Pancake Friday: Dark Chocolate, Coconut, and Blueberry Pancakes

2 05 2014

So you all know that I am in LOVE with my Feedzone and Feedzone Portables cookbooks. One recipe that has caught my eye but I haven’t made yet is for Blueberry and Chocolate Coconut Rice Cakes.

Blueberry Chocolate coconut rice cakes

I love all three of those ingredients by themselves, and chocolate and coconut is divine, but I’ve never actually paired chocolate and blueberries. Doesn’t quite have the same ring to it as “chocolate covered strawberries.” But, I figured it would still be delicious- I mean anything with dark chocolate is amazing- so why not try it out in pancakes?

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I started with a basic pancake recipe and added in some cocoa powder to the dry ingredients. Then, instead of regular milk, I used coconut milk in the batter.

I attempted to make coconut whipped cream to top them with, but I kept the coconut milk in the freezer too long and it was pretty much impossible to work with and I didn’t feel like waiting for it to thaw. So I made more of a coconut cream with what I could scrape out. It was still tasty 🙂

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Here’s how you can enjoy these too:

Dry Ingredients:
1 cup all purpose flour
1/2 cup cake flour (this is optional, you could use all AP if you’d like)
1.5 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/8 cup granulated sugar (I used sugar in the raw)
1/4 cup cocoa powder
1/4 cup sweetened shredded coconut

Wet Ingredients:
1.5 cups coconut milk
2 egg whites, 1 egg yolk (separated)
1 tsp vanilla
1 tsp coconut oil

Stir ins:
big handful blueberries
1/4-1/2 cup chopped dark chocolate (I used 88%)

Toppings:
Coconut whipped cream
shredded coconut
blueberry syrup (blueberries + sugar reduced over low heat)

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How to:

In a medium bowl, mix together all dry ingredients. In a smaller bowl, whisk the egg whites until fluffy. In another small bowl, whip together the yolk, vanilla and milk. Fold in the egg whites to the wet ingredients. Pour the wet ingredient mixture into the dry ingredients and lightly fold together (Don’t over stir!). Fold in your stir ins.

On a hot griddle, pour about 1/4-1/3 cup batter. Allow bubbles to form and edges to begin to cook. Flip. Let cook through. Enjoy!

ChocolateCoconutBlueberry1(Pardon my splashes of blueberry sauce on the background!)

 

 

 

 

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Pancake Friday: Apricot Almond with Crème Anglaise

28 03 2014

 

I completely planned ahead last week and had this post just about ready to go before I left for my work travels.  The few decent pictures I snagged were edited and uploaded into the Media Library, and I typed up the recipe in Word.

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The only problem? I didn’t get around to putting the two into an actual post until last night! Clearly, I’ve been a bit busy lately!

I’ve had these pancakes on my mind for some time now. A month or so ago, I spotted Chobani’s apricot yogurt and immediately started planning pancakes that would include it.

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(source)

Several weeks passed, and eventually so did the expiration date on that yogurt I was planning to use! The next time I went grocery shopping, I grabbed another and told myself I HAD to use this before it expired!

Apricot Almond Pancakes

I referenced my Flavor Bible to see what it suggested to pair with apricots, and settled on almonds and “cream”. For the cream I figured I’d take a stab at some crème anglaise, since it was perfect on my pancakes at Snooze.

I followed this recipe for the creme anglaise, but without the vanilla bean, just vanilla extract. I didn’t follow the instructions to a T, so I don’t think mine turned out exactly right, but it still tasted yummy!

I also took a bit of time and rehydrated (sort of) some dry apricots in some sweet white wine. I didn’t take a picture because I used unsulphured apricots, which aren’t the pretty orange ones. They didn’t quite reheydrate properly, but they still tasted good with the added sweetness and moisture from the wine. I added some of the wine to the batter afterwards and I think it made the pancakes turn out a little flat, but they were still tasty! You can certainly leave out the wine if you’d like!

 

Dry Ingredients:

1 cup all purpose flour
½ cup cake flour
1 tsp baking soda
2 tsp baking powder
ÂĽ tsp salt
ÂĽ cup crushed sliced almonds

Wet Ingredients:

1 container apricot Chobani
1 cup milk
about 2 egg whites (from the leftovers from crème anglaise)
2 TBS honey/agave
ÂĽ tsp vanilla extract

Stir in:

Chopped dry apricots

(I soaked mine in about 1/2 cup sweet white wine. I reserved 2-3 TBS and added to the batter. This is optional!)

 

Top with creme anglaise and sliced almonds!





Roasted Pear and Bacon Pancakes

11 10 2013

You guys.

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I really wish the lighting was better and the syrup was much more photogenic because these pancakes were probably some of the best I’ve ever made.

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The other night, Bill and I were on the phone and we were talking about pancakes (random, I know) and I got this crazy idea to combine bacon and pears into a pancake batter. So the minute we hung up the phone, I pulled out the last three strips of thick cut bacon I had in the freezer and turned on the oven.  I figured cooking the bacon tonight would save me time in the morning.

The next morning, I chopped up two pears and threw them into a pyrex pan with some of the reserved bacon fat and some of my maple & sea salt butter with a dash of cinnamon. I’m pretty sure that might qualify as my best idea ever.

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When my house was sufficiently filled with the smell of roasted pears, I pulled them out of the oven and half were mashed and added to the batter. The other half was poured into the blender with some brown sugar and maple syrup. Holy yum!
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I really should have consulted with one of my favorite food bloggers ever, because her pictures always look so. darn. tasty. She probably could have given me some tips. I guess these will have to suffice!

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Friends, you must try the bacon + pear combo. You will not be disappointed!

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Roasted Pear and Bacon Pancakes

Ingredients:
3 slices thick cut bacon + bacon grease
6 TBS brown sugar, separated, (3  + 2 + 1)
2 pears, chopped into 1/2inch pieces
1 TBS maple and sea salt butter
dash cinnamon
1 cup whole wheat flour
1 cup all purpose flour
1/2 tsp salt
1 TBS baking powder
2 eggs
1/2 tsp vanilla
1.5 cups milk (plus extra if batter is too thick)
2 TBS melted butter (regular)
~1/2 cup maple syrup

How to:

1. Line a baking sheet with foil and bake the bacon at 375°F for about 20 minutes. A few minutes before it is done, drain off the  bacon grease (save it!) and sprinkle on 2 TBS of brown sugar. When fully cooked, remove from oven and allow to cool. (I did this step the night before and kept the bacon and bacon grease in the fridge overnight.)

2. In a baking dish, put the pears, the bacon grease and maple sea salt butter. Add a dash of cinnamon. Bake at 350°F for about 20 minutes.

3. Meanwhile, in a large bowl, combine the flours, 3 TBS of brown sugar, salt, and baking powder. In a smaller bowl, combine the eggs, vanilla, milk, and melted butter (and if you’re feeling daring, a bit of bacon grease if you have any left over).

4. When the pears come out of the oven, scoop out about 1/2 cup of the pear mixture. Mash it up with a fork and allow to cool a little before adding to the wet ingredients.

5. Add the wet ingredients to the dry and stir until just combined.

6. Chop the bacon into tiny pieces and fold them into the batter.

7. Make pancakes as usual!

8. While the pancakes are on the stove/griddle, add the remaining pear mixture into a blender with maple syrup and 1 TBS brown sugar and blend. Now you have syrup!