Oatmeal Any Time of Day

Oatmeal. We know that it makes for a hearty breakfast. The reason is that it contains soluble fiber (that stays in the stomach) helping you feel fuller, longer. This can keep you from overeating!

Eating just a half cup of oatmeal a day is enough to reap its many health benefits, such as supporting weight loss and boosting heart health to name a few.

There are a lot of varieties of oatmeal on the shelves today. Let me break it down for you. Steel-cut oats are the whole oat grain and bran, and are chopped with steel blades. Rolled oats are de-hulled then steamed and flattened between two rollers. Instant oats are steamed longer and completely cooked before dried. The less processed the oats are, the more fiber they will contain, and the more health benefits can be gained from eating them.

On the weekend, I like to cook a big batch of steel cut oats, let them cool, then layer it in 1/2 pint jars with dried fruits, nuts and seeds. Screw on the jar lids and refrigerate for the week. In the morning just remove the lid and then heat with a little fat free coconut milk in the microwave for a quick and healthy breakfast on the go!

Citrus Upside Down Cake 2
Who’s ready for a slice of Sunkist Orange Upside-Down Oat Cake?

And don’t forget about baking with oatmeal! My favorite is Orange Upside-Down Oat Cake! Great for a special brunch topped with a dollop of Greek yogurt. D’lish! –Kathy

Orange Upside-Down Oat Cake
Great for a hearty dessert or even as a breakfast cake, served with a dollop of Greek yogurt. Read all the way through recipe before starting. It is important to use a nonstick pan and to turn the cake out of the pan 5 minutes after removing from the oven.

Makes 1 (9-inch) round cake, serving 8 to 10

2/3 cup rolled oats (not instant)
1/2 cup golden raisins
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. Sunkist Orange zest
3/4 cup boiling water

Orange Layer
3 Tbsp. butter
3 Tbsp. brown sugar
1 large Sunkist Navel Orange, peel on, ends cut off and sliced into 8 to 10 thin slices

2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 large egg
1/3 cup vegetable oil
1 cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

Mix oats, raisins, cinnamon, nutmeg and orange zest in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the pan and orange layer: put the butter in a 9-inch nonstick round cake pan and place in the oven until the butter is just melted, about 1 to 2 minutes. Sprinkle with the 3 tablespoons of brown sugar, and then lay out the orange slices in a pretty pattern.

To make the batter: In a mixer (or large bowl), combine the 2/3 cup brown sugar, granulated sugar, egg and oil, and mix well. In a small bowl, mix together the flour, soda and salt, and then add this mixture to the sugar mixture. Add plumped oat mixture and pecans, and mix until well combined.

Without disturbing the orange layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for about 45 to 55 minutes, or until cake is golden and tests done.

Let sit for 5 minutes after removing from oven. Loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate. Let cool before serving.

Chef Notes:

  • Try adding 1/2 teaspoon ground cardamom to the oat mixture for a different spice-flavor profile.
  • Great to serve for brunch; this cake is very moist, so you can make it a couple of days ahead.
  • Photo and Recipe by Kathy Casey Food Studios® for Sunkist®.

    Posted by Kathy on November 6th, 2015  |  Add Comment |  Posted in breakfast, dessert, Fruit, Recent Posts, Recipes

    Asparagus – The Sure Sign of Spring

    Asparagus is a sure sign of spring. Looking for new ways to cook it? Well, I love it steamed, grilled, roasted, or sautéed. Just give it a quick rinse and then snap off the fibrous ends at their “natural break.” The ends can be saved for veggie stock or added to your compost.

    Asparagus is also great to incorporate into a weekend brunch, in an easy egg scramble with shrimp and herby boursin garlic cheese – Yum!

    If you’ve got the grill fired up, just toss asparagus spears in a little olive oil and seasoning, lightly grill and serve with oh-so-Northwest, homemade, toasted Hazelnut Aioli. Perfect for smearing, slathering, or dipping grilled asparagus into.

    And don’t think you must go through a huge ordeal to make pickled asparagus! I’ve got a great recipe for Quick Overnight Refrigerator Pickled Asparagus – it’s a snap!

    So pick up some asparagus while the season is prime! -Kathy

    Photo from Dishing with Kathy Casey.

    Grilled Asparagus with Hazelnut Aioli
    Makes 4 – 6 servings of asparagus and 1 1/2 cups of aioli

    2 bunches of fat asparagus – about 2 pounds
    olive oil, as needed
    salt, as desired

    Hazelnut Aioli
    1/2 cup hazelnuts
    1/4 tsp. sugar
    1 Tbsp. minced garlic
    1 1/2 Tbsps. fresh lemon juice
    1/2 tsp. Dijon mustard
    2 egg yolks*
    1/2 tsp. salt
    3/4 cup light olive oil
    1/4 cup hazelnut oil
    1 Tbsp. water

    Wash asparagus and with a paring knife trim off the bottom 3 inches (the woody tough part) and discard. Meanwhile, get coals going in grill — you want to grill the asparagus over pretty hot coals.

    Preheat oven to 350 degrees.

    To toast hazelnuts for the aioli:
    Place the hazelnuts on a baking sheet and toast in oven for about 6 – 8 minutes, or until golden. When cool enough to handle, put hazelnuts in a clean, non-fuzzy dishtowel and rub as much skin off hazelnuts as comes off easily. Set aside until needed.

    To make aioli:
    In a food processor add the hazelnuts, sugar, garlic, lemon juice, mustard, egg yolks and salt. Process until smooth. In a measuring cup mix together the olive and hazelnut oils. With food processor running, SLOWLY drizzle in the oils; the drizzle should be about the width of a spaghetti strand. The mixture will slowly begin to emulsify, forming a mayonnaise-like consistency. (Don’t add the oil too fast, or the mixture will break!) When all the oil has been added, pulse in the water. Store refrigerated until ready to use. May be made up to 3 days in advance.

    To grill the asparagus:
    Place asparagus on a large plate and lightly brush with a little olive oil. Place asparagus over very hot coals and grill for about 1 minute on each side to mark asparagus nicely and cook until just done. Sprinkle with a little salt if desired.

    Great served hot or warm dipped into or smeared with aioli — I like it served cold, too!

    * Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

    Recipe from Dishing with Kathy Casey.

    Asparagus, Shrimp & Boursin Breakfast Scramble
    Makes about 4 servings

    8 eggs
    2 Tbsps. water
    salt & pepper to taste
    1 1/2 tsp. olive oil
    1 cup bias-cut fresh asparagus
    4 oz. wt. (1/2 cup) bay shrimp, or cooked shrimp, chopped
    1/2 cup Boursin cheese (garlic and herb)
    chopped parsley or snipped chives for garnish if desired

    In a large bowl whisk together the eggs and water until very foamy; season as desired with salt and pepper and set aside.

    In a large, non-stick skillet heat the olive oil over medium-high heat until hot. Add the asparagus and cook, stirring often, until barely tender, about 2 minutes.

    Add in the egg mixture and move the eggs around the pan with a spoon or spatula, turning them as necessary until they are three-quarters cooked, about 1 – 2 minutes, and have just started to thicken.

    At this point add the shrimp. Fold into eggs, heat through and serve immediately. Dollop 2 tablespoons of Boursin on top of each serving and sprinkle with parsley if desired.

    Recipe by Kathy Casey Food Studios® –

    Overnight Pickled Asparagus
    Makes 1 large jar or about 20 pieces.

    1 bunch (about 1 1/4 pounds untrimmed) fresh fat asparagus

    Pickling Brine
    1 1/2 cups distilled vinegar
    1 cup water
    1/2 cup sugar
    3 garlic cloves, sliced in half
    2 Tbsps. pickling spice
    1 Tbsp. kosher salt
    1/4 tsp. crushed red pepper flakes

    Wash asparagus and with a paring knife trim off the bottom 3 inches (the woody tough part) and discard.

