Lemon Blueberry Buttermilk Pancakes with Blueberry Maple Syrup

I know I've been a bit heavy with the breakfast recipes, but as you know, it is one of my favorite meals.  Also weekend mornings are just a bit more relaxed at our house and I find I'm able to leisurely put together a nice breakfast or bunch for my family.  This version of blueberry buttermilk pancakes came about when my two year old woke up asking for blueberries for breakfast.  I asked if blueberry pancakes sounded good and he was all for it!  

I've been wanting to try a Lemon Blueberry pancake recipe for awhile and this one just sounded great!  And it sure is!  I believe the blueberry maple syrup could be the star of this one!  However, the pancakes can't be overlooked.  They are fluffy and flavorful and the whole meal is delicious without being overly sweet.  This is a definite keeper and as my husband would say "these pancakes are insane"!   Enjoy!  :)

Lemon Blueberry Buttermilk Pancakes with Blueberry Maple Syrup

Ingredients:

Blueberry Maple Syrup
2 cups fresh blueberries
1 cup maple syrup (grade B)
2 tablespoons sugar
1 stick cinnamon
1 strip lemon zest

Pancakes
1 1/2 cups unbleached all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 tablespoons vegetable oil
1 1/3 cups buttermilk
Zest of two lemons (minus the strip used for the syrup)
1/8 teaspoon vanilla extract
Pinch cream of tartar
2 cups fresh blueberries

Butter for pan/griddle


Directions:

For the syrup:
In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon strip. Bring to a simmer over low to medium heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature. (I strained and used immediately without the overnight chill and it was fantastic).

For the pancakes:
Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. 

In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.


In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.

Preheat oven to 200 degrees F.


Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm the.  Repeat with remaining batter. 

Source:  adapted from Bobby Flay - Throwdown

Chewy Coconut Cookies

These cookies are so simple but so good.  And if you add a little drizzle of chocolate they almost taste like an Almond Joy.  Yum.  :)  They are buttery and chewy and perfect with a cup of coffee during the afternoon crash.  You know what I'm talking about.   These cookies are a great little pick me up, and take no time at all to throw together.  Enjoy!

Chewy Coconut Cookies

1 1⁄4 cup all purpose flour 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 1⁄2 cup butter (1 stick) 1 cup light brown sugar 1 egg 1 teaspoon vanilla 1 3⁄4 cup sweetened flaked coconut

Melted chocolate, optional

Directions:


Preheat oven to 350 degrees.  


In a small bowl, combine flour, baking soda, and salt - set aside.  


In a mixing bowl, beat together butter and light brown sugar until creamy.  Add egg and vanilla and mix well.  Next add dry ingredients and mix until just combined.  Stir in coconut.

Loosely form 1" ball, or drop by a spoon, and place onto a parchment lined baking sheet.


Bake about 8 or 9 minutes, or until edges are golden brown.


When cool, drizzle with melted chocolate if you prefer.


Source:  Innspiring.com

Strawberry Stuffed French Toast

To me, there is just something very special about a well prepared breakfast on a weekend morning.  It's a time to relax with your loved ones as you contemplate the day or weekend ahead.  There is just something very comforting about it, and the food selection is almost "girly", which I absolutely love.  Perhaps I make brunch an opportunity for my version of tea time.  Who knows, I just love it!  What can I say? :)

What I love most about this recipe is that the french toast doesn't become soggy or eggy, but rather stays nice and crisp.  It's so delicious and passes my test - "would I pay for this?" - Oh heck yes! :)   Enjoy!

Strawberry Stuffed French Toast


For the filling:
1 cup sliced fresh strawberries
2 tbsp. sugar
4 oz. cream cheese, softened

For the toast:
4 thick slices bread (to 'butterfly'), or 6 slices soft Italian bread (to 'sandwich')
1 large egg
¾ cup milk
2 tbsp. melted butter
1 tsp. vanilla
¼ cup all-purpose flour
¼ tsp. ground cinnamon
¼ tsp. salt
Unsalted butter

Maple syrup, powdered sugar and additional fresh strawberries for serving

Directions:
To make the filling, combine the sliced strawberries and sugar in a medium bowl. Mix well and set aside to macerate for about 15 minutes. Stir in the cream cheese until well blended.

To prepare the toast, carefully slice a pocket into the center of each slice of bread, taking care not to cut all the way through to the other side. Heat a large skillet over medium heat. In a shallow baking dish or pie plate, whisk together the egg and milk. Whisk in the melted butter and vanilla. Stir in the flour, cinnamon and salt and whisk until smooth. Fill the pocket of each slice of bread with some of the filling mixture. One or two at a time, place the filled slices of bread in the egg mixture, soaking about 30-40 seconds per side. Remove the bread and allow the excess batter to drip off. Transfer to a plate and repeat with the remaining bread slices.

Add 1 tablespoon of butter to the heated skillet and swirl to coat. Add the filled slices of toast to the skillet in a single layer. Cook until light golden brown and crisp, about 1-2 minutes per side. Repeat with the remaining slices of bread, adding more butter to the skillet as needed. Serve immediately with maple syrup, powdered sugar and fresh strawberries as desired.

