Tag Archives: Pancakes

Goat Cheese Pancakes with Fresh Peach Syrup

Goat Cheese Pancakes with Fresh Peach Syrup

Well, it is officially August, but instead of lamenting that summer is almost over (though believe me, I’m tempted to do so) I’d rather celebrate the arrival of stone fruit season! At least in my northeast US neck of the woods. It seems like those peaches, nectarines and plums just aren’t really ripe for use until the beginning of August up here, though rest assured I try to rush them every year.

Goat Cheese Pancakes with Fresh Peach Syrup

So for my first peach dish of the season, I went for brunch. I realized it’s been forever since I made pancakes (the horror), so Matt vehemently happily agreed it was time to rectify that. I can always count on him for support. 🙂

goat cheese pancakes with fresh peach syrup

The goat cheese flecked throughout the fluffy pancake batter turns out delicious pancakes. They are both sweet and tangy, and the goat cheese plays very well with the sweetness of the peaches. I tested this recipe both ways, and you definitely need the cinnamon in the peach syrup. I was worried it would overpower the peach flavor, but it just brings it out and adds some warmth to the syrup. And without it, the syrup is actually a little bland.

Goat Cheese Pancakes with Fresh Peach Syrup

Enjoy! A perfect way to begin the wonderful peach season! And your morning…

Source: adapted from Cook Without a Book by Pam Anderson

Ingredients:

PANCAKES:
1 ½ cups all-purpose flour
2 tsp granulated sugar
½ tsp kosher salt
½ tsp baking powder
¼ tsp baking soda
¾ cup buttermilk
1 large egg
2 tbs flavorless oil, like canola, plus more for brushing the skillet
3 oz. crumbled goat cheese

SYRUP:
½ cup honey
2 large peaches, peeled, pitted and chopped
Pinch of ground cinnamon
Pinch of kosher salt

Directions:
To make the PANCAKES: combine the flour, sugar, salt,  baking powder, and baking soda in a medium mixing bowl. In a 2-cup liquid measuring cup, whisk together the buttermilk, egg, oil, plus ¼ cup water.
Add the wet ingredients to the dry, all at once, then whisk until just combined. Do not overmix. Using a rubber spatula, fold in the goat cheese crumbles. Set aside to rest for a few minutes while the griddle heats up.
Place your griddle over medium-low heat and give it all the time it needs to heat up. Don’t rush this process, or you’ll be throwing out your first batch of pancakes. It’s ready when you flick a few drops of water onto the griddle and they spit and dance around.
Once ready, brush the griddle all over with canola oil. Ladle the pancake batter, about ¼ cup at a time, onto your hot griddle and cook until the edges are set and you see bubbles forming on top. Quickly flip the pancake over and cook on the other side until just cooked through. I like to test for doneness with a toothpick. Remove the pancakes to a plate and repeat with the remaining batter until done.
While the pancakes are cooking, make the SYRUP: in a medium stockpot, bring the honey and peaches to a simmer over medium heat. Add the cinnamon and salt. Cook until the peaches release their juices and the mixture reduces to a syrupy consistency. This should take anywhere from 2 to 5 minutes. Keep an eye on it, it goes from a perfect syrupy texture to overdone in a blink. Once it’s ready, keep on low heat until you’re ready to use.
To plate, place 2-3 pancakes on a plate and generously ladle the peach syrup over. Serve immediately.

Nectarine Raspberry Dutch Baby

Nectarine Raspberry dutch baby 001

Happy Friday, happy month of August, and happy WEEKEND!!! What are your weekend plans? And how’s your weather predicted to be? It’s supposed to rain on and off where I am; I was originally slated to run a very athletic 5K with Matt on Saturday, to benefit St. Jude’s Children’s Research Hospital, but in training I got a lovely little shin splint. So, no 5K for me. Matt decided to skip it also, as he freely admits he hasn’t properly trained for it, so we’re blowing off the world and holing up in a romantic hotel and spa this weekend. After the Soundgarden/Nine Inch Nails concert tonight, that is!!! I’m just, oh, a teensy bit excited for all this. 🙂

