtopia. http://www.breadtopia.com/   I followed the directions to the letter of the law and created a sourdough starter monster. It’s like a kid. You have to constantly feed it (equal weights of distilled water and bread flour). I finally got to the point where I could keep it in the fridge to slow its voracious appetite and activity down.

When you have a starter, I am learning that you have to figure out uses of it to keep it active and flavorful. . My wife enjoys a pancake now and then so I made her a batch last Sunday to celebrate her last day of summer.  So I poked around and found a pancake recipe on breadtopia.com from a poster called Jacki. It’s crazy how active (bubbling) this living batter is when it’s fed and has some sugar. It’s like bubbling lava.

The pancake has a great sourdough flavor and it was light but not cakey. Not too shabby.

Ingredients:
2 cups of sourdough starter
1 ¾ cups of bread flour
3 eggs
1 tsp baking soda
2 tsp baking powder
1 tsp of salt
¼ cup sugar
¼ cup melted butter
A touch of vanilla extract (optional)

Directions
1. Remove two cups of your sourdough starter from the fridge and put into a bowl and cover over night. I keep mine in the oven (off).
2. When ready to make your pancakes you punch down your starter dough because it likely grew over night.
Beat your eggs and add to your starter with some milk and stir. Then add your dry ingredients slowly while whisking.
3Lastly add your melted butter and vanilla extract and stir until combined. Griddle on medium heat that has been butters. I used about 1/4 – 2/3 cup for each pancake.

Top with a little butter, syrup or anything else that sounds good.