Tag Archives: pancakes

Hipster Pancakes

a.k.a. Marionberry Pancakes

Recipe adapted from Bobby Flay/Portlandia

Pancake Ingredients: 1 1/2 cups flour, 1/4 cup cornmeal, 2 tsp baking powder, 1 tsp salt, 3 separated eggs, 1 1/4 cup milk, 1/2 cup ricotta cheese, 1/4 cup + 1 tbsp sugar, scant 1/2 tsp lemon zest

Compote Ingredients: 3 cups of marionberries (blackberries), 1/2 tsp lemon zest, 1/4 cup sugar

1.  Mix the dry ingredients for the pancakes.  Then in a large bowl, whisk together egg yolks, milk, ricotta, 1/4 cup sugar, and lemon zest.  Add the flour mixture and stir until well mixed.

2. Beat the egg whites in a separate bowl until there are soft peaks.  Beat in the 1 tbsp of sugar and fold the egg whites into the batter.

3. To make the compote, combine all ingredients in a saucepan with 1/2 cup of water.  Bring to a boil, then reduce to a simmer and stir and crush the mixture until it thickens – about 10 minutes.

4.  Heat up and butter the griddle or pan.  Pour a 1/3 cup of batter into the center to form the pancakes.  Cook until golden brown on each side.

5.  Serve with compote on top of pancakes, with extra berries (and leftover Korean fried chicken).

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Mocha Spiced Pancakes

I am now toying with the idea of a pancake blog, seeing how this is probably the fourteenth pancake recipe on here.  Pancakes are one of my favorite breakfast foods (in case that was not obvious by now), but this recipe adds a few new elements while remaining simple and flavorful.

Plus, incorporating coffee into your breakfast carbs is a great shortcut to getting your morning caffeine buzz.

Recipe adapted from Offbeat + Inspired

Makes 5-6 medium-sized pancakes.

Ingredients: 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, 2 tbsp instant coffee, 1 tsp cinnamon, 1/2 tsp nutmeg, pinch of salt, 1 cup milk, 1 egg, 2 tbsp melted butter

1. Mix the dry ingredients together.  Whisk the wet ingredients together in a separate bowl.

2. Add the dry ingredients to the wet ones in sections, whisking well to blend.

3.  Heat up a griddle or pan, slightly oiled.  Spoon a ladle-sized amount of batter to form pancakes.  Cook until slightly browned on both sides.

4. Serve with maple syrup, powdered sugar, jam, or all of the above.

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Peach and Orange Pancakes

Pancakes are one of my favorite breakfast foods – this is already the second pancake post in less than six months!  This time, I tried to incorporate summery peaches and the fresh citrus flavors of oranges.

Adapted from allrecipes.com

Ingredients: Flour, egg, baking powder, sugar, milk, butter, salt, peaches, 1 orange

1. Mix all the dry ingredients together and stir in the wet ingredients afterwards.

2.  Grate some orange zest and dice a peach.  Squeeze the juice from both halves of the orange.  Add these fruit elements to the pancake batter.  You may have to add some additional flour to bring the batter back to the same thick consistency.

3. Spoon the batter from a ladle onto a nonstick pan over medium-high heat and cook the pancakes until golden brown on each side.  Garnish with slices of peach and drizzle with maple syrup.

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Sundays

Cooking up a brunch meal of buttermilk pancakes paired with creme fraiche, blackberries, and a drizzle of honey.

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