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Blueberry Orange and Almond Pancakes with Maple Orange Glaze

July 29, 2012 · by · 1 Comment
Blueberry Orange and Almond Pancakes with Maple Orange Glaze by ItsYummi.com

Welcome to WEEK 14 of Sundays with Joy!  I can hardly believe that I've been creating recipes from Joy the Baker's cookbook for over 3 months now.  Each week has brought new sensations to my palate and wonderful foods to my plate.  This week's recipe is one of my favorites to date.  Seriously, lovelies... these are some of the best pancakes I've eaten in my life!

 

My personal theory on why these cakes taste so wonderful is that they're made from a buttermilk base.  They could certainly be made with regular milk, but the acid in the buttermilk gives them a tangy undertone that pairs really well with the blueberries and oranges.  There are also two leavening agents in the recipe.  The use of baking soda AND baking powder helps the pancakes rise a bit higher, keeps them moist, and makes them incredibly light and airy.  The final ingredient is a touch of almond extract to make everything come together like a symphony in your mouth.  The result is a pancake that leaves your taste buds singing a happy tune!

Joy's idea of taking this recipe to the next level is to forego traditional maple syrup as a stand-alone topping.  That's right.  Nothing Aunt Jemima has created  yet could do these beauties justice.  Instead, Joy and I suggest that you use REAL maple syrup, pair it up with some orange juice, mix in some powdered sugar and make yourself some liquid crack seriously addictive maple orange glaze to serve with this dish.

I don't typically share the recipes from Joy's book with you unless I've adapted one enough to call it my own.  The reason for that is simple...  Joy worked very hard to develop her recipes and compile them into a beautiful book.  I want to encourage her to write more amazing books in the future by helping all of you to support sales of the current book!  But Joy Wilson is also about spreading and sharing love in the food community.  That's why I don't think she'll mind my sharing this week's recipe with you.  I truly hope you enjoy these as much as I did.  Either way, I hope you have a delightfully yummilicious week!

~ Becca

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Blueberry Orange and Almond Pancakes with Maple Orange Glaze

10 minutes

5 minutes

12 small or 6 standard sized pancakes

Blueberry Orange and Almond Pancakes with Maple Orange Glaze

Plump, juicy berries paired with the flavors of orange and almond makes these buttermilk-based pancakes light, fluffy, and delicious. Paired with an orange maple glaze, they become cakes of delight!

WHAT YOU\'LL NEED

    FOR THE PANCAKES
  • 1 cup all-purpose flour
  • 1 Tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 larg egg
  • 3/4 cup buttermilk (or 3/4 cup regular milk mixed with 2 teaspoons of lemon juice or white vinegar)
  • 1/4 cup fresh orange juice
  • 2 teaspoons orange zest
  • 1/4 teaspoon almond extract
  • 1/2 to 3/4 cup fresh blueberries (or use frozen, but be sure to thaw and drain them well)
  • 3 to 4 Tablespoons butter, for the griddle (to cut calories and fat, use non-stick cooking spray)
    • FOR THE GLAZE
  • 1.5 cups powdered (confectioner's) sugar
  • 3 Tablespoons fresh orange juice
  • 1 Tablespoon pure maple syrup

HOW TO MAKE IT

Heat oven to 200 degrees F. Place a rack in the upper third of the oven. Use this to keep the pancakes warm as you cook them.

TO MAKE THE PANCAKES

In a medium-sized bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

In a small-sized bowl, whisk together the egg, buttermilk, almond extract, orange juice, and zest.

Whisk the wet ingredients into the dry ingredients, just until combined. Fold in the blueberries and let the batter rest for 5 minutes while the griddle heats up.

Over medium heat, melt 1 Tablespoon of the butter into a cast iron skillet, griddle, or large frying pan. Spoon 2 Tablespoons of batter into the hot pan and cook until golden brown on both sides, approximately 2 minutes per side. Place the pancakes on an ovenproof plate and store them in the oven to keep warm while you cook the rest of the pancakes. Add more butter or spray the pan as needed.

TO MAKE THE GLAZE

Whisk together the powdered sugar, orange juice, and maple syrup. Drizzle over the warm pancakes and enjoy!

