Blueberry Buckwheat Pancakes with Blueberry Maple Syrup

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This one time I went for brunch with a new guy friend (new in the sense that we were still getting to know each other). What I didn’t realize at the time was that apparently this was a date that I clearly was unaware of until afterwards. I mean he did offer to pay and I let him pay, but I’m kind of thickheaded and did not clue in to the fact that if a new guy friend asks you out to brunch and picks you up in his car and offers to pay for your brunch and then pays for your brunch and drives you home and rushes to open the car door for you, he probably likes you and considers that a successful date.

Anyways, the way that I found out that that brunch was a date was because the next day at my work I found out through my friend that the brunch-date-boy had told his mother who worked with my friend’s mother that he was dating a girl named Lianna who worked at the place where I worked.  PARDON ME?!?!

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I quickly put brunch-date-boy in his place and told him that no, we are not dating and no, I don’t want to date you let’s just be friends. Except deep down I was clearly thinking well now this is too awkward for us to actually be friends. So I never saw him again!

The reason I’m telling you this story is because during our brunch-date (that wasn’t really a date), I ordered these amazing waffles with the best blueberry maple syrup topping and I had to go home and try to make a slightly healthier version to enjoy whenever I wanted to. Well, I’m glad to say I succeeded! Buckwheat flour is a healthier alternative to white flour and is higher in fiber and protein. Blueberries may not be in season right now which is just fine, because frozen and thawed blueberries are just as lovely! The blueberry maple syrup is perfection and I highly recommend the extra bit of effort it takes to make the syrup because it ties everything together nicely and really enhances the blueberry explosion effect in your mouth with each bite. Yum!

Blueberry Buckwheat Pancakes with Blueberry Maple Syrup

Ingredients:

For the Pancakes:
1 and 1/4 cup whole wheat pastry flour
3/4 cup buckwheat flour
1 and 1/2 teaspoon baking powder
1 and 1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 and 1/2 cups buttermilk
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 cup fresh or frozen & thawed blueberries

Cooking spray

For the maple-blueberry syrup:  (this makes enough for about 3-4 tablespoons per serving.  If you want more syrup, increase the amounts accordingly.)
3/4 cup fresh blueberries
1/2 cup maple syrup

Directions:

For the pancakes:
In a large bowl, whisk together the flours, baking powder, baking soda, and salt; set aside. In another bowl, whisk together the eggs, buttermilk, melted coconut oil, and vanilla. Add the egg mixture to the dry ingredients and stir to thoroughly combine. Gently fold in the blueberries, mixing until incorporated.

Meanwhile, heat a non-stick frying pan over medium heat and lightly spray with cooking spray. Pour the batter in 1/3-cup portions onto the prepared frying pan, letting the pancake cook until it forms large bubbles on its surface (about 2-3 minutes or so).  Gently flip the pancake and cook for another minute or so, or until cooked through.  ***Here’s a good time for you to get the maple-blueberry syrup ready.  See below.

Transfer the pancake to a plate (cover it to keep the pancakes warm), and repeat for each pancake (re-spraying with cooking spray as necessary), until you have used all of the batter.

For the maple-blueberry syrup:
In a small saucepan over low heat, combine the blueberries and the maple syrup.  Cook over low heat until the blueberries have popped, about 10 minutes or so.  Serve the syrup over the pancakes.

—SOURCE—
The Curvy Carrot,  adapted from Williams-Sonoma.

Blueberry Cream Cheese Danish Braid

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I feel that with something as good as this blueberry cream cheese danish braid, I should keep the talking to a minimum so you can hurry up and get to the recipe asap. I’m still going to talk about how seriously amazing this danish braid is but I won’t be offended at all if you skip right to the end of this post 😛

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It all started when I had a craving for pastry. I’ve made croissants and chocolate croissants before so just thinking about those made me really want something perfectly flaky and buttery crisp. I wanted to play around with different flavours and fillings though, so it wasn’t long before I thought of this spiced apple cream cheese danish braid and decided that I wanted to make a blueberry version.

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Making pastry dough can be a little daunting if you have never tried it before, but it really isn’t hard at all! The only thing to keep in mind is there is a lot of waiting time in between when your dough is chilling in the fridge. I planned this danish braid ahead of time so that I could make the dough and the fillings the night before, and so all I had to do the next morning was roll out the dough, assemble and bake!

