To Make / Lemon Ricotta Pancakes

 
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     Good morning! This is one of those recipes that came out of wondering what the heck I'm going to do with a mostly full jar of (insert ingredient here)?! You know - those ingredients that you buy for a specific recipe that only uses a spoonful of said ingredient. It's usually something obscure that is really only used in that one recipe. Now, I really hate wasting food, so last week when I bought ricotta for a pasta dish (surprisingly, not lasagna) and still had the majority of the tub left after making the pasta, I had a pretty good brainstorming session. I racked my brain for a minute on what one does with a full tub of ricotta, and then it hit me - a memory of lemon ricotta pancakes that Brett and I had at our B+B in Denver two years ago! SOLD. I immediately searched for a simple lemon ricotta pancake recipe and scored with this one. Luckily, I already had literally all of the ingredients on hand, and guys - these are the best pancakes I've ever made! They're fluffy (thanks, random ricotta), tart, and sweet all at once. You can definitely say this is a "when life gives you ricotta (and also, ironically, lemons)..." situation. Get the full recipe below!

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Ingredients: Blueberry Compote

  • 1 cup of fresh blueberries
  • 1 tbs. of honey

Ingredients: Pancakes

  • 1 1/4 cups AP flour
  • 3 tbs.'s sugar
  • 2 tsp.'s baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup ricotta
  • 1 tbs. melted butter
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup freshly squeezed lemon juice
  • 2 tsp.'s lemon zest
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Directions: 

1. Preheat your griddle to 350, and grease. In a large mixing bowl, combine all dry ingredients. In another bowl, whisk together ricotta, butter, eggs, egg whites, lemon juice, and zest. 

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2. Pour wet ingredients into dry ingredients bowl and mix until just combined. Scoop out your batter onto the griddle to form pancakes. Cook for two minutes until bubbles form on top, then flip and let cook until browned.

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3. While pancakes are cooking, make your blueberry sauce by combining blueberries and honey in a small skillet. Mash together with a fork and let cook for about 5 minutes until the sauce has thickened.

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4. Once pancakes are done, serve warm and top with your blueberry compote. Enjoy!

     Thanks for reading, and have a fun Wednesday!

To Bake / Cranberry Butter Dutch Baby

 
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     Good morning! Cranberry season is still in full force around my house. I had such an excess from making cranberry sauce for Thanksgiving, and it's been a lot easier than I thought to find uses for the leftover sauce, but also for the raw cranberries! I've been adding the fresh cranberries to my daily lunch smoothie, and stirring in the leftover sauce with some greek yogurt to add to my grain or lentil bowls. Today though, I've added my beloved cranberry sauce to butter for this cinnamon dutch baby pancake (recipe adapted from Half Baked Harvest)! It's the perfect amount of sweet for breakfast or brunch, and serves 3-6 people (depending on how many slices you eat :)). Get the recipe below!

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For the Dutch Baby:

- 4 eggs

- 2/3 cup of milk

- 2/3 cup of AP flour

- 2 tsp. of vanilla

- a good shake of cinnamon

- another good shake of nutmeg

- 1/2 tsp. of salt

- 4 tbs. of butter

- syrup for serving!

For the Cranberry Butter:

- 1/2 cup of cranberry sauce 

- 4 tbs. of butter at room temp.

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Directions:

1. Preheat the oven to 450, place 2 tbs. of butter in your cast-iron skillet, and put in the oven to warm. While that's heating, blend your flour, milk, eggs, vanilla, cinnamon, nutmeg, salt, and 2 tbs. of butter in a blender. Make sure there are no lumps!

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2. Pour batter into your hot skillet, and place back in the oven. Cook for 20-25 minutes, and don't open the oven or your pancake will deflate! 

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3. While the pancake is baking, mix together your soft butter and cranberry sauce. When the dutch baby is done, spoon on cranberry butter and let melt.

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4. Drizzle with A LOT of syrup. 

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5. Serve warm and enjoy!

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     I, as usual, enjoyed mine with a cup of black coffee (the perfect pairing with a breakfast so sweet!). The pancake was the fluffy, sweet, and buttery confection I was looking for, and I hope you all enjoy it!

    Thanks for reading, and have a fun Tuesday! I'll be back later this week to share about my new gifting philosophy for Bailey this year. See you then!

To Make / Honey Butter Healthy-ish Pancakes

 
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     Hi there! I whipped up these pancakes this weekend, and had to share the recipe with you all asap! They're slightly healthy (thanks whole wheat flour + greek yogurt!), but also pack a sweet punch with caramelized bananas and honey butter. Get the how-to below!

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Ingredients (pancakes):

- 1 banana

- 1 egg

- 3/4 cup of almond milk

- 1/4 cup of plain greek yogurt

- 1 tsp. of vanilla extract

- 1 + 1/2 tsp. of sugar

- 2 tsp. of baking powder

- 1/2 cup of whole wheat flour

- 1/2 cup of AP flour

- a pinch of salt

Ingredients (honey butter):

- 1 stick of butter

- 1 tbs. of honey

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Directions (honey butter):

1. Melt honey and butter together by placing them in a bowl and microwaving for 1 minute. Stir together and pour into a jar. Let set in the fridge overnight (can still drizzle melted over pancakes!). 

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Directions (pancakes):

1. Combine flours, baking powder, sugar, and salt in a mixing bowl. In another bowl, mix together milk, eggs, and vanilla extract. Pour the liquid mixture into the dry mixture, then stir to combine. Add in greek yogurt and stir. 

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2. Heat your griddle, and pour out your batter for pancakes. Slice your banana and place rounds on top of cake. Brush bananas with melted honey butter. Wait til the cakes are bubbling on top, then flip and let cook for about another minute, or until pancakes are browned on both sides. 

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3. Serve warm with honey butter and maple syrup (and bacon, if you're so inclined). Enjoy!