Blackberry Citrus Pancakes with Blueberry Syrup

24 01 2014

I did it! Pancake Friday two weeks in a row! That’s what I get for planning ahead 😉 I knew I’d be out of town all this week and unable to get creative in the kitchen, so I finally got around to writing up a recipe from a few weeks ago.

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They’re similar to last week’s citrusy recipe, but with a few slight differences. Blackberries were on sale and looking good, so I bought a quart of them at Publix. Oh, and when you’ve got whipped cream in the fridge that needs to be used up, pancakes make a great vehicle.

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Enjoy!

Dry Ingredients:

1.5 cups all purpose flour
1/3 cup dry oats
½ tsp salt
1 tsp baking soda
2 tsp baking powder
2 TBS sugar
dash of cinnamon
dash of orange zest

Wet Ingredients:

½ tsp vanilla
1 TBS honey
¾ cup Orange juice
1 cup almond milk
2 eggs
2 TBS butter, melted

How to:

As per usual- combine the wet ingredients in one bowl and the dry ingredients in another. Gently stir the wet ingredients into the dry.

Fold in the chopped blackberries.

Ladle about ¼ cup batter onto a hot griddle or fry pan. Allow batter to bubble.

IMG_1239Flip. Allow to finish cooking. Top with fresh berries, syrup (1 cup frozen blueberries, enough maple syrup to cover the berries, microwave until warm) and whipped cream. Devour.

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Pancake Friday!

17 01 2014

Since I like love to make pancakes and I’m always concocting some fun new twist on the traditional recipe, I figured I might as well share my kitchen adventures with you. So I’m going to *try* to make this a regular thing (or at least semi-regular?) so you can enjoy pancakes on the weekend too!

pancakescollageThis week, I was conned into making pancakes for my book club. Ok, not really conned, but Courtney suggested a “breakfast for dinner” theme for this month’s book club, so of course I was going to make pancakes!

Strawberry Orange Walnut Pancake

I decided to capitalize on the Florida’s winter fruits- it’s orange and strawberry season! Man, I’m pumped about eating lots of strawberries over the next few months! Oh, and stopping for a strawberry milkshake after a long bike ride!

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You won’t believe how awesome orange is in a pancake recipe. They’re super fragrant and light and fluffy! Don’t knock it til you try it!

Without further ado, Strawberry Orange Walnut pancakes with a fresh strawberry syrup.

Enjoy!

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Strawberry Orange Walnut Pancakes

Dry:

1 1/2 cups all purpose flour
1/2 cup whole wheat flour (you could just use 2 cups all purpose flour and omit the whole wheat flour if you’d like)
2 tsp baking powder
1 tsp backing soda
1/2 tsp salt
1/4 cup chopped walnuts + more for garnish

Wet:

2 eggs
1 small container of Orange Vanilla Chobani
1/2 tsp vanilla
2 TBS butter
1 cup OJ
1/2 cup milk (more if you need wetter batter)
1 TBS honey
orange zest

1 cup chopped strawberries

Syrup:

1 quart fresh strawberries
1/4 cup sugar (plus more to taste)
Juice from 1/2 an orange
pinch of orange zest

How to:

Combine the wet ingredients in one bowl. Combine the dry ingredients in another.  Add the wet to the dry, making sure not to over-stir, and then fold in the strawberries. Pour about 1/4-1/3 cup onto the griddle and let cook until bubbling starts to subside. Flip, cook for a few more minutes and voila!

For the syrup, just add your strawberries, sugar, juice, and zest to a medium saucepan and heat on low until the strawberries start to become a liquid. Allow to boil down and thicken up!

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Cafe Borgia Scones

18 04 2013

One of my absolute favorite places in Tampa is a small coffee shop, just around the corner from my office. Jet City Espresso is this fabulous hidden gem in South Tampa, owned by the lovely Jessica. If you didn’t know it was there, you might miss it! Jessica runs Jet City right out of her home! (She made sure that her house was zoned properly first!)

Jet City Espresso

(photo courtesy of Meghann)

I cannot say enough great things about Jet City. Jess knows her coffee, so all of the drinks are outstanding. She also makes a variety of scones, ranging from savory to sweet, with a few Paleo options thrown in as well. My “go to” order is a tall, skinny Cafe Borgia and a rosemary goat cheese scone. The sweet drink paired with the savory scone is THE best way to start my day.

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Cafe Borgia is the drink Jet City is known for!

What makes the Borgia so special you ask? Well, Jess doesn’t really broadcast the exact recipe, but the description on the menu gives you a good idea:

espresso, a touch of honey and orange blossom, steamed moo, fresh whipped cream, nutmeg and orange spritz!

There’s something about this combination of flavors that is just so comforting- and addicting! It’s dangerous for my wallet that I work so close to her shop!

The other day the thought crossed my mind to make scones inspired by the Borgia. I tossed around a few ideas in my head- Include chocolate covered espresso beans? Throw in some candied orange peel? Base the recipe on an cappuccino scone recipe, or just make some swaps in a cranberry orange recipe?

I settled on an chocolate chip espresso scone recipe and made the adjustments I thought necessary to make them more Borgia-like. 

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With the additions of orange blossom honey, orange zest, a dash of nutmeg and some chocolate covered espresso beans, I think I got pretty darn close to perfect.

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I do still want to play with the recipe and maybe use some candied orange peel next time, and I think these would be stellar with some clotted cream, but I didn’t want to delay your enjoyment of this deliciousness! So, go out and make these asap- and if you’re in South Tampa, you must, must, must stop by Jet City and say hi to Jess! (and order a Borgia of course!)

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Cafe Borgia Scones

Ingredients:

1 1/2 cups all-purpose flour, plus more for dusting
1/4 cup whole wheat flour
1 tablespoon plus 1/2 teaspoon baking powder
1/4 cup granulated sugar
2 T orange blossom honey
1/8 tsp nutmeg (this is an estimate, I put in three dashes)
1/2 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into small pieces
1 tablespoon instant espresso powder
1 tsp hot water
~1 T orange zest (this is an estimate, I zested most of the orange and saved some zest for garnish)
1 cup heavy cream
1/3 cup chocolate covered espresso beans (I used the Trade Joe’s espresso pillows because they’re smaller than any others I’ve found)

Topping:
Coarse sugar (I used espresso flavored sugar I bought at Downtown Disney)
2 T heavy cream

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How to:

Preheat oven to 375˜F.

In a measuring cup, mix espresso powder with 1 teaspoon hot water. Stir to dissolve.  Add 1 cup cream and combine. Add the orange zest to the creamy espresso mix.

In a large bowl, mix together the flour, baking powder, sugar, honey, nutmeg and salt. Add the butter pieces to the bowl and using your hands or a pastry blender, cut in the butter. Toss in the chocolate covered espresso beans and stir gently.

Pour the espresso-cream mixture over the flour mixture and blend with your hands or a spatula until dough just comes together. Gently knead a couple times, but don’t overmix.

Remove dough onto floured surface. Form into a rectangle, about 3/4 to 1 inch thick.

Cut the scones into desired serving sizes. Place the pieces on a parchment or Silpat lined baking sheet.

Brush scones with cream and sprinkle with sugar.

Bake scones until edges and bottom are golden and they are firm to the touch, about 15 minutes. Cool on a wire rack.

Enjoy!


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