Making pancakes is so easy! Here is a quick 2 minute video showing you how to make perfect whole wheat pancakes.
When I think of pancakes, the first thing that comes to mind is a dab of butter melting on top of the warm stack then swimming in a river of natural maple syrup. Or, I think of garden strawberries :: fragole and mountain blueberries dropped on a pillow of fresh whipped cream. Either way, I associate pancakes with sweet flavors.
Yet, pancakes are so versatile and one of the best ways to enjoy them are with savory flavors or a blend of sweet and savory, like this recipe. I’ve paired the arugula :: rucola which is quite bitter with the sweetness of the pear. I’ve thrown in some walnuts to give the dish a nice contrast between soft and crunchy. And, I’ve topped everything off with a creamy gorgonzola and crème fraîche dressing to simulate maple syrup. Drooling yet?
I’ve used this whole pancake recipe that is already on the site because after experimenting a lot with different recipes this is one that works great for me. Read that post for more tips and tricks, and always remember this important fact: flours absorb liquid differently. I’ve had my Italian friends ask me why certain pancake recipes that they had found on the internet didn’t work for them and my guess is that they didn’t adjust the liquid correctly. The indications below are subjective. You may need to add a bit more liquid to your mixture :: miscela or it may be the right quantity. The key for success is that the batter must easily drip off your spoon. This tip is obviously for thin pancakes, which is recommended for my whole wheat recipe; otherwise, you risk that the pancake will be too tough.
For the creamy gorgonzola and crème fraîche topping you can use a blend like I did, because I had both on hand; otherwise, feel free to use one or the other.
I hope you enjoy this recipe. Have a wonderful weekend!
Pancakes with Arugula, Gorgonzola, Pear and Walnuts
You’re weekend brunch recipe has arrived: Pancakes with Arugula, Gorgonzola, Pears and Walnuts.
Serves: 3-9
Ingredients
For the whole wheat pancakes:
1 cup milk
1 tablespoon apple cider vinegar (or white vinegar or lemon juice)
1 cup (125g) whole wheat flour (or all-purpose)
2 teaspoons (8g) sugar
1 teaspoon (4g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
2 tablespoons melted butter
1 egg
Butter, as needed
For the topping:
3.5 oz (100g) gorgonzola
3.5 oz (100g) crème fraîche
1 pear, peeled, cored and diced
2 handfuls arugula, washed and dried
4 walnuts, shelled and chopped
Extra virgin olive oil, as needed
Balsamic vinegar, as needed
Instructions
For the whole wheat pancakes:
In a small bowl, combine the milk and vinegar and let sit for 5 minutes.
In a medium sized bowl, combine the whole wheat flour, sugar, baking powder, baking soda and salt. Mix well.
Add the the melted butter and egg to the milk and vinegar mixture and mix well. Combine the two mixtures and stir until just combined, lumps are fine. For a thin pancake, the batter should run off the spoon. If the batter is too thick add a splash of milk or water. I recommend thin pancakes because thick ones may turn out tough when using all whole wheat flour.
Heat a large skillet over medium heat and add a small knob of butter rotating the skillet so that it covers the bottom. Using a ¼ cup (59ml) measuring cup or ice cream scoop, measure out the batter and pour it in the skillet. Depending on your pan size, you’ll be able to fit 2-3 pancakes at a time.When lots of bubbles form on the top use a spatula to peek underneath. If the bottom is golden brown flip the pancake. Do not press down on the pancake with the spatula. Cook for another 1-2 minutes until the bottom is golden brown.
Add another small knob of butter and repeat these steps until you have cooked all nine pancakes.
For the topping:
With an immersion hand blender, blend the gorgonzola and crème fraîche together.
In a small bowl, dress the arugula with a splash of extra virgin olive oil.
Put one or more pancakes on a plate, top with the arugula followed by the gorgonzola mixture, pears and walnuts. Drizzle with balsamic vinegar. Buon appetito!
Notes
If you don't have crème fraîche you can just use gorgonzola. The servings 3-9 depends if you serve 3 pancakes per person or only 1 per person.