    Place asparagus in a canning jar standing up or in a glass bread pan or other non-corrosive container. The asparagus should fit tightly in. Set jar or container on a dish towel in a draft-free place in the kitchen.

    Place the pickling brine ingredients in a non-aluminum saucepan over high heat. Bring to a hard rolling boil and then immediately ladle brine with the spices over asparagus, being sure to cover the asparagus and poking down the spears if needed. Cover with a lid or plastic wrap.

    Let cool to room temperature, then refrigerate. Let pickle for at least overnight before eating. Pickled asparagus will last refrigerated up to 2 weeks.

    Recipe by Kathy Casey Food Studios® –

    Posted by Kathy on April 10th, 2015  |  Add Comment |  Posted in breakfast, KOMO Radio, Recent Posts, Recipes, sides

    KitchenBug – A Great Tool to Help You Eat Healthy

    The web is a great place to find new interesting recipes, but how to keep them all straight? I have a new favorite tool called Kitchenbug that organizes all your favorite recipes, AND figures out which ones are the healthiest!

    You can use Kitchenbug on a computer or device, and save all your favorite recipes from the web in one handy spot.

    Kitchenbug is a virtual recipe box that organizes your favorite online recipes. It lets you trade recipes with your friends, gives you great recommendations, and shows you which ones fit any specific needs.

    You can easily see which recipes are good for your heart, which are good for weight loss, which are high in protein and iron and you can save the ones that are more on the naughty side for special occasions.

    Whether you made a resolution this new year or not, eating healthy is a great idea for everybody. And now it just got so much easier with this fantastic new tool!

    Check out my Recipe Box on Kitchenbug for my Kathy’s Jump-Start Smoothie and Big Protein Red Quinoa Salad recipes! –Kathy

    Posted by Kathy on January 9th, 2015  |  Comments Off on KitchenBug – A Great Tool to Help You Eat Healthy |  Posted in breakfast, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, salads

    Summer Blackberries

    Ahh blackberries… the glorious summer berry growing in backyards, parks, and all along our northwest trails. These delicious juicy little fruits are definitely worth the fight with the prickly bushes that they grow on – and your patience will be rewarded!

    Not only are blackberries delicious, but they’re good for you! With one of the highest levels of antioxidants of any fruit – these berries are also a wonderful source of vitamins C and K as well as fiber.

    Truth be told, I think blackberries really are a taste of summer, which is why they’re the perfect addition to a refreshing summer cocktail. Add them into a shaker tin with some fresh mint, lime juice, simple syrup and rum, and you have a wonderful (and easy to make) Blackberry Mojito!

    Gone blackberry picking and now have a big bowl in the fridge? Throw some in your pancake batter and start the morning off with some d’lish Blackberry Pancakes topped with Citrusy Syrup.

    Photo from Dishing with Kathy Casey.

    Or how about a summer salad tossed with Blackberry Honey Vinaigrette – a sprinkling of toasted hazelnuts and fresh goat cheese – a great start to any summer meal.

    Enjoy the last days of summer with a fresh bowl of blackberries! –Kathy

    Blackberry Honey Vinaigrette
    Toss with summer garden greens, and fat blackberries. Scatter with toasted hazelnuts and a crumbling of blue cheese or chevre. Dressing recipe can easily be doubled.

    Makes about 1 generous cup of dressing.

    1/2 cup fresh (or frozen) blackberries
    1/4 cup red wine vinegar
    2 Tbsp Liquid Kitchen® No. 5130 honey or local honey
    2 tsp Dijon mustard
    6 Tbsp olive oil
    Pinch cayenne pepper
    1/2 teaspoon kosher salt

    Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.

    Recipe by Kathy Casey Food Studios®.

    Posted by Kathy Casey on September 4th, 2014  |  Comments Off on Summer Blackberries |  Posted in breakfast, Cocktails, Foodie News, Fruit, Recent Posts, Recipes, salads

    Cocktail Brunch Celebration

    Its Mother’s Day weekend and what better way to treat Mom than with a delicious brunch – complete with cocktails of course!

