Lemon Blueberry Pancakes Dos

For our family reunion this year (my immediate family totals 30 people now!) we divvied out the meals to make it easier on everyone.  Carolyn and I picked up a breakfast, (because who’s kidding, we’d both rather be trying a new pancake or waffle recipe any day), and came across this one, Lemon Blueberry Pancakes.  I know you’re saying to yourself, but Nicole, you’ve tried a million variations of Blueberry pancakes.  Aren’t you satisfied yet?  The answer is NO people.  I will always be trying new variations of my favorite pancake because every time I try a new one I find it exciting and delicious and just a little different than the last.  (Although it truth be told, I do have a favorite basic recipe that I use most often.)  This one was no exception.  Everyone loved them, especially when we put it over the top with Buttermilk Syrup!  Oh it was so yummy!  You should definitely make this, especially if you have an insatiable love for blueberries and lemon (and pancakes) as I do!

Side note: If you have picky eaters like, you know, all of my nieces and nephews (so what if I myself was an extremely picky eater most of my life), I made the lemon pancakes for them, sans blueberries, and the freshness of the lemon was a delicious twist on a regular pancake too.  They loved it (all minus one who shall not be named and ate toast for 2 mornings).

Lemon Blueberry Pancakes

from About.com, Southern Food

Ingredients:

1 large egg

1 cup all-purpose flour

3/4 cup milk

1 tablespoon sugar

2 tablespoons vegetable oil

1 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons finely grated lemon zest

1 teaspoon lemon juice

1/2 cup fresh blueberries, or use frozen thawed blueberries

Preparation:

Beat egg until frothy; beat in remaining ingredients except blueberries, beating just until smooth. Gently stir in blueberries. Grease a heated griddle. Cook as usual.  Serve with Buttermilk Syrup if you want to make it exceptional.

Oh look, the picky-eater herself.

Pumpkin Roll Pancakes

Heaven.  Given that pumpkin rolls are my favorite dessert, you can imagine my excitement to try these pancakes on for size.  And, as Our Best Bites say themselves, they're not as dessert-ish and unhealthy as you might think.  I even tweaked the recipe a little bit to make them even more healthy even less unhealthy:)  

If you can believe it, I had never tried real maple syrup until this year!  In all honesty, at first I didn’t think I liked it in place of my oh-so-familiar imitation-flavored maple syrup on breakfast foods; however, I had it with these, and in combination with the cream cheese topping it was so amazing!  If you can, I would definitely recommend splurging for the pure maple syrup.  It just adds decadence to the pancakes.  (Can pancakes be decadent?  Yep.)

Pumpkin Roll Pancakes
Idea completely credited to the wonderful minds of Our Best Bites (Thank you so much!)

Recipe slightly adapted from Our Best Bites

Ingredients
1 cup whole wheat flour
1/2 cup all-purpose flour
4 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoons ground cloves
3/4 teaspoons ground ginger
1 1/2 cups buttermilk
1 1/2 teaspoons vanilla extract
1 tablespoon applesauce

1 tablespoon canola oil
2 eggs
2/3 cup pumpkin puree

Cream Cheese Whipped Cream
4 ounces cream cheese (low fat is fine, no fat free)
4 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup whipping cream (heavy or regular) whipped until medium peaks form

Or

4 ounces cream cheese

1 tablespoon powdered sugar

Lite Cool Whip*

Pure maple syrup for serving

*(I folded in starting with about a cup until I reached the desired consistency and sweetness.  Remember this topping is meant to be less sweet than typical Pumpkin Roll filling; it makes it feel more breakfastyJ)

Instructions
Prepare whipped cream by beating cream cheese, powdered sugar and vanilla until smooth and creamy.  Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth.  Add the rest of the whipped cream and use a spatula to gently fold in (do not beat).  Cover and refrigerate until ready to use.   

Prepare pancakes.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.  Make sure to break up any clumps of brown sugar.  In a separate bowl, whisk together buttermilk, vanilla, oil, eggs and pumpkin.  Combine wet ingredients with dry and gently combine until mixed.  Do not overmix.

