Pancakes | Fashionably Living

Ricotta Lemon Pancakes with Homemade Berry Jam

Posted by Rachel Ashley on Apr 8, 2012 in Breakfast, Fashionably Organic | 1 comment

INGREDIENTS

(makes 10 small pancakes = 2 to 3 servings)

For the Jam:
1 cup blueberries, raspberries and blackberries medly
1 tbsp Stevia
Juice of 1 lemon
Zest of 1 lemon
1 tbsp organic strawberry jam

For the Pancakes:
1 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tbsp Stevia
1 tbsp Chia seeds
1/2 cup part-skim ricotta cheese
1/2 cup almond milk (or your choice of milk)
1/2 cup heavy cream
1 organic egg
1 tbsp vanilla extract
1 tsp canola oil or grapeseed oil (optional)
Juice of 1 lemon
Zest of 1 lemon
Egg Whites – 2 (optional: well whipped for more fluffy pancakes)

Recipe:

For the jam put your stove on medium-high heat, add berry medly to a small pot. Add the juice and lemon zest of 1 lemon and add the Stevia. Continue to stir and let the berries break down. Once the berries have been heated through, about 4 minutes, add strawberry organic jam. Cook for an additional 3 minutes to reduce and allow the mixture to thicken. Once the berry jam has thickened, remove from heat and set aside. The jam should thicken enough, that when you put some on a spoon you can run your figure down the back side of the spoon and the jam will stay sperated.

For the pancakes mix your dry ingredients together in a mixing bowl: whole wheat pastry flour, basking powder, baking soda, salt and Stevia. Add the chia seeds and mix. Set bowl aside.

In a seperate bowl combine the wet ingredients: ricotta cheese, almond milk, heavy cream, vanilla extract, canola oil, egg, lemon juice and lemon zest and mix well. Now add the wet ingredients to the dry ingredients and gently mix with a whisk. Do not overmix. In a seperate bowl wisk two egg whites until frothy and then gently mix into the batter.

Heat a nonstick pan on medium heat. Use a little oil or spray to coat the bottom of the pan. Use a 1/4 cup to drop the batter onto the nonstick pan or a ladle. Allow the pancakes to cook on each side until golden brown. Make sure you cook these through to avoid uncooked batter in the center. Add a stack of pancakes to a plate. Top with berry jam (or maple syrup)!

Enjoy!

XO,

Rachel Ashley

1 Peter 1:3
Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead…

Breakfast in Bed – Gluten Free Pancakes

Posted by Rachel Ashley on Apr 18, 2011 in Fashionably Organic | 0 comments

So I apologize for not posting this several weeks ago, but I made my husband breakfast in bed for his birthday! He doesn’t always eat breakfast, but when I get a chance to make him feel special, I love making him breakfast in bed. In my opinion breakfast in bed is a great way to start your morning. I snuck out of bed while he was still sleeping and hurried down to the kitchen to make gluten free pancakes. Neither one of us has a gluten allergy, but sometimes I really enjoy gluten free food. The recipe I adapted from was by the lovely Tosca Reno. I love her cookbook of course, because she likes to make recipes healthy. These pancakes were super easy. They were more dense than your usual pancake, but super delicious! I changed a couple items in her recipe based on the items I had in my cupboard and I added items like cinnamon and chocolate chips, my hubby loves chocolate chip pancakes.

Ingredients:

1 3/4 cup

1 tsp guar gum

1/2 cup almond milk

1 tsp organic honey

2 egg whites

1 tbsp safflower oil

1 tsp cinnamon

Optional: Gluten Free chocolate chips

cooking spray

Recipe:

Place all the dry ingredients in a medium bowl. Using a whisk, mix dry ingredients well. Add milk, honey, eggs and oil. Whisk until all ingredients are well blended. Add more milk if necessary to make batter runny. Pour 1/4 to 1/3 cup pancake batter on a hot griddle or frying pan coated with cooking spray; at this point if you want to make a few with chocolate chips – sprinkle the chocolate chips on the wet side of the pancake. When bubbles form on top of pancake, flip. Cook until golden on both sides.

Mashed Potato Pancakes

Posted by Rachel Ashley on Feb 20, 2011 in Fashionably Organic, Potatoes, Side Dishes | 3 comments

This recipe was amazing! My husband could have eaten the whole plate of these delicious potato pancakes! I was watching Paula Deen one afternoon, on the Food Network make these yummy potato pancakes; they looked so much better than the potato pancakes I had made in the past. Since I happened to have left-over mashed potatoes, I decided this would be a great switch from your traditional side of mashed potatoes. My husband absolutely loves mashed potatoes (he is a meat and potato kind of guy) I thought this would be a nice change for him. The great thing about potato pancakes is you can adapt them to your taste buds and add ingredients to them that you love (almost like an omelette). I think next time I might make them with bit more of a kick and add a diced jalapeno pepper to them in addition to the pepper jack cheese. But please feel free to switch switch up the ingredients to your liking! I adapted this recipe from Paula Deen, and of course she had put bacon in her’s and also cheddar cheese. These pancakes are sure to be hit at your next dinner and they were a perfect compliment to my Valentine’s menu of fish and asparagus! Buon Appetito!!

Recipe:
6 cups of organic golden potatoes, peeled and diced into 1-inch cubes (you could always use left-over mashed potatoes too!)
1 clove garlic, minced
1 tsp salt
1/2 tsp ground black pepper
1 tablespoon of freshly chopped cilantro
3 1/2 cups of panko bread crumbs, divided
1 large egg, lighty beaten
1/2 cup of pepper jack cheese (or the cheese of your choice)
1/2 cup chopped green onion
1/4 cup organic butter, room temperature
1/4 cup organic sour cream
3 tablespoons EVOO

Directions:
(Skip this section if you have left-over mashed potatoes or…) In a large Dutch oven, add the potatoes and cover with water. Bring to a boil over medium-high heat; then reduce heat, and simmer until tenders about 10 to 12 minutes. Drain well and add to a large bowl.

Mash the potatoes with the minced garlic clove and salt and pepper. Gold in 2 1/1 cups of the panko, the egg, cheese, onion, butter, and sour cream. From the potatoes mixture into 3-inch patties. Put the remaining 1 cup of panko in a shallow f=dish and dredge the potato patties in the crumbs.

In a large skillet, heat the oil over medium-high heat, add the potato patties, and cook until crisp and form nice brown grill marks, 3 to 4 minutes per side. Arrange on a serving platter or dinner plate immediately.