pancakes

puzzles and pancakes in our pajamas

Lazy Saturday mornings are the BEST! We usually brew an extra-large pot of coffee, hang out in our pj’s and lounge. And, sometimes, we don’t get out of our pajamas until late afternoon!

We finished two large puzzles over the holidays.  A 500-piece puzzle of Santa Claus and a 750-piece puzzle of Rockefeller Center decorated for the holidays.  Rockefeller Center was full of people, skating, spectating, and snow falling.  And, the pieces were small, and irregular shaped.  This one took us almost two weeks, and often, we just had to walk away from the table until the next day.  A new day and a new perspective. Pieces were everywhere – all over the kitchen table.   For those two weeks, we ended up setting our table on top of the puzzle.  Oh well, if our table wasn’t covered in puzzle, it would be marker or art projects or homework or crumbs.  I love a good puzzle. Great family time, and everyone can help. Great conversation, relaxation, and a great challenge.  Here’s one of our finished masterpieces…

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I had some canned pumpkin left in the fridge, so I whipped up a batch of Martha Stewart’s pumpkin pancakes. Love the spice and the fluffy, moist cakes. I would definitely make them again.

Pumpkin Pancakes
adapted from Martha Stewart

Whisk 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves.

In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg; fold mixture into dry ingredients.

Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. (I served mine with butter, powdered sugar and whipped cream since I’m not a fan of maple syrup.) Makes 8 to 10.  Enjoy!

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kaiserschmarrn with peaches & blackberries

Anyone who knows me well, knows I have an intense love of any kind of fresh fruit. In fact, it’s very rare that I serve a meal without some sort of fruit. My favorites are the berries – strawberries, blackberries, blueberries, raspberries.

Kaiserschmarrn. Traditionally prepared as an Austrian dessert, but also great for a lazy Sunday breakfast. A light pancake made from sweet batter and browned in a large skillet. Cut into bite-size pieces and finish by caramelizing with butter, sugar and confectioner’s sugar.

OK, I won’t lie on this one… it’s a little bit challenging. And, I’m not sure we mastered it. I say we because I had to borrow my husband to help with the “flipping” of the kaiserschmarrn. In the end, it was a success, and made for a fabulous Sunday brunch. I think for now, the kids still prefer their traditional pancakes and maple syrup. However, I’m sold on this one. It just takes a bit more effort.

Loved the modest tart of the lemon zest paired with the blackberries and ever-so-slight caramelized nectarines (which I subbed for the peaches). All that tossed with the sweet, tender pancake was perfect.

Kaiserschmarrn with Peaches & Blackberries

Adapted from Food & Wine / Alice Waters
Serves 6

4 tablespoons unsalted butter

3 firm, ripe medium peaches—peeled, quartered and sliced 1/4 inch thick

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

1 cup all-purpose flour

1 cup milk

4 large eggs, separated

1 teaspoon finely grated lemon zest

Pinch of salt

1/3 cup confectioners’ sugar, plus more for dusting

1 pint blackberries

In a 12-inch nonstick skillet, melt 1/2 tablespoon of the butter. Add the peaches, 1 tablespoon of the granulated sugar and the lemon juice and cook over high heat, stirring occasionally, until the peaches are tender and lightly browned, about 5 minutes. Transfer the peaches to a plate and clean the skillet.

In a large bowl, whisk the flour, milk, egg yolks, zest and 2 tablespoons of the granulated sugar until smooth. In another bowl, using an electric mixer, beat the egg whites with the salt until soft peaks form. Beat in the remaining 1 tablespoon of granulated sugar until the whites are glossy. Fold the whites into the batter until no streaks remain.

In the skillet, melt 1 tablespoon of the butter. Add the batter, cover and cook over moderately low heat until it is golden on the bottom and the top is beginning to set, 4 to 5 minutes. Slide the pancake onto a large plate. Carefully invert the skillet over the pancake. Using oven mitts, flip the skillet and the plate to return the pancake to the pan. Cook until the underside of the pancake is set and lightly browned, about 2 minutes.

Using a wooden or heatproof plastic spatula, cut the pancake in the skillet into 2-inch squares. Dot with the remaining 2 1/2 tablespoons of butter, sprinkle with the 1/3 cup of confectioners’ sugar and top with the peaches. Cook, tossing, until the pancake is caramelized, about 5 minutes. Add the blackberries and toss until they are heated through, about 1 minute. Transfer the kaiserschmarrn to a platter, sprinkle with confectioners’ sugar and serve.

Enjoy!