LEMON PANCAKES

This past week we have had Dorraine and Chris Crump out from Utah to visit.  There were our friends in our first married ward at BYU in Provo, the 167th ward with Bishop Tenny.  We have kept in touch on and off for over 20 years.  Yikes!  Any ways, Dorraine is a lemon fan, i saw this recipe and knew we needed to try it while she was here.   We loved it so much that it will be a keeper in our repetoire - with of course the blackberry syrup that we made.  We will include that recipe here as well.  The original pancake recipe comes from the pioneer Woman, so we had no doubt that we were in good hands!

RECIPE

Lemon Pancakes

August 28, 2016 0

PREP TIME:

15 Minutes

DIFFICULTY:

Easy

COOK TIME:

15 Minutes

SERVINGS:

4 Servings

INGREDIENTS

• 2 whole Lemons
• 2-1/4 cups 2%% Milk
• 1 Tablespoon Vanilla
• 3 cups Flour
• 1/4 cup Sugar
• 2 Tablespoons Baking Powder
• 1/4 teaspoon Salt
• 2 whole Eggs, Beaten
• 1/4 cup Butter, Melted

INSTRUCTIONS

Zest both lemons. Set aside. Measure the milk and add the juice of 1 1/2 of the lemons. Stir and let sit for 5 minutes, then gently stir in the vanilla. 

Stir together the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently. When it's halfway mixed together, stir in the eggs, then the melted butter. Finally, stir in the lemon zest. (If the batter is overly thick at this stage, add up to 1/4 cup milk. 

Heat an iron skillet over medium heat, then add 2 tablespoons butter. When it's melted, drop in 1/4 cup helpings of batter, smoothing the top to help spread it into an even layer. Cook until golden and sizzly around the edges, then turn to the other side and finish cooking. Remove and repeat with the rest of the batter. 

Serve with butter, syrup, and extra lemon zest. (Can turn this into more of a dessert with a powdered sugar glaze and/or whipped cream!)

Here’s my Blackberry Syrup recipe. I think you’ll love it!

5.0 from 3 reviews

Blackberry Syrup Recipe

 

Print

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

This blackberry syrup recipe adds that burst of summer flavor to every dish you serve it with! From topping pancakes, yogurt, or cake to stirring into drinks, blackberry syrup is a must have recipe!

Author: Robyn Stone | Add a Pinch

Serves: 2 cups

Ingredients

• 3 cups fresh blackberries
• 1 cup granulated sugar
• 1 tablespoons lemon juice
• 1 cup water

Instructions

1. 
   Add blackberries, sugar, lemon juice and water to a medium sauce pan over medium heat. Bring to a boil, stirring occasionally, and boil for about 2 minutes. Remove from heat and allow to cool slightly before use.
2. Store in an airtight container in the refrigerator for up to two weeks
   .

Notes

If you prefer a smooth blackberry syrup, pour cooked blackberries and sauce into blender and pulse until smooth. Pour through cheesecloth or a fine mesh strainer and discard any seeds or pulp.

Breadsticks 2 Ways - you choose

WE are bread eaters over here.   When I'm in a pinch for time and I need help I can always ask Talbot to whip up the dough for these bread sticks for me.  She may not always love being in the kitchen but the likes to make these.  They are Easy Peasy. 

Soft, chewy, buttery breads ticks are a hit at this house, and something easy, cheap and filling to make for the evenings we have friends over and a snack is necessary.

Put these ingredients in bread maker
1 cup warm water
1/4 cup oil
3 cups of bread flour
1 tsp. salt
3 TBS brown sugar
2 1/2 tsp active dry yeast

Once the dough cycle is finished, I roll the dough onto a 10 x 12 lightly buttered cookie sheet.
Using a pizza cutter, I cut the bread sticks into 24 pieces.
Let rise for about an hour.

Bake at 375 for 10-15 minutes.

When bread sticks come out of oven, drizzle this mixture on top:
4 TBS melted butter
1/2 tsp garlic salt

Then  sprinkle with Parmesan cheese and serve with pizza sauce for dipping.

*** Another bread stick recipe that were like is this one from our friend Jenny Agle.  These ones are easy to whip up also, and are light and fluffy.   Hard to choose . . .depends on the day.

1 1/2 Cup warm water

1 TBSP Yeast(Active Dry)

1 TBSP Sugar

Mix and let sit until proofed approx. 10-15 min.

3 Cups Flour

1 1/2 tsp. Salt

Mix flour and salt and then add in yeast mixture and knead(dough attachment) for 3 minutes. Add up to 1/2 cup of flour(less if you can) if the dough appears too wet. It should be sticky but not wet.

Melt 1/2 Cup of butter and pour into bottom of 9x13" pan

Roll dough onto a floured surface into a rectangle approx 9x13". Use a pizza cutter to cut dough into long strips(approx. 10 or so per pan). Dip each strip into the butter top and bottom, and then place in pan.  Sprinkle grated parmesan cheese and garlic salt on top of dough. Cover with a clean dish towel.

Let dough rise approx 30 min. in warm location(I often let it sit longer...up to 50 min. or so). Bake at 400 degrees for 15-20 minutes. Until bottom is lightly browned.

You can double this recipe and make in a large cookie sheet instead of 9x13.

Enjoy!

~Jenny

Gnocchi It Is

Ashtyn this week you mentioned that you liked to cook and were fairly good in the kitchen. Someone corrected you and let you know that you were a really good baker, but that you don't do much in the cooking department. You decided to change that and tonight you made dinner for us with a recipe that you found on line. We made a few tweaks to it, and it was scrumptious! Well done! This one is a Keeper at the Chipman house.

GNOCCHI WITH POMODORO SAUCE


This simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi.

SERVES: SERVES 8
Ingredients
¼ cup  extra virgin olive oil, plus 1 tablespoons
4 stems fresh Italian flat leaf parsley
4 stems fresh oregano
2 stems fresh rosemary
2 stems fresh basil, plus 2 more stems for garnish
½ yellow onion, diced
3 cloves garlic, pressed or minced
2 28 ounce cans tomatoes
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
¼ cup heavy cream 
3 16-ounce package potato gnocchi
8 ounces cherry size mozzarella balls, cut in half (if you want, not necessary)
½ cup freshly grated Parmesan cheese
Instructions

Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat.

Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. 

Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. 

Cook until the onions are transparent, about 5-7 minutes, Then crush the tomatoes with your hand and add to the pan with juice. 

Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally.

Stir in the heavy cream and remove from the heat.
Meanwhile, bring a saucepan of water to a boil and add the gnocchi. 

Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water. 

Drain and then place the gnocchi into the cooked sauce. 
Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.

Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.

* This recipe is Gnocchi With Pomodoro Sauce | foodiecrush.com with a few tweaks of our own.