Lemon Blueberry Pancakes

Last month was the first time in the history of this blog that I did not have a single post. Part of the reason was because I traveled with my brother to Europe for two weeks to celebrate his graduation from high school. When we returned it was his birthday shortly after and I made many dishes including a roasted beet quinoa salad, stuffed mushrooms, and chocolate creme brulee for dessert. I did make one new thing: grape leaves stuffed with dried figs, goat cheese, and walnuts. Even though it was actually very well received I felt it was too simple to dedicate an entire post to.

However last weekend was Labor Day and for some odd reason I woke up very early on Monday morning in the mood for pancakes. Recently my mother had purchased a 10 lb box of blueberries because she knows that I love them and the season is coming to an end. I decided to use the blueberries in the pancakes and also make a blueberry compote topping.

The pancakes were very simple and also quite fluffy because of all the baking powder. I was quite pleased that it made a small batch perfect for two people to enjoy for breakfast. When my brother woke up he happily ate the pancakes along with me. Overall it was a nice relaxing morning and my pancake craving was fulfilled.

Lemon Blueberry Pancakes
Makes about 13 palm-sized pancakes

• 1½ cups flour
• 1 tbsp baking powder
• 2 tbsp sugar
• 1 lemon, juiced and zested
• ½ tsp salt
• 1 large egg
• 2 tbsp oil
• 1 cup milk
• 1⅓ cups fresh blueberries (can use frozen as well)

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• ¼ cup water
• 2 tbsp sugar

1. In a medium-sized bowl, whisk together the flour, baking powder, lemon zest, sugar, and salt.
2. Add the egg, oil, milk, and lemon juice. Mix well until a batter forms. If it is too thick, add some extra milk, one tablespoon at a time.
3. Gently fold in the blueberries, being careful not to break them.
4. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour ⅓ cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 20-25 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.
5. Meanwhile, combine the ingredients for the blueberry compote in a small saucepan and bring to a boil. Once the cranberries start to pop, reduce the heat to a simmer and keep heating while making the pancakes. Stir occasionally until compote thickens, then remove from heat. 

Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking.

Apple Cinnamon Pancakes

I woke up on Saturday morning with a big craving to make pancakes, something I haven't done for a while. I had bookmarked a recipe for apple cinnamon pancakes a few months ago and decided that this weekend would be a good time to finally try it out. The recipe was pretty straightforward and I substituted using sour cream instead of Greek yogurt because that's what I had on hand.

My brother was delighted to discover that I had made pancakes for breakfast and eagerly helped me out with his taste-testing skills. Although nice and fluffy, as all good pancakes should be, I have to admit the apple flavor was not as pronounced as I had hoped it would be. The chunks of grated apple were pleasant but I think I might add more in the future, in addition to some applesauce in order to really make the apple flavor come through.

Apple Cinnamon Pancakes
Note: Makes about 10 slightly larger than palm-sized pancakes. Also, this recipe features changes that should create more of an apple flavor, but have not actually been tested. For the original recipe click here.

• 1 large egg
• ½ cup Greek yogurt or sour cream
• ½ cup milk
• ½ cup applesauce
• 1 cup flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ tsp cinnamon
• ¼ tsp vanilla extract
• 2 large apples, peeled and roughly grated

1. Sift together the flour, baking powder, salt, and cinnamon and set aside.
2. In a separate bowl combine the egg, Greek yogurt or sour cream, milk, applesauce, and vanilla extract.
3. Add the dry ingredients to the wet ones and mix until just barely incorporated.
4. Add the grated apples and mix to incorporate into the batter. Don't worry if the batter is lumpy but if it is too thick add a little bit of milk to thin it out.
5. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour ⅓ cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 20-25 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.

Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking. 

Orange Pancakes with Cranberry Compote

I woke up this morning with a major pancake craving and, being me, I obviously wanted to try a new recipe. Lately I have been very much into making things with cranberries, such as my red wine poached pears with cranberry sauce (made several times now by request from my mom and brother) and other baked goods. I particularly enjoy the combination of sweet orange with tart cranberry and when I found a pancake recipe utilizing this perfect pairing I jumped on the chance to make it.

The pancakes turned out extremely airy and light with a gentle undertone of citrus. They were good, but the cranberry compote definitely put the pancakes over the edge. I started on the compote at the same time as the pancakes, which gave the cranberries plenty of time to pop open and release their juices. It was actually quite fun to listen to the little popping noises and watch the process. As I continued to make the pancakes, I left the compote to simmer and reduce, making it really thick and syrup-like. The end result spread nicely over the pancakes and provided a great contrasting tart flavor.

