Lemon Raspberry Granola Pancakes

In the interest of saying SOMETHING about food this year…

I give you RASPBERRY GRANOLA PANCAKES!!!

See recipe for Blueberry Sour Cream Pancakes…

Don’t fold the raspberries into the batter, however, as they have a tendency to be a bit mushy softer.

Ladle out the pancake onto the pan or griddle, then drop the raspberries artfully onto the top, and sprinkle with a bit of granola.

I also added a bit of lemon zest to the batter.

Try not to go overboard with the granola.  Just trust me here.  And try to find an unflavored granola.

When you flip them, you’ll have to smash them a bit, like a burger, but not too hard.

They are delightful! 😛

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Banana Walnut Waffles

Sunday morning I decided to treat Hubby and Rat Boy nicely for a change to breakfast, so I pulled out the waffle iron and made waffles…not from mix!

Also, I set the grill on fire Saturday evening.  And Hubby didn’t say a thing.  😛

They were delicious!

I even got some.  😀

And while it wasn’t effortless, it was certainly worth the small amount of effort that it actually took!

I need larger bowls, though.

In a large bowl, combine 3 cups flour, 1 tbsp baking powder, 1 tsp baking soda, 1 tsp salt, and 1/4 cup packed brown sugar.  Wisk to mix and break up the sugar.

My bowl is pretty full already…

In another bowl…NOT SMALL…whisk together 4 eggs, 2 tsp vanilla extract, 1/2 cup melted butter, 2 1/2 cups buttermilk, 2 – 3 bananas, and 1/2 cup chopped walnuts.

I started to get a little nervous that all of this was not going to fit into the large bowl I was using.

I also ran out of buttermilk, so actually used about 2 1/4 cup buttermilk, and another 1/2 cup skim milk (which was the only other milk I had).

Combine wet and dry ingredients all at once, and stir until just mixed…a few small lumps are okay.

I was stirring VERY carefully!  😛

Ladle onto the heated waffle iron…

I cooked these on medium.  I love my waffle iron.  Technically, it’s Hubby’s, as I gave it to him for his birthday 2 years ago.

It is a very smart waffle iron.  It dings when the waffle is done, so I don’t have to time it!

They really smell wonderful while they are cooking.  I ate one as soon as they were done.  (Had to check and make sure they were all right!  :-P)  The recipe made about 5 large waffles.  We ate 4 of them. They were scrumptious!

I don’t usually like maple syrup on waffles, but the banana walnut flavor really complemented the maple flavor.  I put all my bananas into the batter, but some on the top would have been nice, too.  Strawberries would be good as well.  😀  Needless to say, I’ll be making them again…in a larger bowl!

Random Food

It’s been a really busy day.  So I’ll leave you all with a bit of food pr0n.

Since I’ve committed to posting every day.

Breakfast.

Lunch.


And dinner.

I’m kinda sad panda they aren’t bigger pics.  But it’s making me hungry anyhow.

Lemon Blueberry Bread

I’m starting a new policy.  When descending upon friends with my family swarm, I propose to bring baked goods to increase our desirability as couch-surfing guests!  😛

And…I got goodies to bake other nomable stuff with!  My very first Pampered Chef stoneware… a bar pan.  Now I can make even better bar-type baked yummies!  Thanks again Aggie!  🙂  (Especially since Mum wants me to bake her 3 batches of brownies for a party!)

I was hoping that the blueberry bread would be a hit last weekend, and it was.  Go me!!!  Even the kids who won’t eat anything (I am not naming names) ate this and loved it.  It is quick and easy to create, and it looks pretty too. 😀

Could you ask for more???  No cut pics though, since this loaf was a gift.  Yumtastic blueberries throughout the bread, with a lovely hint of lemon.  😛

Preheat the oven to 350F.  Spray with oil, or butter a 9x5x3 loaf pan.

In a medium bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder and 1/4 tsp salt.

Use an electric mixer to beat 6 tbsp butter until softened, then add 3/4 cup granulated sugar and continue beating until light and fluffy.  Add 2 eggs, one at a time, beating in well.  Stir in 1/2 tsp vanilla extract and 1 tbsp lemon zest.  Turn the mixer to low to add the flour mixture and  1/2 cup milk, alternating additions to begin and end with the flour.  Mix only until combined, then gently fold in about 2/3 of the blueberries.  I used a pint of blueberries.

Scrape the batter into the prepared loaf pan, and sprinkle the remaining blueberries evenly across the top of the batter.  Then bake 55 to 65 minutes, until the bread is golden brown.  Cool in the pan about 10-15 minutes, then turn out and finish cooling on a wire rack so that the sides and bottom don’t become soggy.

