Recipes — breakfast

• 1 1/2 cups flour
• 3 ½ Tbsp sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup milk
• ¾ cup ricotta
• 3 large eggs
• 1 tsp Vanillapura Madagascar/rum vanilla extract
• 1 Tbsp lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 2 Tbsp butter (melted)

Instructions

-Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).

-In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.

- Make a well in center of flour mixture and set aside. 

  -In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well       blended.

-Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).

-Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy). 

-Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.

-Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.

Kudos to cooking classy for recipe. 

I love oven pancakes. They seem special and out of the ordinary, but so easy and simple to make. Over the holidays we had family staying with us and I whipped up these puffed, buttery, light and airy delights.  You know what makes this recipe? It’s the vanilla! Good quality vanilla. You’ll taste the difference.  Madagascar/rum vanilla extract was the perfect buttery companion to these dutch babies. My favorite is that no syrup is needed. Just squeeze a little lemon over the top and dust with some powdered sugar and maybe some fresh fruit and you're good to go!  

INGREDIENTS:
-2 cups milk
-4 eggs
-2 teaspoon Madagascar?rum Vanillapura extract
-1 1/3 cups all-purpose flour
-4 Tablespoons granulated sugar
-1/2 cup butter ( I think you could get away with ¼ cup and be fine)
-1 lemon and powdered sugar (for garnish)

INSTRUCTIONS:
-Place 1/2 cup butter in a 9×13 heavy glass baking dish.
-Set baking dish (with butter) in the oven and preheat to 400 degrees.
-In a blender, combine milk, eggs, vanilla, flour, and granulated sugar.
-When the butter is completely melted (before it browns or burns, though!), pour the batter over a metal spoon into the baking dish.
-Cook 20-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
-Remove from oven. Squeeze the juice of one lemon over the top and dust generously with powdered sugar.
-Serve immediately!

January always seems to come with new goals to eat better and live better. Although, better doesn’t necessarily mean starve yourself, give up all carbs, be unhappy, lose a ton of weight, which will be impossible to keep off.  You don’t have to give up good food. You can still enjoy those yummy pancakes! This recipe is protein packed. It’s made with wheat flower, greek yogurt, fresh fruit and of course some good clean vanilla. Don’t give up the good stuff just make smarter choices!

Ingredients:

1 ¼ cups whole wheat pastry flour

 2 scoops vanilla protein powder

 1 tbsp baking powder

 ½ tsp Celtic sea salt

 1 ⅓ cups milk of choice. I use vanilla almond milk

 2 tbsp plain non-fat Greek yogurt

 1 cage free egg white

 2 tsp Tongan/vodka Vanillapura extract

 ½ pint fresh blueberries you can use frozen as well

Instructions: Serves 4

-In a large bowl whisk together the flour, protein powder, baking powder, and salt.

-In a smaller bowl whisk together the milk, Greek yogurt, egg white, and vanilla extract

-Add the wet ingredients to the dry and whisk together until smooth

-Gently fold the blueberries into the pancake batter with a rubber spatula

-Using a 1/4 cup measurer, add the batter to a hot prepared non-stick griddle or skillet

-Cook the pancakes on the first side until small bubbles form on top, then flip over and cook on the other side for another couple minutes. Place 3 pancakes on a plate and enjoy

Notes: You can serve pancakes as is or you can reserve some of the fresh blueberries from the batter and use them to make a blueberry sauce by packing them in a sauce pan and heating slowly until softened and slightly thick. Just top your pancakes with a couple tbsp. of fruit and serve.

Two things my boys love, pumpkin and pancakes. It’s one of their many love languages. It’s like moths to the flame! I usually whip these up on cool crisp autumn weekend morning. Or when Dad’s out of town, we have them for dinner. He’s not much of a breakfast for dinner kinda guy:).  These pancakes are perfectly fluffy and full of yummy pumpkin pie spices, with the perfect little hint of vanilla.  To make it even better try in with our vanilla syrup and top with some crumbled pecans and bacon. Top with pure maple syrup or some rich buttery vanilla syrup. You choose!:)

INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup sugar
• 2 tablespoons brown sugar
• 2 teaspoons pumpkin pie spice or more for a strong pumpkin spice taste
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1.5 cups milk
• 1 tsp of VanillaPura Madagascar/rum vanilla extract

• 1 cup pumpkin puree 
• 2 large eggs
• 2 tablespoons oil

INSTRUCTIONS:

Mix all dry ingredients in a large bowl. Whisk all wet ingredients together in a medium bowl or measuring jug.

Pour the wet ingredients over the dry ingredients and mix just until combined. DO NOT OVERMIX! Do NOT mix with a whisk, ONLY with a wooden spoon or spatula!! DO NOT stir more than approximately 10 times!! Or you will end up with dense and gummy pancakes!!

Heat a griddle or skillet over medium-high heat. Brush on a little oil or spray with cooking spray.

Ladle on about 1/4 cup of batter per pancake and cook until bubbles form on top of the batter, around 3 minutes. Flip and cook until browned on the bottom as well, another 2 minutes or so.

Serve immediately with maple syrup, chopped pecans or whatever you like. Alternatively, follow the freezer instructions in the post.