The reaction from my family also made breakfast quite entertaining. My mom complained that I can't make such delicious pancakes for breakfast because pancakes are not diet-friendly. Of course that didn't stop her from eating one "just to try". My brother decided to try every possible permutation of eating the pancakes with butter, maple syrup, the cranberry compote, and fresh orange slices. In the end, after 10 pancakes, he determined that the best tasting ones were those topped with either the cranberry compote alone or fresh orange slices, but not in combination. I was happy he found his "ultimate pancake" and quite amused in the process, having fulfilled my own cravings as well.

Orange Pancakes with Cranberry Compote
Makes about 25 palm-sized pancakes

• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 tbsp sugar
• 2 eggs, lightly beaten
• 2 cups yogurt
• 4 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup orange juice
• Zest of one orange

For the Cranberry Compote:

• 1 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 2 tbsp sugar

1. Whisk together the flour, sugar, baking powder and soda, and salt and set aside.
2. In a separate bowl, combine the eggs, yogurt, butter, orange juice and zest.
3. Add the wet ingredients to the dry and mix gently just until combined. The batter will be lumpy. If needed, thin out the batter with a little orange juice and milk.
4. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour 1/3 cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 20-25 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.
5. Meanwhile, combine the ingredients for the cranberry compote in a small saucepan and bring to a boil. Once the cranberries start to pop, reduce the heat to a simmer and keep heating while making the pancakes. Stir occasionally until compote thickens, then remove from heat. Feel free to add some extra sugar if compote is too tart.

Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking. 

Banana Pancakes

For me, exam time means baking time. The more I have to study, the more I am inclined to bake. Just last week I finished all of my exams and then took a well-deserved ski trip to Whistler with a friend. However in the week before, while studying for my four exams in four days, I managed to bake goat cheese brownies, blueberry banana muffins, and cranberry-orange cream cheese bars. In fact, as soon as I made the muffins I had the urge to go bake the bars and begged my mom to allow me to do so. The funny thing is that she didn't even argue back, saying to me "I'll spend more time trying to talk you out of it than it will take you to make it". In the end, I paced myself by baking the bars the next day and bringing the brownies over to my cousin's house and the muffins with me to my exam. It seemed to me like the perfect solution because this way there weren't too many baked goods lying around the house and I got to treat my friends and family.

One of the things I made before the muffins and bars were these banana pancakes. Since I've been on somewhat of a pancake streak lately I have found them fun to make on a weekend morning for breakfast, especially considering that my brother is a big fan. I made these pancakes once before during the summer, but that was when my flipping skills were still undeveloped and the pancakes all looked funky. Sure, they tasted good, but nothing I could take a picture of and then blog about. Luckily this time was different; the pancakes tasted just as good as the first time and resembled proper pancakes too.

Banana Pancakes
Makes about 15-18 palm sized pancakes.

• 1/4 cup (4 tbsp) unsalted butter, melted
• 1 1/2 cups flour
• 2 tbsp sugar
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1 small ripe banana, mashed
• 1 cup milk
• 2 large eggs
• 1 tsp vanilla extract

1. Whisk together the flour, sugar, baking powder, and salt and set aside.
2. In a separate bowl, combine the banana, eggs, and vanilla.
3. Add the melted butter and banana mixture to the dry ingredients and mix gently just until combined. The batter will be lumpy.
4. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour 1/3 cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 15-20 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.

Note: Feel free to add mix-ins to the pancakes such as nuts, chocolate chips, blueberries, etc. You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking.

Chocolate Chip Buttermilk Pancakes

Ever since my success with my lemon ricotta pancakes I have a new found pancake-making confidence and when I woke up yesterday morning I was seriously craving pancakes. My brother had been asking me to make chocolate chip pancakes for a while now so I decided to make regular buttermilk pancakes and add chocolate chips to half of them. I didn't actually have any buttermilk on hand but apparently it's so easy to make your own. Simply measure one tablespoon of vinegar or lemon juice and add enough milk to bring the total volume to one cup and presto....one cup of buttermilk.

The regular version of the pancake tasted great on its own though I'm not going to lie, the chocolate chip tasted even better especially because I used good quality chocolate chips. Growing up in a Russian household, we have things like caviar for breakfast. My dad gave me the idea to spread some of the caviar onto one of the regular pancakes and it was delicious. The saltiness of the caviar combined with the hint of sweetness in the pancake made the perfect bite.

