Blueberry Sour Cream Pancakes

Blueberries and sour cream were just meant to be best friends, I’ve decided.  They just go so well together!  I made some Sour Cream-Blueberry Bread a while back, and I thought it was such a happy mixture… and here they are again, like old friends, only much easier to make in a quick pancake.  Blueberry pancakes are my favorite and my best!  Hope you ENJOY! (P.S. I didn’t make the sauce for this one- I usually make a yummy sauce, but as you can see, I literally couldn’t wait to tare into this bad boys, and they stood on their own two feet without the sauce.)

Blueberry Sour Cream Pancakes (Taste of Home)

For the Sauce:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 cup cold water
• 4 cups fresh or frozen blueberries

PANCAKES:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1-1/2 cups milk
• 1 cup (8 ounces) sour cream
• 1/3 cup butter, melted
• 1 cup fresh or frozen blueberries

Directions

• In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
• For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
• Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. Yield: about 20 pancakes (3-1/2 cups topping).

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 2 pancakes with 1/3 cup topping equals 332 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 387 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.

Strawberry Mango Lime Syrup

I’m just coming out of three birthday’s in a row, so I’ve got some catching up to do!

Is Strawberry-Mango combination truly such a novelty?  (I search and could not find!)What a pair they make!  I basically had to make this syrup recipe up.  It was delicious!  Now you can thank me tomorrow morning for this priceless little invention as you are spooning it over your warm pancakes. :)

Strawberry Mango Lime Syrup (By Lyd)

• 4 cups chopped ripe mango, from 2 (1-pound) mangoes
• 1 cup fresh strawberries, chopped
• 1/2 cup sugar
• 1 and 1/2 cup water
• 2 tablespoons fresh lime juice, or to taste
• 2-3 tablespoons cornstarch
• pinch of cinnamon

In a small pot, stir cool water and cornstarch together until well mixed.  Turn on heat to medium.  Add sugar, lime and cinnamon and bring to a boil.  Reduce heat and add fruit.  Don’t over cook the fruit—unless you like it that way- I just like mine a little fresher.

Lyd’s Confession:

I have never properly cut up a mango before, so I turned to good old YouTube for a tutorial… thought I would share in case you are in the same boat. :)

Shamrock Pancakes (HAPPY ST. PATRICK’S DAY!!!)

Here is a quick, easy way to be festive.

 

Just whip up some pancake batter, add a few drops of green food coloring. I use the gel/paste kind because it requires a lot less and makes more vivid colors. You can get those at the cake decorating section at most stores. I actually mixed blue and yellow for these pancakes. I only added a tiny, tiny bit to the batter and mixed it in well. Using an 1/8 C. make four leaf clovers. Don’t cook to long, or they will look brown instead of green.

Happy St. Patrick’s Day

Apple Pancakes

Here comes yet another pancake recipe!  I love pancakes and they just keep coming… hot off the griddle, as my mom would say.  I liked the apple in these.

Veronica’s Apple Pancakes (allrecipes.com)

Ingredients

• 1/4 cup butter, melted
• 1 egg
• 1 cup milk
• 1 cup shredded tart apple
• 1 1/4 cups all-purpose flour (I used whole wheat.)
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1 tablespoon white sugar

Directions

1. In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Double Chocoloate Waffles (with strawberries, whipped cream and nutella....so good!) from ourbestbites

You can just call me awesome because this year for Valentines Day, I woke up early and made my "the husband" breakfast in bed! I'd been planning on doing this for a long time and I had also been planning on making these little beauties, which I did and my husband was tickled pink. We did decide that they would definitely make a more suitable dessert, so we saved the rest of the batter and had a DELICIOUS V-day treat that night!

Here's the link to the recipe (I can't figure out how to make it link, so just copy and paste it): http://www.ourbestbites.com/2009/02/double-chocolate-waffles-with-berry.html

To make the batter, I just followed the our best bites recipe (linked above) and just because I was feeling extra sweet, I spread nutella chocolate over the waffles and it tasted like a chocolatey heaven!

So I know it's lazy to completely knock off another websites recipe, but pop on over there and give these a try--they're worth it!

(I know what you're all thinking, that this is a waffle recipe! Well, it is, but my husband really likes waffles, so just calm down! In my mind, they still qualify to be on this blog!)

Good Mood Pancakes

Can we just establish right now that waffles count as pancakes? Ok, now that we have that out of the way, I can share my new creation w/ you. Good Mood Pancakes(or waffles if you prefer). This morning, I woke up in a very good mood. My house was clean, I got 8+ hours of sleep, and the holidays are rolling around (it really doesn't take much to make me happy)! So, I thought that I would spread my happy mood around to my sweet hubby (who often has to fend for himself when it comes to breakfast) and cook pancakes!



So here's the law according to the rules: You CANNOT make these pancakes if you're in a bad mood! And you'll find that if you ARE in a bad mood when you make these, it will go right away because these smell and taste like goodness!

Ok, here you go. Basically, these pancakes are your average pancakes that I spiced up because I was in a good mood (hence the name). Feel free to make them the boring way, if you are in a bad mood! :) Also, as a disclaimer, I'm sure that someone else has already come up w/ this recipe, but I've never seen one, so don't take me to court or anything!

