PB Americano Stuffed Pancakes

Diana from AZFoodie and I are on a roll and there's no stopping us now! This week, I made you these divine stuffed pancakes, full of PB Americano's Dark Chocolate peanut butter. Made with locally grown peanuts right here in the USA and sweetened with dark chocolate, this has only 4g of sugar compared to the 21g found in a single serving of Nutella, plus it tastes SO much better. So pull up a seat at the breakfast bar and get ready to let your stomach (and your heart) sing!

PB Americano Dark Chocolate stuffed pancakes recipe can be found here.

Bacon Pancake Dippers

What's better than pancakes? Bacon IN your pancakes! We recently served these at our housewarming party brunch, and to say these were a hit is an understatement. But we made so many more than we throught, so when we woke up Sunday morning from a housewarming party/pumpkin porter/mimosa slumber, we were super pumped to find a bag of leftovers waiting for us in the fridge. Popped a few in the toaster, smothered them in syrup and it was heaven. These are extremely versatile for all food allergies, so feel free to make the pancakes gluten/dairy/lactose free, use paleo friendly ingredients, etc. 

Bacon Pancake Dippers
Makes 12

Ingredients:

• 6 slices bacon, cooked and then halved
• 1 batch pancake mix
• maple syrup for serving

Preheat large skillet or griddle and spray with non-stick cooking spray. Place a few bacon halves down, then carefully pour the pancake batter along the bacon, covering completely in the batter. Continue covering all of the bacon halves in batter. Wait for small air bubbles to form around the corners of the bacon pancakes before flipping them onto the other side. Continue to cook until golden brown. Serve warm with maple syrup.

Grilled Corn Cakes with Pulled Pork and Guac

I love being able to talk about to anyone that will listen. Luckily I have some fellow foodies at work that love to converse about local restaurants, what we made for dinner last night, and occasionally order cheese pizzas for lunch and lock ourselves in an office to devour it privately. My boss recently told me about her favorite dish, carne asada on a potato pancake, at a local establishment here in Phoenix, and I told her how I was determined to re-create it at home. But then apparently I thought she said pulled pork and corn cakes, so I made those instead of what she was talking about. Oops! Sorry Jess! I may or may not have celebrated my boyfriend's half birthday with this dinner and polished it off with some black and white cookies! And can I just tell you how much fun half birthdays are? No one ever expects them, which makes for a nice little surprise, and I may or may not have hung birthday signs in the bathroom and topped Andrew's dinner with a birthday candle.

 

Grilled Corn Cakes with Pulled Pork and Guac

Pulled Pork:

• 2 1/2-3 lb. pork shoulder
• 1 cup chicken or vegetable broth
• 1 cup bbq sauce
• 1/2 cup chopped onion
• 1/4 tsp. ground cinnamon 
• 2 tsp. dried oregano
• 1 tsp. cumin

Guac:

• 2 avocados, peeled and pitted
• 1/2 lime, juiced
• 2 tbsp. cilantro, chopped
• 1 garlic clove, minced
• 1/2 jalapeno, minced
• salt and pepper to taste

Grilled Corn Cakes:

• 1/2 cup all purpose flour
• 1/2 cup cornmeal
• 1 tsp. baking powder
• 1 tbsp. sugar
• 1 ear of corn, cut from cobb
• 1 egg
• 1tbsp. canola oil
• 1/2 cup almond milk

In a crock pot, add the pork shoulder, broth, bbq sauce, onion, cinnamon, oregano, and cumin. Cook on low for 8 hours, until the pork is cooked through and shreds easily with a fork. Remove the pork from the crock pot and shred in a large bowl. Season with salt and pepper and set aside while you prepare the guac and corn cakes.

To make the guac, simply mash all of the ingredients together and place in an airtight container in the fridge until ready to serve.

When the pork is done cooking and shredded, begin to prepare the corn cakes. In a large bowl, whisk together the flour, cornmeal, baking powder, and sugar. In a small bowl, mix together the corn kernels and the egg. Add the corn mixture to the flour mixture and mix to combine. Then add in the oil and enough milk to create a pancake batter type consistency.

Preheat a griddle or large skillet and spray with non-stick cooking spray. Add the corn cake batter about 1/4 cup at a time, cooking until the edges begin to bubble (about 3-4 minutes), then flip and cook on the other side another 1-2 minutes.

To serve, place corn cakes down on a plate, top with a healthy serving on the pulled pork, and the top them off with a dollop of the guac.

Orange Basil Ricotta Pancakes

Now that we have a new house that I can fill with whatever my heart desires (and my bank account allows) I cannot wait to build a garden in the backyard. And the main herb that I wan to produce? Basil. My obsession continues with this amazing breakfast recipe. I recently saw these pancakes here, and decided to make an HDFB version, complete with an orange glaze to finish them off.  My boyfriend is the one with the sweet tooth, so this was the perfect "meet-in-the-middle" breakfast. It's somewhere between his desire for chocolate brownie pancakes topped with oreos and peanut butter cups and my desire for savory bacon corn chive pancakes. The batter is a bit thicker than a standard pancake because of the ricotta, so just be patient. These babies are worth it!

