Name: Blueberry Lemon Pancakes
Yield: 20-24 pancakes
Ingredients: 8 oz cream cheese, softened; Juice from one lemon; 4 eggs; 4 cups all purpose flour; 1/2 cup sugar; 1 tsp salt; Zest of one lemon; 2 1/2 cups milk; 4 TBS butter, melted; 3 tsp vanilla extract; 4 cups fresh blueberries

August 15, 2019

Blueberry Lemon Pancakes

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I have grown up in love with blueberry pancakes. I didn’t get to eat them very often because my mom hates the smell after picking thousands of berries when she was younger. But whenever we got to make them (when she went out of town) I loved eating them!

I decided one Saturday morning to surprise my beloved with some. I experimented a bit, and what came out was a densely smooth, almost crepe-like, cake with sweet and sour and bitter balanced so perfectly that they meld into one delicious new flavor.

I knew I had a hit when our son tried them. He’s going through a phase where he’s starting to push boundaries and see what he can get away with. He’ll nibble if we give him food he doesn’t want, and then begs for something else.

When we put the pancakes in front of him he was very excited! He scarfed down his first one before my wife and I had finished. Then he begged for another, and another. We cut him off after 3, and he was not happy about it. Luckily we had some leftover, so he had a couple for the next couple of breakfasts.

Blueberry Lemon Pancakes

Breakfast, Comfort Foods, Dessert, Meals for a Crowd, Vegetarian

20-24 pancakes

Blueberry Lemon Pancakes

Ingredients

8 oz cream cheese, softened
Juice from one lemon
4 eggs
4 cups all purpose flour
1/2 cup sugar
1 tsp salt
Zest of one lemon
2 1/2 cups milk
4 TBS butter, melted
3 tsp vanilla extract
4 cups fresh blueberries

Instructions

Beat softened cream cheese and lemon juice until combined. Add eggs one of a time, beating until each egg is mixed in completely.
Add milk, melted butter, and vanilla to cream mixture. Mix well.
In a separate bowl, combine flour, sugar, lemon zest, and salt. Mix well. Create a well in the center of the mixture.
Pour wet ingredients into the well in the dry ingredients. Stir gently until just combined. Be careful not to over-mix the batter. Gently add blueberries, stirring until blueberries are coated.
Heat a griddle to 350 degrees Fahrenheit. Pour 1/4 cup of batter onto buttered griddle for each pancake. Flip once new bubbles stop forming on the exposed side and underside has golden brown patches. Pancakes are done when downside has golden brown patches.

Let us know if you whip up a batch!

Don’t see your favorite breakfast here? Fill out a submission form and we’d love to make it for you!

July 25, 2019

Easy Breakfast Burritos

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Breakfast is my wife’s favorite meal of the day. In her mind, the heartier the better! So sometimes I spoil her by breaking out the eggs and making some delicious breakfast burritos!

Burritos are super easy! Sure, you can go down the street and grab an easy fast food one early Saturday morning. However, they can be so cheap if you are willing to do a little work at home.

If you can scramble eggs you can make these easy burritos! They are also super versatile! Love something in your breakfast burrito you don’t see on our list? Add it!

We fill ours up with our Make Ahead Freezer Hash Browns, but you can always snag some at the store as well.

Easy Breakfast Burritos

Breakfast, Comfort Foods, Eggs, Meat, Mexican, Non-Traditional

Easy Breakfast Burritos

Ingredients

8 breakfast sausages
1 green bell pepper
10 eggs
Preferred egg seasonings
1/4 cup milk
6 cooked hashbrown patties (Use homemade ones from our recipe here)
6 10″ tortillas

Instructions

Cut the breakfast sausages into 1/2 inch pieces. In a large non-stick pan, cook sausage until done. Remove and set aside, leaving grease in pan.
Cube the bell pepper. Place pepper in hot sausage grease, cooking until almost tender. Lower the heat.
In a large bowl, beat eggs. Season beaten eggs as preferred (we keep it classic with salt and pepper) and add milk. Stir to combine.
Place sausage back in pan with the pepper, and then add the beaten eggs. Scramble until eggs are firm. Set aside.
Warm tortillas either in a pan or by layering them and paper towels on a microwave safe plate and microwaving for 15 seconds.
Divide egg mixture between 6 tortillas. Place hash browns on egg mixture. Fold burritos. Serve hot.

Made these delicious burritos yourself? Tell us about it in the comments!

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May 20, 2019May 20, 2019

Make Ahead Freezer Hash Browns

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Our family loves breakfast! Every Saturday morning we have to resist running to the nearest fast food place or diner to indulge.

We made it a bit easier on ourselves by cooking up these make ahead hash browns. Then we can fry them up with a side of eggs in the comfort of our own home! Not to mention we can use them in recipes that call for them.

We wait to make these until potatoes go on sale. When we made these up we found 10 pound bags of russets for $1 a piece during a case lot sale! We ended up buying 80 pounds and freezing them in various ways. (We’ve already shared our recipe for make ahead freezer french fries here!)

Make Ahead Freezer Hash Browns

Breakfast, Comfort Foods, Freezer, Potatoes

Make Ahead Freezer Hash Browns

Ingredients

Russet potatoes

Instructions

Preheat oven for 350 degrees Fahrenheit.
Thoroughly scrub potatoes. Using a fork, poke several vent holes in each potato.
Bake the potatoes for one hour or until just fork tender. Place potatoes in the fridge until cooled.
Shred potatoes. Line a baking sheet with parchment paper.
Using a cookie cutter or mason jar lid, portion out how much potatoes will be in each hash brown. Shape potatoes into thin oblong ovals.
Place hash browns onto parchment paper in a single layer. Once pan is full, you may put down another layer of parchment paper and another layer of hash browns if needed.
Place sheet into freezer until potatoes are frozen solid – usually overnight. Place frozen hash browns into freezer safe bag. Hash browns are good for up to one year in the freezer.

Using the hash browns in a casserole

We recommend thawing the hash browns in the fridge overnight. Drain any excess liquid, then use as directed in the recipe.

Baking the hash browns

Preheat oven to 350 degrees Fahrenheit.
Place frozen patties on a greased cookie sheet in a single layer.
Bake for 50 minutes or until golden brown, flipping them halfway through.

Frying the hash browns

Preheat your deep fryer to 375 degrees Fahrenheit
Fry hash browns for 2-4 minutes or until golden brown.