Source:  Annie's Eats

Lemon Mascarpone Layer Cake

I recently made this cake for my mom's birthday.  Please excuse the food photography for this one.  Just know that this cake is delicious!  My cousin even exclaimed that it was the best cake he had ever had in his life!  So hopefully that will attest to the appeal of this cake in lieu of mouthwatering photographs.  :)


This delicious celebration cake had a perfect punch of natural lemon flavor without being over-the-top.  The moist white cake and vanilla crumb topping added the perfect balance to the lemon curd and lemon mascarpone filling.  If this cake seems to be a daunting task, I would invite you to try both the white cake recipe and lemon curd recipe on their own.  They are both delicious and very versatile in a variety of recipes.


Note:  You may have a little extra lemon curd remaining from this cake recipe, which is excellent on toast or scones!  However, there was a little too much frosting/filling left over!  I believe the frosting could easily be halved.  I have heard that frosting freezes well, so that is what I am trying with my leftover frosting. I also had a bit of crumb topping leftover which will be used as a muffin streusel!  


Moist White Cake


1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 1/3 cups sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
3 cups cake flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 1/2 cups whole milk, at room temperature

Lemon Curd

2 cups sugar
1 1/2 cups fresh lemon juice
1 tablespoon lemon zest

6 large eggs
6 large egg yolks
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling/Frosting

2 cups chilled heavy whipping cream
3/4 cup sugar

1 tsp lemon oil
3 8-ounce containers chilled mascarpone cheese*

2 cups lemon curd (see recipe above)

*A substitution for 8 oz of mascarpone cheese is 8 oz of cream cheese plus 2 1/2 tablespoons of sour cream and 1/4 cup heavy whipping cream

Vanilla Crumb Topping

1/2 Cup all purpose flour
1/2 Cup powdered sugar
1/4 Cup cold butter
1/2 Teaspoon vanilla extract

Garnish
Powdered sugar
Lemon slices

Directions:

To make the cake:  Preheat the oven to 350 degrees. Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or use baking spray with flour).

Using a mixer fitted with a paddle attachment, beat the butter and sugar on medium speed about 5 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the egg whites and vanilla and beat on medium speed for about 1 minute. Sift and combine the flour, salt, and baking powder in a medium bowl. Add about one-third of the flour mixture to the batter and beat on low speed until incorporated. Add about half of the milk and beat on low speed until incorporated. Continue adding dry and wet ingredients alternately, scraping the bowl down and combining just until streaks of flour are incorporated. End with the dry ingredients. The batter will be thick and glossy.

Spoon the batter evenly into the prepared cake pans. Stagger the cake layers on the oven racks so that no layer is directly over another. Set two layers on one rack and the third on the other. Bake for 25 to 35 minutes.

Set the cake pans on racks to cool for 10 minutes. Invert the cakes onto the racks and cool completely before frosting.

To make the Lemon Curd:  Place butter cubes in a larger glass bowl and set a mesh strainer near bowl.  In a larger heavy bottomed saucepan, whisk together all ingredients (except the butter).  Whisk constantly over medium heat until mixture has thickened.  This may take 10 to 15 minutes.  It will be thick and pudding-like.  Remove from heat and pour mixture through strainer into glass bowl (over the butter).  Whisk together the mixture and butter.  Allow to cool and place into the fridge until ready to use.  Lemon curd may be made ahead and stored in fridge for several days.

To make Filling and Frosting:  Beat whipping cream and sugar in large bowl until peaks form. In the bowl of your stand-mixer, or in another large bowl, add mascarpone (or prepare mascarpone substitute).  Mix mascarpone until smooth.  Add 1 cup of lemon curd and blend.  Add 1 tsp of lemon oil and blend.  Taste and add more lemon curd to your taste (I used a total of 2 cups).  Fold whipped cream into lemon-mascarpone mixture.  Mixture will be on the thinner side.  Place into fridge (or briefly the freezer) to firm up.

To make Vanilla Crumb Topping:  Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and vanilla extract. Use pastry cutter to mix cold butter into the flour and sugar. Cut in butter until mixture is crumbly with pieces no bigger than a pea. Keep topping refrigerated until you are ready to use it.

To Assemble the Cake:  With a serrated knife, carefully slice first cake layer in half.  Place 1 cake layer, flat side up, on platter/cake board. Spread 1/4 cup lemon curd over, then 1 cup lemon-mascarpone filling. Top with second cake layer; spread with 1/4 cup lemon curd and 1 cup lemon-mascarpone filling. Repeat with all layers.  Spread remaining lemon-mascarpone filling as a frosting over top and sides of cake.  Gently cover with vanilla crumb topping by sprinkling and patting.

Cover cake with cake dome; refrigerate overnight before serving.

Before serving, dust with powdered sugar and garnish with a curled lemon slice.


Source:  Moist White Cake - original recipe inspired by the Pastry Queen's White on White Buttermilk cake, Lemon Curd and Frosting - Bon Appetit