Wild Berry Pancakes

I was scanning through some of the entries for the Pioneer Woman's cooking challenge and came across this yummy recipe for wild berry pancakes and I knew I had to try them. For starters my family LOVES pancakes, I think monster (my son) could eat them and waffles for every meal. I think it has something to do with the syrup though. Anyways I had a bag of frozen mixed berries leftover and have been trying to figure out how to use them other than my famous mixed berry cobbler. So this seemed like the perfect way. I have to thank Bethany for this yummy breakfast bounty. Since I'm working late all this week, I'm going to go ahead and make these Wednesday night and then hubby and monster can just reheat them Thursday night.

Menu: Wild Berry Pancakes and maple sausage patties

Wild Berry Pancakes

Ingredients:
3 C. whole milk (you could probably use 2% or even skim as a substitute, but WHY?)
3 Tbs. lemon juice
2 C. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. fine sea salt
3 Tbs. sugar
2 large eggs, lightly beaten
4 Tbs. unsalted butter, melted
A splash of vanilla
1 ½ C. mixed wild berries, fresh or frozen

1. Combine milk with lemon juice in a medium-sized mixing bowl and let sit.
2. Whisk together the dry ingredients in a large mixing bowl.
3. Mix eggs, melted butter, and vanilla with the milk.
4. Preheat griddle over medium-low heat and lightly butter.
5. Add liquid ingredients to dry ones and whisk lightly just until combined (batter should still be lumpy).
6. Pour batter onto pre-heated griddle to desired pancake size and sprinkle top with berries.
7. When bubbles rise to the surface, flip pancake and cook 1 or 2 minutes longer until golden brown.
8. Serve warm with powdered sugar.

Maple Sausage Patties: I love frozen sausage patties, so easy so simple. Throw them straight into the skillet from the freezer. Cook until they're done, remove from the skillet and drain the grease. Now throw them back into the hot skillet and drizzle with mayple syrup. Let it soak into the patties.

Plate your pancakes and patties. Make sure to have an ice cold glass of milk ready and waiting 'cause you'll need something to cut the sweet stickiness of this sweet-tooth fixer.

Photo courtesy of taylorkoa22

Menu Planning Monday - August 25th

Last week's menu got a bit shuffled around. I ended up having to work late all last week, and will be doing the same again this week. So that meant anything that actually had to be cooked or prepared the night of dinner didn't happen. The hubby was all about fast food for him and monster, which was good for the crockpot recipes, well kinda. My Red Chile Pork Tacos didn't happen because the meat got left in the crockpot longer than was supposed to since I wasn't there to take it out after work. So its a good thing my mom had met me for lunch and brought a container full of yummy green beans, potato and ham soup. So Tuesday's dinner was the soup and when I got home I did a quick salvage of the pork roast.

Red Chile Pork Salvage
Shred the pork, mix up as many eggs as you have on hand. Boil and then fry some potato slices along with a handful of onion. Fry the pork, eggs, potatoes and onion all up. Salt & Pepper to taste then throw on a handful of cheese. Mix together. Grab some flour tortillas and fill with the mixture. Add some salsa & sour cream. Pork & Potato Tacos! Yummy. We had these Wednesday night, I pre-made the tacos so all the hubby had to do was throw them in the microwave.

This meant the rest of the week got shuffled around as well. The lasagna was moved to Thursday night and we skipped the BBQ Chicken Sandwiches. Pizza was still on Friday. I had an interview on Saturday so we did oatmeal for breakfast instead and had leftovers for dinner. Sunday we did the grilled chicken and I went ahead and made a yummy favorite, Mixed Berry Cobbler.

So this week's planning will be easy quick fixes since I have to work late again. For more menus check out the Organized Junkie!


Monday
Dinner: Hubby didn't eat the chicken from last night so he will be eating leftovers. I'll be fending for myself.


Tuesday
Dinner: Smoked Mozzarella Raviolis with Giada's homemade marinara sauce, side salad and garlic bread

I went the our local farmer's market last Saturday and found a great vendor who makes homemade pastas. I had to try them out, they're frozen so it'll be easy and because I'm feeling spontaneous I'll be trying to make a homemade sauce.

Photo courtesy of Cory Coffman


Wednesday
Dinner: Sloppy Joes with oven fries & cottage cheese

Serve a meal that reheats beautifully and is guaranteed to have kids crowding around the dinner table. Corn kernels add a dash of color and texture for a playful spin on this tried-and-true classic.

Photo Courtesy of CookingLight.com



Thursday
Dinner: Breakfast for Dinner! Wild Berry Pancakes and maple sausage patties

I saw this recipe on the Pioneer Woman's Dairy Contest and I immediately knew I had to try it, it looks so yummy. And what's better is I still have half a bag of frozen mixed berries to use up.

Photo courtesy of taylorkoa22



Friday
Dinner: Breakfast for Dinner! Not "Barren" Breakfast Pizza

I absolutely love Red Baron's Biscuit Style Scrambles, but they're a little expensive and you only get 2 to a box, which honestly is never enough. So I'm taking their idea and making my own. I've got leftover pizza crust to use up as well.

Photo courtesy of CookingLight.com


Saturday
Breakfast: Cereal
Lunch: Sandwiches
Dinner: Spaghetti with meatballs, ceasar salad and garlic bread

Sunday
Breakfast: White Rice with toast & jelly
Lunch: Sandwiches
Dinner: TBD

And as always here is your shopping list. It should be pretty short because we're using leftover items.

August 25th Shopping List

And stay turned for the recipes to be posted bright & early each morning, or the night before.

Mixed Berry Cobbler w/Vanilla Ice Cream

Mixed Berry Cobbler with Vanilla Ice Cream

This is an adaptation of a few recipes to accommodate what I had in the kitchen.

¾ bag of bulk frozen mixed berries, defrosted and drained

1 cup sugar

1 tablespoon cornstarch

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

2 tablespoons whiskey

Bisquick or other brand baking mix

1. Heat oven to 425 degrees
2. In a bowl, toss the fruit with the sugar, cornstarch, lemon juice and zest, and whiskey. Let sit for 20 to 30 minutes.
3. Prepare 4 to 6 servings of bisquick mix, recipe on box.
4. Pour berry mixture into ungreased 1 1/2 quart casserole. Drop dough by tablespoonfuls onto berry mixture.
   
5. Bake for 15 minutes or until the berry mixture is bubbling and the crust is golden brown.
6. Remove from oven and allow to cool slightly, spoon out and serve with vanilla ice cream.