Strawberry Peach Pancakes

This whole gradual move process is interesting, but let me say that I’ll be incredibly happy once Saturday rolls around and we are officially of one residence.  Even though we technically won’t be until the end of the month when our lease is up.

But we’ll only have possessions in one place, which is the important part.  Realizing I couldn’t make muffins this morning because my muffin pan is already at the house was very upsetting.  So I made pancakes instead.

Happy, happy pancakes.  Pancakes full of fresh summer fruit.  I may have mentioned it before, but summer produce is the only thing the season has going for it in my eyes.  I mean, I got a sunburn yesterday down my left arm from sitting in traffic.  How does that happen?! Do car windows magnify the sun’s rays or something?  This sunburn is so awkward, not to mention uncomfortable.

Damn you summer.  Damn you and your hot sun.  The only thing it’s good for is feeding peach trees and strawberry plants.  And blueberry bushes, and cherry, nectarine, plum and apricot trees.  Ok, time to stop thinking about fruit and how I want to plant like 8 different fruit trees/bushes in our new backyard.

My griddle and I had a disagreement…..

That wouldn’t look weird, and the plants totally wouldn’t strangle each other as they vie for sunlight.  It’s definitely happening at the next house though.

Then all my delicious home-grown fresh fruit can be baked into pancakes.  Until that day, these will suffice.  These pancakes are like a bright, albeit non-burning ray of sunshine.  I swear pancakes just make mornings better.

Strawberry Peach Pancakes

Adapted from The Pastry Affair

Makes 12-16 pancakes

1 ½ cups all-purpose flour
1 Tbsp baking powder
Pinch of salt
1 large egg
1 cup milk
3 Tbsp honey
2 Tbsp butter, melted
1 cup sliced strawberries

1 medium peach or 1 cup canned peaches, chopped into bits

In a large mixing bowl, whisk together the flour, baking powder, and salt. Whisk the egg, milk, honey and butter together in a small bowl.  Make a well in the flour with a spatula and pour in the wet ingredients. Mix until just combined. Fold in the strawberries and peaches.

Pour about ¼ cup of batter onto a heated griddle and cook each side until lightly browned. The batter may look slightly “doughy” when fully cooked; this is just a result of the moisture in the fruit.  Serve with your favorite pancake toppings.

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Almond Poppy Seed Pancakes

50% chance of rain today, some of it could be heavy.  Fabulous…gym graduation here I come.  I decided to get up extra early and get a post in before I leave to sit in rush hour traffic for over an hour.

And then find a halfway decent place to park on the hilliest college campus on Earth.  Better wear my comfiest rain shoes.

Diego’s mom has a pillow, or maybe it’s a plate…either way, it says “When things are going from bad to worse, keep a cookie in your purse.”  That just resonates with me on so many levels.  I always bring snacks with me when I go out, though pancakes are a little tricky to transport.

So those are mostly for home snacking, which you all know I do quite often, and thus require a wide variety of pancake options.

I had never thought to combine poppy seeds and almonds, but this is one great fusion.  I really like poppy seeds, even if they get stuck in my teeth, and then I start chewing on one later and it tastes weird.  They lend a certain earthiness that is hard to find elsewhere.  Wouldn’t a nice stack of these babies be tasty this coming weekend?  I’ll let you decide, but I vote yes.

Brain shaped pancake.

Almond Poppy Seed Pancakes

Adapted from Cooking Classy

Makes 15 about pancakes

1 cup all-purpose flour

½ cup almond flour
2 Tbsp poppy seeds
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 ¼ cups milk
1/4 cup granulated sugar
1 large egg
1 Tbsp vegetable oil
1 Tbsp applesauce
1 tsp almond extract
1/2 tsp vanilla extract

In a large mixing bowl, whisk together flour, almond flour, poppy seeds, baking powder, baking soda and salt.  In a small mixing bowl, whisk together milk, sugar, egg, vegetable oil, applesauce, almond extract and vanilla extract until evenly combined.  Pour buttermilk mixture into dry mixture and stir just until combined. The batter should be slightly lumpy (just be careful not to over-mix so you’ll have fluffy pancakes).  Grease a large skillet or griddle and set it over medium low heat.  Pour about 1/4 cup mixture at a time onto the skillet.  Flip the pancake when golden on bottom and bubbles start to form on the surface.  Cook opposite side until golden.  Transfer pancakes to a large plate and serve with your favorite toppings.