Nectarine raspberry dutch baby 008

Oh, and this also will conclude my week of No Longer Neglecting Raspberries on this blog! This is the third raspberry recipe I’m bringing to the table for the week. I started with a delicious chicken and raspberry salad, where raspberries worked double duty – a salad ingredient and pureed to make the vinaigrette! Delicious and light and perfect for summer.

nectarine raspberry dutch baby 019

Then yesterday we made homemade soda using fresh raspberries, which was awesome. And now today, we are eating breakfast. And we’re including some stone fruit, because ‘tis the season for that too. This Dutch baby was outstanding, as pretty much all Dutch babies are. The large amounts of fruit made this particular baby a bit less wrinkly than most, but they also made it a bit thicker in the middle, which hurt no one’s feelings in my house. Make sure you try this one before we lose the berry and stone fruit season for the year! (Sniff). Enjoy!

Nectarine Raspberry Dutch Baby 025

{One Year Ago: Blueberry Bread, Peaches and Cream Crumble Topped Pie}
{Two Years Ago: Blueberry Scones with Lemon Glaze}

Source: The Boozy Baker by Lucy Baker

Ingredients:
3 large eggs
1 tsp lemon zest
1/3 cup granulated sugar
¼ tsp kosher salt
2/3 cup all-purpose flour
¼ tsp ground cinnamon
1/3 cup plus 2 tbs whole milk
3 tbs white wine
1 cup fresh raspberries
2 medium nectarines, pitted and cut into chunks (no need to peel them – you’re welcome ;))
4 tbs unsalted butter
Confectioners’ sugar, for dusting

Directions:
Preheat the oven to 425 F. On the stovetop, heat a 10-inch cast-iron skillet over medium-low heat.
In a medium bowl, whisk together the eggs, lemon zest, sugar, and salt until combined. Add the flour, cinnamon, milk, and wine and whisk again to combine. Fold in the raspberries and nectarines.
Melt the butter in the preheated cast-iron skillet and swirl the pan to coat it well. Pour the batter into the skillet, making sure to spread the fruit evenly. Transfer the skillet to the oven and bake for 20-25 minutes, or until puffed and golden brown.
Dust with confectioners’ sugar, cut into wedges, and serve hot.

Carrot Cake Pancakes

Carrot Cake Pancakes

Happy Friday!! We are wrapping up Carrot Week on an extremely delicious, breakfast-y note. Carrot. Cake. Pancakes. Oh, yes, I went there.

Now, I always loved pancakes growing up. They were probably my number one favorite breakfast food that my mom would make. But it wasn’t until adulthood that my eyes were opened to all the pancake possibilities that exist out there. For most of my childhood and adolescence, I figured pancakes came in two forms: plain, or blueberry. Of course that was very wrong.

shredded carrots

And I’m quite happy to have added these carrot cake pancakes to my I’ve-eaten-that list. Because they are insanely tasty. Instead of maple syrup, you spread cream cheese frosting on them, like you would an actual carrot cake. It’s just divine. And very impressive – you could definitely bust these out for company.

carrot cake pancakes

And now for our usual week recap!

We began the week with Nocello-Spiked Carrot Cupcakes, so now I can check the box of having put a carrot cake on my blog. These are quite lovely thanks to the addition of walnuts and the walnut liqueur.

Nocello-spiked Carrot Cupcakes

 

 

 

 

 

Next we made Vegan Carrot Soup, a lovely rendition of a classic that non-vegans will scarf down enthusiastically.

Vegan carrot soup

 

 

 

 

 

 

 

Next up: if you can have carrot cake, why not Carrot Pie? You can have it. It’s a thing. And it’s delicious.

Carrot Pie

 

 

 

 

 

And then yesterday, we had a cooked carrot side dish which we glazed with whiskey, butter, and brown sugar (oh, my!). Whiskey Glazed Carrots would make a beautiful side dish to any Easter spread.

Whiskey glazed carrots

 

 

 

 

 

And be sure you check out these carrot recipes from the food blogosphere!

Carrot Cake Scones from Rachel Cooks
Carrot “Fettuccine” with Lemon-Thyme Sauce from In Jennie’s Kitchen
Carrot Salad with Harissa, Feta, and Mint from Smitten Kitchen
Healthy No Sugar Carrot Cake Muffins from Farm Fresh Feasts
Pickled Carrot Sticks from Smitten Kitchen
Spiced Carrot Kale Muffins from Hezzi D’s Books and Cooks
Super Moist Carrot Cake from Sally’s Baking Addiction

Enjoy this lovely breakfast/brunch, y’all!