Notes

This recipe makes very small pancakes. If you like larger portion sizes, use 1/4 cup batter for each pancake. It will yield 5-6 standard sized pancakes.

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If you'd like to start cooking along with me each week, or you've enjoyed the dishes I've made so far and want to make them for yourself, you should pick yourself up a copy of Joy's amazing cookbook.  It's available at retailers everywhere, but I found the best price for it over on Amazon.

Disclaimer: If you decide to purchase the book via this link, I will receive a small commission from Amazon

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Sundays with Joy – Brown Butter Blueberry Muffins

May 6, 2012 · by · 6 Comments
brown butter blueberry muffins-main

Welcome to the second week of Sundays with Joy!  As a refresher, Sundays...at least the next 98 or so, will feature one of the wonderful recipes from Joy the Baker's new cookbook "100 Simple and Comforting Recipes".  If you aren't familiar with Joy, please let me help you to crawl out from under the heavy rock that clearly fell out of the sky and landed on your sweet head so that I can introduce you to her!  Joy is a drop dead gorgeous, seriously charming, uber talented baker.  Simply reading through a recipe of hers will get your salivation glands into high gear.  If you're anything like me, you'll then be scouring through your pantry for the ingredients you need to make that recipe IMMEDIATELY.  No time to feed the pets, water the plants, or take out the garbage.  Sorry....gotta bake. NOW!

This week's treat, brown butter blueberry muffins are DA BOMB, as evidenced by the photo above.  Just stare at it for a sec. From the polka to the dot to the crumble on the top... *sigh* They're so lovely.

Before I tell you more about them, I want to encourage you to purchase a copy of Joy's book so that you can bake a batch of these muffins.  I searched for the best price and found it HERE

For those of you who weren't around to  read last week's post, where the heck were ya?!  You missed out BIG time on those scones!  However, this week's recipe is sure to blow your skirt and/or shirt up in delight, too, so let's get down to the heart of the matter.

As the recipe title points out, these little beauties are made with a power ingredient - browned butter.  If you've never tried it, you simply must.  The stuff is liquid gold, I tell ya!  Browned butter adds a nutty depth of flavor to everything you add it to, and these muffins are no exception.  The deep rich flavor blended with the pop of the blueberries  will heighten your senses and leave your taste buds and stomach begging for a repeat performance.  I kid you not.  I ate two before they even cooled. Then I had to try "just one more".  Once Brian got home from work, I asked him to try one, and of course, by then I was famished and dying of starvation.  After all, it had been 2 whole hours... so I had another muffin to prevent my frail bones from deteriorating right there on the spot.

Yes, the saying is true.  NEVER trust a skinny cook.  I was just doing my part to make darned sure that you'll trust me for years to come.  Now please, go purchase the book and bake yourself up some of these gorge-e-OH-so muffins.  Help spread Sunday JOY!

Incidentally, if you'd like to join along and bake with me in these weekly bake with Joy sessions, simply contact the group's fearless leader, Carrie.  She'll get you hooked up with the recipe calendar so that you'll know what to bake for next week.

Until we meet again, keep your stomach and your spirit well fed.  Blessings and bushels of yummilicious love from me to you!

BECCA

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Sundays with Joy – Oatmeal Raspberry Ginger Scones

April 29, 2012 · by · 6 Comments
Oatmeal Raspberry Ginger Scones

 

I have some important "givens" in my life.  You know...things like I would gladly give away every worldly possession I own for a perfectly crisped slice of bacon that would instantly appear at the snap of my fingers.

There are some serious "no-brainers" in my life, too.

ONE:  I love the food blogging community.  I am honored to share a seat at the networking table with incredibly talented, food loving men and women who share my passion for preparing wonderful recipes and then blogging them into the lives of fans across the world

TWO: I cherish my time in the kitchen.  Baking is therapeutic and comforting for me.  Most of the time, anyway.  I won't mention my kitchen disasters, which are thankfully few and far between.

THREE: I adore cookbooks.  Especially cookbooks that are filled with drool-worthy recipes and wonderful step-by-step instructions.  I could (and have!) spend hours thumbing through the recipes in a great cookbook, day dreaming about which one I want to make first, and even ways that I can adapt the recipes to suit my own tastes and dietary preferences.