Moo Shu Pork

Growing up, you could never entice me with a pork chop.  Or any pork product of any kind, except maybe a hot dog.  Nowadays things seem to have reversed themselves.  I haven’t touched a hot dog in years, and other cuts of pork have never looked so good.

The one exception being bacon.  I despise bacon.  Boo all you want, but it won’t change my mind.  To me, bacon is gross, and that’s just the way it is.  But put a nice pork shoulder or tenderloin in front of me and I am ready to go.

We all know I love pulled pork.  Well, I also am really starting to like pork tenderloin.  I bought a 2-pound one when they were on sale one day, and threw it in the freezer until I could figure out what to do with it.

Not having a grill, and an unwillingness to repeat the cleaning disaster that is my grill pan, I knew there must be other ways to utilize this meat.

And oh lordy I found it.  Now, I have never had moo shu pork from an American Chinese restaurant.  I never had it in China as it is a northern dish and I was in Taiwan (which falls more into the Southern school of cooking).  So I have no idea if this is close in taste to “authentic” moo shu pork, but my goodness was it good.

The recipe also calls for making your own mandarin pancakes, so it’s intensive, but the final result is quite impressive and sure to delight.  Plus, it’s MSG free!!

Moo Shu Pork

Adapted from 2002 Cooking Light Annual Recipes

Makes 6-8 servings

For the pancakes:

2 cups all-purpose flour

1 cup boiling water

1 ½ Tbsp sesame oil

For the pork filling:

2 Tbsp soy sauce

2 Tbsp rice wine or sake

1 tsp sesame oil

2 tsp cornstarch

1 ½ lbs boneless pork loin, trimmed and cut into 1x ¼ inch pieces

½ cup dried shiitake mushrooms

8 oz button mushrooms, sliced

½ cup scallions, sliced

6 cloves garlic, minced

2 Tbsp peeled fresh ginger, grated

3 Tbsp rice wine or sake

3 Tbsp soy sauce

½ tsp cornstarch

½ tsp sugar

¼ tsp black pepper

1 Tbsp peanut oil (or any other veggie oil), divided

2 large eggs, lightly beaten

2 Tbsp rice wine or sake

½ cup hoisin sauce

1 Tbsp soy sauce

First, marinate the pork.  Combine the first 4 ingredients in a large Ziploc bag.  Add the pork, seal, shake to coat pieces and let marinate in the refrigerator for one hour, turning occasionally.  Remove pork from bag and discard the marinade.

While the pork is marinating, make the pancakes.  Combine the flour and water in a large bowl.  Stir until a soft dough forms, then turn the dough out onto a lightly floured surface.  Knead until smooth and elastic, about 3 minutes.  Shape the dough into a 1 ½ inch thick log.  Divide the dough into 14 or 16 equal portions.  Roll each dough portion into a 6 inch circle.  Brush one half of the pancakes evenly with the oil, then top them with another pancake, gently pressing them together.

Heat a medium nonstick skillet over medium high heat.  Place 1 pancake stack in the pan and cook for one minute on each side or until slightly puffed.  Remove from pan, and cool.  Peel pancakes apart and repeat with the rest of the pancake pairs.  Set them aside to cool.

Continue to make the filling.  Combine 2 cups boiling water with the dried shiitakes mushrooms in a bowl, cover, and let stand for 20 minutes.  Drain, discard the stems, and thinly slice the caps.  Combine sliced shiitakes, sliced button mushrooms, scallions and ginger in a medium bowl, set aside.

Combine 3 Tbsp rice wine and next 4 ingredients in a small bowl; stir well with a whisk.  Set aside.

