Banana Pecan Pancakes

I'm not normally a pancake fan, but these could definitely change that! They're a cross between banana bread and pancakes. My rating: 4 out of 5.

Banana Pecan Pancakes

2 bananas
1 egg
1 pint buttermilk
1/2 tsp vanilla
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 Tbsp sugar
1 cup flour
1/4 cup pecans, finely chopped

Mash bananas with a fork. Mix together bananas, buttermilk, vanilla, and egg in a medium bowl.

Add baking powder, baking soda, salt, and sugar. Stir well.

Add flour. Stir until it is all incorporated.

Fold in pecans.

Pour 1/3 cup at a time into a hot pan and cook like pancakes. Makes 8 pancakes.

Blackberry Limeade

This delicious drink was the result of a late-night lemonade craving. The lime juice and blackberries seem to be a winning combination. Yum! My rating: 5 out of 5.

Blackberry Limeade

10oz frozen blackberries

1/2 cup lime juice

2/3 cup sugar

1 liter ginger ale

De-frost the berries in the microwave. Puree in a blender. Pour through a fine metal sieve to get rid of the seeds and other fiber. You should have around 1 cup of blackberry juice.

Stir all ingredients together and chill.

You can dilute it with more ginger ale if desired.

Lemon Muffins

Last week I received 25 fresh lemons so I've been on a bit of a lemon binge. Here's a recipe I found that makes slightly tangy and very moist muffins. I chose to make mini muffins, but they are great regular-sized muffins as well. I dislike how poppy seeds randomly show up inbetween your front teeth two hours later, so I chose to leave them out. My rating: 4 out of 5.

Lemon Muffins

1 3/4 cups all-purpose flour
1 cup sugar, divided
1 Tbsp grated lemon peel
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup plain or vanilla yogurt (NOT Fat Free)
6 Tbsp butter, melted
2/3 cup lemon juice, divided
2 Tbsp poppy seeds (optional)

Combine flour, 3/4 cup sugar, lemon peel, baking powder, baking soda, and salt in a large bowl.

In a separate bowl, beat the egg and then add yogurt, butter, and 1/3 cup lemon juice. Stir into dry ingredients just until moistened. Fold in poppy seeds, if desired.

Fill muffin cups 2/3 full with batter. Bake at 400 degrees for 8 minutes (mini muffins) or 16 minutes (regular muffins).

Combine remaining 1/4 cup sugar and 1/3 cup lemon juice in a small saucepan. Heat, stirring constantly, until sugar dissolves.

Allow muffins to cool for a few minutes and then use a toothpick to poke 10 holes in each one. Spoon lemon sugar glaze over muffins while still in pan.