In America, we look forward to a relaxing Sunday brunch either eaten in a nearby restaurant :: ristorante or in our pyjamas at home. Although my family is quite fond of many of the typical brunch items: poached eggs,scrambled eggs, muffins, coffee bread, apple or pear crisp, our favorite food to eat for Sunday brunch are pancakes.
As a child, each Sunday I would always wake up to the smell of bacon frying in a skillet and I would see my dad with a spatula in hand flipping giant pan-sized pancakes. The size and thickness of pancakes are a personal choice. For a thick fluffy :: soffice pancake, go lighter on the liquids; for a thin moist pancake, the batter should be quite runny. If the batter sits for awhile, it will start to become more dense, which you can easily thin out again with a splash of water or milk.
There are a variety of pancake toppings; here are some of my favorite:
You can also make savory zucchini and pesto pancakes or even a fancy pancake cake.The options are truly endless. What are your favorite flavor combinations? Leave a comment below!
Say goodbye to box mixes. These homemade whole wheat buttermilk pancakes are a cinch to make and will be perfect for your next Sunday brunch!
Serves: 2-3
Ingredients
1 cup milk
1 tbsp apple cider vinegar (or white vinegar or lemon juice)
1 cup (125g) whole wheat flour (or all-purpose)
2 tsp (8g) sugar
1 tsp (4g) baking powder
½ tsp (3g) baking soda
½ tsp (3g) salt
1 egg
2 tbsp melted butter
butter for greasing the pan, as needed
Instructions
In a small bowl, combine the milk and vinegar and let sit for 5 minutes.
In a medium sized bowl, combine the whole wheat flour, sugar, baking powder, baking soda and salt. Mix well.
Add the the melted butter and egg to the milk and vinegar mixture and mix well. Combine the two mixtures and stir until just combined, lumps are fine. For a thin pancake, the batter should run off the spoon. If it is too thick add a splash of milk. (O leave it as is if you prefer a thick pancake.)
Heat a large skillet over medium heat and add a small knob of butter rotating the skillet so that it covers the bottom. Using a ¼ cup (59ml) measuring cup or ice cream scoop, measure out the batter and pour it in the skillet. Depending on your pan size, you’ll be able to fit 2-3 pancakes at a time.When lots of bubbles form on the top use a spatula to peek underneath. If the bottom is golden brown flip the pancake. Do not press down on the pancake with the spatula. Cook for another 1-2 minutes until the bottom is golden brown.
Add another small knob of butter and repeat these steps until you have cooked all nine pancakes.
Serve the pancakes with with maple syrup, honey, fruit or whipped cream.
If you like scrambled eggs, you are going to love these easy gourmet scrambled eggs. Why? The answer lies in the fact that these aren’t your typical plain Jane scrambled eggs, but they are rather bursting with flavor thanks to the marinated artichokes, buttery avocado, intense sun-dried tomatoes, pungent olives and aromatic pesto all topped with sharp grated pecorino cheese. Is your mouthwatering? Mine is.
Eggs are such a weird ingredient. You cook them one way—you love ‘em; you cook them a different way—you hate ‘em. I absolutely love poached eggs; yet, for the longest time I hated scrambled eggs and omelettes until I started packing them with veggies, then they became my go-to protein-packed breakfast of choice. If you think they look a little “green”, that’s because of the delicious pesto.
Mr. Italicano was thoroughly impressed with this recipe, telling me that he had always hated uova strapazzate :: scrambled eggs and frittata, the Italian version of the omelette, but he loved these scrambled eggs—it was like nothing he had ever eaten before. I titled them gourmet because they certainty couldn’t be called just scrambled eggs—they’re way too special! If you are looking for the perfect breakfast or brunch, try them for yourself. They marry happily with a cup of dark roasted coffee and a slice or two of toast.
If you are looking for the perfect breakfast or brunch, try these easy gourmet scrambled eggs. They are packed with veggies and loaded with bold flavors.
1 tablespoon (13g) taggiasche olives (or you can use kalamata or black olives)
¼ avocado, diced
½ teaspoon pesto
Salt and pepper, to taste
¼ cup (17g) shredded pecorino cheese
Instructions
Beat the eggs together in a small bowl with a fork. Add the artichokes, sun-dried tomatoes, olives, avocado, pesto, salt and pepper. Pour the egg mixture into a small skillet and cook on medium-low, stirring occasionally until the eggs have set, about 3-4 minutes. Sprinkle the cheese on top. Serve warm with toasted bread.