Meanwhile, my family has become quite involved with my blog. Every time I make something new they all ask me whether it will be on the blog. They're also cautious before taking a bite, always asking if I've had a chance to take a picture of the food before they dig in. The picture taking, in particular, is now always on their minds and sometimes they like to come up with ideas on how to best capture my food. For example, my mom came up with the idea to steam the chocolate chips that are sprinkled over the pancakes in the photo, after seeing this technique used on one of our favorite shows Cake Boss on TLC. Then, after my little photoshoot was over and we were right about to eat my mom pointed out that my brother had slathered his pancakes with butter and maple syrup in a very appetizing way, so I took a picture of his plate as well. I love that everyone wants to help me make the blog look as good as possible and I truly enjoy listening to and recreating some of their ideas.

Chocolate Chip Buttermilk Pancakes
Makes about 18-20 palm sized pancakes.

• 2 cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk (or 2 tbsp vinegar + enough milk to make two cups)
• 2 large eggs
• 1/4 cup vegetable oil
• Chocolate chips (I didn't measure how much I used...just eyeballed it)

1. Mix the flour, sugar, baking powder, baking soda, and salt together. Set aside.
2. Mix together the buttermilk (or milk and vinegar), eggs, and oil.
3. Add dry ingredients to the wet and stir just until combined. It will still be lumpy but don't over mix.
4. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour 1/3 cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 15-20 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.
5. To make the chocolate chip pancakes you can do one of two things: 1) add chocolate chips directly to the batter and mix them in just until incorporated. 2) Pour the batter onto the cooking surface then sprinkle some chocolate chips onto the pancake and resume cooking as you would the regular pancakes. 

Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking. 

Lemon Ricotta Pancakes

I am so excited to finally be posting a pancake recipe! I must admit that this is not the first time I have made these pancakes, but this is definitely the first that these, or any other pancakes I have made, turned out correctly. The thing is...I'm awful at making pancakes! I have tried several times, mostly over this past summer, and each time I was left with a disappointing mess. Even though the pancakes tasted good I could never quite figure out the technique behind the flipping and therefore my pancakes looked horrible...misshapen and uneven, sometimes burnt or pieced together. Today my flipping issues were finally put behind me and I made a giant stack of beautifully perfect pancakes.

The first time I made these pancakes they tasted delicious so I really wanted to try my hand at them again and after making moussaka earlier in the week I had extra ricotta cheese leftover. In fact, I had exactly the right amount called for in the recipe. I was awakened early this morning by a phone call and couldn't get back to sleep so I decided I would make the pancakes for breakfast for the entire family. I don't know why this time in particular I finally got the flipping technique down, and why it has eluded me in the past. It took me a while to get the pan to exactly the right temperature and time my flips so that I had a beautiful golden color every time.

Once I got my "flipping groove" on I dared myself to pour out two at a time. Previously, I had been working at a slow and steady pace, pouring one pancake at a time in the center of the pan and giving myself plenty of room to flip it over. However I decided that since I was doing such a good job with the one pancake I should at least attempt two. Luckily for me, my flipping skills withstood the little challenge and I continued to make the rest two at a time. At first it took me a little bit off guard as I had to figure out how to best flip one without messing up the other, but once I got the spacing down I was on a roll. Even though I was actually only using one hand to flip, somehow I found it reassuring to hold a spatula in each hand...it gave me a sense of balance. Every time I plated another pancake I let out a little squeal of joy; good thing everyone was still asleep and no one was watching me.

As far as the taste goes, I already knew that the pancakes would be well received by my family because they quite enjoyed them last time. The lemon flavor is really strong because the recipe calls for both the zest and juice of a lemon. Also, the pancakes are extremely light because the eggs are separated and the whites are beaten with sugar before being folded into the rest of the batter. This gives the pancakes a sense of airiness which offsets any graininess that one might think would come from the use of ricotta. I'm so happy that my pancakes finally turned out the way I imagined them to be. Hopefully my newly acquired flipping skills are here to stay and I will be able to post more pancake recipes soon!

Lemon Ricotta Pancakes
Note: This recipe makes about 24 palm-sized pancakes.

• 1 cup ricotta cheese
• 1 cup milk
• 3 large eggs, separated
• 1 lemon, zested and juiced
• 1 1/4 cup flour
• 3 tbsp corn starch
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/4 cup sugar

1. In a large bowl, combine the ricotta, milk, egg yolks, lemon zest and juice and whisk together.
2. Add the flour, corn starch, baking powder, and salt and whisk just until the dry ingredients are incorporated.
3. In a separate bowl, beat the egg whites on medium-low speed until foamy. Increase the speed to medium-high and gradually add the sugar. Continue to beat until soft peaks form.
4. Fold one third of the egg whites into the lemon ricotta mixture until completely incorporated. Gently fold or whisk in the rest of the egg whites until no more white streaks are present.
5. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour 1/3 cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 15-20 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.

Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking.