Tag Archives: pancake

by

BeerBerry Pancakes

Tags: , , , , , , , , ,
33

If you’ve been reading for a while, you may already know I have a thing for putting beer in my waffle batter. Not just because it’s a fun excuse to have booze in the AM (it IS fun, though…), but because the effervescence of the beer gives the batter lift and a yeasty-malted flavor that I find irresistible and the perfect foil for copious amounts of maple syrup.

The resounding reason why these pancakes are not waffles is because sometimes I just don’t want to dig my waffle maker out of the recesses of the cabinet. That’s just true life and laziness at it’s finest…thus, the pancake. These pancakes take the griddle-standard blueberry and pairs it with zesty orange and yeasty beer. While the beer and baking powder give these pancakes their lift, the buttermilk brings tenderness, and coconut oil adds a bit of richness, while a teensy bit of cinnamon brings a little interest to the background. Blueberries and citrus are already friends, adding an orange-friendly beer to the mix just makes it a party.

BeerBerry Pancakes

Adapted from THIS recipe. 

I added a dash of Cook’s orange extract and vanilla paste* for a creamy-sweet-citrus note–both are totally optional, but fun additions. 

1 1/2 cups all-purpose flour

1 Tablespoon brown sugar

1 teaspoon salt

1 tablespoon baking powder

1/4 teaspoon cinnamon

3/4 cup beer (I used Blue Moon Valencia Grove Amber)

1/2 cup buttermilk

1 large egg

1 Tablespoon orange zest

1/2 teaspoon each vanilla paste/extract and orange extract (optional)

3 Tablespoons coconut oil, melted and cooled slightly

Preheat oven to 200˚F and set an oven safe dish inside.

In a mixing bowl whisk together the flour, sugar, salt, baking powder, and cinnamon. Set aside. In a large measuring cup combine the buttermilk, egg, zest, and extracts, whisk to combine well, whisk in the beer. Make a well in the center of the flour mixture and pour in the beer/buttermilk mix, fold gently for a few turns and add the coconut oil. Continue to fold until just combined–some lumps and streaks of flour are okay, do not overmix. Gently fold in the blueberries.

In a non-stick pan or griddle over medium-high heat, ladle out as many pancakes as you will fit in the pan and cook until bubbles begin to appear around the edges and the surface of the pancakes and the bottoms are golden-brown, flip and continue to cook through. Place cooked pancakes on the dish in the preheated oven and repeat with the remaining batter. Serve with butter and syrup.

 

 

*Cook’s provided me with a complimentary sample of some of their extracts. Though the products were provided to me, free of charge, all opinions expressed are my own. 

by

Orange Chocolate Chip Pancakes

Tags: , , , , , , , , , ,
35

Hey, Tuesday! I hope everyone that had a long weekend here in the US had a great time. We went impromptu car shopping on Saturday (our beloved, old car kicked the bucket and refused to budge) and Sean left for a business trip Sunday. It was a busier,  more emotional weekend than anticipated with the dying of the car and the need to find something in a single day. Which, in retrospect felt like a HUGE, overwhelming deal at the time, but now that things are back in order that huge deal has become NBD (I know, first world probs ya’ll).

I made these pancakes on Sunday as a little Hurray/Farewell, I think they helped AND I think that these are maybe my favorite pancakes ever. Sean always requests chocolate chip pancakes, they are his fave, and since we’re big fans of the classic orange-chocolate combo, I added the zest and juice of an orange for good measure. This pancake recipe is a breezey wet+dry situation and, with the addition of chocolate and orange, they are the kind of special that’s made easy. The pancakes cook up fluffy and tender and perfect. The decadent mix-ins make them irresistible even without syrup and butter, but there’s no judgement if you want a little extra sweetness. Sometimes you need it, ya know?

Orange Chocolate Chip Pancakes

adapted from Mad Hungry: Feeding Men and Boys 

Make about 20, 3-inch pancakes

I add the juice from the orange to the milk–much like I would to make a buttermilk replacement with lemon and milk in a recipe. The acid from the orange may curdle the milk a bit, but that’s totally fine, go with it. If there isn’t enough orange juice to make 1/4 cup add store-bought orange juice to make up the difference or when mixing with the milk, add a bit more milk to make 1 1/4 cup total of liquid. I like mini chips in my pancakes because they suspend in the batter and are less likely to burn on the bottom of the pan. 

1 1/2 cups all-purpose flour

1 Tablespoon brown sugar

1 teaspoon salt

3 teaspoons baking powder

generous 1/2 cup mini chocolate chips

zest of 1 orange

1/4 cup orange juice (squeezed from the zested orange)

1 cup milk

1 large egg, lightly beaten

1 teaspoon vanilla

3 Tablespoons unsalted butter, melted and cooled

vegetable oil, for brushing the pan

maple syrup and butter, for serving

Preheat the oven to 200˚F, place an oven safe dish on the middle rack.

In a large mixing bowl whisk together the flour, brown sugar, salt, and baking powder. Toss in the chips and coat lightly with the flour mixture. Set aside. In a large measuring cup whisk together the orange zest, juice, and milk. Whisk in the egg and vanilla, to combine well. Make a well in the center of the dry mixture and pour the milk mixture into the center of the well. Add the butter and fold the wet ingredients into the dry mixture until just combined–there may be a few small lumps, that’s okay. Do not overmix! or your pancakes will turn out chewy. Allow the batter to rest 5-10 minutes.

Heat a skillet (I use nonstick) or griddle over medium-high heat. Lightly brush the surface of the skillet with oil and pour in a scant 1/4 cup of batter, cook until bubbles begin to form all over the surface of the batter and the bottom is medium, golden brown. Flip the pancake and cook an additional minute or until the middles of the pancake are cooked through. Place the cooked pancake on the warmed plate in the oven. Repeat with remaining batter.  Serve warm with butter and syrup.

 

 

 

 

by

Spaghetti Squash Pancakes

Tags: , , , , , , , , , ,
24

If I’m being real, which is how I try to be with you all–a real deal human being, not some faceless internet blogging cyborg–I often struggle with everyday decision making. For the most part, I’ve got the big stuff on lock, but it’s the little, seemingly inane things that I can’t get a grip on. I know I can’t be the only one (read, please tell me I’m not…), who has this harrowing problem.

For example, it takes me far too long to choose a lip balm. Like, an average of 15 minutes. FIFTEEN MINUTES…choosing a dang lip balm. I will waffle over my decision, sometimes even making a choice, only to turn back at the last minute to choose another. As if, somehow, my life hinges on this decision…which it certainly does not. I know this and yet, it still happens on the regular.

This applies to other things besides lip balm–pretty much all bath and body products fit in here–and even when I do have a preffered product, if something is a mere dollar cheaper, it will throw off my game. I blame it on too many choices…and, well, my crazy brain.

It’s silly, really, but indecision is totally in my nature.

This wishy-washy way also translates to recipe naming. I almost never follow a recipe word for word. I gotta freestyle, you know? While I usually don’t have trouble switching it up recipe-wise, I still struggle with the name game. I mean, I try not to get too long winded with the titles–I don’t want to just have a list of ingredients up there–and sometimes I try to be clever, but it often comes out weird. When I was making these pancakes, I couldn’t decide what to call them–a fritter? pancake? cake? Le sigh.

These pancakes are made with spaghetti squash, but their flavor is super similar to a potato pancake. I added some carrot for sweetness and lots of onion for that savoriness I love in a vegetable pancake. These make a great side, but also a little snack to go with something cold–beer or a cocktail would be my preffered accompaniment. I served these with a cooling sour cream and spicy hot sauce. The edges where the squash tendrils fray, are the perfect lacy-crisp bite. In the end, it was simple…when in doubt, go with something familiar.

Spaghetti Squash Pancakes

Adapted from Martha Stewart

The yield here depends on how large and flat you like you pancakes. Since I live for the crispy bits, I made mine pretty thin and yielded about 18-3inch pancakes. Be sure to squeeze/drain as much liquid from the squash as possible, ensuring a crisp and light cake. Leftover spaghetti squash is perfect for this recipe, but you could prep one just to make it…I wouldn’t judge ya. I followed this recipe from Tracy for the squash prep. 