Heat ½ Tbsp oil in a wok or large nonstick skillet over medium high heat.  Add pork, and stir fry 3-5 minutes, or until no longer pink.  Remove pork from pan.  Add the remaining oil and add the vegetable mixture.  Stir fry for 5-8 minutes, until the mushrooms are soft and have released their juices.  Add the eggs, and stir fry 30 seconds more or until softly scrambled.  Add the pork back in, and then add in the cornstarch mixture.  Stir fry for 3-5 minutes, stirring constantly, until the sauce thickens.  Place pork mixture on a platter.

Combine hoisin sauce and soy sauce in a small bowl.  Spread a little of the mixture on each pancake, then top each with about ½ cup of the pork mixture.  Roll up and enjoy!


Applesauce Pancakes

I’ve been visiting my mom for the past few days as part of my trip to CT to attend Foodstock.  Here are some random shots from my visit.

A dinner of grilled pork tenderloin and garlic green beans.

Cocoa the Cat in his bowl.

Blake the Shih Tzu, my mom was watching him for a friend.

Groundhog in the backyard!

Aren’t these lilacs gorgeous?

Please forgive me, but I need a tiny break from desserts.  We were rather inundated with it last week when we celebrated Luke’s birthday twice, so now I want to let all that deliciousness run its course.

So let’s talk about a different kind of cake.  You know, that kind that you make in a pan…or skillet.  Man I haven’t posted about pancakes in a while, quite the rarity for me, given the fact that I am a pancake snacking machine.

Is it strange that since I’ve started this blog, I have yet to remake a pancake recipe?  I’ve been snacking on a different pancake recipe every time I’ve made them for the last seven months.  Crazy.

This time I had a good reason.  This time, I actually sought out this particular recipe to use up the last of an aging jar of applesauce.  I found these pancakes to be very moist, and containing just the right amount of cinnamony apple flavor.  I bet these would be even better if some homemade applesauce were involved in the process.

Applesauce Pancakes

Adapted from The Hazel Bloom

Makes 12-15 pancakes

1 cup all-purpose flour

1 cup whole wheat flour (or another cup of all-purpose flour if you want)

1/4 cup brown sugar

1 Tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/8 tsp nutmeg

1 1/4 cups milk

2 large eggs

2/3 cup unsweetened applesauce

1 tsp vanilla extract

2 Tbsp unsalted butter, melted

In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, and nutmeg.

In a medium bowl, whisk together the eggs, milk, applesauce, and vanilla. Stir in the melted butter.

Stir the wet ingredients into the dry ingredients, and mix just until well incorporated. Do not overmix.

Set a large skillet or griddle over a burner on medium/medium-low heat.  Pour about ¼ cup of batter for each pancake, and spread the batter around if it’s thick.  Cook until browned by both sides, and pancake is cooked through.  Serve with your favorite pancake toppings.


Spiced Chocolate Pancakes

Thinking about cake for breakfast has made me crave other kinds of sweets in the morning.  Like chocolate.  I am all for a chocolatey breakfast, though I guess I’ll try to disguise in it some way that is publically accepted.

So comes the chocolate pancake.  That means I can snack on chocolatey goodness even after breakfast is over.

Not that I need an excuse to snack on chocolate.  But if I get my chocolate via pancake form, I also get whatever nutrients pancakes have, which has to be more than plain chocolate.  So it’s healthier, right?

Ah justification, my old friend.  But seriously, it’s Sunday, the weekend is almost over, it’s raining, (well it is where I am) don’t you think you deserve chocolate pancakes?  Well I think you do.  And I threw in some spices for extra flavor.  Because you deserve that too.

Spiced Chocolate Pancakes

Adapted from My Little Celebration

Makes 12-15 pancakes

1 cup milk
1 tsp lemon juice or white vinegar
1 cup all purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
¼ cup + 2 Tbsp cocoa powder
1/2 tsp cinnamon
1/4-1/2 tsp cardamom or nutmeg
pinch of salt
2 Tbsp sugar
2 Tbsp unsweetened applesauce
2 Tbsp canola oil
1 ½ tsp vanilla extract

Mix the milk and vinegar or lemon juice in a small bowl and set aside to curdle, about 5 minutes. You just made your own buttermilk, yay!  Mix the flour, baking powder, baking soda, cocoa powder, cinnamon, cardamom or nutmeg, sugar and salt together in a large bowl until combined. Add the curdled milk, oil, applesauce and vanilla. Mix with a wooden spoon until just combined. Heat a large, non-stick skillet over medium-low heat.

