Blackberry Cornmeal Pancakes

Sometimes winter needs a dose of bright, summer flavor to remind us that the ground will eventually thaw and longer, sunny days are on the horizon. I’m partial to making barbecue brisket sandwiches in January, muddling mint in my cocktails in February and sprinkling out of season (but readily available) berries on my yogurt in March. Call me a dreamer but sometimes I just want a hot dog and an ice cream cone for dinner. These blackberry cornmeal pancakes are the perfect antidote to summertime longing. Pockets of juicy blackberries nestled in a fluffy cornmeal pancake – these are not your run of the mill limp pancakes. The flour and cornmeal give the pancake a lovely, rich texture and bonus – these are super quick and easy to whip up. Make a batch and keep them in the fridge for a quick weekday breakfast!

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Blackberry Cornmeal Pancakes

Yield: About 13 pancakes

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup ricotta

3 tablespoons unsalted butter, melted plus more for the skillet

3/4 cup milk

2 large eggs

1 cup blackberries

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, combine 3 tablespoons butter, milk, followed by the eggs. Stir in blackberries. Combine mixture with dry ingredients and stir until ingredients are incorporated.

In a large skillet, melt butter over medium-low heat. Pour about 1/4 cup of batter into skillet for each pancake. Flip the pancakes when bubbles begin to appear all over top, about 2 minutes. Cook for another minute until golden on the other side. Keep pancakes warm on a cookie sheet in a 200 degree oven.

Banana Pancakes

Confession time. I seriously effed up a simple pancake recipe a couple weeks ago. I know, I know,  I am the flipping Fresh Princess – it’s shameful, really. The recipe was from a bloke named Jamie Oliver and had three simple ingredients – flour, milk, and an egg. And yet. They were flatter than a Bachelor contestant’s personality. Dense and flavorless. Bad pancakes are plain old sad. So what went wrong? Well, the recipe called for self-raising flour for one thing – what the heck is that? Apparently it’s a thing in the UK. Thanks to Google, I now know that “if you’re looking to replace selfraising flour in a UK recipe then you need to add 2 teaspoons of baking powder and 1/2 teaspoon salt to every cup of all-purpose flour.” I’m sticking with Ina next time, sorry Jamie. Or Mark Bittman. His Everyday Pancake recipe is just as simple and quick as Jamie’s recipe, but it has the secret ingredient… baking powder! Add whatever fruit you love, a drizz of maple syrup and your Sunday morning just went from flat to fluffy in no time.

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It doesn’t get any more all-American than a stack of pancakes against a giant calendar backdrop.

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Everyday Pancakes 

From The New York Times

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon sugar, optional
  • 2 eggs
  • 1 ½ cups milk
  • 2 tablespoons melted butter, plus more butter for cooking
  • Fruit of choice, I like bananas (optional)

Mix together the dry ingredients. In a separate bowl, whisk the eggs and milk together. Add in your dry ingredients and melted butter to the egg and milk mixture and mix until combined. Batter will be pretty thick and lumpy. Add more milk if you want to thin it out a bit. Heat a frying pan over medium-low heat. Melt some butter – about a teaspoon or two in your frying pan. Ladle in your batter and top with fruit if desired, cook for about 2-4 minutes a side until golden brown. Keep pancakes warm in a 200 degree oven. Top with maple syrup and fresh banana slices.

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Behind the scenes.

 

Lemon-Ricotta Pancakes

I love anything lemon. And I’ve been wanting to make lemon-ricotta pancakes ever since I tried them for brunch when my mom came to visit me.  I’ve tried lots of great pancake recipes; sour cream and banana pancakes, decadent chocolate chip pancakes, pumpkin pancakes, buttermilk pancakes. They all have their merits, but I wanted something that tasted a little lighter in flavor and texture. These lemon-ricotta pancakes fit the bill perfectly. They are not overpoweringly lemony, in fact the lemon flavor is incredibly subtle, and the ricotta adds a silky, creamy texture. I added blueberries because I absolutely love the combination of lemon and blueberry, but feel free to add any berries you like. Sadly, I could only fit about three pancakes in my frying pan at a time. Needless to say, these took a while to make, but were totally worth it!  Adding a griddle to the kitchen wish list…

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Lemon-Ricotta Pancakes 

Based on this recipe from Williams-Sonoma

1 cup ricotta cheese

zest of 1 lemon

1 tbsp of lemon juice

1 tbsp baking powder

1/4 tsp salt

1 1/2 cups flour

1 cup milk

3 eggs

1/4 cup sugar

Whisk the eggs, ricotta, milk, lemon juice and zest together. In a separate bowl mix the flour, salt, baking powder and sugar together. Add to the ricotta mixture until just combined. Preheat a frying pan over medium heat. Spray the pan with nonstick cooking spray. Pour 1/3 cup of batter onto the frying pan for each pancake. Cook until bubbles form on top and sprinkle fruit on top if desired. Cook for about 1-2 minutes. Flip the pancakes and cook for 1 minute more. Keep pancakes warm on a cookie sheet in a 200 degree oven.

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When life gives you lemon-ricotta pancake batter, make a giant snowman pancake!

Breaky the Hangover Slayer

Happy New Year everyone! How’s that hangover doing?! Sorry, I’ll keep my voice down. After you brew some coffee and swallow that fistful of Advil, you should really consider eating some breakfast.   In college, Sunday mornings (and by mornings I obviously mean 1pm) were a time of self reflection, regret and carb loading. French toast sticks, grilled cheese, bagels, pizza, anything extremely carby usually put some zing back into my lifeless body. But, breakfast foods were really the winning ticket to not feeling like death the rest of the day.  Hash brown potatoes, pancakes and scrambled eggs.  Food of the Gods, really. Cooking the eggs slowly over low heat  makes them so exceptionally diner-licious, the crispy, oniony potatoes are insanely addicting, and fluffy pancakes drizzled with real maple syrup round out this decadent blue plate special.

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Hash Brown Potatoes picstitch (11)

1/2 lb fingerling potatoes cut into 1/2 inch pieces

3 tbsp olive oil

1 yellow onion diced

salt and pepper

2 green onions chopped

Heat olive oil over medium-high heat in a nice big frying pan. Add potatoes and onions and sprinkle with plenty of kosher salt and fresh ground pepper. Let the potatoes and onions cook for at least 5 minutes before flipping with your spatula. Occasionally toss potatoes. These will cook in about 20 minutes. I added more salt to taste as the taters were cooking. Potatoes tend to need a lot of seasoning. Sprinkle with chopped green onions before serving.

Low and Slow Scrambled Eggspicstitch (14)

4 eggs

salt and pepper

cooking spray

Spray frying pan with cooking spray and heat over medium-high heat. Whisk your eggs up and add a good amount of salt and pepper. Pour into the pan and lower heat. Gently fold eggs over with spatula until your comfortable with  their doneness.

Pancakes

1  1/2 cups flour

3 tbsp sugar

1 tsp vanilla

1/2 cup Greek yogurt or sour cream

1/2 tsp salt

2 tsp baking powder

3/4 cup milk

2 eggs

Mix all ingredients together. Heat frying pan over medium heat and spray with cooking spray. Add about 1/4 cup of pancake batter for each pancake. Cook for about 3 minutes until batter begins to bubble on top. Feel free to add any fruit you like on top like blueberries, banana slices, strawberries, chocolate chips (fine, not a fruit but so delicious). Flip and cook for another minute or so until brown. You can keep the pancakes warm in a 200 degree oven on a cookie sheet until your full breakfast is ready!