2 cups cooked and drained spaghetti squash

1/2 onion, finely diced

1 carrot, shredded

1 jalapeño, seeded and finely diced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (optional)

2 eggs

1/4 cup all-purpose flour

oil for pan frying, I used grapeseed

preheat the oven to 300*F.

Whisk together the eggs and flour until combined. Add the spaghetti squash, onion, carrot, jalapeño, salt, pepper, and cayenne. Fold into the batter.

In a non-stick skillet pour in enough oil to coat the bottom of the pan, about 1/8 inch up the sides. Heat the oil over medium-high heat and drop heaping spoonfuls of the vegetable batter into the pan, pat the batter into a flat cake with the back of the spoon. Fry the cakes a few minutes on each side until golden brown and crisp. Place the finished pancakes on a sheet pan and keep warm in the oven. Repeat with remaining batter. Serve warm.

 

 

by

Recipe: Blueberry Malt Pancakes

Tags: , , , , ,
17

So, I pretty much spent the weekend being extra unproductive, trawling the internets, and drinking lots of coffee. Sean, on the other hand, was extra productive. He cleaned the garage out, killed a billions spiders, raked out our flower bed, and destroyed a wasps nest above our front door.

In the midst of all this production, he found a box he was sure I left in Reno. I knew I didn’t. Our apartment was empty when I left. I knew this because I am a little OCD and had to walk through, just in case, about 15 times before I turned in my keys. The images of my empty apartment are seared into my mind. Seriously I can close my eyes and envision it, empty. Anyway, this box is super important because it contains all of our tools, picture hanging supplies, extension cords and surge protectors. Important stuff that we don’t want to re-purchase.

So, he strolls into the house and tells me he found it. In the single large box he didn’t think to look in. So typical. Anyway, I was pretty excited because a few days ago I had given in to defeat and figured I must have left the box. It was obviously nowhere to be found. For the record, I never thought to look in the garage because I am pretty much terrified of it. There are spiders in there and a woodpecker also made it’s home there…and I’m scared of birds. And spiders. So he tells me of his discovery and I start cackling and grinning like a maniac.

Then I karate chopped the air.

It’s what I do when I feel victorious.

Then I made him pancakes because he’s a pretty nice husband and he cleans the garage and lets me gloat.

Blueberry Malt Pancakes

I love malt powder. It’s awesome in baked goods. If you have the cookbook Baked Explorations, you may have spied their Malted Waffles…amazing. I made them once and dang girl! So good. So, I’ve taken to adding malt powder to pancakes too. It’s a good idea.

I adapted this recipe from Bite This. I used AP flour (King Arthur to be specific), added the malt powder, used greek yogurt, whipped my egg white and folded it in. Zoe mentions that the batter is pretty loose, it is. It works out though and makes a light, fluffy pancake.

1 cup all-purpose flour

1/2 cup malt powder

1/2 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

1 egg, seperated

1 cup milk

1/2 cup yogurt

1 teaspoon vanilla extract (the real deal please)

1/2 cup blueberries

In a large mixing bowl whisk together flour, malt powder, baking soda and powder, and salt. Set aside.

In a large measuring cup mix egg yolk, milk, and yogurt. Fold wet ingredients into dry, until just combined. It’s better to be undermixed than overmixed. That makes for a tough pancake…gross.

In another bowl, either by hand (if you’re a champ) or with an electric mixer, beat the egg white to stiff, but not dry, peaks. Fold into the pancake batter ever-so-gently until just combined. Your batter should look a little foamy.

Laddle batter into a greased non-stick pan or griddle pan (I used a 1/3 cup measurer). Dot with berries and cook over med-high until bubbles break the surface before flipping. Flip! Plate and eat! or Place in a low oven to keep warm until ready to eat.

 

 

 

 

by

ricotta pancakes deux

Tags: , ,
17

i made breakfast!

in the morning time!

i rarely make breakfast since i can really only stomach coffee or tea in the hours after waking up. today i wanted to re-shoot these pancakes from this way old blog post. the originals were taken with my janky-old point and shoot. i think the difference can be seen ;)

i actually did this for a little somethin’ i’ve been invited to work on…ooooh! exciting!

listening: okkervil river: lost coastlines