Drop 1/4 cup measures of the batter onto the pan. When bubbles start to peek through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 1-2 minutes. Repeat for the other side, remove from the pan and set aside on a covered plate to keep warm. Serve with your favorite toppings.


Carrot Cake Pancakes

It’s Saturday!  That means breakfast doesn’t have to be portable today.  It can actually be served on a plate with a fork.

Although I do absolutely confess to eating pancakes with my hands.  I do it all the time in fact.  Now that I think about it, I eat them without a plate either…oh well, I never claimed to be normal.

It seems like spring has finally taken hold for realz this time in New England.  Showers and thunderstorms descend randomly, and it’s warm enough that we’ve shut off our furnace.  Which makes us very happy considering how old and inefficient that darn thing is.

So carrot cake pancakes.  They’re like cake for breakfast, but healthier.  Carrot cake seems springy to me, though I’m not entirely sure why.  It’s not like you can’t buy carrots during the winter.

That little dollop on top is not butter, but creamed honey from Trader Joe’s.

Anyway, if you love carrot cake, you’ll love these pancakes.  They are wonderfully moist and fluffy, and obviously, taste just like carrot cake.  So much win I can’t even stand it.

Carrot Cake Pancakes

Adapted from The Joy the Baker Cookbook

Makes about 15 pancakes

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp ground cinnamon

½ tsp nutmeg

generous pinch of ground ginger

1 large egg

2 Tbsp packed brown sugar

1 cup buttermilk

1 tsp vanilla extract

2 cups finely grated carrots

In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.  In a small bowl, whisk together egg, brown sugar, buttermilk, and vanilla.  Stir in the carrots.  Pour the buttermilk mixture, all at once, into the flour mixture and stir until just incorporated.  Let rest for 5 minutes.

Grease a large skillet or griddle and set over medium heat.  Spoon about ¼ cup of batter onto the hot pan and cook, flipping once, until the pancakes are golden on both sides, about 2 mins per side.  Transfer to a large plate and serve immediately with your favorite toppings.


Apple Cinnamon Pancakes

Ohhhhh, relaxing bunny.  Luke and I plan on getting a second rabbit someday so he and Izzy can do this together.  If there’s one thing cuter than a cuddly bunny, it’s two bunnies cuddling each other.  Also, his name would be Cumberbatch.

While KA was visiting, we started watching Sherlock, a BBC series that is a modern adaptation of Sir Arthur Conan Doyle’s classic works.  Holmes uses a cell phone and Watson blogs.  Each season has 3 episodes that are 90 minutes long.  It’s great, and I highly recommend it.  The new rabbit’s name comes from the actor who plays Sherlock, Benedict Cumberbatch.  What a name…and yes I know he’s kind of weird looking.

Ok, sorry for gushing about a television show.  It’s not something I do regularly, but I thought it was relevant, given the talk of bunny names.

But on to the food.  It seems I have forgotten what season it is with my posts featuring pumpkin and apples, but let’s be real.  There’s no law against eating pumpkin in April.  Or apples.

Or apple pancakes.  On a Wednesday afternoon.  The pieces of shredded apple stay a little crisp and lend a delightful texture to these pancakes, though do make sure the batter gets cooked thoroughly.  I added cinnamon chips because, well, I don’t actually think I need a reason.

Apple Cinnamon Pancakes

Adapted from Smitten Kitchen

Makes about 12-15 pancakes

2 eggs, well beaten
1 1/2 cups milk
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

1 tsp cinnamon

½ tsp nutmeg
1/4 cup sugar
3 medium apples, peeled and coarsely grated

½ cup cinnamon chips (optional)

Mix the eggs with the milk in a large bowl.

In a smaller bowl, whisk the flour, baking powder, salt, spices and sugar together.

Combine the wet and the dry ingredients and stir in the apples and cinnamon chips if using.

Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little to help them cook thoroughly and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.  Transfer to plate and serve with your favorite toppings.