I haven’t bought processed cereal in years, because even the “healthy” ones are not always as healthy as you think. Sure, for many, cereal is an easy solution when you’re in a rush in the morning, but instead of giving yourself two minutes to throw breakfast together, allow yourself eight and you can make instead a wholesome breakfast packed with protein :: proteine, fiber and vitamins to keep your energy high and balanced throughout the morning.
These green eggs and ham, I mean, toast aren’t just a breakfast food; they are also perfect for a quick lunch or a light dinner. Serve with a side of arugula salad :: insalata di rucola and fresh cherry tomatoes drizzled with extra virgin olive oil.
Out of all the whole grains, barley contains the highest amount of fiber and is rich in antioxidants, vitamins and minerals. In addition to its health benefits, barley ::l’orzo also may help you feel full longer, this will help you to avoid the vending machines filled with potato chips, cookies, sodas etc., and therefore is an important ingredient that also helps you control your weight. My kind of food!
Green eggs and toast make for a wholesome breakfast packed with protein, fiber and vitamins to keep your energy high and balanced throughout the morning.
Serves: 1
Ingredients
For the green sauce:
½ handful parsley (about ¼ cup (17g))
⅛ cup (12g) shelled walnuts
1½ tablespoons extra virgin olive oil
¼ lemon, juiced
¼ garlic clove
For the eggs and toast:
2 eggs
¼ cup (16g) asiago cheese, grated
Salt and fresh ground pepper, to taste
2 slices of barley bread (or other whole grain bread)
Instructions
For the green sauce:
Put all the ingredients in a blender or food processor and blend until well combined.
For the eggs and toast:
Toast the bread and in the mean time beat the eggs together in a small bowl. Add the green sauce, salt and pepper; stir. Pour the egg mixture into a small skillet and cook on medium-low heat, stirring occasionally in order to avoid the eggs sticking to the bottom. Add the Asiago and cook until melted then serve with the toasted bread. Buon appetito!
My dad is the king of making pancakes. Every Sunday since I was a child I would wake up to the smell of bacon, pull back my covers and walk sleepily to the kitchen where he would be standing with a fork in hand turning the thin slices that sizzled in the frying pan. “Good morning, Pumpkin,” he would tell me as I sat down and poured myself a glass of orange juice :: spremuta. My stomach would rumble as I watched him set the strips onto a plate covered with paper towels, the oil leaving a yellow mark like a line of wet paint on a white house.
He would carefully tilt the pan to pour the bacon grease into an old rectangular coffee tin, making sure to catch every last drop. Bacon grease to my dad was like a toy to a child—it was precious. In a small red bowl he would combine water and Krusteaz Original Pancake Mix. When my mom and brothers were at the table, he would start cooking the pancakes; mine was always first. (Advantages of being the only daughter.) The first thing was to add one spoonful of bacon grease to the pan and swirl it around, then he would ladle in enough batter to cover the bottom and wait a minute. Next, he would add a handful of chocolate chips ::gocce di cioccolato, just the way I liked it, and patiently wait for the bubbles to form. After which he would position the spatula under the pancake and look at me, “No, fear, Cindy. No, fear,” he would say. With one fluid motion he would gracefully flip the pan-sized disc so it landed perfectly in position. “Once you start going, you can’t stop,” he would add.
After a few minutes he would pat the center with his fingertips ::le punte delle dita to feel if it was soft, then slide the pancake onto a plate adding 2 pieces of bacon on the side. I would stare at him with hungry hopeful eyes, and he would sneak another piece of bacon on my plate. I would usually gobble that one up still standing, before my brothers could see that I got an extra piece.
Wanting to make a healthier pancake version but equally satisfying like those I had growing up, I started to experiment in the kitchen. After a few trial and errors :: tentativi ed errori, I perfected a recipe that has quickly become a favorite. I don’t believe in box mixes (sorry, dad!). Brownies,cakes, muffins, cupcakes etc. are so easy to make with household staples. Sure, it may take a few minutes longer to prepare them by scratch, but at least you will be eating something wholesome without additives or preservatives.
