Tag Archives: pancake

Baking Fail: Blueberry Dutch Baby

I don’t know about you guys, but I find that I have ridiculously high expectations for recipes I find online.  I feel like if someone took the time to photograph and post about an amazing something or other that they’ve discovered, it should be amazing. Obviously, as I type this I contradict myself.  A few of the recipes I have posted have been things I didn’t like (anything with pumpkin), but this morning I once again found myself disproportionately disappointed with a new recipe. Always with Butter is the blog I where I found the recipe for the sinfully delicious Chocolate Cherry Coffee Bread, so when I decided to whip up a Blueberry Dutch Baby for breakfast this morning, I was really looking forward to tasting the results. Long story short, it just wasn’t what I was expecting.  I was thinking it would be like a cross between a pancake and a crepe. Not sweet, but still fluffly and bread-like, and it just wasn’t. The consistency was right, but the flavor was really egg-y, more like a cross between a crepe and a fluffy omelet. Andy loved it, but I settled for grapes and nutty grain toast instead.

Blueberry Dutch Baby

Oh well, you win some, you lose some.  I still say give it a go, see what you think. All and all it really isn’t a difficult recipe, and if you lack a 12″ iron skillet like I do, you can make do with a non-stick cake pan…or a greased regular cake pan.  My only other advice, keep an eye on your dutch baby, mine baked up a little faster than the recipe indicated so I had to pull it out a few minutes early to avoid over cooking it.

Photo and recipe are from the aforementioned website.


The Most Important Meal of the Day

Ahh breakfast, my favorite meal of the day.  Unfortunately, i’m not much of a morning person so until I married Andy my breakfast usually consisted of coffee and whatever I could grab on my way out the door.

Now, my very wonderful husband makes me breakfast every morning before we head our separate ways (lately I can’t seem to get enough oatmeal with orange blossom honey!).  On the weekends I do my best to return the favor, I love the variety that breakfast offers. You can go light or heavy, savory or sweet, there is a little something for everyone.  As soon as things quiet down a bit at the office (only a few more days of tax season left!) I am going to persuade Andy to take a day off so we can sleep in, make some pancakes and a hot cup of tea and have breakfast on the couch in our pajamas surrounded by furry little beggars.

Images from here.


Lemon Ricotta Pancakes

One of the most difficult parts of dieting is trying to figure out how to incorporate some of your favorite dishes into your new limited calorie allowance.  I am a huge fan of breakfast for dinner. There was a six month run my senior year of college where my roommate Rebecca and I made pancakes at least twice a week. My pancake intake has gone way down since then, and I have been lucky enough to find some caloric short cuts that still allow for the occasional short stack.  A few weeks ago I received the monthly newsletter from The Foley House (the B&B where Andy and I honeymooned) and it included a decadent recipe for lemon ricotta pancakes topped with buttery spicy apples. The topping alone was almost half my daily calories so I set the recipe aside, out of sight, but unfortunately not out of mind. So I made some healthy substitutions, ditched the topping and here is what I came up with.

Ingredients:

  • 1 cup egg beaters
  • 1 cup egg white beaters
  • zest from 2 lemons
  • 2 tbsp of Splenda
  • 1 1/3 cup low fat Ricotta
  • 1/2 cup of all purpose flower
  • Non-stick cooking spray

Directions:

In a bowl whisk together the egg beaters, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined.

In a separate bowl use an electric beater to beat egg white beaters and a pinch of salt at high speed until stiff peaks form.

Gently fold the egg whites into the first mixture.

Heat your griddle until it is hot enough for water droplets scatter when dripped on the surface. Use a 1/3 measuring cup to pour batter onto the griddle, cooking pancakes 1-2 minutes per side.

Serve pancakes plain or with sliced fresh berries.

Makes 15-20 pancakes

The verdict: Delicious, the egg whites make these pancakes taste more like thick crepes than a traditional pancake, but I will most assuredly be making these again.  Maybe next time with blueberries added to the batter.

 


Sunday Brunch

Sunday brunch is one of the weekend activities I love best; it’s the perfect compliment to sleeping in and bumming around on the last day of freedom before a new work week starts.  Andy and I enjoy it so much that we are having a Sunday Brunch themed wedding.

Recently, Kool Beanz Cafe, one of the great restaurants only a few blocks from our apartment, started serving Sunday Brunch.  It is the perfect place to get delicious comfort food with a twist.  Yesterday, we dropped in on our way to meet our wedding planner. Andy got the most amazing pancakes with peach compote topped with marscapone and accompanied by candied bacon.  I ended up stealing some…okay almost all, of the bacon.

I went for a play on the southern classic chicken and waffles. Buttermilk tabasco fried chicken over a sweet potato pecan waffle with honey-chile syrup.   And all I can say is YUM!  We almost had to be rolled out of the restaurant, but it was so worth it.

*Pardon the photo quality we were having some technical difficulties, I’ll get some better shots next time