Lemon Blueberry Pancakes

J has a love affair with lemon.  Lemon dessert, lemon marinated halibut, fresh squeezed lemon beverages ;), and the list goes on.  Every now and then he starts leaving me subtle hints that his cravings are back and I better stock up on lemons.  This time around it wasn’t so subtle when he came home from the grocery store with a bag of about 12 juicy, yellow lemons.  “Can you do something with these?”, he asks?  And so this is how I came upon one of THE best pancake recipes I have every made!  Quite possibly, the pancake staple for Sunday mornings from here on out. 

Lemon Blueberry Pancakes
healthified from Pioneer Woman’s recipe
Ingredients:
1 1/2 C whole wheat flour (I used half whole wheat pastry flour and half whole wheat flour)
1/4 tsp salt
1 T (heaping) baking powder
2 T sugar
1 1/2c buttermilk (as my mom has taught me, the secret ingredient to any great pancake)
Juice and zest of 1 lemon
1 large egg
1 1/2 tsp Watkins vanilla
2 T butter, melted (I used Land o’Lakes Whipped Natural)
1 C (heaping) blueberries
Instructions:
Heat griddle or skillet over medium low heat.  Combine flour, salt, baking powder, and sugar in a medium-size bowl.  In another bowl combine buttermilk, lemon juice and zest.  Let rest for about 4 minutes.  Add egg, vanilla, and melted butter.  Gently combine wet and dry ingredients.  Add more buttermilk if mixture is too thick.  Stir in blueberries.  Spray skillet with cooking spray.  Drop batter by 1/4 cupful and cook until golden, 1 to 2 minutes per side.  Stack up!

 
Looking for a Meatless Monday meal….serve breakfast for dinner.  Add a couple hard eggs on the side for some protein.

What’s for dinner tonight?  Not sure what to make, no time to make it, want to explore new foods and recipes?  Take and bake with Sara B.  An easy and convenient way to dish up a healthified dinners for you and your family.  Groups welcome! Contact me for inquiries!

Until next time…
look good, feel good, do good
Sara B

 

Lemony Lemon Bars

This is by no means a “healthy” recipe, but it falls in step with one of my Sara B Principles…schedule treat time.

When J said he was craving something lemony and left a subtle hint of a lemon bar recipe on my computer, I knew I had to make these scrumptious bars during his “birthday week.” (his B-Day was Jan 20th!)
Needless to say, they turned out amazing!

Lemony Lemon Bars

Ingredients
recipe from Barefoot Contessa on Food Network
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour – used about 1/3 white whole wheat flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar – I usually manage to cut this down a little, say by a 1/4 a cup or so
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Instructions:
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners’ sugar.
Lesson today: When life gives you lemons….make lemon bars!
Until next time…
look good, feel good, do good