Loving Lately: Valentine’s Day Ideas
The cute ideas are endless. I think I have saved every Valentine’s Day issue of Martha Stewart magazine. Ok, that might be a slight exaggeration. But you get my point. I’m crazy about this stuff. These are just a few favorites from the many great ideas I found on Pinterest.
Are those the prettiest pancakes you’ve ever seen?
I love cute and playful door decor!
…And just one more, because how cute is this popcorn snack?
With all my heart, 😉
Sadie
At first glance these pancakes looked like something I had to try. I know what most people were thinking, “these sound weird,” because Jasmine wrote that they did. But not me, I was thinking these sound unique, I love cottage cheese and look at that picture! I want to eat that! Of course that’s what I think about most of the food from The Richmond Avenue, which is why I selected this recipe for my WordPress Cooking Challenge!
When I started to collect the ingredients I would need to make these pancakes, my first thought was I need to get a new food processor with a larger capacity. Which actually has no connection with this recipe because the instructions clearly state to combine the ingredients in a blender, which I did. However, that was my first thought none-the-less.
It was when I began to pour the ingredients into the blender, I actually started to question “how is this going to work?” I understand that the oats were taking place of the flour (of which there is none) and I think it’s pretty cool that this is a gluten-free recipe. But there was no oil or melted butter, the only fat was in the cottage cheese. The baking powder and vanilla were normal for me (because I make pancakes on a weekly basis), but when I went to throw in a pinch of salt I had to stop myself… no salt in this recipe either! I figured the cottage cheese is probably salty enough and I started feeling healthier by the second. I have to confess- that I used three whole eggs as opposed to 6 egg whites. It was a calculated decision based on four things: firstly, I know from experience that it will add the same amount of moisture: secondly, the recipe did not call for me to whip the egg whites and gently fold them in, so although it may have been lighter I really didn’t feel I was messing with airy-ness: thirdly, I’m not worried about the amount of cholesterol I am eating, although I respect that as a healthy option: and lastly, I love my organic eggs, I don’t have any recipes in the line-up that call for yolks, and I didn’t want to waste them. But honestly all of this inner turmoil isn’t worth it! I did add the optional tablespoon of sugar- because that’s the kind of girl I am.
As I was heating up the griddle and watching my butter foam in readiness for the batter I actually got excited to see how this was going to turn out! And as I watched for the bubbles to cue me that it was time to flip the pancakes, I was happy to see the beautiful golden color that occurred on the first side! So far so good! As I moved my first round of pancakes to a side plate I had to pinch a piece off of one to see how this was going to taste. It was sweet, salty, and just like a pancake, except healthier and full of protein! It’s a delicious recipe and it even got more fun with all of the fresh fruit toppings!
For the original recipe and picture check out The Richmond Avenue
1 cup cottage cheese
1 cup oats
3 Tbsp almond or skim milk
6 egg whites
1 tsp vanilla
1 tsp baking powder
1 Tbsp sugar (optional)
Strawberries for topping (optional)
Blueberries for topping (optional)
Maple syrup for topping (“optional, but not really” – love that BTW!)
Place all of the ingredients in a blender and let it do its thing! Scoop 1/4 cup of the batter at a time on the prepared griddle (with butter or baking spray). Flip when you see the bubbles… Serve warm!
Enjoy! I know I sure did!
To be clear, I am not suggesting that you should eat chocolate chip pancakes everyday. I am inferring that you can make these pancakes from everyday items you already have. Maybe they should be called Anyday Chocolate Chip Pancakes? We eat pancakes at least once a week at our house, my kids love them. Rarely do I keep buttermilk in the refrigerator, and even less often do I have the forethought to mix up a batter the night before I make them. (If I had that kind of forethought, I’d probably have buttermilk in the fridge.) These are a little sweet, so I like to balance it out by serving it with a side of sausage (don’t judge me).
Makes about 10 Medium sized Pancakes (And this recipe can be easily doubled)
As organic as you can:
1 cup all-purpose flour
1 Tbsp sugar (rounded)
1 1/2 Tbsp baking powder
1/2 tsp salt
1 large egg
1 tsp vanilla
1 cup milk
2 Tbsp oil (I like sunflower, but you can use canola or vegetable)
Butter for your griddle
3/4 cup chocolate chips (give or take)
Okay, now I am going to be very specific about this, because I like my system and I think it saves on dishes. That said, please feel free to use your artistic license and dirty as many bowls as you’d like to clean, separate your dry from your wet, etc.
Add the dry ingredients in a batter bowl (that pours) and whisk them together. In a measuring cup, using the same whisk, beat your egg with the vanilla. (Side note: I don’t remember when I first learned about the egg/vanilla thing, but it really is a thing… and why, I don’t know, but I do it every time.) Then dump your egg and vanilla right on top of the dry ingredients. Next, in the same measuring cup, measure your milk and pour it into the batter bowl with the rest of the ingredients. Now I like to mix the ingredients, with a wooden spoon, lightly until incorporated. (Side note: Wooden spoons seem nostalgic, but again use your creativity…) Then add the oil and lightly stir again until everything has come together. Don’t ‘over-mix’ because things get tough, but you don’t want flour pockets either. Just do it perfectly… And don’t worry about a few little lumps.
Then while that sits a minute heat your griddle (or pan) on medium heat and put a tab of butter on it. When it starts to melt, move the butter around until the surface is coated. Now if your batter seems too thick, add a little more milk and stir. If it seems thin, add a little flour. When ready, pour the batter in little round circles about 4 inches in diameter. Immediately following, sprinkle the chocolate chips evenly around the pancake. I do it this way, because that’s how my kids like it; and they eat the chocolate chips in lieu of syrup. However, if you have traditionalists who want plain pancakes (like myself) this step can be omitted completely or on a to-order basis.
When the batter starts to get those little bubbles breaking through to the top, flip them over. After about 1-2 minutes, when lovely and golden, remove the pancakes to a platter or plate and start over with the butter, batter and chips cycle. Along the way gauge your pan, if your butter is browning quickly, turn down the heat (maybe even wave your pan in the air a couple times to let it cool, just saying). If your pancakes are white and oozy, you probably need to turn the heat up. And have fun, by golly! Sneak a chocolate chip, or better yet, let your kids! (But give them a wink and a smile, or permission, so they know you see, and that way they’re not really being sneaky).Because life is too short not to enjoy yourself!
Serve right away, while warm. And if you are so indulgent, top with syrup and whipped cream. Delicious.