Saturday, 19 April 2014

Peach Pancakes with Cinnamon and Cream Sauce

You can cut all the flowers but you can't keep spring from coming. - Pablo Neruda



The lake behind our house is still half frozen as we wait for the spring to make its appearance. But, I am thinking that my little pancake celebrations are helping change the climate. These pancakes were a nice change from the everyday pancake.  I loved this pancake a lot. Peaches remind me of the warm south...so when I saw this recipe in Taste of Home I wanted to try it.  The sauce is my own creation.  One favourite way to eat peaches down south is with cream. The cinnamon in the sauce is a throw-in for my mom...because half of my breakfasts, as a child, contained cinnamon and sugar in one form or another.(Which by the way I still love) These pancakes were very delicious!  I hope you give them a try!


Peach Pancakes with Cinnamon and Cream Sauce
(adapted from  Taste of Home)
 makes 16 pancakes


for the pancakes

Ingredients
2 cups flour
2 Tablespoon sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups milk
2 eggs, lightly beaten
1/4 cup oil
2 cups chopped peaches, fresh, frozen or canned

Directions
1.In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the milk, eggs and oil; add to dry ingredients just until moistened. Fold in peaches.
2. Pour batter by 1/4 cups onto a greased hot griddle; flip over when bubbles form on top. Cook until the second side is golden brown.


for the cinnamon and cream sauce
Ingredients
2 egg yolks
!/2 cup cream (half and half or table cream)
1/2 cup milk
1/2 cup water
1 cup sugar
1/2 t cinnamon
4 teaspoons cornstarch
1 teaspoon vanilla

Directions
1. Whisk egg yolks and cream in a small saucepan off of a heat source.  Once combined slowly incorporate the milk, water sugar, cinnamon, cornstarch and vanilla.  Whisk.
2. Transfer the saucepan, to a stove top, over medium heat.
3.  Whisk constantly for about five to seven minutes, or until the mixture thickens to desired consistency  and the mixture is heated through.
4. Serve over peach pancakes and enjoy! You can also top with additional maple syrup to make life even more exciting and sweet. Why not what do you have to lose?

Saturday, 12 April 2014

Banana Macadamia Pancakes with Orange Butter

No matter how long the winter, spring is sure to follow. - Proverb



My littlest son, 8 yrs old, expecting pancakes, ran down the stairs bright and early to see which flavour was being made today.  "Banana, "I said.  "Yuck!" he said, "I hate banana pancakes."
Honestly, me too, I am not a fan of banana pancakes...but something about this recipe caught my eye...and I am very happy it did. These were a very big hit.  My eldest son and my husband declared these their new favourite pancakes.  They loved the addition of the macadamia nuts. And my littlest complainer, even ended up saying, "Yum! I love these! Can I have some more of the orange butter on top!"

For this beautiful spring day...I give you...

Banana Macadamia Pancakes with Orange Butter (from epicurious.com )
makes 15 4-inch pancakes

Ingredients
for the pancakes
1 1/2 cups flour
3 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup buttermilk
3 Tablespoons unsalted, butter melted
2 large eggs
1 teaspoon vanilla
2 ripe bananas
1/2 cup roasted macadamia nuts, chopped

for the orange butter
1/2 stick (1/4 cup) unsalted butter, softened
1/2 teaspoon grated fresh orange zest
1/2 teaspoon fresh orange juice
1/8 teaspoon salt

Directions
for the pancakes

1. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
2. In a separate bowl, whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla until smooth.
3.Add flour mixture and whisk until just combined.
4. Mash banana and fold into batter along with nuts. (Batter will be very thick.)
5. Cook on a buttered (lightly oiled) skillet or flat top over medium heat.,using about 1/4 cup of batter for each pancake.

for the orange butter
1. Stir together all orange butter ingredients in a small bowl until combined well.
2. Once combined, add to the top of warm pancakes and serve with maple syrup.

Enjoy! Happy Spring!

Saturday, 5 April 2014

Lemon-Blueberry Pancakes and Melting Snow...

The first day of Spring in one thing. The first spring day is another. Sometimes the difference between the two can be as great as a month. - Henry Van Dyke



Growing up, blueberry pancakes heralded an extra-special day.  And the melting snow of this week
seemed like something very, very worth celebrating. I have tried many Blueberry pancake recipes, but these were the lightest and fluffiest. In addition, I love the combination of blueberries and lemon. So, to make these pancakes more spring-like, I added lemon to sweetened sour cream, which made a wonderful topping for the blueberry pancakes.  My whole family loved these fresh, light  pancakes...
              
                      and especially loved the lemon topping...
                                                                 I hope you do, too...


