I love seeing my son’s eyes light up when I ask if he wants pancakes for breakfast. It’s by far his favorite mealtime option. I make a big batch of toddler-size pancakes at the beginning of the week; enough to eat now, save for tomorrow & freeze for the rest of the week.
Over the months I’ve experimented with different recipes, trying to find that perfect balance of yummy & healthy. Today I think I finally came up with the perfect combination & I am so excited to share it!
Lemon & Blueberry Pancakes
In a small bowl, whisk together the dry ingredients
1 Cup White, Whole Wheat Flour. I use King Arthur brand.
2 TBSP Lemon Infused Sugar. I used the reserved sugar from the Citrus Peels I made last month. As a substitution, add lemon zest to 2 TBSP sugar.
2 TSP Baking Powder
In a medium bowl, whisk together the wet ingredients. Once combined add 1/2 cup whole organic blueberries.
1 Cup Unsweetened Almond Milk
2 TBSP (melted) Coconut Oil
1 Large Egg
1 TBSP Fresh Lemon Juice
Add the dry ingredients to the wet ingredients & mix until just combined. Heat a large skillet over medium heat (greased or nonstick). Add TBSP portions of the pancake mixture to the heated skillet. You can make the pancakes as big or small as you like. Tablespoon portions work best for us; my little man usually eats them grab & go style as he plays or watches the cars rush to work. Once the pancakes start to bubble it’s time to flip.
We usually eat these as is, but you can serve them with maple syrup, agave nectar or even strawberry preserves. Enjoy!
I love spending Sunday afternoons in the kitchen. My husband entertains the babe & I am able to get lost in my own little world of cooking, baking, and more often than not, enjoying a quiet glass of wine. Who are we kidding, it’s never quiet in this house. But, at least I get to enjoy a glass of wine!
This past Sunday I finally perfected my homemade Potato Chips & experimented with making French Fries in the oven. My husband claimed he didn’t like homemade fries, but when he tried this recipe he requested I make them every night. So I guess they out turned okay 🙂 For the Fries, I adapted a recipe I found on Pinterest from Layers of Happiness. I basically just used coconut oil, sea salt & garlic to make a healthy alternative to fast food fries.
Earlier in the week a Facebook post caught my eye on how to make candied fruit peels. With all the fruit we’ve been eating & cooking with lately I thought this would be the perfect way to use the discarded peels.
For my candied peels I adapted a recipe from Glorious Treats that I’m excited to share. I ended up using peels from oranges, lemons & tangerines. I cut & cleaned the peels into bite size strips that would make for easy snacking. The recipe suggested boiling the peels in equal parts water & sugar, but since we’re watching our sugar intake I didn’t use nearly as much sugar.
Once the peels were translucent, I drained them & laid them over a bed of sprinkled sugar. I rolled them in the sugar until they were fully covered; again, using about 1/4 of the suggested amount. I let the peels soak in the sugar for about 15 minutes before transferring them to a cooling rack to dry. I saved the leftover sugar for future citrus-flavored recipes.
Have fun snacking! Don’t forget to follow me on IG as the_wexford_housewife_
I love this time of year…the leaves are starting to change, the house smells like pumpkin spice & I can finally break out my scarves and boots! It also means that we can venture to the local farm for hayrides and apple picking. Over the weekend we took our son to the apple orchard; he loved picking his own apples!
By the time we were finished we had a 10 lb. bag and one happy little boy! Since we had plenty of apples to go around, I decided to make applesauce! Follow my simple recipe for an applesauce the whole family will love.
Laura’s Apple Cider Applesauce – Prep time 15 min, Cook time 20 min, Yields 1-1 ½ quarts
7 – 10 Apples (we picked Jonathan, but Granny Smith or Golden Delicious would work too)
3 tbsp. Lemon Juice
1 Cup Water
½ Cup Apple Cider
1 tbsp. Cinnamon
Put the water and 2 tbsp. lemon juice in a large pot. Peel, core and cut apples into quarters. Add apples to the pot of lemon water as you cut them to prevent browning. Halfway through cutting the apples add the remaining lemon juice and stir to make sure all of the apples are covered.
Once all of the apples are in the pot add the apple cider, bring to a boil, and then lower the temperature. Cover and maintain a low simmer for 15-20 minutes or until cooked through.
Once the apples are fully cooked, remove the pot from the heat. Add the cinnamon and use a potato masher (or a fork) to mash the apples in the pot. My family likes a thicker applesauce, but if your family prefers a smoother style you can mix the apples in a blender. Taste the applesauce, if you believe it’s too sweet add more lemon juice or if it’s not sweet enough add 1/4 cup brown sugar.
You can serve the applesauce hot or cold, with pork chops or mixed with yogurt! It also freezes for up to a year in a cold freezer. Enjoy!
(Took inspiration from http://www.simplyrecipes.com/recipes/applesauce/)