Carrot cake pancakes

{One Year Ago: Greek Salad with Chickpeas}

Source: slightly adapted from Joy the Baker Cookbook by Joy Wilson

Ingredients:
PANCAKES:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Generous pinch of ground ginger
1 large egg
2 tbs brown sugar
1 cup buttermilk, well shaken
1 tsp pure vanilla extract
2 cups grated carrots
3 tbs butter, for the griddle

FROSTING:
4 oz. cream cheese, at room temperature
1/4 cup confectioners’ sugar
2-3 tbs whole milk
1/2 tsp pure vanilla extract
Dash of ground cinnamon

Directions:
First, make the pancakes. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a small bowl, whisk together the egg, brown sugar, buttermilk, and vanilla. Stir in the carrots.
Pour the buttermilk mixture, all at once, into the flour mixture. Whisk until mostly incorporated, then switch to a rubber spatula to combine the rest of the way. Let the batter rest 5 minutes while you make the frosting.
For the frosting: in a medium bowl, use an electric mixer to beat the cream cheese until it is smooth and fluffy. Add the confectioners’ sugar, milk, vanilla, and cinnamon. Beat until smooth. Set aside while you make the pancakes.
Preheat your skillet or griddle over medium heat. Add a pat of butter and smear it around to melt it and cover the whole surface. Ladle about 1/4 cup of batter for each pancake into rounds on the skillet or griddle. Cook, flipping once, until golden on both sides and cooked through in the middle. Transfer the pancakes to a plate or platter. Repeat until all the batter is used up.
To serve, spread each pancake with a dollop of cream cheese spread. Stack them if desired. Consume immediately. 🙂

Gingerbread Dutch Baby

gingerbread dutch baby

Okay, I have a question for all the Dutch babies out there: where, I repeat, WHERE, have you been all my life??? These are the coolest, easiest, tastiest things EVER! You simply whip up a simple pancake-like batter – in the blender, no less! – and then you melt some butter in a cast-iron skillet. Once it’s melted, brush it up the sides, pour in the batter, and poof! You’re done with your part and the oven does the rest of the work.

Gingerbread Dutch Baby

Inside the oven, these babies puff, and wrinkle, and cave, and look so cool when you pull them out. The edges crisp but the inside stays moist. Texturally they are somewhere between a French crepe and an American pancake. Dutch babies are also known as German pancakes, and you’ve gotta wonder if this is just German efficiency at work here. Because they get whipped up in no time, way less time than it takes to make a batch of crepes or pancakes, and they taste just as good if not better than either! Oh, and perfect to serve to a brunch crowd.

Gingerbread Dutch baby

I wanted to make something gingerbread for the holiday season (it seems that December is the only acceptable month to make anything gingerbread-themed in Food Blog Land), and couldn’t decide between waffles, or cookies, or maybe a cake; and then I remembered this recipe for a gingerbread Dutch baby, and now here I am! This would make a perfect Christmas Day brunch if you’re so inclined. Enjoy!

Gingerbread Dutch baby, sliced

{One year ago: Pumpkin French Toast}

Source: The Smitten Kitchen Cookbook

Ingredients:
2 large eggs
1 tbs brown sugar
1 tsp unsulfured molasses
1/3 cup all-purpose flour
¼ tsp ground cinnamon
1/8 tsp ground ginger
Pinch of ground cloves
1/8 tsp freshly grated or ground nutmeg
1/8 tsp salt
1/3 cup whole milk
2 tbs unsalted butter
Maple syrup, to serve

Directions:
Preheat your oven to 400 F. Crack the eggs into a blender and puree until they are smooth and pale yellow in color. Shut off the blender, then add the brown sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt, and whole milk. Process until smooth, stopping to scrape down the sides as needed. Set aside.
Melt the butter over high heat in a 9 or 10 inch cast-iron, or other oven-proof skillet. The original recipe calls for a 9 inch, the closest I had was a 10 inch cast iron, and it worked just fine. As the butter is melting, brush it up on the sides of the skillet thoroughly. Remove the pan from the heat, then pour the batter into the skillet. Immediately transfer the skillet to the oven and bake for 15 to 20 minutes. (Mine, in the larger 10 inch skillet, took only 15 minutes to bake).
Slide the Dutch baby onto a plate, or leave in the skillet; slice into wedges and serve with the maple syrup. You can also dust powdered sugar on the top; that’s how it is pictured in the SK cookbook, and it looks just scrumptious that way, but as someone who got a little hurried to snap pics because the scrambled eggs were getting cold, I can assure you that it’s just fine without.

