National Pancake Day - Fruity Recipes!

 How I loved pancakes as a kid. And on this delicious National Pancake Day, I have it covered with my cheap$kate spin on a childhood breakfast, with the addition of fresh fruit. 

Just check out my video below to see how easy it is to do.

Strawberry Pancake Recipe - Video

Fluffy browned flour pancakes would jumpstart my day with a sugar blast of maple-flavored syrup. Hey, I grew up in the South in a small town so we didn't have access to real New England maple syrup, but what we had was fine. 

Of course, now I buy real maple syrup. I don't have pancakes as often as I used to, but when I do I make it a special occasion with the addition of fresh fruit that I add to the frying pan and then pour on the pancake batter. 

That way I don't need as much syrup since fresh and in-season fruit adds a layer of natural sweetness. And you'll never be bored with plain pancakes again if you try my versions of Fruity Pancakes, and I bet the kids will eat them up, too!

What fruit can you add? Just about any type you can find, really. Start with an easy-to-get sliced banana, then move on to peach, and more exotic ripe slices of mango. 

It's easiest to use small whole fruit that is ready to add, like blackberries, blueberries, strawberries, and raspberries. Scroll on to see the fruity variations I've tried and pick a favorite to try yourself.

My recipe is basic, I use premixed pancakes from the box. Nothing special really. The average mix is usually just enriched flour, sugar, dried egg, and milk. Normally you just add water. You can use your own favorite mix or even a homemade mix. If price is no object then get organic from Whole Foods or from your fave health food market.

I do like to finish my pancake with a pat of real butter. It's up to you if you want to go that far. 

Here is my basic Pancake Recipe using a box of mix and fresh blueberries. I like to make one large pancake, but you can make them any size you and your family or friends like including small or dollar-sized. 

Blueberries are ready to go, just a quick rinse and put them right on a lightly oiled hot griddle or pan -- no peeling or seeds to remove. Next, pour on the pancake batter and cook until browned on both sides.

Blueberry Pancake Recipe - Video

Play it here, video runs 1 minute, 32 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (2 servings, using a pancake mix)

• 1 cup pancake mix - any favorite
• 3/4 cup water - okay to use milk for a richer pancake batter.
• 1/4 cup blueberries - add as many blueberries as you like per pancake, about a dozen or so.
• 1 tablespoon of cooking oil - to grease the skillet. Add more when needed, depending on how many pancakes you make.
• Butter and your favorite pancake syrup - add as much as you like.

Directions
Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour and 3/4 cup of water.

Mix pancake ingredients in a bowl. When mixed it will be like thick country gravy.

(If you are using frozen blueberries it's okay to add them right to the batter. Defrosted or not, as they will warm up during pancake cooking.)

Add a teaspoon of oil to the pan or griddle. Heat the pan over medium heat.

Rinse fresh blueberries and arrange on a hot pan or griddle. Add as many as you like, depending on the size of each pancake.

Brown pancakes for 2 to 3 minutes on each side, depending on pan heat. When you see air pockets then check the bottom of the pancake to see how it's browning.

The instant box of pancake directions mentions cooking time to brown each side as 1.5 minutes each....hmmm, they must be using a super hot pan! Best to just check the pancake for color as you go.

If you want a dark brown pancake presentation, then cook one side to get the right hue of brown, then cook the other side for a minute, to finish. Serve browned side up, on the plate.

I serve hot with melted butter and a favorite pancake syrup. 

Cherry Pancakes are at the top of my fave fruit-filled breakfast. 

You do need to remove cherry seeds, but it's worth the effort and since the cherry season only lasts a couple of months, you won't be making these too many times anyway, so give my Cherry Pancake recipe a try.

Fig Pancakes are another favorite. I have a fig tree a few blocks away so I can get them for free when the tree starts bearing sweet fruit.

When store-bought they are on the expensive side, but I've found packages of cheaper dried figs that work just fine.

Blackberries often show up at my local 99c Only Store, so they will end up in my Blackberry Pancakes. They are often quite large so I slice them in half before pouring on the pancake batter. 

Mango Pancakes may be the sweetest fruit pancakes. You do have to wait for them to reach ripeness until they are soft to the touch like a peach. 

And they are well worth the wait. Check out your local ethnic market to get a good deal on them.

 

I'm late to Persimmons. It took living in Little Armenia in Los Angeles to come around. They sell them in the neighborhood mini-mall markets. 

Persimmons are ripe when soft, and the flesh is like pudding. And they pair perfectly with pancake batter.

Go ahead and flip your own fruity Pancakes this auspiciously delicious day.

Pineapple Salsa - Video Recipe

Pineapple is not only for a Thai or Chinese stir fry, it makes a great salsa, too. This refreshing salsa combines the best of two worlds, sweet pineapple from Hawaii and spicy jalapeño from Mexico. 

I've made all kinds of salsas from scratch, just click on any name to view: tangy Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but same recipe,) Pico de Gallo, and Mango Salsa.

I use canned pineapple, but fresh is even better. My local Latin market carries them for less than a dollar per pound, and if you live in Hawaii, then you know where (and when) to get them for sure. 

Of all the canned fruit out there pineapple holds up the best while peaches are a close second. Canned pineapple retains some crunchy texture, and doesn't seem to lose any tart sweetness.