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Knowing that I had this beauty of a treat to look forward to was the only thing that kept me running home after a long 27km run…but let’s not go there, my hip hasn’t quite recovered from that just yet!  My longer runs usually leave me pretty drained once I’ve gotten back home, but I definitely had enough energy to put this braid together and pop it in the oven. And ohmygoodness. Fresh from the oven, each slice is made up of delicate layers upon layers of buttery goodness that envelopes a sweet blueberry pie-like filling perfectly complemented by a cream cheese filling with a lemon tang. All of that coated in a light and sweet sugar glaze.

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The best part is that even if you have leftovers, this still tastes so good the next day and the day after. I kept mine chilled in the fridge and even enjoyed it chilled, but it also tastes just as good after a quick zap in the microwave or if you have more time, after a few minutes in the oven.

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This would be the perfect treat to serve for a breakfast where you really want to impress! So go out there and knock some socks off! Actually, if it’s breakfast at home, then your household might not be wearing socks. Unless they are one of those weird people that wears socks when they sleep. I’m shuddering thinking about it.

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Also, the braiding of this danish might make it a little tricky to cut perfectly straight pieces. But that’s totally okay, because if you’re quick enough you can just snag a bigger piece. 😉

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Blueberry Cream Cheese Danish Braid

Ingredients:

For the Danish dough:
1½ cups all-purpose flour, plus extra for rolling
1½ tsp. instant yeast*
¼ cup sugar
¾ tsp. salt
1/3 cup whole milk
1 large egg, lightly beaten

For the butter square:
12 tbsp. cold unsalted butter, cut into 1 tablespoon pieces
1 tbsp. all-purpose flour

For the cream cheese filling:
4 oz. cream cheese, softened
¼ tsp. finely grated lemon zest
2 tbsp. sugar

For the blueberry filling:
1 cup fresh blueberries
1/2 cup sugar
1 tbsp. cornstarch mixed with 2 tbsp water

For the glaze:
1½ cups confectioners’ sugar
1 tsp. freshly squeezed lemon juice
5 tsp. milk, plus more as needed

For the drizzle (optional):
1 cup confectioners’ sugar
1 tbsp. milk, plus more as needed

*Instant yeast = rapid rise yeast = bread machine yeast

Directions:
To make the dough, combine 1¼ cups of the flour in a bowl with the yeast, sugar, and salt.  Place the milk and egg in the bowl of an electric mixer fitted with the dough hook.  With the mixer on low speed, add the flour mixture and knead until a smooth ball of dough forms, about 7-8 minutes.  (The dough should be sticky but if more dough sticks to the bowl than the dough hook, add the remaining ¼ cup flour, 1 tablespoon at a time as needed.)  Wrap the dough in plastic wrap and refrigerate for 1 hour.

To make the butter square, toss together the butter pieces and flour on a clean work surface.  Smear the butter back and forth using a bench scraper against the work surface until they have combined into a smooth homogenous mixture.  Wrap the butter mixture in plastic wrap and use the edges of the plastic to form it into a 5-inch square.  Refrigerate until firm, at least 30 minutes.

Lightly dust a work surface with flour.  Lay the chilled dough on the work surface and roll into a 9-inch square.  Place the butter square diagonally on top the dough and remove the plastic wrap.  Fold the corners of dough over the butter so that they meet in the middle of the butter square.  Pinch the ends of the dough together to seal.  Using a rolling pin , tap the dough from the center outward until the butter begins to soften and become malleable.  Gently roll the dough into an 11-inch square, re-flouring the work surface as necessary to prevent sticking.  Fold the outside edges of the dough in toward the center in thirds, one overlapping the other, like a business letter.  Repeat this process folding the other direction to make a square.  (This completes two turns.)  Wrap the dough in plastic wrap and refrigerate for 2 hours.  Roll the dough into an 11-inch square once more and repeat the two turns as before (business letter, then square).  Wrap in plastic wrap again and chill once more for at least 4 hours.  (At this point the dough can be refrigerated overnight).

To make the cream cheese filling, combine the cream cheese, lemon zest and sugar in a small bowl.  Mix well until smooth and blended.  Refrigerate until ready to use.

To make the blueberry filling, combine the blueberries and sugar in a small saucepan over medium-high heat. Mash about half of the blueberries as the mixture gets heated, and bring it a boil. Once the mixture is bubbling, lower the heat to medium and add the cornstarch mixture, stirring until it thickens. Remove from heat and let it cool before using.

