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Cooking with Cass: Lemon Berry Breakfast Special

Cooking with Cass: Lemon Berry Breakfast Special

“Good morning to citrus berry pancakes!” This is what my Grandpa suggested I call this recipe, which was so much more complicated than I could’ve anticipated. But, we’re here now, so let’s get cookin!

These pancakes are great, and the organic blueberry syrup compliments better than even I expected. Not to mention that most things relating to, or involving, blueberries in anyway is always a good choice. Plus you’ve got the potatoes, bacon, peppers, and onions to give you a nice foray into both sides of the breakfast world. You spend some time in the sweet lemony blueberries fields before you trek over to the mountains of beefy goodness! Truly a delicious adventure.

Goofiness aside, this breakfast really isn’t too hard to make and it hits all the right spots for that special Saturday morning breakfast. To watch how I made it check the video down below or keep scrolling for the full written recipe!

 

Ingredients:

For the Lemon Pancakes:

1 ¼ cup flour

2 tsp baking powder

½ tsp baking soda

3 Tbsp granulated sugar

¼ tsp salt

1 cup ricotta

1 large egg

2 egg whites

½ cup lemon juice

3-4 tsp lemon zest

1 Tbsp canola oil

For the Blueberry Syrup:

2 cup frozen Sno Pac Organic Blueberries

1 ½ Tbsp lemon juice

1 ½ tsp corn starch

2-3 Tbsp sugar

2 Tbsp water

For Breakfast Beef:

1 Package of Midamar Breakfast Beef

1 Package of Sno Pac Organic Southern Style Hashbrowns

1 Tbsp butter

2 small shallots, diced

¼ tsp thyme

½ green bell pepper, diced

Salt and pepper to taste

Instructions for pancakes:

1) Combine all dry ingredients for pancakes in a large mixing bowl, whisk until homogenous. Combine all wet ingredients in a separate bowl and whisk until homogenous. Gently fold wet mixture into dry mixture (batter should be thick)

2) Heat nonstick pan, coat with cooking spray and batter about 1/3 cup per pancake. Cook batter until golden brown on each side

Instructions for blueberry syrup:

1) Combine lemon juice and cornstarch in a measuring cup and set aside

2) In a nonstick pot combine Sno Pac Organic Blueberries, sugar, and water and bring to a boil. Reduce to simmer and add cornstarch mixture. Stir until slightly thickened. Remove from heat and set aside

Instructions for breakfast potatoes:

1) Fry midamar Breakfast Beef in a nonstick skillet, once cooked remove from pan and cut into bite sized bits. Reserve half of drippings

2) Add butter to skillet and diced shallots. Cook until shallots are tender about 3-5 minutes

3) Add green pepper and cook until tender and fragrant, about 3 minutes

4) Add Sno Pac potatoes to pan and fry until golden brown

5) Add breakfast beef back to pan and cook until heated through. Remove from heat

6) Serve pancakes with syrup and breakfast potatoes

That’s it for me this week, check us out on Facebook and let us know if you made this and how you made it your own! Be sure to check us out on Youtube and follow us on Instagram as well to keep up on all of our delicious Halal recipes. Thank you from all of us Midamar!

 

 

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