Greek Yogurt Pancakes

Greek yogurt pancakes

I am slogging through reading the most fascinating book right now. Have y’all read What to Eat by Marion Nestle? If not, I highly recommend picking it up or adding it to your Christmas wish list. For anyone unfamiliar, Marion Nestle is a professor of nutrition at New York University and writes the wonderful blog Food Politics. She’s a very prominent voice in areas of nutrition and food policy.

Greek yogurt pancakes on the griddle

In this particular book, Nestle takes us on a tour of the grocery store, where she deciphers package labels, defines common food terms (“organic”, “all natural”, “heart healthy”), and answers so many consumer questions. She gets deep into the heart of what’s really going on behind those supermarket shelves.

making Greek yogurt pancakes

Like I said, I’m not done with the book yet, but so far my favorite chapter has been the one on yogurt. I’m not the biggest yogurt consumer out there, but Nestle did confirm what I’ve generally suspected: that most commercially made yogurt is basically a dessert masquerading as a health food. Y’all, there is so much sugar added to yogurt! And so much of it is being marketed to kids!

Greek Yogurt Pancakes

The advice she gives on yogurt, for those of us wanting to appreciate its healthful properties and make sure it actually is a health food for us, is to always buy plain yogurt, and then accessorize it ourselves. Like blueberry yogurt? Great – add some blueberries to your plain yogurt. Prefer vanilla yogurt? Awesome – add a little bit of vanilla extract to your plain yogurt. This is also true for sweetening yogurt. Buy the plain yogurt and then add your own sugar, or a drizzle of honey. Several times throughout the chapter, Nestle repeats that no matter how much sweetener you add, you’ll still come out ahead of the commercially sweetened stuff.

Greek Yogurt Pancakes

I don’t really groove on the taste of plain yogurt (I have to add a drizzle of honey), but I absolutely love baking with it. Case in point are these pancakes. We just adored them. Their cakey texture belies their healthfulness, made even more prominent by the inclusion of whole wheat flour. They were so, so good; and of course maple syrup is great, but I preferred to drizzle them with honey instead. Enjoy!

Greek yogurt pancakes

Source: adapted from Homemade with Love by Jennifer Perillo

Ingredients:
1 ¼ cups all-purpose flour
¾ cup whole wheat flour
½ tsp salt
1 tsp baking powder
¼ tsp baking soda
2 tsp raw sugar
1 ½ cups whole milk
½ cup greek yogurt
1 tsp vanilla
2 tbs canola oil
Unsalted butter, for greasing the griddle
Confectioners’ sugar, for serving (optional)
Maple syrup or honey, for serving

Directions:
In a medium sized mixing bowl, combine flour, whole wheat flour, salt, baking powder, baking soda, and sugar. In a small bowl, whisk together the milk, yogurt, and vanilla.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk until just combined. Add the canola oil and stir to combine. Do not overmix.
Preheat a nonstick griddle over medium-low heat. When it is hot, melt a small pat of butter and brush it all over. Ladle batter onto the griddle, about ¼ cup at a time. Cook until the bottom has set and little bubbles start appearing on the top. Flip the pancakes and finish cooking through. Adjust the heat as necessary; you want them to brown but not burn. Remove the pancakes to a plate and continue in batches until all the batter is used up.
To serve, dust with confectioners’ sugar (optional) and drizzle with maple syrup or honey.