The recipe I'm sharing with you today combines all three of those "givens" and wraps them up into a pretty package.  Welcome to my first installment of SUNDAYS WITH JOY!

Sundays with Joy was the inspiration of one of my sweet, uber-talented food blogging, cookbook loving friends, Carrie from Bakeaholic Mama.

When Carrie shared her idea to have a group of Joy the Baker fans (of which I am DEFINITELY one) bake and blog our way through Joy's new cookbook, I jumped on that bandwagon so fast you'd have sworn it was covered in candied bacon or something!

We're going to start with the first recipe in the book...these beautiful and delicious oatmeal raspberry ginger scones, and we'll continue baking and blogging a recipe each Sunday until we've worked our way through all 100 of them.  I am so excited about this, I can hardly stand it!

As a matter of fact, if you'd like to join the Sundays with Joy group, we'd love to have you.  Just purchase yourself a copy of the cookbook.  I bought mine here

and then let myself or Carrie know that you'd like to join the group.  It's that simple!  If you'd rather not join the group, I hope you'll get yourself a copy of the cookbook anyway.  It's incredibly wonderful and is filled with recipes that you'll cherish for years to come.

I hope that you'll give these scones a try.  They're not at all like traditional scones.  They're light, fluffy, and sort of a cross between a moist muffin and an over sized chewy oatmeal cookie.  COMPLETELY YUMMILICIOUS!

I look forward to sharing another Sunday of Joy with you next week!  Until then, be blessed...and be sure to feed your stomach AND your spirit!

Becca

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Oatmeal Raspberry Ginger Scones

Rating: 41

12 scones

Serving Size: 1 scone

Oatmeal Raspberry Ginger Scones

A refreshing, light, fluffy scone filled with tangy fresh raspberries and a wonderful hint of ginger

Adapted from a recipe found in "Joy the Baker Cookbook - 100 Simple and Comforting Recipes"

WHAT YOU\'LL NEED

  • 1 large egg
  • 1/2 cup (4 ounces) cold buttermilk
  • 1 2/3 cups (7.3 ounces) all-purpose flour
  • 1 1/3 cups old fashioned oats (not quick-cooking)
  • 1/3 cup (2.5 ounces) granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • ½ teaspoon of ground ginger
  • 1 Tablespoon of finely chopped candied ginger or fresh ginger
  • 3/4 cup fresh or frozen raspberries
  • 1 stick plus 2 Tablespoons (6 ounces) cold unsalted butter, grated on a box grater or cut into small pieces

HOW TO MAKE IT

Heat the oven to 400 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper or foil and set aside.

Whisk the eggs and buttermilk together in a small bowl and set it aside.

In a large mixing bowl or the bowl of a food processor, whisk or pulse to combine the flour, oats, sugar, baking powder, baking soda, salt, ginger and nutmeg.

Using a box grater, quickly grate the butter until all is shredded and add to the dry ingredients, using your fingers to quickly incorporate the butter and flour mixture. If you don't have a box grater, you can also simply cut the butter into small pieces and quickly rub the butter into the dry ingredients until it is coarse and pebbly. If you're using a food processor, place the pieces in with the dry ingredients and pulse 9-10 times, until the dough is coarse and pebbly.

Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork or pulse in the food processor JUST UNTIL THE DOUGH COMES TOGETHER. The dough will still be very wet and sticky.

Turn the dough out onto a lightly floured work surface and using a silicone spatula or wooden spoon, mix in the berries and ginger.

Press the dough until you have a circle that is about 1 1/2-inches thick. Use a 1/4 cup ice cream scoop to portion out 12 scone dough balls. If desired, use the tips of your fingers to smooth out the top of the dough to give the scones a less rustic look.

At this point the scones can be frozen onto the baking sheet, then wrapped airtight. Don't defrost before baking, just add about 2 more minutes to the baking time.

Bake for 18-20 minutes or until the tops are golden brown and firm. Transfer them to a rack and cool for 10 minutes or longer before serving,

Scones are best served on the day they are made.

Notes

These scones are nothing like the traditional scones you may be accustomed to. They spread a LOT during baking, and remain very moist and fluffy. I liken them to a cross between a muffin and an over sized chewy oatmeal cookies.

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