Fluffy Lemon Poppy Seed Pancakes

Pancakes are the definition of a hearty breakfast. They can be transformed into so many different ways…I had a ton of lemons in fridge and I wanted pancakes so I came up with this tasty treat. It’s hard to make pancakes during the week-day mornings so I suggest making extra and freezing these. In the morning just pop theses into a toaster and waahhh-laa! You get a perfect tasty pancake.

These are a bit different because they are not like your traditional buttermilk pancakes..they have a hint of lemon with a touch of poppy seeds. They almost resemble a moist buttery lemon poppy seed muffin….so good! The melted butter that’s added to the batter really gives these cakes an extra hint of deliciousness, so be sure not to skip out on that part. Top with fresh fruit, I found that raspberries compliment this perfectly. These are best when stacked high just how I like them so enjoy!
IMG_4970Pasta Salad close up

Lemon Poppy Seed Fluffy Pancakes

Yield: about 2 dozen small pancakes

Lemon Poppy Seed Fluffy Pancakes

Fluffy, lemon-yyyyyy, and light is what makes these pancakes extra special.

Ingredients

2 cups flour

2 tsp baking powder

1 tsp baking soda

2 Tbsp granulated sugar

2 Tbsp fresh lemon zest

2 cups milk (I used low-fat milk)

2 large whole eggs

2 tsp pure vanilla extract

2 Tbsp fresh lemon juice

4 Tbsp butter (unsalted), melted

2 Tbsp poppy seeds

butter or cooking spray for frying pan

Maple syrup

Fresh Raspberries

Instructions

  1. In a large bowl, whisk together the flour, baking powder, and baking soda.
  2. Whisk in the sugar, lemon zest, milk, eggs, and lemon juice until smooth.
  3. Melt butter and pour into batter while whisking at the same time. Also, add in poppy seeds and mix until batter is completely smooth and does not have any lumps.
  4. Heat a griddle, or a nonstick pan over medium heat and add about a 1/2 tablespoon of butter or spray cooking spray when heated.
  5. For small pancakes pour 2 tablespoons of batter for each pancake and for larger pancakes, pour about 1/4 cup of batter.
  6. Cook until golden brown on the bottom and and bubbling on top. Flip once and cook until golden brown on each side. Top with warm maple syrup and sprinkle with fresh fruit (I used raspberries)
http://kathrynskitchenblog.com/2015/05/fluffy-lemon-poppy-seed-pancakes/

 

IMG_4972Pasta Salad close up

IMG_4981Pasta Salad close up

 

Cold Brew Irish Coffee

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For those of you that are celebrating St. Patty’s Day today, jumpstart your morning and try this yummy coffee drink that has an extra kick! If you are working most of the day like me, take out the Whiskey and it will be just as good. Treat yourself on this Monday! 🙂

Ingredients:
6 shots of cold-brew coffee
2 shots of Irish whiskey
1 shot of simple syrup
2 dashes of vanilla extract (optional)
1/2 shot of heavy cream

Steps:
1. Add the coffee, whiskey, simple syrup, and vanilla extract (if using) to a cocktail shaker.
2. Add ice to the shaker to above the level of the liquid and shake for 3 seconds.
3. Strain the mixture into tall glasses containing ice cubes.
4. Top with heavy cream and enjoy.

Recipe adapted from: Martha Stewart

Food Network’s 5 Best French Toast Recipes

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Whether you like your French Toast the traditional way.. crispy on the outside and sweet and warm on the inside…or if you like to kick it up a notch with some of these sweet treats below, French Toast is delectable in any way you cook it.  A sweet sticky drizzle of maple syrup and a perfect pat of butter gives French Toast the ultimate breakfast or brunch feeling that is so irresistible. There are so many ways your can spice French Toast up a bit and our favorite Food Network Stars below have the perfect recipes!

5. Guy Fieri’s: Texas French Toast Bananas Foster

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4. Claire Robinson’s: Chocolate Hazelnut Stuffed French Toast
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3. Ina Garten’s: Challah French Toast
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2. The Pioneer Woman’s: Cinnamon Baked French Toast
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1. Alton Brown’s: French Toast
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Best 5 French Toast Recipes by: Food Network

Pumpkin Spice Waffles with a Cinnamon Maple Syrup

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Yield: 5

Ingredients:

1 ½ cups of all-pupose flour
½ cup whole wheat flour
3 Tbsp of firmly packed dark brown sugar
2 tsp of baking powder
1 tsp of baking soda
½ tsp of cinnamon
½ tsp pumpkin pie spice
pinch of salt
1 1/2 cups of milk
1 cup of canned 100% pure pumpkin
1 egg yolk plus 3 egg whites
4 tablespoons of melted cooled butter

Steps:
1. Mix flours, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl and mix until combined.

2. Heat waffle iron. Add milk, pumpkin, eggs, and cooled butter to flour mixutes and mix on medium speed until smooth.

3. Waffle mix should be the consistency of a brownie batter. When waffle iron is ready, butter and add about a cup and cook accordingly to your waffle iron (it should be around 3 minutes per waffle).

Cinnamon Maple Syrup Glaze

Ingredients:

¾ cup maple syrup
2 Tbsp powdered sugar
1 Tbsp butter
1 tsp cinnamon

Steps:
1. In a microwave safe cup or small bowl, add all ingredients and microwave for 30 seconds. Stir and put back in microwave for another 15 seconds. The syrup glaze should be thick once cooled.