When you are ready to shape and bake the danish, preheat the oven to 400˚ F.  On a large, very well floured sheet of parchment paper roll the chilled dough into a 14-inch square.  Spread the cream cheese filling evenly down the middle third of the dough.  Lay the blueberry filling over the top of the cream cheese mixture (you may not end up using all of the filling*).  Using a pizza cutter or a paring knife, cut the outer thirds of dough into ¾-inch strips so that the cuts are diagonal to the filling.  Alternating sides, fold the strips of dough over the filling, crisscrossing the strips over the center, until the entire Danish is braided.  Transfer the braid, still on the parchment, to a baking sheet.  Cover loosely with plastic wrap and rise at room temperature until slightly puffy (it will not double), about 30 minutes.

Bake until the braid is golden brown, 22-26 minutes, rotating halfway through baking.  To make the glaze, combine all ingredients in a small bowl and whisk until smooth.  Add more milk 1 teaspoon at a time as needed to thin the glaze.  Transfer to a cooking rack and brush with the glaze while still hot.  Cool to room temperature.  To make the drizzle, combine the confectioners’ sugar and milk in a small bowl and whisk until smooth.  Add more milk 1 teaspoon at a time as needed to make it a drizzle-able consistency.  Drizzle over the finished braid.  Slice crosswise and serve.

*leftover blueberry filling is excellent served over yoghurt, pancakes or waffles, ice cream, in smoothies, the options are endless!

—SOURCE—
based off of this Spiced Apple Cream Cheese Danish Braid recipe

Blueberry Zucchini Muffins


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Yea. I just made healthy muffins. Wait what?
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These muffins are loaded with good things like shredded zucchini, fresh blueberries and whole wheat flour. Greek yogurt is a healthier alternative to butter/oil to keep these muffins moist. Cinnamon adds flavour and according to google, it’s pretty good for you too!
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If you’ve never tried baking with zucchini, you’re probably feeling a little skeptical. I know I was at first, until I baked this double chocolate zucchini bread. It immediately became one of my favourite indulgent breads to bake, and my manly man housemate totally approved and managed to eat a slice every day for a week! You totally can’t taste any sort of zucchini/vegetable flavour in that bread or these muffins.
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These muffins are bursting with fresh blueberries and I love how pretty the green and blueish-purple looks. These are the perfect springtime muffin after a long winter season, I hope you enjoy them as much as I did!
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Blueberry Zucchini Muffins
Yields: 12 muffins 

Ingredients:
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. cinnamon
zest of 1 lemon
3/4 cup sugar
2 eggs
2 tsp. vanilla
1/2 cup greek yogurt
1 1/2 cups zucchini, shredded
1 cup blueberries (fresh or frozen)
Directions:
Preheat your oven to 350ºF. Line a muffin tin with 12 liners.In a small bowl, stir together the flours, salt, baking powder, baking soda, cinnamon, and lemon zest.  In a large bowl, beat together the sugar, eggs, vanilla and greek yogurt.  Slowly stir in the flour mixture until just incorporated.  Fold in the zucchini and blueberries.Scoop 1/4 cup batter each into the wells of your lined muffin tin.  Bake  for 20-25 minutes, until a toothpick comes out clean.  Cool slightly in the pan, then remove to a wire rack to cool.Store in an airtight container – can be frozen, well wrapped, for up to two months.
—SOURCE—
adapted from Cooking Ala Mel

 

Steel Cut Oats with Apples and Raisins

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I know these past few weeks I haven’t been posting as regularly as I normally have been and I’ve been feeling really guilty about it. The truth is I’ve been feeling so short on spare time lately and a little uninspired. I’m also going to be away on spring break in a few days so I probably won’t be able to get a post in for another week or so, but hopefully when I return I’ll have lots of great pictures and stories and recipes to share with you!

When it comes to my marathon training, I usually do my long runs on the weekends when I naturally have more time and daylight. I try to go first thing in the morning, and since I know I’ll be out running for at least 2 hours I really make an effort to get a filling and nutritious breakfast in beforehand. Enter these steel cut oats! I’ve never had steel cut oats before but have been hearing great things about them for a while. In short, steel cut oats are less processed than your regular oats and therefore retain more of their nutritional value. They also take longer to digest and therefore make you feel fuller for longer. Steel cut oats have a chewier texture than regular oats which I actually really enjoyed. I loved the combination of apples, cinnamon and raisins and have already made it twice in the past couple of weeks, which is really saying something! 🙂

Steel Cut Oats with Apples and Raisins

Yield: 4 servings

Ingredients:
3 cups water
1 cup (2% or 1%) milk
1 tbsp. unsalted butter
1 cup steel-cut oats
¼ tsp. salt
¼ tsp. ground cinnamon
1 apple, peeled, cored and grated
1/3 cup raisins
¼ cup maple syrup

Directions:
Combine the water and milk in a medium saucepan.  Bring to a simmer.  Meanwhile, melt the butter in a 10- or 12-inch skillet over medium heat.  Add the oats and toast, stirring occasionally, until golden and fragrant, about 2 minutes.

