If you’ve followed me for a while, you know that Sunday is pancake day in our household. I like to experiment with different flavors each week. So I thought this year I would chronicle the different concoctions. Some of them will have their own blog posts but some of them I will just write them as taking my basic pancake recipe and adding or subtracting this or that… Here’s the first installment from January to end of March.
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January 3 ~ Lemon Blueberry Ricotta Pancakes
To the Basic Pancake recipe, add 1 cup ricotta and zest and juice of one lemon to the wet mixture. Substitute lemon flavored olive oil for the regular. Fold in blueberries.
January 10 ~ Spiced Orange Date Walnut Pancakes
These pancakes are based on one of my favorite smoothies. To Basic Pancake recipe, fold 1 Tablespoon candied orange peel (diced), 2 dates (seeded and chopped) and 1 cup chopped walnuts. Top with strawberries and additional chopped dates and walnuts.
January 17 ~ Cranberry Pistachio Pancakes with Orange Blossom Syrup
These pancakes are based on my Cardamom Almond Pistachio Pancakes. Follow recipe and fold in 1 cup fresh, frozen or dried cranberries.
January 23 to February 13, we were on a 21-day Caribbean Cruise…so no pancakes.
February 14 ~ Banana Walnut pancakes with banana, walnut and cherry toppings.
To the Basic Pancake recipe, put banana and wet ingredients into blender and blend until smooth. Fold in 3/4 cup chopped walnuts. Serve with sliced bananas, chopped cherries (fresh or frozen) and additional chopped walnuts.
February 21 ~ Strawberry Buttermilk Pancakes with Strawberry Butter, Strawberry Coulis and Lemon Curd Whipped Cream
February 28 ~ Spiced Triple Coconut and Mango Pancakes
March 6 ~ Banana Cream Pie Pancakes with Caramelized Bananas and Walnuts
These pancakes were inspired by a Banana Cream Pie I had made a week before. I had some leftover batter so I added it to the wet ingredients of the Basic Pancake recipe.
March 13 ~ Blueberry Orange Ricotta Pancakes topped with blueberries, candied orange peel and chopped walnuts.
I took my Basic Pancake recipe, substituted orange juice for the milk, added 1 cup of whole milk ricotta and folded in 1 cup (frozen) blueberries.
March 20 ~ Banana and Almond Butter Pancakes topped with fresh banana slices, almond slices and banana caramel sauce.
To the Basic Pancake Recipe, I added 1 mashed banana and 1/3 cup almond butter.
March 27 ~ Blood Orange Carrot Cake Pancakes with Orange Cream Cheese Drizzle
To my Purple Carrot Cake Pancakes recipe, I substituted regular carrots for the purple, added 2/3 cup walnuts, 1/3 cup golden raisins. For the liquid, I substituted 1/3 cup with blood orange juice and the remaining 2/3 cup was whole milk. I pureed a banana with the wet ingredients before adding to dry ingredients.
For the orange cream cheese drizzle, I used the remaining 2/3 cup orange cream cheese frosting from my carrot cake cookies and added a couple teaspoons to think it out until desired consistency.