Yummy Lemon Pancakes

We've been playing around with breakfast recipes and when I saw the words "lemon" and "pancakes" together, I knew I had to try it.  I found two different recipes on the great blog www.twopeasandtheir pod.com.  So I made them both and came up with my own version which is kind of a combination of the two.  These are so yummy and spring tasting!

Lemon Pancakes

1 1/4 cups all-purpose flour
3 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup ricotta or cottage cheese (this is the secret ingredient that makes them amazing!)
2 eggs
1/2 cup fresh lemon juice (I used 2 lemons)
2 tsp (or as much as you want) grated lemon zest
1 Tbs canola oil
1/2 cup milk

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together cheese, eggs, lemon juice, lemon zest, oil and milk.  Gently fold this mixture into the dry ingredients until flour disappears.  Don't overmix - the batter will be thick.  Let batter sit for 10-15 minutes.

Cook as you would any other pancake.  These take a bit longer to cook than regular pancakes.  I like to cook them on low heat so they get done in the middle, but not burn on the outsides.

Serve these with fresh strawberries tossed with a little lemon juice and zest.  Or with a nice blueberry topping.  I'm including a blueberry topping recipe from the same blog.

Blueberry Topping


1 1/2 Tbs fresh lemon juice
1 1/2 tsp cornstarch
2 cups fresh or frozen blueberries
2-3 Tbs sugar
2 Tbs water

Combine the lemon juice and cornstarch in a small bowl.  In a medium saucepan, combine the blueberries, sugar, and water.  Bring to a boil over hight heat.  Reduce to a simmer and stir in the lemon juice/cornstarch mixture.  Stir until the sauce thickens slightly.  Cover to keep warm.

Some new recipes

While playing around with breakfast casseroles, I found 2 that turned out pretty good.  I made them for Christmas, but have made them again with some little tweaks and think they are better this way!  I love that I can make them the day before, then just get up and put them in the oven for breakfast.

The last recipe was inspired by something that Shalane's sister-in-law posted.  It may sound a little crazy, but I really liked it.  Ken said it was probably something that no one else has ever eaten!

SOUTHWESTERN EGG BAKE

1 lb thick bacon, diced and cooked
1/2 onion, chopped and sauteed till golden brown
10 eggs
1/2 cup flour
1 tsp baking powder
1/8 tsp salt
2 tsp black pepper
dash cumin
1 tsp cayenne chili powder
4 cups shredded Monterey Jack cheese
2 cups cottage cheese
2 (4 oz) cans chopped green chilies
1/2 cup butter, melted

In a large bowl, beat eggs.  Combine flour, baking powder and spices; stir into eggs (batter will be lumpy).  Add bacon, onions, cheeses, chiles and butter.  Pour into a greased 13x9 baking dish.  Bake, uncovered, at 350 for 30-40 minutes or until a knife inserted near the center comes out clean.  Let stand 5 minutes before cutting.


HASHBROWN BREAKFAST

1 lb thick bacon, diced
1/2 onion, chopped
6 eggs, lightly beaten
1 Tbs black pepper
4 cups shredded hash brown potatoes, thawed (must be thawed or you won't have an accurate measure)
2 cups shredded Cheddar cheese
1 1/2 cups cottage cheese
1 1/4 cups shredded Swiss cheese

In a large skillet, cook bacon until it is crisp.  Remove the bacon and pour off most of the bacon grease, leaving a little in the pan to brown the onions.  In a bowl, combine the remaining ingredients; stir in bacon mixture.  Transfer to a greased 9x13 baking dish.  Bake, uncovered, at 350 for 25-40 minutes or until set and bubbly.  Let stand for 10 minutes before cutting.


CRANBERRY CHICKEN PESTO PASTA
I made this for 1 person, so adjust accordingly.

Pasta for one, cooked al dente  (I used a tricolor pasta)
1/2 chicken breast, diced
1 Tbs goat cheese (similar to cream cheese, which could probably be substituted)
1 Tbs cranberry jalapeno jelly (yummy!!)
1 Tbs pesto (I just used the Kirtland brand from Costco)
slivered almonds
craisins

In a stir-fry pan, cook the chicken in a little olive oil until browned.  (The original recipe calls for shredded chicken - your choice.)  Remove the chicken from pan and put the goat cheese, jelly and pesto in the pan.  Let it deglaze the pan and just warm it.  Don't overcook it.  Serve the sauce over the pasta and chicken, topped with the almonds and craisins.

Pumpkin Pie Pancakes

2 C pumpkin puree (or squash, or sweet potato)
7-8 eggs
1/2 C whole wheat flour (all-purpose would work too)
scant 1/2 C sugar
1 t vanilla
1 t cinnamon
1/2 t cloves
1/2 t ginger
1/2 t nutmeg

Mix everything well with an electric mixer. It should be about the same consistency as regular pancake batter. Make 1/4 C sized pancakes on a hot, greased skillet. Flip when they are dry around the edges, they will not bubble.

They don't particularly need anything on top, it's kinda like eating pumpkin pie filling for breakfast :) And they are good cold too...

Instant Homemade Pizza Sauce

1 can tomato sauce (8oz)
1/2 t garlic powder
1/2 t oregano
1/2 t thyme
1 t basil

Stir it all together and spread on your crust. Also works as pasta sauce if you don't mind something kind of thin.

GREEK SEVEN LAYER DIP

I made this the other night for Relief Society and it was a hit. The recipe says that it serves 8. It could always be doubled for larger groups. It is yummy!

7 oz. container hummus

1 cup chopped baby spinach

1/2 cup chopped tomatoes

1/4 cup chopped red onion

1/4 cup feta-cheese

2 Tbs sliced kalamata olives (or black olives)

1/2 cup shredded cucumber

Spoon half of the hummus into the bottom of a serving bowl. Layer on the spinach, tomatoes, onion, feta cheese, and olives. Top with remaining hummus and layer the shredded cucumber over the top. Serve with pita chips.

Lemon Crinkle Cookies

These cookies are lemony-chewy goodness! Dad and I loved them.

Lemon Crinkle Cookies

makes 2-3 dozen

1/2 cup butter, softenend

1 cup sugar

1/2 tsp vanilla extract

1 egg

1 tsp lemon zest (I used all the zest from a large lemon)

1 Tbs fresh lemon juice

1/4 tsp salt

1/4 tsp baking powder

1/8 tsp baking soda

1 1/2 cups flour

powdered sugar to roll the cookies in

Preheat oven to 350. Grease light colored baking sheets with non-stick cooking spray and set aside. (I like to use parchment paper for baking cookies, so it didn't matter whether the pan was light or dark)

In a large bowl, cream butter and sugar together until light and fluffy. Beat in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on prepared cookie sheet and repeat with remaining dough.

Note: I made teaspoon size balls and ended up with 45 instead of 2-3 dozen. I guess I could have made them larger!

Bake for 9-11 minutes or until bottoms begin to barely brown. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. If using a non-stick darker baking sheet, reduce baking time by about 2 minutes.

Wannabe Larabars

Thought I'd share this link for home-made Larabars. I just dumped everything into my blender all at the same time and stopped blending when it was all mostly stuck to the side of the blender. Also, I made mine with pre-chopped dates (which are coated with oat flour to keep the pieces from sticking together), so I had to add just a little bit of vegetable oil (maybe a teaspoon?) to get the mixture to stick together after I took it out of the blender.