Lemon-Blueberry Pancakes (partially adapted from Martha Stewart )
with blueberry syrup and lemon sour cream topping

Ingredients
for the pancakes (serves 4-6)
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
3 Tablespoons sugar
2 large eggs lightly beaten
3 cups buttermilk
4 Tablespoons unsalted butter, melted
zest of half a lemon
1 cup fresh blueberries

for the blueberry syrup
500 ml blueberries (about 2 cups)
1/4 cup sugar (or to taste)
1/4 cup cornstarch
juice of one lemon
1/4 cup water

for the lemon sour cream topping
1 cup sour cream
1/4 cup sugar
zest of half a lemon
few drops of vanilla flavour


Directions
for the pancakes

1. Mix all the dry ingredients (flour, baking powder, baking soda, salt and sugar) in a large bowl.
2. Mix all the wet ingredients (eggs, buttermilk, butter) in another medium size bowl.
3. Gently pour the wet ingredients into the dry ingredients.  Stir until just combined.
4. Gently fold in the blueberries and lemon zest.
5. Ladle onto a heated buttered / oiled griddle. 

for the blueberry syrup

1. In a saucepan combine: sugar, cornstarch and blueberries.  Stir to coat the berries in the sugar and cornstarch. Once combined, begin to heat at low temperature.
2. Add lemon juice and water. Bring the mixture to a lightly rolling boil for about 5 minutes, or until the berries look cooked through.
3. Serve over pancakes

for the lemon sour cream topping

1. In a bowl combine sour cream, sugar, lemon zest and vanilla.  Stir until combined.
2.Serve over pancakes.

Enjoy!

Saturday, 29 March 2014

The Classic Pancake (with homemade syrup, too!)

Spring is when life is alive in everything. -Christina Rossetti


This is the second week of Yeah!  It is Spring! Pancake breakfast recipes ideas.  This one is really, really good.  It is just a simple classic, basic pancake recipe.  Nothing fancy...Just pure tasty!  These were so easy to make, and so delicious that I hope I inspire you to never buy a boxed pancake mix again! When I made these for my children and nieces and nephew, I knew they would enjoy them, but I had no idea they would LOVE them like they did.
Here is what my little critics had to say about this pancake recipe:

"Your pancakes made my stomach hurt.  I usually don't like pancakes, but these were so good that I ate too many and now I feel sick" - nephew, 8 years old.

"Wow! mom, these are really good!  What did you do different?" - son, 13 years old

"They are so light and fluffy!  These are so nice!"- daughter, 11 years old

"Mmmm...make these again!  How many can we have?" - son, 15 years old.

If you make these pancakes...I promise they will fly off the plate as soon as they are made...so I present to you...

The Classic Pancake (from allrecipes: Buttermilk Pancake )
(too good to be from a box)
Serves 4

 Ingredients:
3 cups flour
3 Tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoons salt
3 cups buttermilk*
1/2 cup milk
3 eggs
1/3 cup butter melted

Directions:
1.  Pre-heat a lightly oiled griddle or frying pan over medium high heat.
2.  In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. 
 
3.  In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. (you will have fluffier pancakes if you allow your eggs and milk to come to room temperature.  Sometimes I just put my milk in the microwave for 20 sec. to take the chill out)

4. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
 *for an easy substitute for buttermilk: put one Tablespoon of white vinegar or lemon juice in a one cup measure.  Fill the rest of the cup with regular milk.  Set aside for 5 minutes. Let the milk curdle.  There you go: 1 cup of Buttermilk.


Easy Homemade Syrup (from  the peaceful mom blog)

Ingredients
1 cup brown sugar
1/2 cup water
1/2 teaspoon vanilla
1/4 cup butter

 Directions
 1. Put the brown sugar, water and vanilla into a small saucepan.  Heat until it slowly comes to a boil.
2.  Add the butter. Stir until melted.
3. Serve warm or refrigerate for later.

Enjoy!!
 The end!

Friday, 28 March 2014

Waiting at the Window

Waiting at the window...there are my two drops of rain...waiting on the window pain... - A.A. Milne

Here is my world today....