Stir the toasted oats into the simmering liquid.  Reduce the heat to medium-low and simmer gently until the mixture is very thick, about 20 minutes.  Stir in the salt, cinnamon, apple, raisins and maple syrup.  Continue to simmer, stirring occasionally, until all of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes more.  Remove from the heat and let stand 5 minutes before serving.

—SOURCE—
Annie’s Eats, from The America’s Test Kitchen Healthy Family Cookbook

Coconut Raisin Granola

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Where the heck have the days gone? I’m pretty sure I said this last week as well, but the days have just flown by in a blur. I’m usually pretty busy throughout the week with 8 hour shifts at the hospital taking up my weekdays, but a few weeks ago I registered to run my first full marathon at the end of May and trying to follow a training schedule has really worn me out. I’m ridiculously excited to push myself the day of and see just what I’m made of when I attempt to run 26 miles (42.2 km) for the first time ever, but now that I’ve incorporated longer runs and more intensive sessions at the gym I’ve been feeling so tired these past 2 weeks. I’m starting to realize that I’m not consuming enough calories to maintain my marathon training, which is probably why I’ve been feeling so weak lately. I usually eat 3 healthy meals a day with 2 snacks in between, but now I’m finding that I need a few more snacks to keep my body fuelled after a workout. Granola with greek yogurt was one of the first healthy snacks that came to my mind and so this morning I made 2 big batches of granola, the first being this coconut raisin granola.

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Granola can be enjoyed with milk or yogurt, or even just plain but I like mine best with greek yogurt. I’m not a nutritional expert, but I know that this winning combination supplies me with protein, fibre, calcium and probably a few other good things too 😛  The best part is that it’s pretty easy to whip up a batch of granola and now I’m guaranteed to have a great snack ready when I need it 🙂 I hope you are enjoying your weekend, I have a 5k race tomorrow that should be interesting enough seeing as the sky has been dumping wet snow all morning!

Coconut Raisin Granola

Yields: 6 cups

Ingredients:
1/4 cup pure maple syrup
1/4 cup coconut oil, liquid state
1/8 tsp ground nutmeg
1/4 tsp salt
3 cups old fashioned or rolled oats
1 cup sliced almonds (I used whole almonds)
1 cup unsweetened coconut flakes, lightly packed
1 cup raisins

Directions:
Preheat oven to 375 degrees F (190 degrees C).

In a large mixing bowl, whisk together the maple syrup, coconut oil, nutmeg, and salt until smooth. Stir in the oats, almonds, and coconut flakes until mixture is evenly coated.

Spread out evenly on a rimmed baking sheet and bake for 15-20 minutes, or until lightly toasted and fragrant. Stir in raisins. Cool before storing in an airtight container at room temperature.

Serve with milk, yogurt, or by the handful.

—SOURCE—
barely adapted from Pastry Affair

Oatmeal Blueberry Applesauce Muffins

IMG_4728Sorry for my absence this past week! I caught a nasty bug earlier this week that had me throwing up all night and left me bed-ridden for 3 days after. Today is the first day I’m feeling somewhat normal and have managed to have more than a small piece of toast in my system. The thought of any kind of food other than tiny pieces of toast and chicken noodle soup had made me really nauseous but this morning I woke up bright and early craving eggs, bacon and blueberry muffins. My fingers are crossed that my appetite is back for good and here to stay!
IMG_4723It probably took about half an hour from start to finish to have these oatmeal blueberry applesauce muffins freshly baked and ready to eat in front of me. Whole wheat flour and oats along with applesauce and fresh blueberries make these a somewhat healthier breakfast option and I’m happy to say that I’m already craving another one 🙂 I hope you have a fabulous weekend!

Oatmeal Blueberry Applesauce Muffins

Yields: 12 muffins

Ingredients:
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)

Directions:
Preheat oven to 375˚ F.

Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Divide the batter evenly between the 12 muffin cups, filling to about 2/3 full.

Bake for 16-18 minutes, until a toothpick inserted into the center of a muffin from the middle of the tray comes out clean.

—SOURCE—
slightly adapted from Joy the Baker

Chocolate Chip Oatmeal Cookie Pancakes

IMG_4613I’ve been feeling a little down in the dumps this past week with very little motivation to do anything really. All I’ve been wanting to do these past couple of days is to bury myself in my bed and just watch movies on Netflix on repeat. I’ve been replacing all of my outdoor runs with sessions on the treadmill at the gym this month because with the snow and extremely cold weather we’ve been experiencing this January it’s been difficult to run outside. However two days ago I got up early, made myself these pancakes (which I’ll get back to in a sec) and then ventured outside into -20°C/-4°F weather and ran just under 10km. This is probably the coldest temperature I’ve run in, and despite wearing 2 pairs of leggings and 4 long sleeved shirts, it still took me at least 5 km to actually warm up. I’m so glad I went though as the cold, crisp air really cleared my mind and helped to put things into perspective for me.

I feel like all my life I’ve always been putting other people first, before me. I always did what made other people happy, and if I did something that made me happy but made someone else upset I would feel horribly guilty for it and wouldn’t be able to shake the feeling that I had upset someone.  This past year I’ve really grown as a person and decided that enough was enough, I refuse to do things I don’t want to do, just to keep others happy. I’m going to do the things I want to do, when I want to do them and how I want to do them. I’m no longer interested in compromising my happiness just to keep someone else happy. The reason I’ve been feeling so down is because this time around I wasn’t afraid to change something in my life even if it meant upsetting a friend. However ever since I made that change I feel like I have constantly been punished in my relationship with them. Things are constantly changing in life and unfortunately so do friends. However in this ever-changing world we live in where people come and go, there have been a few friends that have stuck around and are still there for me when I need them, no matter what. And I’m happy to say that those are my real friends.
IMG_4626I’m really sorry for that massive, selfish rant, so now onto something a bit more positive! I’m constantly on the lookout for a good pancake recipe to bookmark for a weekend breakfast when I have a bit more time to play around in the kitchen. These pancakes are great in that the batter comes together quite quickly in one bowl! Peanut butter, a banana and coconut oil all go into these fluffy pancakes but not enough to take away from the chocolate chip oatmeal cookie flavour. Whether you are about to go for an hour-long run or just laze around the house watching movies, these pancakes are effortlessly good and I know I will be making them again soon 🙂

Chocolate Chip Oatmeal Cookie Pancakes

Yields: 2 servings (6 pancakes)

Ingredients:
1 banana, ripe
1 tsp baking powder
1 egg
Pinch sea salt
1/2 tsp vanilla
1 tbsp peanut butter
1 tbsp coconut oil
3 tbsp skim milk
1/2 cup rolled oats
1/4 cups whole wheat flour
3 tbsp chocolate chips

Directions:
In the bowl of your mixer fitted with the paddle attachment (or using an electric hand mixer), beat together the banana and baking powder until the banana is mushy.

With the mixer speed on medium-low, add the egg, salt, vanilla, almond butter, coconut oil, milk, oats, and whole wheat flour.  Mix until the batter is mostly smooth (you will still have lumps, and this is ok.)

Gently fold in the chocolate chips by hand until incorporated.

Meanwhile, heat a non-stick frying pan over medium heat.  (I sprayed mine lightly with cooking spray.)

About 1/4-cup at a time, gently pour the batter into the hot frying pan and cook the pancakes, flipping after about 2-3 minutes (or until one side is cooked-check yours frequently) and cooking evenly on both sides.  Serve immediately.

—SOURCE—
slightly adapted from The Curvy Carrot, adapted from the Minimalist Baker.

Banana Nut Pancakes

IMG_4536You know how certain songs will remind you of a certain someone or memory?  Well these pancakes made me think of a song…obviously one called Banana Pancakes! I feel like I’ve said this a hundred times, but pancakes are perfect for the weekends when you can have a lazy morning making banana pancakes and listening to Jack Johnson. I always love a pancake recipe that doesn’t call for ingredients I would usually have to run out and get (like buttermilk!) so these pancakes were perfect since the only ingredients required are more or less pantry staples. These pancakes were perfectly fluffy and the banana flavour is not overwhelming at all. I hope this weekend you will take the time to have a lazy morning making pancakes and listening to the songs that make you daydream happy things!