Orange Basil Ricotta Pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 orange, zested
• 2 tbsp. freshly chopped basil
• 1 egg, room temperature
• 1/2 whole milk ricotta
• 1/2 tsp. vanilla extract
• 3 tbsp. unsalted butter, melted and cooled to room temperature
• 1 cup almond milk

Orange Glaze

• 1 cup powdered sugar
• 3 tbsp. orange juice, separated
• 1/2 tsp. orange zest

Preheat a griddle or large skillet over medium heat. In a large bowl, whisk together the flour, baking powder, salt, orange zest, and chopped basil. Set aside.

In a medium bowl, whisk together the egg, ricotta, vanilla, butter, and milk. Add to the dry ingredients and mix well to combine. Add more milk if you like your batter to be a little thinner.

Once the batter is mixed, spray the griddle with non-stick cooking spray and use a ladle or 1/4 cup measuring cup to spoon batter onto the griddle. Allow them to begin to bubble around the edges before carefully flipping them to the other side.

Once all batter has been made into delicious pancakes, mix together the glaze just before serving. Whisk together the orange juice, powdered sugar, and orange zest until smooth. Stack your pancakes high, drizzle with orange glaze, and serve!

Blueberry Pancakes with Maple Butter & Blueberry Compote

Saturday mornings in my house were made for pancakes. My favorite type of pancakes have been and will always be blueberry pancakes. But what's even better than blueberry pancakes, is blueberry pancakes with a blueberry compote on top. I'm basically Violet from Willy Wonka, and someday might turn into a giant blueberry myself. For such a long recipe name, these are actually quite simple to make. And to top it all off, these are served with maple butter. No slabs of butter between each pancake, and syrup on top. No. These require something a little extra special. We melt the syrup and butter together to make a velvety drizzle. Mmmmmmmmmm. Can't stop dreaming about these babies. Can it be Saturday morning yet?

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Blueberry Pancakes

• 2 eggs, eggs and yolks separated
• not quite full 1 cup buttermilk
• 5 tbsp. unsalted butter, melted and cooled slightly
• 1 1/2 cups Bisquick pancake mix
• 1/2 lemon, juiced
• 1 cup fresh blueberries

Blueberry Compote

• 1 cup fresh blueberries
• 1 tbsp. coconut palm sugar
• 1 tbsp. fresh squeezed lemon juice
• 1 strip lemon peel
• 1/4 cup water

Maple Butter

• 1/4 cup unsalted butter
• 3 tbsp. maple syrup

To make the blueberry compote, simply add the ingredients to a medium saucepan and heat over medium high until it begins to boil. Lower to a simmer, and allow the mixture to bubble slightly until thickened, stirring occasionally, about 10-12 minutes. Set aside until ready to serve. 

Meanwhile, prepare the pancake mix, whisk the egg whites in a small bowl with a stand or hand mixer on high until they are white and form stiff peaks, similar to whipped cream. In a large bowl, mix together the buttermilk and cooled butter, then add the lemon juice. Add in the pancake mix and mix until just combined. Lastly, fold in the whipped egg whites, folding carefully as not to lose the air from the white, which makes the pancakes so light and fluffy!

Heat up a griddle or large pan over medium high heat and spray with non-stick cooking spray or melt a tab of butter. Place a few heaping ladelfuls of the pancake batter onto the hot griddle, then add a couple of fresh blueberries on top. Allow them to cook for a couple of minutes. Once you see little bubbles forming around the edges of the pancakes, you know to flip them on the other side. Cook until golden brown. 

To make the maple butter, simply melt the butter and syrup together in a small sauce pan or in the microwave.

To serve the pancakes, stack them high with a large spoonful of the blueberry compote on top, then pour the maple butter all over and around so it gets into every bite. Then stuff your faces!

Lemon-ade Ricotta Pancakes

I think my boyfriend's mind has finally actually blown. By food. Hours after eating them he was still talking about them. And he actually gets the credit for this one since he put all of the labor into making them for us. I just found a skeleton recipe to base it off of. These pancakes literally taste like drinking lemonade on a warm summer day, but are also perfect for warming you up on a chilly winter morning. There's no actual lemonade in these, but you could have fooled me. The ricotta makes the pancakes fluffy and light, but they come out thin like a crepe.  It's magic!

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Lemon-ade Ricotta Pancakes

Ingredients:

• 2/3 cup ricotta cheese
• 2 eggs, room temperature
• 1 1/4 cup almond milk
• 1/2 tsp. vanilla
• 1 lemon, zested and juiced
• 1 1/2 cups all-purpose flour
• 2 tbsp. sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt

Lemon Glaze:

• 1 lemon, zested and juiced
• 1 1/2 cups powdered sugar
• 1/2 tbsp. melted unsalted butter

In a small bowl, whisk the ricotta cheese until smooth and creamy. Then add the eggs, milk, vanilla, lemon juice, and lemon zest. Mix well and set aside.

In a large bowl whisk the flour, sugar, baking soda, baking powder, and salt together. Add the wet ingredients to the dry and mix until combined. The mixture will be slightly runny.

Preheat a griddle to medium heat. Spray with non-stick cooking spray or a dollop of unsalted butter. Ladle 1/4 cup of batter per pancake onto the hot griddle, waiting until bubbles form throughout the pancakes before flipping to the other side. Once they are golden brown on each side, place the pancakes on a serving platter. Keep in the oven to stay warm while you make the rest of the pancakes.

Once all of the pancakes have been made, top with lemon glaze and enjoy! And believe me, you will enjoy!

Lemon Glaze: whisk all ingredients together until smooth.