Tag Archives: pancakes

Chickpea Vegetable Pancakes with Yogurt and Urfa ~*Recipe ReDux*~

22 Apr

IMG_1697

This month’s Recipe ReDux theme is ‘Spring Cleaning:’

“Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.” 

Some hidden ‘treasures’ that I found in my kitchen include: pine nuts, canned pineapple, chocolate balsamic vinegar, amarena cherries, anchovies and anchovy paste, and capers. If anyone has suggestions for what to do with some of these ingredients please let me know in the comments. These ingredients have been patiently waiting to be used for a long time now.

Ultimately, I decided to focus my attention on the chickpea flour that has been hanging out in my pantry. Continue reading

Advertisements

Quick Whole Wheat and Oat Pancakes for 2

16 Feb

Processed with VSCOcam with f2 preset

I don’t really care about Valentine’s Day, but I do care about pancakes!

I can whip up a small batch of pancakes on a weekend morning in no time. Most days, I like a sweet and carb-filled breakfast (oats, cereal, toast, fruit…). These Whole Wheat & Oat cakes make the morning extra special and sweet, but still manage to pack in some healthy ingredients to start the day.

The recipe below is my idea of a perfect portion for 2.

I folded in some Qi’a cereal mix (you could also use chopped nuts or chia/hemp seeds) into my batter, and I loved the slight crunch they provided.

I’m the kind of lady who likes to eat a little of everything, so pile as many toppings onto my pancakes as I can–fruit, jam, syrup, nut butter. All so delicious, I can’t just pick one!

If you are looking for a slightly lighter “pancake” for 1 that packs more of a protein punch, check out this recipe.

Whether you’re a V-day fan (raspberry jam on top makes these ‘cakes festive) or a just a pancake fan, or both, get out your skillets and spatulas and start flipping. You won’t be disappointed with the end result!

IMG_2032

Quick Whole Wheat & Oat Pancakes for 2

adapted from Cast-Iron Skillet Blueberry Pancakes

serves 2 (about 3 pancakes each) **if you want more, double the recipe or triple it, etc…

1/2 cup whole wheat flour

1/4 cup rolled oats

1 1/2 teaspoons sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1/2 cup buttermilk (I used 1/2 cup 1% cow’s milk + 1 teaspoon cider vinegar)

1/2 teaspoon vanilla extract

optional: 1 tablespoon chia seeds or Qi’a cereal mix

1 tablespoon of butter, divided, for frying the pancakes

1. In a medium bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt.

2. In a small bowl, whisk together the egg, milk, vanilla extract, and chia/Qi’a seeds, if using.

3. Pour the wet mixture into the dry, and whisk until just combined. Let the mix sit for 5 minutes while you heat your griddle or cast-iron skillet.

4. Heat the cast-iron skillet over medium to get it warmed up, about 1-3 minutes. Drop in a small amount of butter, enough to coat the skillet. I used a 1/4 cup measure to portion my pancakes. Drop the batter into the hot buttered skillet (I dropped 2 pancakes at a time). Let them cook for about 2 minutes, flip, then cook about 2 minutes more. Re-butter the skillet as needed and cook the remaining pancakes the same way (they will start to cook quicker now that the skillet has been on for a while, just keep an eye out).

Enjoy with your favorite toppings.

Cast-Iron Skillet Blueberry Pancakes

22 Jul

Fresh blueberry pancakes. All of the best breakfast flavors joined forces and jumped inside these ‘jacks. There’s almond extract in the batter. And oats. And buttermilk. And a touch of OJ.

Let me tell you a little secret. I didn’t really use buttermilk in these pancakes. I faked it. Stir together 1/2 cup of milk + 1 teaspoon vinegar (I used cider vinegar, but white vinegar or even lemon juice work great, too). Let it sit for 2 minutes or so. Now you have ‘buttermilk.’ Easy in a pinch.

Once upon a time, I was afraid of my cast-iron skillet. I wanted one so bad, so then I bought one to be like all the cool kids. BUT, I was never quite sure how to clean it, I never knew if I was using it correctly, I was just confused and scared. Not to worry, we can work through this together.

To start, here are 2 great resources for cast-iron skillet cleaning and care: OneTwo.