Pumpkin Praline Pancakes

pumpkin praline pancakes

Happy Thanksgiving Eve, everyone! How’s your Turkey Day prep going? Mine is going surprisingly well, especially considering that this morning I incorporated my alarm clock into my dream for a good twenty minutes and didn’t wake up exactly when I’d planned. It happens!

making pumpkin pancakes

This post won’t be long since I know we’re all up to our ears in pie crust, turkey brine, green beans, and cranberries. Best of luck to y’all for smooth preparations and a wonderful Thanksgiving tomorrow!! I’m off until Sunday.

pumpkin praline pancakes

Pumpkin praline pancakes

In the meantime, enjoy these wonderful pancakes that were originally planned as waffles, but were so soft and fluffy they started refusing to come off the waffle iron in one piece. Does that mean I need a new one? Who knows. They made for some delicious pancakes! Happy Thanksgiving!!

Pumpkin praline pancakes

{One year ago: Apple Pie}

Source: adapted from The King Arthur Flour Baker’s Companion

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
2 tsp ground ginger
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
15 oz. canned pumpkin (not pumpkin pie filling)
½ cup brown sugar
6 tbs unsalted butter, melted, plus extra for greasing the skillet
4 large eggs, separated
2 cups buttermilk
½ cup chopped, toasted pecans

Directions:
In a large bowl, combine the flours, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In a separate small bowl, whisk together the pumpkin, brown sugar, butter, egg yolks, and buttermilk. Add it to the flour mixture and whisk until just combined.
In a large, clean bowl, beat the egg whites until stiff. Fold the whites into the batter, then gently stir in the pecans.
Heat a skillet over medium to medium-low heat. Let it preheat until nice and hot. Add a pat of butter to the hot skillet and brush it all over. Ladle the batter onto the skillet, ¼ cup at a time. Let cook until bubbles appear on the surface, then flip them once. Let cook on the other side until just cooked through, another minute or two. Test them in the center with a toothpick. You may need to adjust the heat if your pancakes are browning too much or not enough. Repeat until all the batter is used. Serve warm with butter and maple syrup.

Plum Pecan Pancakes

Plum Pecan Pancakes

When I stopped to take inventory on which summer produce items I hadn’t properly cooked or baked with this season, plums, along with raspberries, came up woefully short. So a week ago at our weekly Sunday brunch, I decided it was high time to fix that faux-pas. Enter these pancakes. I LOVED them. Sweet plums, crunchy pecans, perfectly cooked pancakes – what’s not to love!

sliced plums

making plum pecan pancakes

making plum pecan pancakes

I also realized that when it comes to stone fruits, peaches are my go-to, which makes sense. Peaches are supremely popular in Texas, and they were far and away the most frequently consumed stone fruit of my impressionable childhood. But when I took my first bite of these pancakes, I forgot how much I adore plums, and how they often become overshadowed by peaches. This stone fruit season may be ending, but there’s always next summer. So, you have my full blessing to hold me to it – next summer, there will be more plums!

plum pecan pancakes

A recipe note: the original recipe said to slice the plums, then add them to the pancakes before flipping them, exactly like I did with these amazing peach pancakes. I tried that on the first batch, and it didn’t really work. The plums didn’t adhere and become part of the pancake batter; instead they fell off, or stuck to the griddle, and just generally looked like a hot mess. So I discarded the first two pancakes, and folded the sliced plums into the batter. Worked beautifully! That’s what I would advise you to do from the get-go. You could either chunk the plums into smaller pieces, but plums are so small anyway, that I found that unnecessary. They really did work just fine sliced. Enjoy these!!

Plum Pecan Pancakes

{One year ago: Chocolate Chip Cookie Dough Ice Cream}

Source: adapted from Everyday with Rachael Ray, August 2007

Ingredients:
3 plums, pitted and sliced
4 ½ tbs sugar, divided
2 cups all-purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
2 cups buttermilk
2 large eggs
¼ cup unsalted butter, melted, plus more for the griddle
¾ cup pecans, coarsely chopped
Maple syrup, for serving

Directions:
In a medium bowl, toss the plum slices with 1 ½ tbs sugar and set aside.
In a large bowl, whisk together the remaining 3 tbs sugar, flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together buttermilk, eggs, and melted butter until combined. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Add pecans and whisk until just incorporated. Add the plum slices and fold into the batter.
Brush a nonstick griddle or skillet with butter and heat over medium to medium-low heat. When it’s hot, pour puddles of batter, about ¼ cup each, onto the griddle. Cook until golden brown on the bottom and bubbles start appearing on the top. Flip and cook about 2 more minutes, or until cooked through. Test with a toothpick in the center of a pancake. Repeat with the rest of the batter; don’t forget to grease the griddle with more butter between batches. It may be necessary to adjust your heat level as you go. Serve with maple syrup.