This strawberry and blueberry pancake cake recipe is perfect for entertaining guests and you can easily make it ahead. Simply make the pancakes and blueberry sauce and store them in the fridge for up to one day in advance. When you are ready to serve, make the whipped cream :: panna montata and compile the pancake cake. Another alternative is just to make the pancakes, and serve them with maple syrup, jam or fresh fruit. Enjoy!
Bring the frozen blueberries and blueberry jam to a simmer over medium-low heat. Smash the blueberries and cook until the juice has reduced, about 5-10- minutes. Once the liquid has reduced, remove from heat and let cool.
For the homemade buttermilk:
Combine the milk and lemon juice in a small bowl and let sit for 5 minutes.
For the pancake mix:
In a large bowl, combine the whole wheat flour, baking powder, sugar, salt and poppy seeds.
Make a well in the middle and add the buttermilk, melted coconut oil, butter and vanilla extract. Mix until just combined; there should be lumps. The batter should run off the spoon. If it is too thick add a splash of milk. Don't over mix.
Heat a skillet over medium heat, once it's hot add a small knob of butter rotating the skillet so that the base is covered. Using a ½ cup (120g) measuring cup, measure out the batter and pour it in the skillet. When lots of bubbles form on the top use a spatula to peek underneath. If the bottom is golden brown flip the pancake in one decisive movement. Cook for another 1-2 minutes. Do not press down on the pancake with the spatula. To know when it is ready, simply touch the center of the pancake with your fingertips and if it is soft then you can remove the pancake and set on a wire rack to cool. Add another small knob of butter and repeat these steps until you have cooked all 9 pancakes.
For the whipped cream:
While the pancakes cool, put the fresh heavy cream in a bowl, add the maple syrup and whip until stiff peaks form.
To compile the pancake cake, put one pancake on a flat serving plate and distribute a spoonful of the blueberry sauce followed by a few spoonfuls of the whipped cream. Arrange six strawberry pieces towards the edge then top with another pancake. Repeat all steps. On the final pancake top with the remaining whipped cream, a strawberry and fresh blueberries.
To serve, cut slices and top with maple syrup, if desired.
Note: You can make just the pancake recipe, if you don't want to make the entire cake, and simply serve with maple syrup. This pancake cake is also great to make ahead. Simply make the pancakes and blueberry sauce, store them in the fridge for up to one day in advance. When you are ready to serve, make the whipped cream and compile the pancake cake.
This breakfast bruschetta is my favorite recipe to get my day off on a delicious start. Packed with fresh vegetables and protein, it’s my go-to breakfast when I need a lot of energy to fuel me until lunch. This recipe is for one but can easily be multiplied for the whole family.
Notice how I created an Italian flag bruschetta? This wasn’t intentional but it did make me laugh after I had thrown together all of my favorite ingredients and the colors that dominated were red, green and white. Coincidence? Probably not, just my Italian-infatuated-mind taking control.
Be sure to pick up some Italian artisanal rustic bread, it really does make a difference on the overall taste. Rub the piece of bread with a clove of garlic if you like or you can skip that part and just drizzle the bread with a bit of olive oil before you stick it in the oven. Of course, if you are in a hurry you can always pop the slice of bread in the toaster.
Even when tomatoes are out of season, you can get a caramelized and intensified flavor simply by roasting them. This recipe only calls for five roasted tomatoes but it seems like a lot of effort to roast such a small portion so I usually do a whole tray full and keep the extras in the fridge (up to 5 days) or freezer (up to 6 months).
Left over roasted tomatoes are extremely versatile and can enhance the flavors of pastas, soups and sandwiches. In my gourmet grilled cheese sandwich I used fresh datterini tomatoes, but I’m sure it would be even more flavorful with these instead.
Giant green basil leaves add not only a vibrant color to the breakfast bruschetta, but also a burst of freshness. Try it out for yourself and let me know what you think!
This breakfast bruschetta makes for a delicious start to your day. Packed with fresh veggies and protein, it will keep your energy going until lunch time.