I believe the more I cook with my skillet, the better it will get. In other words, more cooking means a more “seasoned” skillet, which, in English, basically means more of me cooking like a mad woman will create a lovely non-stick indoor grilling device.

You can grill dogs in the cast-iron skillet. You can make a Dutch Baby come out of the oven. I highly recommend you make a Cherry Clafoutis before cherry season is over. Cast-iron skillet quesadillas? Yes, please.

If it weren’t for my cast-iron skillet, I would have never produced such a perfectly golden seared pancake this morning. Truth.

Pancake Massacre. Warm blueberries exploding in your mouth with every bite you take. Sweet n’ juicy breakfast heaven.

Serve with more blueberries and perfectly ripe peaches. A winning combo.

Blueberry Pancakes

adapted from the JoytheBaker cookbook

serves 2 (4 pancakes each) **if you want more, double the recipe or triple it, etc…

NOTE: If you are making a larger batch of this recipe and want to keep your pancakes warm, heat the oven to 200 degrees F and place finished pancakes onto an ovenproof plate or tray while you cook the remaining batter. 

1/2 cup all-purpose flour

1/4 cup rolled oats

1 1/2 teaspoons sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 medium size egg

1/2 cup buttermilk (I used 1/2 cup regular milk + 1 teaspoon cider vinegar)

2 tablespoons orange juice

1/2 teaspoon almond extract

1/2 cup fresh blueberries

1 tablespoon of butter, divided, for frying the pancakes

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. In a small bowl, whisk together the egg, buttermilk, orange juice, and almond extract.

3. Pour the wet mixture into the dry, and whisk until just combined. Fold in the blueberries. Let the mix sit for 5 minutes while you heat your griddle or cast-iron skillet.

4. Heat the cast-iron skillet for about 5 minutes over medium heat to get it warmed up (I made some coffee while waiting for the skillet to heat). Drop in a small amount of butter, enough to coat the skillet. I used a 1/4 cup measure to portion my pancakes. Drop the batter into the hot buttered skillet (I dropped 2 pancakes at a time). Let them cook for 2 minutes, flip, then cook about 2 minutes more. Re-butter the skillet as needed and cook the remaining pancakes the same way (they will start to cook quicker now that the skillet has been on for a while, just keep an eye out).

I served my pancakes with more blueberries, fresh peach slices, a hearty helping of good-quality pure maple syrup, and strong black coffee. 

Ebelskivers: Pancake Balls Filled with Heaven

30 Nov


Last year, I was browsing through a Williams Sonoma catalog and I flipped to a page with a picture of one of the most amazing-looking pancake nibbles that my eyes ever saw.

Everything in the Williams Sonoma catalog is drool-worthy, but this pan, I had to buy this pan and make those stuffed flapjacks. I had to.

So I did.

Wow.


This investment definitely hits the top of my list.

Now I can’t stop making ebelskivers. I make them for the fam., I brought my pan to a friend’s house (she’s got hungry brothers, and her hungry brothers have hungry friends…so we whipped up these ebelskivers for a snack and then later in the evening for dessert…we went through an entire box and a half of pancake mix and a menagerie of fillings), I brought my pan up to school with me, and I just brought my pan back home for Thanksgiving break.

Basically, you mix up some your favorite pancake batter, decide on your filling of choice, and well, there you have it—ebelskivers! Brush the hole with a bit of butter, fill with about a tablespoon of batter, dollop about a teaspoon of filling, and top with another tablespoon of batter. Wait until it bubbles, and flip. I like to use two wooden skewers to flip my pancake balls, but you can also use two spoons if you like.


Your filling can be anything from grand to bare-bones simple. You do not even need filling if you just want your pancake in the shape of a mini tennis ball.

Check out the Williams Sonoma website for some great filling ideas, or invent your own:

-berries
-jam
-pecan pumpkin
-cinnamon bun
-cheese
-chocolate
-banana and peanut butter
-lemon mascarpone
-lemon curd
-custard
-spiced apple

One of my favorite fillings is goat cheese (or feta cheese) mixed with jam. The cheese gets all melty and the jam/cheese combination is so satisfying!

This week I filled my ebelskivers with leftover pumpkin custard and cranberry sauce. I’m salivating right now. I’m sorry, I just can’t help it…


Go splurge and buy this pan. They are anywhere from 25-40 dollars (Bed, Bath, and Beyond or Williams Sonoma or Sur la Table will definitely carry them).

