Zucchini Patty Pancakes

Okay! I just found my new favorite zucchini recipe and I owe it all to a lovely lady named Phyllis! She was nice enough to share this gem with me a few weeks ago and then my friend Patty gave me zucchini from her garden last week, soooooo......here we are!

Had I known the flavor would make my heart smile the way it does, I would have been ON IT the very day she placed the sacred instructions in my hands. But, now I know how delicious they are and how little effort it takes to get them from zucchini to zucchini pancake.

You will love the flavor and lightness of this savory pancake as it comes off the griddle, and that love will double in intensity when you re-heat it the next day, because it is one of those special treats that tastes just as good, if not better, the next day.......

Jackpot!!!

Eat 'em with your hands, stack 'em up and cut 'em up with a knife, slather 'em with spaghetti sauce and call it dinner....whatever you want.....the sky is the limit with these perfect little patties!


Zucchini Patty Pancakes

1-1/2 Cups Grated Zucchini (Dry on paper towel)
2-3 Tablespoons Minced Onion
1/4 Cup Parmesan or Asiago, or Romano, or all of them!
1/4 Cup Flour
2 Eggs, beaten
2 Tablespoons Mayo
Salt & Pepper

Mix together and drop into hot skillet with olive oil. Cook until set and brown.


Take one more good look at your new favorite zucchini recipe.....

Cottage Cheese Pancakes

The first time I ate these pancakes I was in Indiana visiting my brother's family, on a Saturday, in the fall, and it was sunny outside. I remember the details of that day because food does that to me. I remember sitting in the dining room when a wonderful smell entered the room. It smelled like baked sweetness. I said, "What is cooking in the kitchen?"

"Cottage Cheese Pancakes" was the reply.

What?!

These pancakes were so moist and so wonderful with just a hint of sweetness that maple syrup for me, was not a necessity. ( Jen, The Pancake Master is totally freaking out right now because warm maple syrup is a no-brainer in her book and I'm sure most of you would agree.) All I'm saying is these pancakes did not need it. Call me crazy, but I like to first taste the cake and then assess the need for added sweetness.

What's even better is the speed at which these pancakes can be made. If you can't whip up this batter in the time it takes to heat up your skillet or griddle, then someone should light a fire under your butt, because I can throw all the ingredients together and blend them into the perfect batter and still be staring at the stove waiting for the temperature to be just right. This is a feat anyone can accomplish, so challenge yourself!

Cottage Cheese Pancakes

Four Eggs
One Cup Cottage Cheese
1/2 Cup Oats
One Tablespoon Vanilla
One Teaspoon Almond Extract (optional, I suppose)
Milk (optional)

Drop eggs, cottage cheese, oats, vanilla, and almond extract into your blender. Blend until all oats are dust. Done!

I have made this recipe for years using 1/2 cup oat flour instead of oats, but the rest of my family makes it the original way with the rolled oats. Choose your own path...

As far as I am concerned, the ingredient most responsible for the flavor in these pancakes is the cottage cheese, which is probably why the pancakes are named after him, but choose your cottage cheese wisely. Low fat, low quality, poor tasting cheese will result in low fat, low quality, poor tasting cakes. Choose your best cheese....

Milk is optional because you can add it if you feel the pancake batter is too thick. I have never used it myself. These pancakes have a crepe quality and I have never seen the need to thin them further.

The vanilla and almond extract really makes this recipe sing! Do NOT deny yourself !



Wow! For such a simple recipe, there sure is a lot to say.....

Yellow Squash and Cornmeal Pancakes

Who wants squash for breakfast?

YOUR kids?

Really?

Seriously?

Wow! You've got some special kids there! For all the other parents and kids out there.....


I know we said we're not always looking for ways to hide healthy foods within average foods, but when the opportunity presents itself - as it does so often with squash - it's just so hard to ignore.

These were yummy and filling. The cornmeal gave the cakes a little extra weight, which is nice when you're trying to start your day out right.


Yellow Squash and Cornmeal Pancakes

3/4 Cup All-Purpose Flour (or Oat)
1-1/4 Cups Yellow Cornmeal
2-1/2 Teaspoons Baking Powder
One Tablespoon Sugar
3/4 Teaspoon Salt
One Egg
One Cup Milk
2 Tablespoons Oil ( We love coconut)
* One Medium Sized Yellow Squash, grated

In a medium bowl, combine flour, baking powder, sugar, cornmeal, and salt. In a small bowl, beat the egg, milk, oil, and squash. Pour the wet ingredients in with the dry and stir lightly until just barely moist.

Bake these cakes over low to medium heat and then serve with butter and maple syrup.

* Squash Note: I find the quickest and easiest way to grate the squash is by using a Microplane grater - only the greatest kitchen utensil EVER! Just cut the ends off the squash and start grating...peel and all!

Whey Peachy Pancakes

Let's see, we've already made pancakes with Bananas, Blueberries, and Apples, so why not peaches? And since we made Greek yogurt the other day, we now have healthy and tangy liquid whey that we need to use, so we're going to put that tang to good use by incorporating it into these Whey Peachy Pancakes.

