Happy Wednesday everyone!!! Hope you are having a fabulous week. Last week's warmer weather in Montreal inspired me to make something fresh and tasty (while testing out some photography skills of course!) so I decided to try this very yummy Blueberry-Lemon Yogurt Loaf.
Now as I learn more and more about my camera, during the baking process of this loaf I tried to take photo's of every step. I was unsuccessful at creating what I had envisioned, but I was able to use those photos to play around with editing: Just Look At That Lemon and Reamer!!!
This loaf is a must try for those who like loaves or are looking for a bit of a change. As you will see in the ingredients, the recipe calls for Greek yogurt but I am sure this could be swapped for sour cream. Additionally, the recipe is an ideal candidate for muffin conversion... How many will it make, and how long they would need to cook for is still unknown to me - maybe a dozen to a dozen and a half and 20-30 minutes bake time?! When I try it I'll let you know, but please feel free to beat me to the punch!
(Have Pinterest?! Please pin the above! Thanks!)
Last little note, if you are thinking of serving this loaf for dessert and want to take it to the next level, make a simple lemon glaze; mix together 3/4 cup icing sugar with lemon juice a tablespoon at a time until the desired consistency and drizzle it on top!
Hope you enjoy!
Blueberry-Lemon Yogurt Loaf
Adapted from livewellbakeoften.com Servings: 12 Ingredients:
Directions:
Notes: *This prevents the blueberries from sinking to the bottom of the loaf pan, ensuring an even distribution in the loaf. The loaf can be stored in an airtight container for about 5 days. Freezes wonderfully, staying fresh for about 2 to 3 months.
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Pico de Gallo
The Beader Chef Original Yield: ~ 2 cups (good for 4 people) Ingredients:
Directions:
Notes: Chilies can be super hot or mild from one crop to the next. Add one or two then add more if you want more heat!
*We are sorry to disrupt normal Recipe Wednesday programming to bring you this important message* :P
It's Pancake Tuesday!! Also known as: Mardi Gras, Fat Tuesday, Shrove Tuesday, Pancake Day.... and I'm sure there are many others!
To be quite honest I always have made pancakes from a box mix. Quick and easy, I'd never have to pull out all my baking ingredients from the pantry, which sometimes is more work than it's worth... blame a small pantry!!!
That said, recently I ventured to try and make them from scratch: THEY WERE SO GOOD. Better than the box? Hummm, I still don't know... might need to do a blind taste test, since it has been a while since I've had the boxed mix variety.
Why do I say this? While my box mix is a fluffy buttermilk pancake and the recipe I have been working with is just a simple fluffy pancake recipe, I find the fluffiness maybe is not comparable. They are both very fluffy (noting that you let both batters sit at least 10 minutes before cooking) but while I know can eat up to five of the box pancakes, I need to tap out of eating the homemade version at two and a half - three and then I'm stuffed for quite a long time. Maybe I'm just disappointed that I can't eat more of the homemade ones?! If that's the case (pending taste test), homemade wins hands down.
Moreover, I think this recipe is a great one to keep in your back pocket. Keeping it as a base then jazzing it up to your taste: adding chocolate chips, fresh fruit or cinnamon, etc! Also, I guess I should mention I am also in love with my pancake pan (amazon link above!). I didn't use it when cooking the pancakes in the photos above - I was not chez moi - but normally I don't need to use oil or butter, making my pancake breakfast, or dinner, a little more guilt-free.
Let me know where you stand on pancakes! Premade mix or from scratch?! Happy Pancake Tuesday! :) P.S. Giving up something for Lent? Let me know about it!
Fluffy Pancakes
Adapted from chocolatesandchai.com Yield: 6-7 pancakes Ingredients
Directions:
Notes: Pans and stovetops all have different heat distributions, you may need to play around with the temperature during the cooking of the first two pancakes. My first pancake is always undercooked, my second over cooked and then all others come out just right. If you find the batter too thick, add milk one tablespoon at a time until you have your desired consistency. This recipe is a great base for exploration! Try adding spices like cinnamon or folding in fresh fruit or chocolate right before cooking. |
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March 2017
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