Peach Sour Cream Pancakes

Peach Sour Cream Pancakes

Deb Perelman wrote this recipe for her wonderful cookbook (it’s actually the first recipe in the whole book) and in the into she describes them as “weepingly delicious.” A strong statement, to be sure, but after trying them, I’d have to agree that yeah, that pretty much sums them up.

making peach sour cream pancakes

They are so light and fluffy, I can’t even begin to describe. They are just the perfect amount of sweet thanks to the peach. You don’t have to peel the peaches, a big plus. I find peeling peaches to be a big pain in the caboose, so I try to avoid it when I can. And I loved her idea to put the peach on the pancake as it’s cooking instead of mixing chopped peaches into the batter. Not only was it very attractive, it was almost like having mini upside-down peach cakes.

making peach sour cream pancakes

And speaking of this whole pancakes becoming mini upside-down cakes thing, I think maybe Deb is on to something. This could work with any other stone fruit, and in the fall I could see it being quite fabulous with sliced apples or pears. Something to think about!

Peach Sour Cream Pancakes

These make a terrific special breakfast, but I can say with some authority that they make a very lovely dinner as well. The choice is yours. Enjoy!

Peach Sour Cream Pancakes

{One year ago: Pickled Donut Peaches and Mexican Lamb Barbacoa}

Source: The Smitten Kitchen Cookbook by Deb Perelman

Ingredients:
1 large egg
1 cup sour cream
¼ tsp vanilla extract
2 tbs sugar
¼ tsp salt
¼ tsp ground cinnamon
Pinch of ground nutmeg
¾ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
Butter, for greasing the griddle
1 peach, halved, pitted, and thinly sliced
Maple syrup, for serving

Directions:
In a large mixing bowl, whisk together the egg, sour cream, vanilla, and sugar. In a separate, medium-sized mixing bowl, whisk together the salt, cinnamon, nutmeg, flour, baking powder, and baking soda. Fold the dry ingredients into the wet, mixing until just combined. A little lumpy is okay.
Heat a griddle to medium-low heat. Melt a pat of butter onto the surface. When hot, ladle in ¼ cup batter at a time, leaving about 2 inches between each pancake. Arrange two peach slices over each pancake. Don’t worry if they are bigger than the pancake, it will spread out as it cooks.
When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip the pancake. Make sure your spatula is completely underneath the cooked portion of the pancake, and flip quickly. It seems scary and like it’s not going to work, but trust me, it does work just fine.
Cook another 5 minutes or so, until the pancakes are golden brown on the underside and the peaches are nicely caramelized. If they are browning too quickly, lower your heat. If they aren’t browning at all, nudge the heat up just a bit. When pancakes are done, remove to a plate.
Make sure to keep your griddle well greased between batches with more butter. I’ve also found that a toothpick inserted in the center of the pancake serves as a good tester to see if it’s done. It should come out clean or with dry crumbs. Serve with maple syrup.

Strawberry Silver Dollar Pancakes

Strawberry Silver Dollar Pancakes

I’ve been under the weather the past 48 hours – some cold virus thing. As such, I’m finding things like work, and focus, and concentration, to be on the difficult side. Details… So I figure I will spare you the prose today and just give you the pictures. Strawberry pancakes – a delicious twist-up from the more ubiquitous blueberry. So yummy… Enjoy!

making strawberry pancakes

strawberry pancake batter

strawberry pancakes on the griddle

strawberry pancakes

Strawberry Silver Dollar Pancakes

Strawberry Silver Dollar Pancakes

strawberry silver dollar pancakes

Source: adapted from Every Day with Rachael Ray, April/May 2006

Ingredients:
1 ½ cups flour
2 tbs sugar
2 tsp baking powder
½ tsp salt
1 large egg
1 cup whole milk
½ tsp vanilla extract
1 tbs unsalted butter, plus more for the griddle
2 cups sliced and hulled strawberries
Maple syrup, for serving

Directions:
Preheat a griddle over medium heat.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, whisk together the egg, milk, and vanilla. Stir in the melted butter, then fold in the strawberries.
Grease the griddle with a pat of butter. When it sizzles, add small spoonfuls of the batter onto the hot griddle. Cook the pancakes until bubbles appear on the surface, then flip and cook through. Remove to a plate and repeat in batches until all the batter is used. Adjust the heat between medium and medium-low as necessary. You want them browned but not burnt. It will take about 3-4 minutes total to cook each pancake.
Serve with maple syrup.