    Start the night before and whip up my overnight Spring Wild Mushroom, Asparagus ‘n’ Sausage

    Strata – rustic bread, seasoned egg mixture, sautéed asparagus and mushrooms. Add in some sausage and grated Fontina or Gouda cheese. Refrigerate overnight then pop in the oven just before guests arrive.

    Serve with a kale salad tossed with orange segments and shaved fennel. That handles the food. Let’s chat libations now.

    I have a wonderful brunch drink that I’m sure moms will love. Sunkist® Strawberry Silver Gin Fizz – quick and easy to serve to a crowd and oh so brunch-y!

    Just combine fresh sliced strawberries tossed with powdered sugar, fresh Sunkist lemon juice, some of our great local gin and egg whites … yes, that’s right egg whites. Flash blend with a little ice for a super d’lish frothy drink that will put a smile on any mom’s face.

    Happy Mother’s Day! –Kathy

    Spring Wild Mushroom, Asparagus ‘n’ Sausage Strata
    Good bread is the foundation ingredient for any strata. With so many great breads available today, it isn’t a chore to find one to add to these breakfast bakes. The challenge now is in deciding which one to use — be it Como bread from Grand Central, a delicious La Brea Bakery loaf or any other sturdy, handcrafted bread.

    And if the bread’s just a little bit stale, that’s okay. In fact breakfast bakes are a great way to use up day-old artisan breads. Fold in a cup of fresh baby spinach for added greenery.

    Makes 6-8 servings

    1/2 lb. bulk Italian sausage or turkey sausage
    1/2 cup diced onion
    2 cups sliced wild or domestic mushrooms (morels, hedgehogs, cremini, portobello, button mushrooms, shiitake, chanterelles, reconstituted dried porcini, etc.)
    2 cups 1/2 inch bias cut-sliced, fat, fresh asparagus pieces
    1 Tbsp minced fresh garlic
    8 eggs
    3 cups half & half
    1 tsp salt
    1/4 tsp black pepper
    8 cups 1-inch-diced hearty bread, such as a rustic sourdough
    2 cups (8 ounces) coarsely grated Fontina cheese
    1/2 cup grated Parmesan cheese

    In a large sauté pan heated over medium-high heat, cook the sausage until halfway cooked, about 3 minutes. Then add the onion and mushrooms and sauté for another 2 minutes. When veggies are tender, add asparagus and garlic and cook for 1 minute. Remove from heat and set aside.

    In a large bowl whisk together the eggs, half-and-half, salt and pepper until well combined. Add the bread, Fontina cheese, half the Parmesan cheese and the cooked sausage mixture.

    Place in an 11 x 13-inch baking pan. Sprinkle the remaining Parmesan cheese over the top and let sit, refrigerated, at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

    When ready to serve, bake in a preheated 350-degree oven for approximately 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.

    Recipe by Kathy Casey Food Studios®.

    Strawberry Silver Fizz
    Photo by Kathy Casey Liquid Kitchen®.

    Sunkist® Strawberry Silver Gin Fizz
    This frothy drink is delicious to serve for brunch. The flash blending of the drink with egg whites makes it extra frothy, and quick and easy to serve to a crowd. You can pre-batch the strawberries, sugar, gin, lemon, and egg white and keep refrigerated until ready to blend with the ice.

    Makes 4 – 6 servings

    3/4 cup sliced strawberries
    1/2 cup + 2 Tbsp. powdered sugar
    1 cup gin (or substitute vodka)
    6 Tbsp (3 oz) freshly squeezed Sunkist® Lemon juice
    2 organic egg whites (or 2 oz pasteurized egg whites)
    1 cup ice
    1/4 cup soda water, chilled
    Garnish: fresh strawberries and lemon peel twists

    In a large glass measuring cup combine the strawberries and the powdered sugar. Let sit for 10 minutes.

    Combine the macerated strawberries, gin, lemon juice, egg whites and ice in a high powered blender. Blend on high speed until smooth and all ice has been blended in. Add soda water to blender. Divide fizz between chilled glasses. Garnish with strawberries and lemon twists.

