life is funny. 

when i first heard my old studio was closing, my gut feeling was this closure was going to make space in my life for something else. and then for two weeks straight, everything was chaos, emotion and work.

and now, even though my days are still full and hectic, somehow things feel more settled and comfortable. just less hectic. i guess when you cut out a few VERY early mornings and hours and hours of working out that's what happens. whatever. i'll take it! 

even though our holiday catering and dessert season is in FULL swing, i'm using some of my extra moments to make more breakfasts. and i have been craving pancakes. 

toasted coconut & blackberry pancakes
serves: 4
prep time: 5 minutes
active time: 15 minutes
total time: 20 minutes
ingredients: 1 cup all purpose flour. 2 tbs sugar. 2 tsp baking powder. .5 tsp salt. 1 egg. 1 cup milk. 4 tbs coconut oil, melted and divided. 10 blackberries, roughly chopped. .5 cup shredded coconut, divided  (sugar free, not the kind in the baking aisle coated in sugar, unless you are sugar fiend and like that kind of thing). true maple syrup for serving. electric pan, large pan or griddle for cooking.

start by preheating a hot pan on your stove or a griddle to about 350 degrees or a medium high heat, depending on your cook top. then, in a medium sized bowl, whisk together the half of the melted coconut oil (make sure it isn't piping hot or it will scramble your egg) the egg and the milk. 

when everything is well combined, whisk in your dry ingredients. 

when you batter is well combined, mix in half the coconut shreds and the blackberries. mix till just combined. 

lightly brush your cook top with the remaining coconut oil and use a paper towel to lightly coat your surface completely. depending on the size of pancakes you like, pour out either a silver dollar sized dollop of batter (for smaller pancakes) up to a fist sized dollop of batter for a larger pancake. work in batches and be sure not to over crowed your pan or griddle. cook the pancakes until the side you see has lots of bubbles and most have popped. then flip the pancakes. cook for an additional 1-2 minutes on this side just till set completely. remove the pancakes to a plate. 

top with some more coconut shreds for garnish, drizzle with syrup and serve hot. 

xo, a

toasted coconut & blackberry pancakes
serves: 4
prep time: 5 minutes
active time: 15 minutes
total time: 20 minutes
ingredients: 1 cup all purpose flour. 2 tbs sugar. 2 tsp baking powder. .5 tsp salt. 1 egg. 1 cup milk. 4 tbs coconut oil, melted and divided. 10 blackberries, roughly chopped. .5 cup shredded coconut, divided  (sugar free, not the kind in the baking aisle coated in sugar, unless you are sugar fiend and like that kind of thing). true maple syrup for serving. electric pan, large pan or griddle for cooking.
start by preheating a hot pan on your stove or a griddle to about 350 degrees or a medium high heat, depending on your cook top. then, in a medium sized bowl, whisk together the half of the melted coconut oil (make sure it isn't piping hot or it will scramble your egg) the egg and the milk. when everything is well combined, whisk in your dry ingredients. when you batter is well combined, mix in half the coconut shreds and the blackberries. mix till just combined.  lightly brush your cook top with the remaining coconut oil and use a paper towel to lightly coat your surface completely. depending on the size of pancakes you like, pour out either a silver dollar sized dollop of batter (for smaller pancakes) up to a fist sized dollop of batter for a larger pancake. work in batches and be sure not to over crowed your pan or griddle. cook the pancakes until the side you see has lots of bubbles and most have popped. then flip the pancakes. cook for an additional 1-2 minutes on this side just till set completely. remove the pancakes to a plate. top with some more coconut shreds for garnish, drizzle with syrup and serve hot. 

good morning! i hope your candy hangover finds you well. 

now, most of the time for breakfast i am a standard eggs and bacon girl. sure, it could be some
combo of sandwich, or scramble, or poached eggs with candied bacon. you get it. but every once in a while, i get a real serious craving for pancakes. it always hits me out of nowhere. and they can't be any pancakes. i'm looking for a fluffy, flavorful cake. bonus points for some sort of delicious creamy cheese or fruit preserves. hell, even throw some berries in there. 

and the other day i got a MAJOR pancake craving. it was perfectly timed with a morning wes had off and my brother just happened to stop by. 

next thing i knew, this craving crushing beauty was born. 

blood orange + ricotta pancakes
serves: 4
prep time: 5 minutes
active time: 20 minutes
total time: 25 minutes

ingredients: 1 cup ricotta cheese. 1 cup all purpose flour. .5 tsp baking powder. 1.5 tbs sugar. .25 tsp fine salt. .75 c whole milk. 2 eggs, separated. zest of 1 blood orange. juice of .5 blood orange. .5 blood orange roughly chopped. extra sliced blood orange for serving. .5 vanilla extract. 2 tablespoons butter for cooking. maple syrup for serving. 

start by whipping your egg white in with a hand beater or in a stand mixer till they have stiff peaks. 

in a large bowl combine the milk, egg yolks, vanilla and ricotta. whisk together till smooth. add in your blood orange zest, juice and segments and mix to combine. 

mix your dry ingredients into the ricotta and milk mixture. 

add a large spoon full of your eggs and mix till combined.

add in the remaining eggs. fold them into the batter till completely combined. 

heat your pan to a medium high heat or heat your electric skillet to 350 f. 

when hot, add in your butter and lightly push it around to cover your cooking surface. 

use a 1/3 measuring cup to pour equal serving of batter onto the skillet or pan. 

cook until bubbles form and start to pop. 

when many of the bubbles have popped, flip your cake. about 3 to 5 minutes. flip and continue to cook till cooked through. and additional 3-5 minutes. 

stack, top with blood orange slices, drizzle with syrup and serve. 

xo, a

blood orange + ricotta pancakes
serves: 4
prep time: 5 minutes
active time: 20 minutes
total time: 25 minutes
ingredients: 1 cup ricotta cheese. 1 cup all purpose flour. .5 tsp baking powder. 1.5 tbs sugar. .25 tsp fine salt. .75 c whole milk. 2 eggs, separated. zest of 1 blood orange. juice of .5 blood orange. .5 blood orange roughly chopped. extra sliced blood orange for serving. .5 vanilla extract. 2 tablespoons butter for cooking. maple syrup for serving.
start by whipping your egg white in with a hand beater or in a stand mixer till they have stiff peaks.
in a large bowl combine the milk, egg yolks, vanilla and ricotta. whisk together till smooth.
add in your blood orange zest, juice and segments and mix to combine. in a smaller bowl, combine the flour, baking powder, salt and sugar.
mix your dry ingredients into the ricotta and milk mixture.
add a large spoon full of your eggs and mix till combined.
add in the remaining eggs. fold them into the batter till combined.
heat your pan to a medium high heat or heat your electric skillet to 350 f.
when hot, add in your butter and lightly push it around to cover your cooking surface.
use a 1/3 measuring cup to pour equal serving of batter onto the skillet or pan. cook until bubbles form and start to pop.
when many of the bubbles have popped, flip your cake. about 3 to 5 minutes. flip and continue to cook till cooked through. and additional 3-5 minutes.
stack, top with blood orange slices, drizzle with syrup and serve.