Heat a nonstick griddle to medium heat.  When hot, use butter or nonstick spray to coat the pan.  Drop 1/4 cup pancake batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long).  Flip pancakes and cook remaining side.
Serve warm pancakes with a dollop of cream cheese topping and a drizzle of maple syrup.

Makes 12-14 large pancakes.

Vanilla Pudding Sauce over Blackberry Pancakes

This was amazing!  I wish I could eat this every morning, or evening, as was the case today.  It was amazing over blackberry pancakes.  Doesn’t that just sound incredible, Vanilla Pudding Sauce over Blackberry Pancakes.  It was as good as it sounds.

Vanilla Pudding Sauce

Adapted from Creations by Kara

2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla

Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook.) Boil for at least 1 minute, still stirring constantly.  Remove from heat and stir in butter and vanilla. Serve warm or chilled.

Red Velvet Pancakes

For Valentine's Day this year I decided we needed to try something festive.

Pancake Batter
1 1/4 cups flour
2 cups red velvet cake mix (I had about 1 1/2 cups of the dry cake mix left so if I made this again I'd probably use 1 3/4 cups to split it evenly between two batches).
1 Tbsp sugar
3/4 tsp baking powder
pinch of salt
2 eggs
1 tsp vanilla
1 1/2 -2 cups milk

Whisk all the ingredients for the pancake batter, but adjust the milk as necessary to your desired consistency.  Use small children if available.

My new griddle (this is the first time using it) ended up happiest at about 375, and I eventually didn't burn a few of these.  I attempted heart shapes but I'm not sure if it was noticable in the end.

Cream Cheese Frosting
4 oz cream cheese
1/4 cup butter, softened
2 to 2 1/2 cups powdered sugar
2 Tbsp milk
1/2 tsp vanilla

Mix the cream cheese and butter, then add powdered sugar and milk until you're satisfied. Don't add 2 cups of milk instead of 2 Tbsp, no matter how early in the morning it is. I already tried that and it didn't work out.

Add some sprinkles to the pancakes to make them into even more of a dessert.

Happy Valentine's Day!

Bewitching Blueberry Pancakes

These are my new favorite pancakes. I think I’ve made these 5 or 6 times now in the past couple weeks, is that an obsession? I tweaked the recipe that I had from the Enoch, Utah stake cookbook my mom gave me, making them partial wheat and adding more blueberries! I might cry when blueberry season is over and I can’t make myself pay $3 for a pint. I hope these become your new favorite pancakes too, and with all of the added health benefits from the blueberries, you can eat them and live a long, very happy life.

Bewitching Blueberry Pancakes

INGREDIENTS:

1 ¼ c. flour (I like to use ¾ c. wheat flour and ½ c. white)

2 ½ tsp. baking powder

3 Tbsp. sugar

¾ tsp. salt

1 egg, beaten

1 c. milk

3 Tbsp. oil

1 c. washed blueberries

DIRECTIONS:

Mix ingredients together. Cook on a hot griddle.

*If you like your pancakes fluffy, whip the egg whites until they form soft peaks and fold them in after mixing the rest of the ingredients.

Lemon Cream Cheese Pancakes

While Nicole and I were together for Christmas, we decided to try something new and exciting for breakfast. I had a couple of lemons leftover from the lemon cake I had made and so we threw together a few ingredients and ended up with these. They tasted especially yummy with powdered sugar on top. All adults loved them. All children didn't (but I wouldn't let that deter you. They were my children, after all).

Lemon Cream Cheese Pancakes

by: Carolyn and Nicole

1 1/4 c. flour

1 Tbsp. baking powder

1/2 tsp. salt

3/4 c. milk

1 Tbsp. oil

1 egg

zest of 1 lemon

juice of 1 1/2 lemons

4 oz. cream cheese

Combine flour, baking powder and salt in a large bowl. With a pastry blender, cut the cream cheese into the flour mixture until it is little chunks (as my cookbook would say, "pea sized" chunks). Add the milk, egg, oil, lemon juice and zest of lemon and stir to combine. Don't over mix this-it will be chunky from your cream cheese-and you want it to be so that when the pancakes are cooked there is a yummy cream cheese flavor going on in each bite.