    Recipe by Kathy Casey Liquid Kitchen®.

    Posted by Kathy Casey on May 8th, 2014  |  Comments Off on Cocktail Brunch Celebration |  Posted in breakfast, Cocktails, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes

    The Classic Upside Down Cake gets a Creative Spin

    Not many desserts bring out a warm sense of old fashioned home cooking as much as an upside down cake. Think classic with those rings of pineapple, bright red cherries and oozy buttery brown sugar.

    Upside down cakes are pretty straight forward: gooey sugary business on the bottom, topped with fruit then cake batter. Bake, flip and serve!

    Pineapple Upside Down Cake
    Here’s the Classic
    ! But we are going to get creative!

    From peaches to pears to pineapple, almost any fruit can get the upside down treatment with this cake. And you can get creative with the cake batter too, like with my Spiced Pear Ginger Bread & Hazelnut Upside Down Cake, it’s unusual in several ways. For one thing, the cake layer is a gingerbread batter. For another, it’s baked in a Bundt pan. And it’s highly spiced and aromatic — ginger along with cloves, nutmeg and lots of cinnamon. And did I mention the cake’s enriched with hazelnuts?

    Or for a morning treat how about a Breakfast Oatmeal Apple Upside Down Cake. This moist cake is not too sweet and is a real treat for a weekend brunch. My testing and tasting team even liked it topped with a pouf of yogurt.

    If sweets aren’t your thing, try my Savory Onion Upside Down Cake made with caramelized onions, fresh thyme, baked up with an olive oil and herb studded quick bread topping. Perfect along with a green salad or a hearty bowl of homemade soup!

    So, consider upside down cakes for your next breakfast, supper or dessert. –Kathy

    Spiced Pear Gingerbread Hazelnut Upside Down Cake
    Makes 1 Bundt cake, serving 10 to 12

    1 Tbsp butter
    2 cups 1/2-inch-diced, firm, ripe pear with skin, cored (about 2 pears or one very large pear)
    1/4 cup granulated sugar
    1 tsp ground cinnamon

    3/4 cup boiling water
    3/4 cup molasses
    1/2 tsp baking soda
    2 cups flour
    1/8 tsp ground cloves
    1 1/2 tsp ground cinnamon
    3/8 tsp ground nutmeg
    3/4 tsp ground ginger
    1/2 tsp salt
    2 1/4 tsp baking powder
    6 Tbsp (3/4 stick) unsalted butter
    3/4 cup sugar
    1 egg
    1 1/2 tsp very finely minced fresh ginger
    1/2 cup chopped hazelnuts

    Preheat oven to 350 degrees F.

    To prepare the pears: In a 10-inch skillet, melt 1 tablespoon butter over medium high heat. Add the diced pears, 1/4 cup sugar, and 1 teaspoon cinnamon to the pan. Sauté for 3 to 4 minutes, until the pears are slightly caramelized and somewhat soft. Spoon mixture into the bottom of a 10-cup, non-stick Bundt pan.

    To make the cake batter: In a medium bowl combine the boiling water, molasses, and baking soda. Set aside.

    In a separate bowl, combine the flour, dry spices, salt and baking powder, and mix well. Set aside.

    In a large mixing bowl, beat together the butter and sugar until fluffy. Add the egg and fresh ginger, and mix well. Add molasses mixture and reserved dry ingredients, alternately, beginning and ending with the liquid, and mixing after each addition. Finally, add the chopped hazelnuts.

    Spoon batter gently into Bundt pan over the pears and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 20 to 30 minutes, or until cake tests done. (When done, cake may not entirely fill the Bundt pan. Don’t worry; this is normal for this recipe.)

    Cool to room temperature before inverting.

    Recipe © Kathy Casey Food Studios®.

