Category: Breakfast and Brunch

Happy Sunday! I hope everyone’s weekend was great! This morning was so relaxing! We all slept in, then I made brunch. I have some very ripe bananas on the counter, so I made a new pancake recipe! It turned out super yummy! Now what to do with the rest of those bananas…  =)

Ingredients
2 medium sized very ripe bananas , mashed until no lumps remain
2 tablespoons melted butter, cooled
1 large egg
1 cup milk
2 teaspoons vanilla
1 cup plus 2 tablespoons all-purpose flour
1/2 – 1 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
butter or cooking spray for skillet after each batch of pancakes

Directions
In a medium-sized bowl whisk together the bananas, melted butter, egg, buttermilk & vanilla until well combined.
In a large bowl, whisk the flour, cinnamon, baking powder salt & brown sugar.
Fold the wet ingredients into the dry ingredients using spatula.
Heat your griddle, cast iron pan, etc and lightly grease with butter or non-stick cooking spray.
Pour a ladle (depending on the size of pancakes you like. My daughter likes to make different shapes and sizes) of batter onto the griddle
Cook for about 3-4 minutes until small bubbles begin to form on the uncooked side, then flip the pancakes and continue cooking for about 2-3 minutes until both sides are golden brown.

Serve immediately or keep warm in a 200 degree oven. We basically eat them over the counter and dip them in maple syrup.

Happy Sunday morning! Yesterday I picked up a bunch of blueberries at the farmer’s market, and the girls really wanted blueberry pancakes this morning. I decided to switch it up and make waffles instead. I made some scrambled eggs and bacon (also both from the market), too! They all cleaned their plates and went back for seconds. I think that constitutes a win!

INGREDIENTS:

DIRECTIONS

Preheat the waffle iron and spray with oil or butter to prevent sticking.
In a large bowl, add the oil, milk, eggs, and sugar and whisk together. Add the flour and baking powder and stir until combined but do not over mix. A few lumps here and there are OK.
Carefully fold in the blueberries.
Add about a ladle of mixture to the waffle iron (each waffle iron is different, so use your judgement).
Carefully wipe off any blueberries that stuck to the iron and add more cooking spray before adding more batter for your next waffle.

Happy Saturday! It has been a while (again) since I have posted, but we have been on spring break here in Georgia and cooking was pretty much non-existent. We took a little trip to Washington D.C. over the break and  had a blast! The weather was beautiful and we got to see the pretty cherry-blossom trees. We went to all the monuments, lots of museums, and just enjoyed our time together as a family.

Thursday was the first night I cooked in over a week. The girls went to the store with me to help me pick out some meals for the week. Thursday night it was baked shells, which was kind of like this recipe, but with only beef and mozzarella (no ricotta). Last night I made a roast chicken. Tonight I am making a new recipe for pork shoulder; I am planning on using this massive piece of meat a couple of ways, so be on the lookout!

This morning I made these scrumptious blueberry honey pancakes. I took a few different pancake recipes I have made along with some others I have found, and kinda did my own new thing. The girls gobbled them up with a little bit of some blueberry honey reduction sauce (see below).

 Blueberry Honey Pancakes

Ingredients

1 1/3 cups flour- you could use whole wheat
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons canola or vegetable oil
1 large egg
1 cup milk
2 tablespoons honey
1 pint of fresh blueberries

Directions

In a large bowl, add the dry ingredients (flour, baking soda, baking powder, and salt)and whisk together until combined.

In a separate bowl, whisk together the wet ingredients (oil, honey, milk, and egg).

Add the dry ingredients to the wet ingredients and stir together until combined. Don’t overwork the batter, though. A few lumps here and there are just fine.

Grease a large skillet or pan with butter or oil over medium heat.

Using an ice cream scoop or other easy to pour measuring device, pour about a tablespoon of batter on the griddle and top with blueberries. I usually use about 4-6 on each one, but it depends on how many you have and what size they are.

After about 2 minutes, you should start to see bubbles forming on the top of your pancakes. Turn them over and cook for about 2 minutes more.

You can serve with honey, butter (ohhhhh, honey butter!), syrup, jam, or this…

Blueberry Honey Reduction Sauce – 1/2 pint of blueberries, 1 tablespoon OJ, 1 tablespoon honey- let boil, then bring down on low and reduce for 10 minutes =)