pancakes

Morning Glory Pancakes

morning_glory_pancakes

While I was in … wait for it …. Vermont (do I travel anywhere else?!?), we spent an evening / morning in the charming town of Manchester. After a relaxing night at the Equinox Resort, we set out in the morning to explore the town and stumbled upon a small breakfast restaurant called Up For Breakfast. On the menu was an item that I’m not sure I’ve ever seen at a restaurant – Morning Glory Pancakes. For someone who is obsessed with morning glory muffins, I’m ashamed to say that I’d never even thought to make them in pancake form. I promptly ordered them, devoured them, and have spent the past couple of weeks contemplating how I might be able to make them at home.

When this past weekend, we got snow (!?!?!?) here in South Carolina, I knew it was the perfect time to take a stab at making these hearty and delicious pancakes for the family.

snow day in sc

Morning Glory Pancakes

Ingredients

2 cups of whole wheat flour

1 tsp cinnamon

2 tsp baking powder

1/2 tsp baking soda

2 1/8 cups of buttermilk (or put 2 tbsp of lemon juice in 2 cups of milk and allow to sit for about 5 minutes)

2 eggs

2 tbsp brown sugar

2 tbsp melted coconut oil

1 tbsp melted butter

1/2 cup of crushed, drained pineapple

1/2 cup of shredded carrots

1/2 cup of shredded apple

1/4 of shredded coconut

1/4 cup of raisins

Directions

Combine dry ingredients first and set aside. Beat eggs and add buttermilk, brown sugar, melted coconut oil, and melted butter and whisk until combine.

morning glory muffins ingredients

To the wet ingredients,  add apple, carrot, pineapple, coconut and raisins. Slowly incorporate dry ingredients into wet ingredients, being careful not to overmix.

Prepare griddle to 350 degrees. Spray with nonstick cooking spray (or just use butter). Cook for about 2 minutes, until browned and flip and cook for another minute or two. Top with maple syrup and butter and enjoy!

morning glory pancakes - end2

 

 

Mom’s Dutch Apple Pancakes

Dutch Apple Pancake, Variation of Dutch Baby

I have a soft spot for pancakes. My mom’s mom was known to us as “Grandma Pancake.” When we were little, our grandma would make us pancakes everytime she came over and like all little kids do, we gave her our own name by which we knew her by, Grandma Pancake. It wasn’t until I was at least twelve years old that I saw her legal name on a piece of mail and realized “Pancake” was not actually a part of her real name. Nevertheless she will always be remembered as Grandma Pancake. I think I subconsiously love pancakes so much because of my grandma, but I’m a sucker for most breakfast foods. I love breakfast for dinner nights and they occur frequently at my house. (I will also admit that Bob Evans might just be one of my favorite restaurants…) As I was remembering my Grandma Pancake, I recalled a special pancake my mom used to make for us. They weren’t a typical pancake because they weren’t made on a griddle. They were puffy and perfectly flavored with soft, tart apples. She would make one and each of us six children (yes, my parents are saints for having six children) would get a slice to hold us over until she could cook another. She always seemed to present us with a new pancake just as we were finishing our last bite of the piece prior.  Many years later, I finally asked my mom for the recipe so I could remember that special pancake we all loved so much and share the memory with my boys. I tested the recipe to see if my memory of these delicious pancakes served me correctly and thaaank you Mama. I am six years old again asking for thirds.

Mom’s Dutch Apple Pancakes

Ingredients

4 tbsp butter
2 granny smith apples, thinly sliced
2 tbsp brown sugar
1 tsp cinnamon

1 cup all purpose flour
1 cup milk
5 eggs
1/2 tsp vanilla

Directions

Preheat oven to 425 degrees.

Beat flour, milk, eggs and vanilla in a bowl and set aside.

Heat a cast iron skillet on the stovetop. Add butter. When melted, add the apple slices and cook for a few minutes, to soften. Mix in brown sugar and cinnamon. Put skillet in preheating oven for a few minutes (no more than 5 minutes).

Pull skillet out of oven and pour pancake mixture over top. Immediately put skillet back in the oven and cook for about 25 minutes until puffy and lightly browned. (Check for puffiness / brown-ness using oven light – try not to open oven door till you’re ready to pull the pancake out!)

Serve with maple syrup and butter.

 

Back to School: Mini Banana Oatmeal Pancakes

Mini Banana Oatmeal Pancakes

It’s time to start thinking about back to school. For me, at least. This is a big year for us … my baby girl starts kindergarten! Maybe we’re a little early, but this past week we went fall clothes shopping and got Mara a (long overdue) haircut.  She is (mostly) excited about going to school with the big kids, and about riding the big yellow bus. Unfortunately for us, the big yellow bus comes at 6:50 in the AM… so our morning routine is going to need a serious overhaul. And that means being prepared when it comes to the most important meal of the day – breakfast!