    Breakfast Oatmeal Apple Upside Down Cake
    Makes 1 10-inch round cake, serving 8 to 10

    2/3 cup rolled oats
    1/2 cup golden raisins
    3/4 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1 cup boiling water
    2/3 cup, packed, brown sugar
    2/3 cup granulated sugar
    1 egg
    1/3 cup vegetable oil
    1 cup flour
    3/4 tsp baking soda
    1/4 tsp salt

    Apple layer
    1 Tbsp brown sugar
    1 Tbsp flour
    1/2 cup chopped pecans
    1 Gala apple, cored, skin on, sliced in thin wedges
    vanilla yogurt (optional)

    Preheat oven to 350 degrees F. Spray a 10-inch round cake pan with vegetable cooking spray, and set aside.

    Mix oats, raisins, cinnamon and nutmeg in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

    Meanwhile, prepare the apple layer: In a small bowl, mix together the 1 tablespoon brown sugar, 1 tablespoon flour, and the pecans, and pat out into the bottom of the cake pan. Then lay the apple slices out evenly on the brown sugar mixture. Set aside.

    In a large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg, and oil, and mix well. In a small bowl, mix together the 1 cup flour, soda and salt, then add to sugar mixture. Add plumped oat mixture and stir well.

    Without disturbing the apple layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 35 to 40 minutes, or until cake tests done.

    Let sit 5 minutes after coming out of the oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate.

    Serve warm or at room temperature, topped with dollops of vanilla yogurt if desired.

    Recipe © Kathy Casey Food Studios®.

    Savory Caramelized Onion Upside Down Quick Bread
    Makes 1 10-inch savory cake, about 8 servings

    Onion layer
    1 Tbsp olive oil
    1/2 tsp butter
    2 large white onions, peeled and cut into 1/2-inch rounds
    1/2 cup garlic cloves, halved
    2 sprigs fresh thyme
    1 bay leaf
    1/4 tsp salt
    1 Tbsp white wine
    1 Tbsp red wine vinegar

    2 cups flour
    3 Tbsp sugar
    1 Tbsp baking powder
    1 tsp salt
    1/2 cup olive oil
    3/4 cup whole milk
    2 eggs
    1 Tbsp chopped fresh chives
    1 Tbsp chopped fresh parsley

    Preheat oven to 350 degrees F.

    To prepare the onions: In a 10-inch skillet, heat olive oil and butter together over medium heat. Add onions, garlic, thyme and bay leaf. Cover, and cook over medium-low heat for 15 minutes. Stir in 1/4 tsp salt, wine and vinegar, and continue cooking, covered, for another 15 to 20 minutes until golden brown and very soft. Set aside in pan and cool to room temperature. Remove thyme stems and bay leaf. (You will be adding the cake batter to this pan.)

    To make the batter: In a large bowl, combine and mix flour, sugar, baking powder and salt. Add remaining ingredients, and mix till just combined.

    Spoon batter over onion mixture in the pan and bake in preheated oven for 35 to 40 minutes, or until quick bread layer tests done.

    Remove from oven. Run a knife around edge, carefully invert hot skillet onto a large serving plate, and remove skillet. Any onion mixture remaining in pan can be scraped out with a spatula and spread on quick bread.

    Recipe © Kathy Casey Food Studios®.

    Posted by Kathy Casey on March 28th, 2014  |  Comments Off on The Classic Upside Down Cake gets a Creative Spin |  Posted in breakfast, dessert, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, sides

    The Northwest eCookbooks

    Great friend, award winning writer, and long time Pacific Northwest native Cynthia Nims has written a wonderful series of e-cookbooks covering The Northwest! Whether you’re looking to cook up up Crabs and Wild Mushrooms or looking for a new combo of Soups, Salads, & Sandwiches, Cynthia has you covered and more! The ebooks are priced at $3.50 each (what a steal!) and are available to download through the Kindle and most mobile/tablet devices with the free Kindle app.

    Posted by Kathy Casey on March 12th, 2014  |  Comments Off on The Northwest eCookbooks |  Posted in appetizers, Books to Cook, breakfast, Foodie News, Lifestyle, meats, Recipes, seafood, sides

    Always Loveable Pancakes!

    On those days when you have time for more than a banana for breakfast, pancakes can be a morning luxury. And… it’s National Pancake Week (Feb 9th – 15th)! So why not whip up a great breakfast and try out some new pancake ideas and recipes!

