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!


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.


Strawberry Orange Pancakes 2

Strawberry Orange Walnut Pancakes


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


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


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!

Strawberry Orange Pancakes 3

What To Do with Leftover Cranberry Sauce?

29 11 2013

Make pancakes, of course!! What did you think I was going to say?

IMG_0793Last Friday my girlfriends and I got together for book club and to share a  fantastic Thanksgiving dinner. I brought some a ton of homemade cranberry sauce to the gathering thanks to using a full bag and a half of cranberries (warning- it makes a LOT). Though we ate half the sauce, there was still quite a bit left over so I brought it home.

On Sunday, as I mulled over my options for pancake flavors, I remembered that I had cranberry sauce in the fridge. Definitely pancake worthy. I wasn’t quite sure what else to pair with the cranberries, so I pulled out The Flavor Bible to see what they suggested. (By the way, this is a great gift for foodies, and that’s an affiliate link). As I read through the list, cream cheese popped out at me, since I had some in the fridge that I needed to use up. Walnuts were also on the list, and a recipe started forming in my head (with the help of some additional prompting from Bill 😉 )

It was decided that we would make maple walnut pumpkin pancakes with cranberry cream cheese filling. Phew, that’s a mouthful!


Actually, the “pumpkin” part of that recipe wasn’t part of the original plan until Bill grabbed TJ’s pumpkin butter and threw a dallop into the batter. I was skeptical, but I honestly think that it MADE these pancakes.

IMG_9348Uh, we like pumpkin butter around here. (Only three of them were mine, two were for a friend.)

The pancakes turned out great! They weren’t overwhelmingly pumpkin-y; it was more of the spices from the pumpkin butter that came through in the batter. The pancakes had a nice crunch from the walnuts, and the creamy sweetness from the cranberry filling was perfection. I will definitely be making these again!


Maple Walnut Pumpkin Pancakes with Cranberry Cream Cheese Filling

Note: these measurements aren’t going to be perfect, I often will just throw things into the batter without measuring, so some measurements are guesses!

1 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup dry oats
2.5 tsp baking powder
1.5 tsp baking soda
1/2 tsp salt
2/3 cup chopped walnuts + extra for topping
2 eggs
3 TBS light brown sugar
3 TBS maple syrup
2 TBS pumpkin butter
1 cup greek yogurt
1.5 cups milk

For the Filling:
Mix together equal parts cranberry sauce and whipped cream cheese, depending on how much you want!

How to:

In a medium sized bowl, combine all of the dry ingredients. In another bowl, combine all of the wet ingredients.

Pour the wet ingredients into the dry ingredients, and stir until just combined.

On a hot griddle/fry pan, pour 1/4- 1/3 cup of the batter. Allow to bubble, flip and let cook through.

Layer the cranberry filling between your pancakes. Top with more cranberry filling, maple syrup and chopped walnuts.

Dig in!