Canned pineapple comes crushed, in chunks, or rings. It's all good. Just make the pieces bite-sized. I prefer pineapple in its own juice. If you use pineapple in light syrup, the pineapple will be a little sweeter, that's all. This recipe does not use juice or syrup, save that for a smoothie or cocktail.

I also used fresh jalapeño, but you can use the jar type as well. They will have a little vinegar taste, but that's okay, just drain them first. I also remove the jalapeño seeds and the inside pith when fresh cut. 

The other ingredients come cheaply and are easy to get at my local Latin grocer. Cilantro is now carried by most markets these days. I used red onion, but you can use cheaper white or yellow onion.

For my last taco party I set out a bowl of Pineapple Salsa and regular Red Chili Salsa. Guess which one disappeared first - yep, it was the Pineapple Salsa. 

Of course, cheap Tortilla Chips are what I serve Pineapple Salsa with, but if you have a Latin Grocery then get them freshly made. They cost an extra buck or so, but for a special occasion, I would indulge.

The fruity salsa is good in tacos and in burritos. Pineapple Salsa is even a light accompaniment to grilled chicken and fish.

For a fresh take on traditional tomato-based or red chili salsas, give my Pineapple Salsa a taste. All it takes is a little veggie chopping...and sweet pineapple!

Pineapple Salsa - VIDEO        Play it here. The video runs for 1 minute, 43 seconds. 

To view or embed from YouTube, click here.

Ingredients

• Pineapple - 15-ounce canned pineapple chunks, drained. About 2 cups.
• Onion - 1/4 chopped or about 1/2 cup. I used a red/purple onion, but okay to use a white or yellow onion. Add as much onion as you like.
• Lime or Lemon juice - juice of 1/2 lime. Okay to add more lime juice to taste. 
• Cilantro - 2 tablespoons chopped. Okay to add more or less to taste.
• Jalapeño - 1/4 chopped, optional. I removed seeds and white inner veins or piths. Okay to use jalapeño from the jar. Play with the amount to reach your spice level.

Directions

Add drained pineapple chunks to a bowl. 

Chop the onion into small pieces. I used about a cup. You can add more or less onion to taste.

Chop enough cilantro leaves to fill 4 tablespoons or 1/4 cup. Okay to add more or less to taste.

Add cilantro and onion to the bowl of pineapple chunks.

Squeeze in the juice of 1/2 lime or lemon. Okay to use lime juice from the jar. Add more or less lime juice to taste. A good trick to get extra lime juice is to slice it in half, then microwave it for about 10-20 seconds until warm. This will release more juice.

Finally, add a little chopped jalapeño at a time to reach the desired spiciness.

Mix well and serve with tortilla chips or crackers, in a taco or burrito, as a tasty cool side dish, or a topping on grilled fish.

Hindsight

This recipe is easy to double or triple for more guests.

You can adjust the ingredients to suit your taste - add more pineapple or less jalapeño, more cilantro, or leave out the onion.

When handling jalapeño make sure not to touch your eyes or lips or you will get burned. Be sure to wash your hands with soap after working with a jalapeño. The oil from a jalapeño is very hot to delicate body parts!

I like to slice the jalapeño lengthwise to cut out the white pith and remove the seeds. Discard the stem. You will have a little spiciness from jalapeno flesh, but not as much as when adding the seeds.

I used about a quarter of a large jalapeño, or about a tablespoon when chopped. If you like your salsa hotter then add more chopped jalapeno. 

If you are unsure about how much spiciness you can take, just add a little chopped jalapeño at a time and mix, then try salsa.

Yogurt and Pineapple - Video Recipe

 Fresh fruit and yogurt go well together in my latest recipe video,  Pineapple and Yogurt.

Pre-mixed yogurt with fruit is too sweet for me. It is easy enough to mix a handful of pineapple chunks into yogurt. The smallest can of pineapple is plenty for this recipe. Try slicing the whole pineapple sometimes. It takes a bit of work for the freshest taste.

This fruit and yogurt mix will keep a couple of days in the refrigerator -- if you can resist finishing it off in one sitting!

This isn't so much an original recipe as a recipe reminder of how easy and nutritious it is to add fresh fruit to yogurt.

Anytime I find fruit on sale at my local 99c only Store or Latin Grocer I immediately think of a light breakfast. My most common homemade yogurt with fruit includes strawberries, pineapple, sliced mango, blackberries, and blueberries.

Fresh frozen fruit mixes nicely into yogurt, although the texture is mushy when defrosted. Some canned fruit works well, I like canned pineapple and peaches in natural juice.

As for yogurt I just use plain. Vanilla and other flavors are usually too strong and often have added sugar. But, if you like a certain type on sale then use it.

Sometimes an unusual brand will show up on sale like this creamy French-style yogurt called "oui" made by Yoplait. It was so good I got half a dozen jars. They also had a lemon-flavored. It's one of those Deals of the Day that has come and gone.

"Oui" is advertised as "French Style," whatever that means. But it is milder tasting - less sour than typical yogurt, with a slight almond flavor. And the glass jars are collectible too.

As with any new find at a 99c only Store, I will try it in the car parking lot, and if it's good then I will go back and get a whole bunch more. I've learned you gotta be impulsive there or it may be gone an hour later -- snooze you lose!

So do check out my latest stop-motion animated video. There's really nothing to this recipe and anyone can make it. Sometimes less is more, for a perfectly delicious recipe.

Raspberries & Yogurt - Video

Play it here. The video runs 49 seconds.

My YouTube video link for viewing or embedding, just click here.