strawberry + balsamic skillet pancake

 

for those mornings when you are craving pancakes but don't feel like standing over the stove flipping pancake after pancake, why not just bake a skillet pancake? think a cake version of a pancake, probably good enough to be served as cake too (at least according to my mom who couldn't get enough of this recipe)! it comes together within minute's as it uses bob's red mill's new homestyle pancake & waffle mix as the base. the new homestyle "just add water" mix tastes amazing on its own, but i wouldn't be modest marce if i didn't elevate things just a little bit. the mix is made with the same high quality & wholesome ingredients as found in bob's red mill's other grains.

this slightly sweetened pancake is baked in a buttered cast iron skillet & topped with balsamic marinated strawberries. it bakes up so fluffy (like a pancake should be) & you don't have to flip pancakes! simply pop it in the oven & bake as you brew your morning coffee. great for a weekend breakfast, but easy enough for a weekday breakfast too! served with balsamic marinated strawberries, a dusting of powdered sugar & a drizzle of maple syrup.

p.s. i will be rolling out my next episode of modest kitchen over on instagram this week to demonstrate how quick this treat is! stay tuned.

xo

ingredients

for the strawberries

  • 2 cups fresh strawberries, diced
  • 2 tablespoons granulated sugar
  • 2 tablespoons quality balsamic vinegar
  • 1 teaspoon pure vanilla extract

for the pancake

directions

for the strawberries

  • in a small mixing bowl add the strawberries, sugar, vinegar & vanilla. toss to coat.
  • let stand 30 minutes to marinade.

for the pancake

  • preheat oven to 350F degrees & coat a 9-inch skillet with melted butter.
  • in a large mixing bowl add the mix, sugar & cinnamon. stir until combined.
  • whisk in the oil, vanilla & water. mix until batter comes together.
  • transfer mixture to prepared skillet & bake for 15 minutes, until the top bounces back to touch.
  • top with marinated strawberries, dust with powdered sugar & serve! drizzle with maple syrup if desired.

the easiest way to make a #pancake? in a cast iron skillet! topped with fresh strawberries marinated in balsamic. SUBSCRIBE to #modestkitchen for new #recipe...

churro waffles

 

happy love day!!!

who is excited for the winter long weekend ahead? i don't think it has stopped snowing for (what feels like) two months here, so it looks like we will be spending the weekend mostly cozied up at home. i am sharing these waffles just in time for a saturday breakfast in bed or a sunday brunch. they combined two of my favourite things: waffles & churros! think of these as dessert for breakfast, but they also would make for a killer dessert with ice cream (just saying).

these waffles are sweet + chewy, brushed in butter & rolled in cinnamon sugar. to serve, i drizzle them in caramel sauce but a dark chocolate sauce works too! you can use either store bought or homemade, what even is easier. to make the waffles i used bob's red mill's all-purpose flour, baking powder & salt. the ingredients included in this recipe are the type of pantry items you probably already have on hand, so heat up that waffle iron & lets go!

p.s. stay tuned for a video i will be launching next week to kick off a new series (hint: modestm kitchen) i have been working on! EEK, i can't wait.

xo

ingredients

  • 1/4 cup granulated sugar
  • 1/4 cup melted unsalted butter, plus more for brushing
  • 1 large egg
  • 1 teaspon vanilla extract
  • 1 cup milk (whole milk, almond or soy milk)
  • 1 cup bob's red mill all purpose flour, heaping
  • 1 teaspoon bob's red mill baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cinnamon sugar*
  • caramel sauce, for serving
  • whipped cream, for serving

directions

  • in a large mixing bowl stir together sugar, butter, egg & vanilla until combined. whisk in milk.
  • sift together flour, baking powder, salt & cinnamon. add mixture to mixing bowl & stir until batter just comes together (a few lumps are okay).
  • heat waffle iron according to waffle iron directions. place 1/3 cup batter per waffle & cook until golden brown, about 3-4 minutes.
  • brush each waffle with butter & roll in cinnamon sugar.
  • drizzle with caramel sauce & a dollop of whipped cream before serving!

*note: to make cinnamon sugar simply mix together 1/2 cup granulated sugar & 1/2 tablespoon ground cinnamon.

espresso, caramel + chocolate chip cookies

 

have you ever infused butter with espresso grounds? me neither! but i am always looking for new ways to spice up my chocolate chip cookies & the addition of a coffee flavour seemed like the perfect place to start. this recipe features espresso butter as the base flavour, as well as stonewall kitchen’s coffee caramel sauce (both in the batter & drizzled over each cookie). yes you read that correctly! these cookies include chocolate, espresso & caramel. a wonderful are valentine's day treat, but also a cookie you can bake on any weeknight. the dough also freezes incredibly well, so once it is portioned into rounds just pop them in a freezer bag & bake when the craving strikes!

when it comes to infusing the butter, i recommend using coarsely ground espresso beans. this ensures no grinds slip through the mesh strainer when removing them from the melted butter. now let's talk about that stonewall kitchen coffee caramel sauce you probably want to know all about! it is a buttery caramel sauce with a hint of coffee flavour. it taste amazing drizzled over a morning latte or ice-cream, but these cookies take the sauce to a whole new level. plus it makes for a good snack while you are preparing these cookies because who doesn't want a spoonful of caramel?

ingredients

  • 1 cup unsalted butter, room temperature
  • 1 1/2 tablespoons coarsely ground espresso
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar, packed
  • 1/4 cup stonewall kitchen’s coffee caramel sauce, plus more for drizzling
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all purpose flour, sifted
  • 1 1/2 teaspoons fine salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups dark chocolate chips
  • flaked salt, for topping

directions

  • in a skillet over medium heat add butter & espresso grounds until butter is fully melted. remove from heat & let stand for 10 minutes.
  • using a fine mesh strainer transfer the melted butter to a large mixing bowl, removing any espresso grinds.
  • to the mixing bowl add the sugars, caramel, eggs & vanilla extract. beat until well combined.
  • sift in the flour, salt, baking powder & baking soda. mix until batter comes together, about 2 minutes. fold in the chocolate chips.
  • using a large ice cream scoop, shape dough into 24 evenly sized rounds. transfer to a cooling rack, cover with plastic wrap & let chill in the refrigerator for 30 minutes.
  • preheat oven to 350 degrees. line two baking sheets with parchment paper.
  • once the cookies have chilled, evenly divide amongst the baking sheets & press down on each cookie to flatten. sprinkle with flaked salt.
  • bake for 8 to 10 minutes, until the edges are golden brown.
  • transfer to a cooling rack & drizzle with additional caramel sauce.