Good Mood Pancakes/Waffles

1/2 cup flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
*3/4 c. STRAWBERRY yogurt + 1/4 c. water (this is where I changed things up, the recipe calls for plain yogurt, I switched it to strawberry. It was delicious!)
1 large egg
2 tablespoons oil
*1 tsp. VANILLA (Another way I changed things! Vanilla makes the world so much better!)
*Another add-on of mine is that you HAVE to have served w/ homemade whipped cream on top!

Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a large bowl. Stir to mix well. Measure the yogurt mixture in a 2-cup glass measure. Add the egg and oil and vanilla to the measuring cup. Beat with a fork or wire whisk to blend. Add to the flour mixture and stir to form a smooth batter.

For pancakes: Heat the griddle or skillet over moderately high heat until it feels hot when you hold your hand directly above it. Lightly grease the griddle. For each pancake, pour 1/4 cup batter onto the griddle. Cook 3-5 minutes, until bubbles appear on the surface and the undersides are golden brown. Adjust the heat if the pancakes are browning too fast. Turn the pancakes over and cook 1-2 minutes longer to brown the second side.

For waffles: heat the waffle iron; grease it lightly. Pour in the appropriate amount of batter and spread to the edges. Close and cook until the iron will open easily. Keep finished waffles or pancakes warm in a 200ºF oven - pancakes on a plate and loosely covered to keep moist; waffles directly on the oven rack, uncovered, to stay crisp. Makes 8 4" pancakes.

Serves 4. From www.thatsmyhome.com

Happy Good Moods to you all!

"Makin' banana pancakes, pretend like it's the weekend . . ."

Bananas are something everyone in the family eats, so I love having them on hand. The trouble is I don't love going to the store often, so when I do go, I stock up! But then they get spotty and brown too quickly . . . so . . . .
Here's a perfect solution! And these panckaes were so easy! (I suppose most pancakes are) I found this recipe on allrecipes.com, but I tweaked it a bit and doubled it here because we're big eaters. I mean, who eats just one or two pancakes? Come on.
Seth liked these, by the way.  He is not a pancake guy unless they're white and fluffy, and then he won't allow himself more than two bites.  But he actually complimented me on these, and that's saying something.

2 cups whole wheat flour
2 tablespoons white sugar
1 tablespoon and 1 teaspoon baking powder
1/2 teaspoon salt
2 egg, beaten
2 cups milk
1/4 cup vegetable oil
4 ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot. Yield: 24 pancakes.

Multigrain Pancakes

Not only are pancakes delicious, but they are cheap! I found this one in the August edition of allyou.com magazine. They throw all kinds of fun stuff into these pancakes- a little labor intensive for me in the mornings. I like really basic pancake recipes, but the taste and the texture made up for it. They were great. I also just went ahead and made it 1 cup of whole wheat flour- why go to the trouble of measuring out that 1/4 cup? We like to top ours with a blended up can of pears. Good pancakes! You will like.

Multigrain Pancakes (myrecipes.com)
Prep Time: 10 minutes
Cook Time: 3 minutes
Yield: About 12 pancakes (serving size: 3 pancakes)
Cost per Serving: $.48

3/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 tablespoons cornmeal
2 tablespoons packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk
1/4 cup plain yogurt
1 tablespoon unsalted butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon vanilla extract

1. Preheat oven to 200ºF. In a bowl, whisk together both flours, oats, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk milk, yogurt, butter, egg and vanilla. Stir milk mixture into flour mixture until just combined.
2. Preheat a large skillet or griddle; mist with cooking spray. Pour batter 1/4 cup at a time, spreading gently. Cook until bubbles form on tops of pancakes and bottoms are light golden, about 2 minutes. Flip pancakes and cook until light golden and cooked through, 1 minute longer. Keep pancakes warm on a plate in oven while cooking remaining flapjacks.

Zucchini Pancakes

The Zucchini is on! If you are wondering what to do with those big green beauties, try grating them up and throwing into your pancakes. I love sneaking zucchini into things; the kids (and the hubby) get their veggies and you can hardly taste it. Zucchini is great at blending in. Throw a handful of chocolate chips in there too for good measure! This is a great pancake recipe that is really easy- but you might want to double it just in case you are surprised by the goodness of zucchini and you need another. :)

ZUCCHINI PANCAKES
(Dairy of a Locavore)
Serves 2 (I double this recipe and it worked out great for a family of five.)

Mix Together:
1 cup whole wheat flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 and 1/2 tablespoons sugar

In a separate bowl, whisk together:
3/4 cup milk
1-2 tablespoons melted butter
1 egg
1/4 teaspoon vanilla

Add 1/2 to 1 cup shredded zucchini (depending on taste) and stir into dry ingredients until just barely mixed.

Fry in butter on hot griddle or cast iron pan until golden. Serve hot with butter and maple syrup. (The zucchini really moistens things up, so I had to cook they pancakes longer then I typically would to make sure they were cooked through.)

Announcing the Winner of the Flip It Pancake Griddle!

I hope you all had a good Fourth of July!  The winner of this patriotic pancake pan is…………………Etta. Etta, I need your shipping address and email address. Please email them to me by Thursday July 15th (you have one week). If I don’t hear from you, I will pick a new winner. Congrats!