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Recipe: Blue Corn Pancakes with Vanilla Crema & Raspberry Sauce

Recipe: Blue Corn Pancakes with Vanilla Crema & Raspberry Sauce

Ingredients

Blue Corn Pancakes
1 ½ cups fine-ground blue cornmeal
1 ½ cups boiling water
2 tbsp pure maple syrup
1 ½ cups all-purpose unbleached flour
2 tsp baking powder
1 ½ tsp Kosher salt
¾ tsp baking soda
4 large eggs, beaten
¾ cup whole milk (or unsweetened coconut milk)
½ cup unsalted butter, melted (let cool a bit) plus more for the griddle
Vanilla Crema
1 cup cold heavy whipping cream
¼ cup Mexican crema, sour cream, or plain whole-milk Greek yogurt
¼ cup pure maple syrup
½ tsp pure vanilla extract
Berry Sauce
2 cups raspberries (fresh or frozen)
¼ cup granulated sugar, taste

Directions

Combine the blue cornmeal with the boiling water and maple syrup. Cover and let sit for 15 minutes.

Sift together the flour, baking powder, salt and baking soda in a large bowl. In another bowl, whisk together the eggs, milk and melted butter. Add the egg mixture and the cornmeal to the flour mixture. Whisk until just combined (there will be some lumps in the batter.)

Melt a pat of butter in a large cast iron skillet or griddle over medium heat. Place 1/3 cup portions of batter onto the hot skillet. Cook until bubbles appear on the tops of the pancakes and the sides look cooked, about 2-3 minutes. Carefully flip and continue to cook for about 2 minutes. Continue until the batter is used up. Pancakes can be kept warm in a 200˚F oven up to 30 minutes. Serve the pancakes with the vanilla cream and raspberry sauce.

Vanilla Crema

Place ingredients in the bowl of a stand mixer. Using the whisk attachment, mix on low speed until the cream starts to thicken then increase speed to medium and whip until soft peaks form 2-3 minutes.

Berry Sauce

Place the berries and sugar in a saucepan over medium heat. Cook about 5 minutes and mix with a wooden spoon, the berries will start to release their juices. Add some water to the sauce if needed.

~ Marla Meridith

Recipe: Lemon Coconut Ricotta Pancakes

Recipe: Lemon Coconut Ricotta Pancakes

Ingredients

1 cup all-purpose unbleached flour
1 cup whole wheat pastry flour
½ cup sweetened shredded coconut
¼ cup granulated sugar
1 ½ tsp baking soda
¾ tsp baking powder
¾ tsp salt
2 large eggs, room temperature
1 ½ cups whole milk
1 cup part skim ricotta cheese
1 tsp pure vanilla extract
¼ cup freshly squeezed lemon juice
2 tsp lemon zest
unsalted butter for skillet or griddle
Serve with
pure maple syrup
whipped cream
fresh berries

Directions

In a large bowl, whisk together the flours, coconut, sugar, baking soda, baking powder and salt.

In another bowl, whisk the eggs. Mix in the milk, ricotta cheese and vanilla extract.

Add the wet ingredients into the dry ones and mix quickly to combine. Mix in the lemon juice and zest. Do not over mix the batter.

Heat a large skillet or griddle over medium heat. Melt some butter in the skillet. Using a measuring cup, pour 1/3 cup portions of batter onto the pan. Cook for about 3 minutes until the tops are bubbling and the edges start to turn golden brown. Gently flip the pancakes and cook for another 1-2 minutes. Add more butter to the skillet as needed. Repeat with all of the batter. Serve warm with maple syrup, whipped cream and berries.

~ Marla Meridith

Recipe: Nutella Stuffed Pancakes

You can’t say no to these Completely Delicious Nutella Stuffed Pancakes! The recipe is really fun to prepare and even more fun to eat. Serve for any breakfast or brunch! MarlaMeridith.com

Ingredients

12 tsp Nutella® (or your favorite chocolate hazelnut spread), at room temperature
2 cups unbleached all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tsp kosher salt
2 cups whole milk
1/2 cup heavy cream
2 large eggs
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
unsalted butter, vegetable, canola or coconut oil for the pan
pure maple syrup and butter for serving

Directions

Place twelve individual 1 teaspoon portions of Nutella onto a baking tray lined with parchment paper. Tap on the counter to flatten the discs. Freeze for 15 minutes.

While the Nutella is freezing, prepare the batter: In a large bowl, whisk together dry ingredients.

In another bowl whisk together the wet ingredients.

Make a well in the center of the dry ingredients, pour the wet mixture in the mixture. Fold everything together with a spatula, do not over mix.

Melt a pat of butter over in a 12 inch cast iron skillet or griddle over medium-low heat. Place two portions of 2 tablespoons of the batter onto the skillet. Cook 1-2 minutes until the pancakes are bubbling on the top and the edges are golden brown. Cook two pancakes at a time and be sure they do not touch. Place one of the frozen Nutella pieces into the center of one of the pancakes. Gently flip the half cooked pancake without the Nutella on top of the other one. Flip this pancake “sandwich” for another minute until the edges are set. Freeze the Nutella disks while you are working. Continue this until you have used all the Nutella discs and batter, adding butter to the skillet/griddle as needed.

You can keep the cooked pancakes in a warming draw or a 325 degree F oven until ready to serve.

Serve with warmed maple syrup and butter.