Heat your skillet and cook them up (you know how to do this, folks) and serve with powdered sugar or syrup, or if you are feeling really crazy, both!

Blueberry Pancakes

So we have been consuming a lot of blueberry pancakes recently with all of the yummy and cheap blueberries around. Matt found this recipe for today's breakfast and we really liked it. They weren't too runny or dry like some can be, but came out delicious. This recipe can also be made into an "instant" pancake mix if you follow the Food Network's recipe, courtesy of Alton Brown, but I chose to do a third of the recipe for just one batch, as follows:

Blueberry Pancakes

adapted from the Food Network

Ingredients:

2 c. flour

1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

1 tbsp. sugar

2 eggs, separated

2 c. buttermilk (if you don't have buttermilk on hand, keep this in mind- For every cup of buttermilk needed, put one tbsp. of lemon juice in a liquid measuring cup and pour milk in to equal 1 cup.)

4 tbsp. melted butter

2 c. fresh blueberries (or other delicious fruit desired)

Directions:

Heat an electric griddle or frying pan to 350 degrees. Mix dry ingredients and set aside.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out. Add blueberries now or sprinkle them on top after pouring batter on to griddle.

Cook them, eat and enjoy them, and if you're lucky like us, your blueberries will be so juicy they'll pop when you eat your pancakes.

Sunshine Pancakes

This recipe for pancakes is from my mother-in-law, Kathy, and has been handed down and around and through and now has been passed on to me. It takes a little longer than the recipe I use for my every day breakfast making (because you cut in the margarine), so I like to use it for dinner pancakes (which happens more than it should at our house).

Sunshine Pancakes

1 1/4 c. flour

2 tsp. baking powder

1/2 tsp. soda

1 Tbsp. powdered sugar

1/4 c. margarine

1 egg

1 c. milk

Combine flour, baking powder, soda and powdered sugar. Using a pastry blender, cut in the margarine. Add the egg and milk (I ended up adding about 1/4 c. more milk) and stir together. Your batter will be lumpy from the little butter chunks,

but when you bake it up the butter melts and mmmm, it is like eating a buttery piece of sunshine!

Berry Lemon Pancakes

So, because I am obsessed with breakfast foods, hopefully not more than any of you... Carolyn, and I found a blog that shares my love of breakfast foods, and then goes above and beyond. I found this one and tried it out on the family while they were here. We decided that there were things to be done that could perfect this recipe, so I've added that into the recipe.

Berry Lemon Pancakes

adapted from Joy the Baker.

8-10 pancakes, enough for two (I doubled this and it was perfect for 6 adults)

Ingredients:

1 egg

1 cup flour

1 Tablespoon sugar

zest of 1 lemon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 Tablespoons butter, melted and cooled slightly

1 cup fresh blueberries, blackberries, or raspberries (we used frozen, slightly thawed, and it worked well too)

*We felt that if the berries were chopped or halved then they would cook a little better.

Directions:

In a small bowl rub the lemon zest into the granulated sugar until pale yellow and fragrant.

In a large bowl, whisk together the egg, buttermilk and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter may be a bit lumpy. That’s better than overmixing the batter. Fold in the berries with a few strokes. Not much stirring necessary.

(For this next part I just cooked mine like normal on a heated griddle, no butter.) Heat a griddle pan or a cast iron skillet over medium heat. Add a teaspoon of oil or a dab of butter and heat through. Add 2 heaping tablespoons of batter to the pan. Heat until bubbles form and start to pop. Carefully flip over and cook through. Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.

Top pancakes with maple syrup or mascarpone sweetened with a dash of powdered sugar and the juice of one Meyer lemon.