Week 41 - Bacon Cheddar Pancakes

I started out on this mission loving pancakes, and I still do, but I've been craving something non-sweet for breakfast on the weekends lately.  So I was on the hunt for another savory pancake.  Yet again, I was inspired by our local farmer's market.

At our local market there is a vendor that sells humanely-raised pigs and no antibiotics, growth hormones, preservatives, or MSG.  They piqued our interest because about 5 years ago my husband and I decided not to eat pork anymore because of all the additives commercial pig farms add to their animals and meat.  We started off buying a couple pork chops from them and cooking them on the grill.  Boy, was it good.  Since then we have been back to buy various other products from them, including bacon.  Lots of bacon.  I'm talking 3 packages of bacon in a 2 week span.  It's like the pork flood gates opened and we are up to our ears in bacon now.  Okay, not really, but we did stock up and throw a packet or two in our freezer for later.

I found this recipe on Little Kitchie.  Cooked bacon is crumbled and incorporated into a more savory batter made with cornmeal.  I served these up with a side of what else, but bacon!
Jó étvágyat!

Bacon Cheddar Pancakes

Ingredients

• 1 large egg
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tablespoon cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon kosher salt
• 3 sliced bacon, cooked and crumbled
• 1/4 cup sharp cheddar cheese, shredded
• butter, for the skillet
  

Directions

1.  In a small bowl, whisk buttermilk and egg until thoroughly mixed.
2.  In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Add the buttermilk and egg mixture and mix until just combined (the batter should still have small to medium lumps). Gently fold in the bacon and cheese.

3.  Preheat a large skillet over medium heat and brush with 1 1/2 teaspoons of butter. Using a 1/4 cup measure, scoop the batter onto the skillet. Cook 2-3 minutes, until small bubbles form in the batter. Flip and cook for another 1-2 minutes.

4. Serve warm with butter and syrup.

Week 40 - Chocolate Chip Pancakes

This week I was in the mood for a more traditional pancake.  I used to love chocolate chip pancakes as a kid and it was always a special treat when I ate them.  So I decided to relive those days and make my own chocolate chip pancakes.  The best part?  I gave one to my daughter and she devoured it!  The chocolate smudges on her face was priceless! 
Jó étvágyat!

Chocolate Chip Pancakes

Ingredients

• 2 eggs, separated
• 2 cups buttermilk
• 4 tablespoons melted butter
• 2 cups "Simply Perfect" Pancake Mix (See week 5)
• 1/4-1/2 cup chocolate chips  
• butter, for greasing the pan

Directions

1. Heat an electric griddle or frying pan to 350 degrees F.

2. Whisk the egg whites until white and frothy.  
3. In another bowl, whisk the egg yolks, buttermilk, melted butter, and pancake mix together.  
4. Add in the egg white and then fold in chocolate chips
5. Lightly butter the griddle.
6. Gently ladle the pancake batter onto the griddle.  When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

7. Serve warm with syrup.

Week 39 - A Very Berry Happy 4th of July

I know, I know, I've done berries before.  But what can I say, I love berries and they're abundant in the summertime.  I enjoy trying new types of fruit and the farmers market (my new obsession) is a great place to find things you normally wouldn't at your average grocery store.  Just recently I tried wineberries, which look like small, shiny raspberries and are a bit tart but still delicious!  
So back to the recipe, I tried something different than just mixing in berries to my batter.  This time, I pureed some raspberries and used them as part of the liquids for the batter.  Turned out really good and will definitely try this again.    
Jó étvágyat!

Very Berry 4th of July Pancakes

Ingredients

• 2 eggs, separated
• 3/4 cup raspberry puree
•  1 1/4 cups buttermilk
• 2 tablespoons melted butter
• 2 cups "Simply Perfect" Pancake Mix (See week 5)
• 1/2-1 cup of blueberries  
• butter, for greasing the pan

1. Heat an electric griddle or frying pan to 350 degrees F.

2. Whisk the egg whites until white and frothy.  

3. In another bowl, whisk the egg yolks, raspberry puree, buttermilk, melted butter, and pancake mix together.  

What a beautiful color for pancake batter!

4. Add in the egg white and then fold in blue berries.
5. Lightly butter the griddle.
6. Gently ladle the pancake batter onto the griddle.  When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

7. Serve with syrup.

Pink pancakes!

Week 38 - Zucchini and Feta pancakes

I've recently discovered the wonders of the farmers market.  You'd think with my love of cooking, and fresh, local-grown food I would already be on a first name basis with all the vendors.  Maybe by the end of summer. :-)  With my yummy market finds I made these savory pancakes.

Zucchini and Feta Pancakes
Ingredients:
1 cup shredded zucchini
1/3 cup shredded carrots
1/4 cup panko bread crumbs
3 green onions, chopped
2 eggs
3 Tbsp fresh parsley, minced
1 Tbsp fresh dill, minced
1/4 cup crumbled feta cheese
Butter for griddle

Directions:
1.  Heat a griddle over medium high heat.  In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, carrots, bread crumbs, onions, egg, parsley, dill, and cheese.

2.  Butter griddle and drop batter by heaping tablespoonfuls.  Press lightly to flatten. Cook for 4-5 minutes, then flip and cook for another 4-5 minutes.