Removing the whey from yogurt takes the sting out of the flavor and creates a milder substance that can be easily substituted for sour cream. The flavor we want removed from the yogurt to create a different taste and texture, is the same flavor we really want in this recipe to give the pancakes a lift, so to speak. The ingredient list below looks fairly standard for pancakes, but trust me, the whey, peaches, and nutmeg help make this no ordinary breakfast cake.

If I dare say - and I do - these cakes taste a lot like Peach Cobbler without the ice cream. When taking a poll after serving them to nieces and nephews, I found that I was not alone in my assessment. So, go ahead and try them out for yourself and conduct a poll of your own!

Whey Peachy Pancakes

1-1/2 Cups Flour
*we like using at least 1/2 oat flour
One Teaspoon Salt
3 Tablespoons Sugar
1- 3/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Eggs, beaten
3 Tablespoons Coconut Oil, or Butter, melted
1-1/4 Cups Liquid Whey
One Teaspoon Vanilla Extract
One Peach, diced small
Sprinkles of Nutmeg

Pour all the dry ingredients into one bowl and the wet ones in another. Then mix them altogether. Pour desired-size pancake onto a hot griddle and sprinkle a little nutmeg on top. Flip pancake when tiny bubbles form in the batter.

Drown them in maple syrup, lightly drizzle the maple syrup, or just eat them plain - they can certainly stand on their alone and still shine!


Have a Peachy Day!

Quinoa Pancakes with Apples

Have you ever been in a conversation with someone and they're talking about something they've done or some place they've been and you think to yourself, "My gosh, I haven't done that or been there for so long?..." And when the conversation ends and you go your separate ways, you're left thinking about it and trying to remember why it's been so long that you've done that thing or gone to that place - you liked it so much - what happened?

Well, I myself was conversing the other week with a friend about food and making good choices and she started gushing about Quinoa and how much she loved it. Of course, she respectfully uses the correct pronunciation, Keen Wa while I insist in my head that it's Qui No A. I know she is right and I am wrong, but my pronunciation feels right. Anyway.....the reason she was gushing over this grain is because it's high in protein, gluten-free, and high in fiber. It's got it all, including a mild nutty flavor. This is definitely one of those superstar grains to incorporate into your healthy diet.

Shortly after our inspired conversation, I made a bee-line for the store and bought myself some of this great grain. When I got home I had to decide what to do with it. Pancakes were the first thing I thought of, so I started mixing things together that I thought might work to create a healthy, but tasty cake. Since Quinoa has a distinct nutty flavor, I reasoned that nuts go fabulously with apples and what goes better with apples than cinnamon - nothing! I added Flaxmeal because it is super healthy for you and a little nutty as well. Long story somewhat shorter, I dumped all of this together and made a perfectly, palatable pancake - "Toot Toot"! - me tooting my own horn.


Tooting your own horn when you've discovered a new fabulous recipe or created one of your own is a great way to keep the creative energy alive in the kitchen. You could pat yourself on the back for a job well done, but a playful "Toot Toot" with the arm motion is so much more fun!

You have two options here that I can see. One: Do as the recipe says and add the sugar to the pancakes, BUT skip the maple syrup once they're stacked pile high on your plate or Two: Skip the sugar in the batter and save the sugar for the syrup. Of course, my vision for these apple cakes is the sugar in the batter and eating the pancakes plain, because their flavor is so wonderful. You could be a superhero and skip the sugar altogether! Go ahead - I challenge you - but I couldn't do it and I'm okay with that.

This recipe makes about eight good-sized pancakes that are nice and filling. If you're making this for the family, doubling it would be a must. OR, you could double it and place the remaining batter in the fridge and use it over the next couple days. That's what I do! With a single recipe I make one or two pancakes as part of my breakfast, so this batter can last for a few days. It's a great reason to wake up in the morning!

Quinoa Pancakes with Apples

3/4 Cup Oat Flour ( or regular flour)
1/4 Cup Quinoa Flour
2 Tablespoons Sugar
One Tablespoon Flax Meal
2 Teaspoons Baking Powder
1/8 - 1/4 Teaspoon Salt
2 Tablespoons Coconut Oil or Melted Butter
3/4 Cup Milk
One Egg
One Apple Finely Chopped
One Teaspoon Vanilla Extract
Dash of Cinnamon

Mix all the dry ingredients together and then add all the wet ones - Simple. Stir until incorporated.

Cook 'em up!