 

Lemon Raspberry Breakfast Rolls

It’s 2 in the afternoon.  I realize 2 pm is a bit past breakfast for most of the world, but we run on our own schedule around here.  Rat Boy is doing a Photoshop tutorial (a.k.a. school) and Hubby is napping.

I just polished off the most awesome breakfast pastry I have evah produced on my own.  By that, I mean it didn’t come out of a can with a little guy in a baker’s hat on the outside.

Behold the beauty of the Lemon Raspberry Roll!

Come to Mama!  🙂

I found the recipe at Joy the Baker.  She has many yummy things, but this one jumped out at me.  The recipe for these scrumptious breakfast rolls is here.

They’re a bit messy in the construction process.  I had a bit of trouble getting the filling to stay inside the dough as I was rolling it up.

And it’s a BIG piece of dough!  But I just scraped up all of the wayward filling and poured it over the rolls I managed to get into the pan.  The ends didn’t roll too well.  They’re more like knots.  😛

Somehow, magically, they cam out looking like this on my first try!

They look pretty, smell great, and taste fantastic.  The icing is sweet enough to balance out the lemon and raspberry tangy-ness without being too sweet.  Total awesomeness!  😛

Rat Boy and Hubby also gave 2 thumbs up.  Sometimes I wonder if they are just being nice so I’ll keep feeding them.  Not today.  I ate 2 already, and would probably have another, except we’re going for sushi in a couple of hours!

Plus, my diet plan is screaming in agony…as are my jeans.

Blueberry Sour Cream Pancakes

I awoke feeling ambitious this morning, so I grabbed a recipe for blueberry sour cream pancakes that I’ve been wanting to try.  Recently, a friend of mine was sharing about her hubby’s fabulous pancakes or I’d never have thought to put sour cream in a pancake.  My hubby, always a fan, exclaimed, “You know how to make pancakes?”.  I just smiled sweetly.  Luckily for him, right then I had a cup of hot coffee in one hand and a ladle in the other.

Combine 1 cup flour, 1 cup milk, 1/2 cup sour cream, 1 large egg, 2 tbsp sugar, 2 tbsp melted butter, 2 tsp baking powder, 1 tsp baking soda, and a dash of salt.  Stir until well mixed, then gently add 1 cup blueberries (or a whole pint if you love them like I do!).  This is easily accomplished with a fork.


Heat pan/griddle until drops of water will sizzle.  If not non-stick, you’ll want to grease lightly with butter (or spray) and drop about 1/4 cup of batter per pancake, wait until bubbles form in the top, and flip…should take about 2 to 3 minutes.

Cook on side #2 about another 1 to 2 minutes, and serve with butter, syrup, whipped cream…whatever tickles your fancy!  I suppose you could add blueberry compote too.  😛  MMMMMMMM…blueberries….

Actually, I like mine plain.  With plenty of blueberries, of course!

If you’re not a blueberry person, you can add to the batter 1/3 cup chopped pecans or 1/2 cup mashed banana and 1/2 cup chopped walnuts instead.  Enjoy!

Love Affair

I have a habit.  Hey, if I can’t admit it to the world anonymously, when will I ever get it out in the open? And experts say that must be the first step toward recovery.  No, it’s not a drug habit, or anything like that, though I will admit to imbibing a variety of tasty adult beverages on occasion. And for the funneh ones out there, it’s not the kind of habit you wear, either!  I have a morning habit…coffee au lait, and a bagel.  Am I sounding dangerous yet?

Since I’m obviously living on the edge here, I go all the way every morning.  Shmears of peanut butter (the real stuff, just old fashioned ground up peanuts), runny raw honey from the farmer’s market, and a banana top my morning bagel.  Yes…every morning, unless hubby happens to be off work and awake (at the same time :P) and voices a desire for something less routine.

I guess I missed out on the whole peanut butter banana thing as a kid.  My mom’s idea of cooking included a stop at some restaurant to pick up polystyrene containers or Night Hawk frozen dinners.  I still remember when they came in foil pans, and you had to heat them in the oven because we didn’t have a microwave!  And breakfast was…donuts.  Every day.  So now I feel like peanut butter and banana is a treat, especially with organic bananas.  Yes, they are ridiculously expensive, but they taste so awesome!

After I enjoy my gooey morning treat, including plenty of coffee, only because there’s peanut butter stuck to the roof of my mouth 🙂 I’ll get busy and revisit the battle of the basil that began yesterday.  Might even get to a yoga class today!  Meanwhile, I’ll lick honey off my hand and the back of my arm, pausing to chase the occasional banana slice that flees in the vain hope of escaping my gaping maw certain pulverization and death and browse about in search of more groovy noms to share.