~ Marla Meridith

Recipe: Strawberry Crepe Casserole

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Chocolate Chip Pancakes

Ingredients

Directions

~ Marla Meridith

Recipe: Simple Strawberry Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Sweet Potato Pancakes

Ingredients

Directions

~ Marla Meridith

Recipe: Pear Dutch Baby Pancake

Ingredients

Directions

~ Marla Meridith

Recipe: Hot Cocoa Pancakes

Ingredients

Directions

~ Marla Meridith

Recipe: Nutella Stuffed Pancakes

You can’t say no to these Completely Delicious Nutella Stuffed Pancakes! The recipe is really fun to prepare and even more fun to eat. Serve for any breakfast or brunch! MarlaMeridith.com

12 stuffed pancakes

12 tsp Nutella® (or your favorite chocolate hazelnut spread), at room temperature
2 cups unbleached all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tsp kosher salt
2 cups whole milk
1/2 cup heavy cream
2 large eggs
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
unsalted butter, vegetable, canola or coconut oil for the pan
pure maple syrup and butter for serving

Place twelve individual 1 teaspoon portions of Nutella onto a baking tray lined with parchment paper. Tap on the counter to flatten the discs. Freeze for 15 minutes.
While the Nutella is freezing, prepare the batter: In a large bowl, whisk together dry ingredients.
In another bowl whisk together the wet ingredients.
Make a well in the center of the dry ingredients, pour the wet mixture in the mixture. Fold everything together with a spatula, do not over mix.
Melt a pat of butter over in a 12 inch cast iron skillet or griddle over medium-low heat. Place two portions of 2 tablespoons of the batter onto the skillet. Cook 1-2 minutes until the pancakes are bubbling on the top and the edges are golden brown. Cook two pancakes at a time and be sure they do not touch. Place one of the frozen Nutella pieces into the center of one of the pancakes. Gently flip the half cooked pancake without the Nutella on top of the other one. Flip this pancake “sandwich” for another minute until the edges are set. Freeze the Nutella disks while you are working. Continue this until you have used all the Nutella discs and batter, adding butter to the skillet/griddle as needed.
You can keep the cooked pancakes in a warming draw or a 325 degree F oven until ready to serve.
Serve with warmed maple syrup and butter.

~ Marla Meridith

Recipe: Strawberry Crepe Casserole

This is quite possibly the BEST breakfast/brunch recipe ever! Show off your cooking skills with this easy Strawberry Cream Cheese Crepe Casserole recipe.

8 servings

–crepes
2 cups unsweetened vanilla almond milk
2 cups unbleached all-purpose flour
1/2 cup melted unsalted butter
6 large eggs
1/4 tsp Kosher salt
2 tbsp granulated sugar
2 tsp pure vanilla extract
canola oil for cooking
–strawberry cream cheese filling
2 (8 oz) packages cream cheese, at room temperature
1 (10 oz) jar all-fruit strawberry jam
2 tsp freshly squeezed lemon juice
–topping
1/4 cup unsalted butter, melted
sliced fresh strawberries
powdered sugar

For the crepes: Add all ingredients to a large bowl and whisk together by hand until smooth. Cover and refrigerate for at least 1 hour up to 12 hours.
For the filling: In a medium bowl, using a spatula, mix together the cream cheese, jam and lemon juice.
Lightly oil and heat a 10 inch cast iron skillet over medium heat. Place 1/4 cup of the batter in the center of the pan. With the back of a spoon gently spread the batter around to form a 6 inch circle. Cook for about 1-1 1/2 minutes or until the crepe is just cooked. Gently flip and cook another 30 seconds to 1 minute. Transfer & stack the finished crepes onto a large plate. Add more oil as needed to the pan. If the crepe batter gets too thick, add some water or milk to it and whisk to combine. The batter should spread very easily.
Lightly butter a 10x10x2 casserole dish. Preheat the oven to 350˚ Fahrenheit with the rack in the middle.
Arrange 1 crepe on a work surface and spread about 1 1/2 tbsp of the filling on the center of each crepe. Spread with the back of a spoon leaving a 3/4 inch border. Gently fold the crepe in half then half again. Layer the crepes in the casserole dish. Repeat with all remaining crepes and filling. Drizzle the top of the casserole with the additional 1/4 cup melted butter.
Bake for about 15-20 minutes or until the edges of the crepes are golden brown.
Serve immediately topped with powdered sugar and freshly sliced strawberries.

You can make the crepes ahead of time. Let them cool, then stack individual crepes with wax paper or paper towels to prevent sticking and place in an airtight bag. Refrigerate up to 5 days and freeze up to 2 months.

~ Marla Meridith

Recipe: Pumpkin Chocolate Chip Pancakes

Love fall flavors? Then you have to try this Pumpkin Chocolate Chip Pancakes recipe. A simple and delicious breakfast or brunch.

12 pancakes

2 cups white whole wheat flour
1 1/2 cups 2% milk (or any milk you prefer)
1 cup unsweetened pumpkin purée
1/2 cup pure maple syrup
2 large eggs, whisked
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 cup mini chocolate chips
butter for cooking & serving

Whisk together dry ingredients in a bowl, excluding chocolate chips. In another bowl combine wet ingredients. Combine all ingredients, mix together well folding in chocolate chips last.
Heat a skillet with a pat of butter over medium high heat. Add a orange sized spoonfuls of pancake batter to the pan (2-3 at a time) Cook until you see bubbles forming on the tops (about 2 minutes) flip with a wide spatula & cook until golden brown on both sides. Continue this process until all the batter is used up, adding butter to the skillet as needed.

~ Marla Meridith