We love oatmeal pancakes in this house, and, with boatloads of ripened bananas in the pantry, I decided to make mini banana oatmeal pancakes instead of banana bread, my usual go-to. SO good.

This recipe makes a lot (intentionally), so you can freeze them and warm them up throughout the week.

Mini Banana Oatmeal Pancakes

1 1/2 cups of milk
1 1/2 tbsp lemon juice
2 eggs
3 tbsp melted butter
1 tsp vanilla
1/4 cup of brown sugar
1 cup oats (I use old fashioned)
1/2 cup all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
2-3 bananas

In a measuring cup, combine milk and lemon juice and allow to sit for about five minutes. (We’re making a buttermilk substitute here … so if you have some on hand, you can just use that and skip the milk/lemon juice combo. I, for one, never have buttermilk on hand.)

Get out your blender and throw all the ingredients in, being careful not to mix overly hot butter with the eggs (egg chunk pancakes are not the goal here). Blend until uniform. Set aside for about 10 minutes (it will thicken up as the oats absorb the liquid).

Prepare your griddle or pan. I heated mine to 325 degrees. Spray with nonstick spray (or use butter, which is my preference).

Cook in batches. Serve hot, or allow to cool and freeze in a ziplock bag.

Mini Banana Oatmeal Pancakes

 

Enjoy! (Inhale!)

Blueberries & Cream Cheese Crepes

Blueberry Cream Cheese Crepes

This is one of my favorite recipes and one that I choose to make when I’m bringing a meal to a friend in need. When we had each of our children, we were blessed enough to have friends who brought us meals several nights as we were getting adjusted to having the newest addition. These were the greatest gifts considering I would often forget to eat let alone think to make a meal for my family after we brought a new little one home. The meals most often are Italian or pasta based so when I bring a meal to a friend I steer clear of that genre to make sure I’m giving them something they haven’t had yet. And who doesn’t love a good breakfast for dinner?

These Blueberry Cream Cheese Crepes are perfect for Summer when blueberries are particularly fresh (not to mention cheap!). If you’re not a blueberry fan, these would be good with any fruit sauce drizzled on top. I’ve made these with strawberries and bananas and they were just as heavenly. One of the things I love about this recipe is that it’s not overly sweet. The cheese filling plays so well off of the slightly tart, tangy flavor of the blueberry sauce. A few slices of banana and a sprinkle of powdered sugar finish them off with a soft sweetness.

The crepe recipe is one I’ve been using for years, but have slightly adapted. It originated from a Better Homes and Garden Bridal Edition Cookbook that I received at my bridal shower several years ago. I’ve made these crepes so often that my cookbook now (conveniently) opens right up to the recipe.

 

Blueberry Cream Cheese Crepes
Blueberry Cream Cheese Crepes

Ingredients

Basic Crepe:

2 eggs
1 1/4 cup milk
1 cup all-purpose flour
1 1/4 teaspoon salt
1 tablespoon canola oil

Cheese Filling:

4 ounces cream cheese, softened
1/2 cup cottage cheese
1/4 cup confectioner’s sugar
1 egg
zest of 1/2 lemon

Blueberry Sauce:



1 pint blueberries
1/4 cup sugar
1 teaspoon cornstarch
1 tablespoon butter
2 tablespoons water
1 lemon, juiced

Directions



Preheat oven to 350 degrees. Lightly grease a 13×9″ pan.


Crepes:


Sift the flour into a medium sized bowl. Add balance of ingredients. Whisk ingredients together until combined. (Batter should not be lumpy; sifting the flour helps to prevent lumps).

Heat a greased 6″ skillet or crepe pan over medium-low heat. Pour approximately 2 tablespoons of batter into the pan while simultaneously swirling the pan around to cover with the batter. Cook for approximately one minute or until the crepe can easily be lifted from the pan. Flip and cook for 20 additional seconds. Remove crepe. Repeat with balance of batter, greasing the pan as necessary.

Cheese Filling:


Combine all ingredients into a food processor. Pulse until thoroughly combined and smooth.

Blueberry Sauce:

Combine all ingredients into a saucepan over medium heat. Bring to a boil. Reduce heat to low. Occasionally stir until the juice of the blueberries are released and the sauce begins to thicken, approximately 5 minutes. Remove from heat.

Assembly:


Spoon 2-3 tablespoons of cheese filling into a crepe. Roll the crepe and place into the greased 13×9″ pan, fold side down. Repeat until all crepes are filled. Bake for 10-12 minutes.

Transfer the crepes to plates and spoon blueberry sauce on top. Sprinkle with powdered sugar and serve with freshly sliced bananas.

Blueberry Cream Cheese Crepes

Enjoy!
Stephanie