Eat 'em up!

~~~~~~~~~~~~~~

Happy Father's Day

to all the loved Dads out there, especially OUR dads, Tom and Larry!

Outstanding Oatmeal Banana Pancakes

Outstanding Oatmeal Banana Pancakes

1 c. unbleached flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. ground nutmeg
1/4 c. quick oats

1 egg, lightly beaten
1 c. milk
1 tbsp. vegetable oil
2 tbsp. sugar or maple syrup
1 c. ripe bananas, sliced

My, oh my, folks...pancakes are royalty around here, and this recipe is the king! This is yet another find from the Moosewood Collective. We just LOVE that book, don't we? The first time we made these pancakes, we were blown away by their mild banana flavor as well as how fast they fill you up. Simple AND quick to throw together, these pancakes will quickly become a breakfast staple in your house, just as they have in ours!

Begin by mixing all of the dry ingredients in a pretty bowl. Well, we guess it doesn't HAVE to be a pretty bowl, but why not? We like pretty dishes!! Now, it should be noted that we usually use more like 1/2 cup of oats, but that is completely optional. And if you don't have quick oats, just pulse your regular oats in a food processor a few times...that will work just fine!

Next, mix your wet ingredients in a separate (but just as pretty) bowl. Don't be afraid to pour that maple syrup right in there...it's GOOOOOOD!! Actually, if you don't mind, we'd like to have a word right now about maple syrup. Please, please, PLEASE do not use Log Cabin, Mrs. Butterworth's, Hungry Jack, or any of those imposter syrups!!!! This is of utmost importance! Well, maybe not UTMOST importance, but still...it's important to us. Real maple syrup is D.I.V.I.N.E. ...don't mess with perfection! And anyway, those imposters are full of yuckiness, like high-fructose corn syrup and artificial maple flavoring and caramel coloring. YUCK! Trust us on this one, ok? Follow us blindly. Have we earned your trust yet? We certainly hope so!

Now that we've gotten that off our chests and hopefully persuaded you to try REAL MAPLE SYRUP, let's move on. Make a well in the center of your dry ingredients and pour the wet ingredients into the well. Now don't get overzealous and mix too much...just enough to moisten everything.

Make sure your griddle or skillet is sufficiently oiled and heated. Test it by flicking some drops of water on it and see if they dance in the oil. If they do, you're ready to go! Spoon out dollops of batter using a measuring cup or ladle and let them cook until they bubble. This means it's time to flip! Now, make sure it's really time by lifting up an edge and checking to make sure they are nice and brown underneath. This is important, because we only want to flip our pancakes ONE TIME. It keeps them nice and fluffy!

When they're done, remove them and quickly top them with butter and REAL MAPLE SYRUP. We like our syrup heated up...try it if that's not how you normally do it. You'll like it! It makes the butter melt and run all over those delicious pancakes...what a way to start out your day! Enjoy!!

Blueberry Sour Cream Pancakes

Sour Cream Blueberry Pancakes

2 Cups Flour
1/4 Cup Sugar
4 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Eggs
1-1/2 Cup Milk
8 Ounces Sour Cream
1/3 Cup Butter, melted
One Cup Fresh or Frozen Blueberries

Topping:
1/4 Cup Sugar
One Tablespoon Cornstarch
1/2 Cup Water
2 Cups Fresh or Frozen Blueberries

These pancakes are to die for! So very moist and fluffy, you will not be able to stop yourself at just one serving! This is our" go-to" recipe if we have guests for breakfast... not only because they are wonderful, but also because this recipe makes a lot!

I will tell you that the original recipe called for double the ingredients for the topping, but I just find that every time I make it, I have quite a bit of blueberry sauce left over. Plus, you always have a couple of people who prefer maple syrup over fruit topping, so that usually factors in as well. Now, having leftover blueberry sauce is not a bad thing, if you eat it. It's so yummy! But if you forget about it and leave it in the back of the fridge...well, that's just sad. And blueberries can be expensive, so we prefer not to waste them if possible. That being said, if you really want some leftover blueberry sauce, double the "topping" portion of this recipe and then gorge yourself!! Just be careful you don't eat too much and end up looking like Violet Beauregard!!

"Violet! You're turning violet, Violet!! What am I going to do with a blueberry for a daughter?" Heeheehee...we just love that movie!!

Let's get started, shall we? We'll start with the blueberry topping...that way if you make the portion above and you don't think it looks like enough, you can go ahead and double it. Hey, we're just here to make your life a little easier! Now get out a medium saucepan and combine your sugar and cornstarch, gradually stirring in the water. Add those luscious blueberries and bring to a boil over a nice medium heat. Boil for about 2 minutes...and don't quit stirring! We need that sauce to thicken up! When it looks good to you, remove it from the heat and cover it to keep it warm. Ok, ok, go ahead and taste it if you must.

For your pancakes, combine your dry ingredients in a nice sized bowl. In another bowl, beat the eggs, and then add in the sour cream, milk, and butter. Mix these ingredients well. Now, make a bit of a well in the middle of the dry ingredients and pour your sour cream mixture into it. Stir just until moistened. Fold in your tasty blueberries very carefully and be careful not to overmix. Err on the side of caution here!! You don't want flat pancakes, do you? Heat your oiled griddle up and pour the batter on, making them whatever size and shape you want. When they start to bubble, lift up a corner to check for doneness. And we're sure you can all take it from here...especially if you read yesterday's post!