5 datterini, cherry or baby plum tomatos
2 tablespoons extra virgin olive oil
Sea salt and pepper, qb
1 small handful spinach, washed then chopped
1 spoonful pesto
1 egg
2 slices Parmigiano Reggiano cheese (otherwise known as Parmesean)
Small handful of fresh basil
4 walnuts, shelled
1 slice of rustic bread
Instructions
Preheat the oven to 400 F.
Line a rimmed baking sheet with parchment paper, add the tomatoes, drizzle with 1 tablespoon olive oil and sprinkle with sea salt and pepper. Roast for 15 minutes. (I tend to make a large batch and keep the rest of the roasted tomatoes in the fridge (up to 5 days) or freezer (up to 6 months).
Meanwhile heat a small sauce pan with water over high heat.
In a small pan heat 1 tablespoon olive oil over medium heat. Add the spinach and saute’ until wilted, about 5 minutes. Stir in the pesto.
Once the water has boiled add a pinch of salt then reduce to a simmer. Gently crack in the egg. For a super runny egg, cook for about 2 minutes. For an egg yolk that is slightly runny it will take 3-4 minutes. With a slotted spoon life up the egg and gently wiggle to see if it is at the right consistency. You can tell by how much the yolk wiggles and if the egg white firms up. If it’s not, return it to the pan and cook for another minute. When the egg is done, take it out with a slotted spoon and let it drain for a few seconds over the pan. Gently blot with a paper towel.
Toast the bread in the toaster or stick it into the warm oven for a few minutes. I usually rub with garlic and drizzle with olive oil before putting it in the oven, but you can also skip this step.
Now we’re ready to stack the bruschetta. Place the warm bread on a plate. Add the spinach and the poached egg followed by the cheese, roasted tomatoes, basil and walnuts. Season with additional salt and pepper and enjoy!
Yet, pancakes are so versatile and one of the best ways to enjoy them are with savory flavors or a blend of sweet and savory, like this recipe. I’ve paired the arugula :: rucola which is quite bitter with the sweetness of the pear. I’ve thrown in some walnuts to give the dish a nice contrast between soft and crunchy. And, I’ve topped everything off with a creamy gorgonzola and crème fraîche dressing to simulate maple syrup. Drooling yet?
I’ve used this whole pancake recipe that is already on the site because after experimenting a lot with different recipes this is one that works great for me. Read that post for more tips and tricks, and always remember this important fact: flours absorb liquid differently. I’ve had my Italian friends ask me why certain pancake recipes that they had found on the internet didn’t work for them and my guess is that they didn’t adjust the liquid correctly. The indications below are subjective. You may need to add a bit more liquid to your mixture :: miscela or it may be the right quantity. The key for success is that the batter must easily drip off your spoon. This tip is obviously for thin pancakes, which is recommended for my whole wheat recipe; otherwise, you risk that the pancake will be too tough.
For the creamy gorgonzola and crème fraîche topping you can use a blend like I did, because I had both on hand; otherwise, feel free to use one or the other.
In America, we look forward to a relaxing Sunday brunch either eaten in a nearby restaurant :: ristorante or in our pyjamas at home. Although my family is quite fond of many of the typical brunch items: 
Eggs are such a weird ingredient. You cook them one way—you love ‘em; you cook them a different way—you hate ‘em. I absolutely love poached eggs; yet, for the longest time I hated scrambled eggs and omelettes until I started packing them with veggies, then they became my go-to protein-packed breakfast of choice. If you think they look a little “green”, that’s because of the delicious pesto.
I haven’t bought processed cereal in years, because even the “healthy” ones are not always as healthy as you think. Sure, for many, cereal is an easy solution when you’re in a rush in the morning, but instead of giving yourself two minutes to throw breakfast together, allow yourself eight and you can make instead a wholesome breakfast packed with protein :: proteine, fiber and vitamins to keep your energy high and balanced throughout the morning.
These green eggs and ham, I mean, toast aren’t just a breakfast food; they are also perfect for a quick lunch or a light dinner. Serve with a side of arugula salad :: insalata di rucola and fresh cherry tomatoes drizzled with extra virgin olive oil.