Oooo, and check out this video of Rachael Ray making ebelskivers! Here is a second video in case you want another tutorial on how to use the pan.

Ebelskiver Pancake Balls Stuffed with Heaven
Adapted from Williams Sonoma and Rachael Ray

Ingredients:

Pancake batter of your choice
Filling of your choice
Melted butter, for brushing the pan

Directions:

1. In a medium-size mixing bowl, prepare your pancake batter. Have your filling in a small dish next to your batter as you’ll need it quickly once you start cooking the ebelskivers.

2. Place an ebelskiver pan over medium heat. Melt your butter in a separate dish and brush your pan with a bit of butter.

3. Using a spoon, fill each dip in the pan about halfway with the batter (about 1 tablespoon of batter). Using another spoon, place a small dollop of your filling into the center of each indent on the pan, leaving a ring of batter all around it to enclose it in the pancake. Top each indent off with another small dollop of batter.

4. Allow the pancakes to cook for about 1 ½ minutes, until light golden brown on the outside (you can check them by lifting them up with a skewer, teaspoon or the tip of a knife).

5. Using two skewers, teaspoons, or paring knives, flip each pancake over in its indent to cook the other side. Allow the pancakes to cook for another 2 minutes, then remove them to a plate until you’re ready to serve them.

6. Continue the above process until you’ve used up all of the batter. Serve up the ebelskivers as soon as they’re finished cooking with a dusting of powdered sugar, if you like.

Luscious Lemon Curd

22 Oct

Lemon curd is my new favorite breakfast/dessert condiment.

A fruit curd is similar to a fruit custard, except it is made without milk or cream. Lemon curd is a classic spread for toast, muffins, scones or pancakes. I like to spoon it over plain yogurt, too.

For a more dessert-like treat, pour homemade curd into a tart or pie shell and bake it in the oven until set. Curd can also be used as a filling for cookies, cakes or pastries, or swirl it into freshly churned ice cream or whipped cream!


I can eat it this stuff by the spoonful. It is just *~so.darn.good.~* I love the sweet and sour combination of lemons and sugar mixed with the creaminess of good ol’ butter.


I wanted to make lemon curd since the beginning of summer, and finally got around to it last Friday. It was so easy and delicious that I made it again on Sunday.

The process is like a science experiment. Sugar, lemon zest, eggs, and lemon juice get heated in a bowl over a pot of simmering water. The eggs cook slowly, thickening the mixture into a custard. Once thick, the custard gets strained through a fine sieve. Add a little butter for extra silky smoothness.

To go with the curd, my friends and I made pancakes. Really hearty and oaty ‘cakes, and topped with a triple threat of spreads—maple syrup (duh!), lingonberry jam (similar to a cranberry), and homemade lemon curd!!!!!! With walnuts and bananas mixed into the batter…YUM-O!


Four great friends and a lovely Sunday morning noon breakfast. Kelly made the pancakes. Sara cut up the fruit and made the mimosas. I threw together some lemon curd. Sara’s brother Sam got to eat with us in exchange for helping Sara with her physics homework and fixing the toilet 🙂

Sunday breakfast. Let’s do it again. And again. And again.

Luscious Lemon Curd

Adapted from Kiri, head pastry chef at Pizzaiolo Restaurant

This recipe is almost too easy! I memorized it immediately after the first time I made it! You do not have to be super exact with all of the measuring. Just go with the flow.

Makes about 1 ½ to 2 cups

Ingredients

½ cup sugar
lemon zest
2 eggs
¼ cup of fresh lemon juice (about 2-4 lemons)

4 Tablespoons of butter
Directions:

1. Place the sugar and the lemon zest in a heatproof metal bowl (the zest will infuse the sugar with lemony goodness!).

2. Crack your eggs in a separate bowl.

3. Measure out the lemon juice and set aside.

4. Place your bowl of sugar over a small pot of simmering water. Add the eggs and the lemon juice.

5. Whisk the mixture over the simmering water until it thickens, about 10-12 minutes.

6. When thickened, take the bowl away from the heat and add the butter, stirring until melted.

7. Strain your lemon curd through a fine mesh strainer (or chinois if you’re fancy).

8. Let it cool slightly and enjoy!

Store leftovers in the refrigerator.