Happiness Project#56: Lemon Berry Pancakes!

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Dear Breakfast, I heart you! With all of your fruits and granolas and yogurts. But your Lemon Pancakes? You slay me. Slay. Me.

If you know anything at all about my sweet tooth, then you must know of my endless, obsessive love for lemons. And strawberries. Chocolate, too, but that’s a far different story. So this new Lemon Pancake recipe is long, long overdue. Says nearly all of my family. Who happen to LOVE lemony desserts just as fanatically as I do. If not more so. Truth.

Anyhow, to make a long story short, because of my Daughter, and being a “up-at-7am-everyday-now” Mama, breakfast, with my mandatory cup of Mocha coffee, is now an everyday special kind of event. Which I (surprisingly) actually enjoy. I know. Go figure. And while my Toddler will snack on just about anything I make, my menopause diet demands otherwise. So pancakes, especially THESE pancakes, are an every-once-in-a-while treat for me. Though to be completely honest, I DO try to rationalize away any of those self-splurging doubts by helping myself to a ginormous topping of strawberries and blueberries. Because fruit IS healthy, after all. Right? Right.

And just so you know, once you treat yourself to these lemony fluffy yum-yums, you will never go back to a regular buttermilk pancake ever again. Trust me.

3/4 cup whole milk

1 teaspoon distilled white vinegar

3 drops of lemon juice

1 large egg

2 tablespoons unsalted butter, melted

1/2 teaspoon vanilla extract

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of kosher salt

1 tablespoon lemon zest, approximately 1 whole lemon

To begin, zest the whole lemon. Collect the lemon zest and set aside.

In bowl #1, combine the milk, vinegar and lemon juice. Let stand for 5 minutes before whisking in the egg, melted butter and vanilla extract. Set aside.

In bowl #2, whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest. Slowly pour in the milk mixture (bowl #1) into the flour mixture (bowl #2) and stir until fully combined and lump free.

On your stove, heat up a medium sized frying pan over medium high heat, and lightly coat the pan with a baking spray or unsalted butter. Using a 1/4 sized measuring cup, pour the lemon pancake batter into the frying pan and let cook for 2-3 minutes on one side before flipping it over to cook itself on the other side. Between each pancake, remember to apply a light coat of butter to the frying pan before adding in each 1/4 cup of batter. Unless you actually like blackened pancakes *wink*

Yeah, these pancakes truly are THAT easy! And just WAIT until you taste them! With or without a large topping of syrup and fruit. Though, strawberries, my friends. Strawberries.

Happy Mornings to you and yours, my friends!

Happiness Project Recipe #15: Celebration Sprinkle Cake Pancakes!

All I’ve been yammering about for the past 7 days is my near constant craving for cake batter pancakes so after my husband & I discovered something rather miraculous last night (Patience, my friends! You’ll have to wait & see!), I decided that even with all the cramping & nausea, I had to whip up a batch of this yummy, sprinkle pancake recipe. And let me tell you, these pancakes are very, VERY pretty little things! Who doesn’t like a little burst of rainbow happiness on a Saturday afternoon?! I do! Best of all, they’re super quick & relatively easy to create too! So no, you now have NO excuse not to whip up these tasty morning treats! None! *wink wink*

Pancakes:

1 1/2 cups all-purpose flour

2/3 cup yellow cake mix

1 tablespoon sugar

3/4 teaspoon baking powder

pinch of salt

2 large eggs

1 teaspoon clear vanilla extract

1 1/3 cups vanilla almond milk

handful of jumbo sized sprinkles

Glaze:

1 1/3 cups powdered sugar

1 tablespoon whole milk

1/2 teaspoon clear vanilla extract

First, whisk together the flour, cake mix, baking powder, sugar and salt together in a large bowl. Combine your milk, eggs and vanilla extract into another small bowl. Pour the wet mixture over the dry mixture and stir with a whisk or wooden spoon to combine. Next, fold in your jumbo sprinkles, as many as you would like.

With a preheated skillet over medium heat (lightly buttered up with a non-stick cooking spray), use a 1/3 cup measuring cup to portion out the batter into the pan. After 4-5 minutes, flip the pancake over and cook on the second side until nicely golden. Repeat with as much of the batter as you intend to use.

Once you’ve cooked up all of your pancakes, stir together the milk, vanilla extract and powdered sugar for your glaze until it’s consistency is smooth & glossy. Drizzle or drop in small spoonfuls over your rainbow pancakes! And then top with MORE sprinkles, if you’d like! There’s no such thing as too many sprinkles, I say!

See? Easy! So get yourself into that kitchen & get cooking! Life is all about celebrating the sweet & simple things! Especially when there’s sprinkles involved!

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