    I always start my pancake batch out with a “sacrificial” pancake. A tiny flapjack to get the griddle going to be sure it’s not too cold or too hot. When is it time to flip? Look for bubbles starting to dot the top – then you know it’s time to get your spatula ready.

    There are many types of pancakes from good old fashioned buttermilk to corn flapjacks. Mini/silver dollar sized to ones that fill up the whole plate.

    Try switching up what gets sprinkled onto your pancakes from blueberries to slices of fresh banana, lemon zest for a touch of zing or chocolate chips for those with a sweet tooth. The possibilities are limitless!

    Try my Pan Sized Lemon Blackberry Pancakes with Zesty Lemon Syrup; combining fun add-ins and a citrus syrup. This one’s big in size and in flavor! –Kathy

    Photo from Dishing with Kathy Casey.

    Pan-Sized Berry Pancakes with Zesty Lemon Syrup
    Folding whipped egg whites into the batter makes these pancakes fluffy good.

    Makes 5 to 6 pan-sized pancakes

    1 3/4 cups milk
    1/4 cup fresh lemon juice
    2 1/4 cups flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    3 tablespoons sugar
    1/2 teaspoon salt
    1 tablespoon minced lemon zest
    2 eggs, separated
    4 tablespoons (1/2 stick) butter, melted
    2 cups mixed fresh blueberries and blackberries, or substitute frozen berries
    Zesty Lemon Syrup, warmed (recipe follows)

    Mix the milk and lemon juice together in small bowl and let stand 10 minutes.

    Meanwhile, in a large bowl, mix together the flour, baking powder, baking soda, sugar, salt, and lemon zest.
    Whisk the egg yolks into the milk and lemon juice mixture.

    Add the liquid mixture all at once to the flour mixture, along with the melted butter, and stir until just incorporated. Do not overmix—some small lumps will remain.

    Whip the egg whites until stiff but not dry. Fold half of the egg whites into the batter to lighten it. Then gently fold in the remaining half. Gently fold in the berries.

    Preheat a 10-inch nonstick skillet over medium heat. To test the pan, sprinkle with a few drops of water. If they “skittle around,” the heat should be just about right.

    Ladle 1 cup batter into pan, being sure to get an even amount of berries for each pancake. If necessary, move berries around quickly with your fingers to distribute evenly in pancake. Pancake should be pan-sized.

    Turn pancake when it is puffed and golden brown and multiple bubbles have appeared. Be sure that the pancake has had enough time to set before turning, since larger pancakes take longer to cook through in the center. Cook on the other side until pancake is golden and done all the way through. Serve immediately with a drizzle of warmed Citrus Syrup.

    Zesty Lemon Syrup
    Makes 1 1/2 cups

    1 cup water
    2 cups sugar
    1/3 cup fresh lemon juice
    2 tablespoons lemon zest

    In a heavy saucepan, combine the water and sugar and heat over medium heat, stirring to dissolve the sugar. When the sugar is completely dissolved, turn the heat to high. When the syrup comes to a boil, cover the pan and start timing immediately. Boil the syrup for about 3 minutes.

    Uncover and add the lemon juice and zest. Continue boiling, uncovered, for about 3 more minutes, or until the mixture is syrupy. If not using immediately, let cool to room temperature, then cover and refrigerate. Bring to room temperature or warm slightly before serving.

    Chef’s Tips:
    -Adjust the heat as needed. When cooking pancakes this large, you need good but slow browning to get the pancakes cooked all the way through in the centers.

    -If you have an older, more worn nonstick skillet, you may need to oil the pan lightly before using it.

    -If the Citrus Syrup is too thick when reheating, thin it with a little water. If syrup is a little too thin, boil for a minute or so to reduce it.

    Recipe by Kathy Casey Food Studios®.

    Posted by Kathy Casey on February 13th, 2014  |  Comments Off on Always Loveable Pancakes! |  Posted in Books to Cook, breakfast, KOMO Radio, Recent Posts, Recipes