Banana Nut Pancakes

Yield: 4 servings (about 16 pancakes)

Ingredients:
1½ cups all-purpose flour
3½ teaspoons baking powder
1 teaspoon salt
1 Tablespoon white sugar
2 ripe bananas
1¼ cups milk
1 egg
4 tablespoons butter, melted
½ cup chopped pecans
Vegetable oil, for pan-frying
Maple syrup, for serving

Directions:
Sift together the flour, baking powder, salt and sugar in a large mixing bowl then set it aside.

In a separate bowl, mash together the bananas with the milk, egg and melted butter.

Make a well in the dry ingredients and pour in the wet, stirring to combine, then stir in the nuts. Allow the batter to rest at room temperature for 30 minutes.

Heat a large sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes, until the oil is hot enough (the pancake batter should sizzle immediately!)

In batches, scoop about 1/4 cup of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking them until they’re no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit or whipped cream. Enjoy!

—SOURCE—
slightly adapted from Just a Taste, Pancake batter recipe adapted from Good Old Fashioned Pancakes.

Double Chocolate Pancakes

IMG_3977It’s only Thursday but it already feels like its the weekend for me! Winter break has officially started for me and I’m planning on making the most of every minute I get to spend back home. I got back into the city late yesterday afternoon and spent the night eating great food surrounded by old and new friends. It was a perfect night! My friend Nina planned out an amazing vegetarian dinner that finished off with these gorgeous baked apples and cocoa puff pastry cigars, I wish I had taken a picture of it all to show you. I have a feeling I’ll be trying out some sort of baked apple sometime in the near future.

I feel like I’ve said this before but pancakes are a perfect breakfast treat for a lazy morning. I love trying out different pancake recipes (like these single lady banana chocolate chip pancakes or lemon poppyseed pancakes to name a few), so I was excited to try out these double chocolate pancakes. Cocoa powder + chocolate chips = double chocolate. Simple math! I enjoyed my pancakes with a drizzle of maple syrup, yum!

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Double Chocolate Pancakes
Yield:  about 8 pancakes

Ingredients:
1 1/3 cups all purpose flour
1/3 cup plus 1 tablespoon cocoa powder
6 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted and cooled
3/4 cup whole milk, at room temperature

Directions:
 Sift the flour, cocoa powder, sugar, baking powder, baking soda and salt together into a medium bowl. In a large measuring cup, whisk the eggs, butter and milk together. Pour the wet ingredients over the dry, and gently mix just until combined – the batter will be somewhat lumpy and thick.

{If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}

Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat (you could use butter too if you’d rather). Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Spread it into roughly a 4-inch circle. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding more oil to the pan if necessary.

—SOURCE—
Rachel Cooks

Easy Hash Brown Potatoes

IMG_4216Happy weekend, my loves. I thought I would share one of my favourite breakfasts with you, perfect for a lazy morning. I feel almost silly posting this recipe due to its simplicity, but seeing as these hash brown potatoes have a special place in the breakfast compartment of my heart, it felt wrong not to. It also feels wrong not to tell you that I adore potatoes, in any form. French fries, potato chips, scalloped potatoes, baked potatoes, double-baked potatoes, poutine, tater tots, the list goes on. These hash brown potatoes are a great way for me to satisfy the potato monster inside of me without feeling too guilty afterwards!

Easy Hash Brown Potatoes

Ingredients:
1 lb. potatoes
2-4 tbsps vegetable oil
salt

Directions:
Peel and shred the potatoes. Squeeze as much liquid from the potatoes as possible (do this a small handful at a time). Discard the liquid. Pour a couple tablespoons of vegetable oil in a cast iron skillet (or anything that is not a non-stick pan) and heat over medium flame. When the oil is hot (test by dropping a shred of potato on the pan – it should sizzle), add the potato shreds evenly over the skillet and press down with the back of a spatula. When the bottom begins to brown (around 5 minutes or more) sprinkle some salt over the potatoes and carefully flip the hash browns over (you can do it in sections if it’s too big to flip in one go). We want golden, not burnt potatoes, so watch the heat level and reduce the heat if it’s starting to burn. You can add more oil if needed to help the other side crisp up nicely. Sprinkle a little salt on the browned top and let cook until the bottom has a nice golden color. Serve hot. Serves 2-4 people.

—SOURCE—
Use Real Butter