Oatmeal Cookie Pancakes

Oatmeal Cookie Pancakes

Despite the fact that my parents never used the “starving children in China” line on me growing up, I really hate wasting food. More specifically, I seem to hate wasting ingredients. Like when I need a handful of chocolate chips for a recipe, but then I have the rest of the bag just sitting there staring at me. And maybe chocolate chips is a poor example, because we all know how easy it is to obliterate a bag one handful at a time every time you pass by the pantry. But I think you get my drift.

cooking oatmeal cookie pancakes

I had to buy some raisins to make Mole Poblano a couple months ago, but only needed a tablespoon or so of them. Which of course left almost a half cup of raisins sitting in the bag. And unlike chocolate chips, I’m most definitely not going to use them up by the snacking handful. I really dislike eating raisins straight up. I know I used to like them at one point. I remember getting the little red boxes of raisins with the bonnet woman on the cover in my school lunches frequently. And I promise you Mom, I did eat them! But sometime since elementary school I have completely lost my taste for them. So, what to do…

oatmeal cookie pancakes on griddle

Enter these ridiculous pancakes. I will happily eat oatmeal raisin cookies, so I figured the pancake version of those cookies wouldn’t be too objectionable. Um, no. They were most certainly not objectionable – not in the least. Much restraint is needed to not inhale the entire batch all by yourself. We raved and raved. And all because I refused to throw out some raisins…

oatmeal cookie pancakes

This post is quite appropriate today, in a sort of thematic way, I think. Matt and I are venturing to DC for a wedding this weekend and I realized that we had sitting around some gorgeous rhubarb, some sweet cherries, most of a bag of shredded coconut, and five overripe bananas, all of which would likely decay before we return Sunday evening. I couldn’t let that happen. So I went on what can only be described as an insanity-fueled baking bender today, all to avoid throwing out a few ingredients.

Oatmeal Cookie Pancakes

Actually, it was really fun. I might need to do this again sometime. And, I had to walk to the store to get some extra basic ingredients; also, I was on my feet the whole day – so that counts as exercise… right?? Over the next couple months, be on the lookout, because I may be blogging today’s loot! Rhubarb scones, coconut poke cake, cherry muffins, bourbon banana bread, chocolate and salty peanut butter chunk ice cream, and banana and dark chocolate chunk mini muffins. Mmmm….. In the meantime, do NOT deprive yourself of these pancakes!

Oatmeal Cookie Pancakes

Source: slightly adapted from Joy the Baker Cookbook by Joy Wilson

Ingredients:
1 ½ cups all-purpose flour
¾ cup old-fashioned oats
2 tbs packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
¾ tsp ground cinnamon
Big pinch of freshly grated nutmeg
2 large eggs
2 cups buttermilk
1 tbs pure maple syrup
¼ cup (1/2 stick) unsalted butter, melted, plus more for the griddle
1/3 cup dark raisins*
*If you should happen to measure out 1/3 cup of raisins, and find a small handful left in the bag, feel free to throw those in too.

Directions:
In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Set aside.
In a medium bowl, whisk together eggs, buttermilk, maple syrup, and melted butter. Add the buttermilk mixture, all at once, to the flour mixture. Fold together with a spatula until all of the flour is incorporated. Do not overmix. Fold in the raisins. Let stand for 5 minutes.
Heat your griddle over medium heat and add a touch of butter to melt. Spoon batter onto hot griddle, about ¼ cup per pancake. Heat until the bottom is browned and the top is bubbly. Flip and cook through, about 2 minutes per side. Adjust your heat level as needed; I find that most of my pancakes get cooked perfectly somewhere between medium and medium-low heat level. When each pancake is done, remove to a plate. Continue until all batter is used up. Serve immediately with extra maple syrup and watch everyone devour them.