Blueberry Banana Pancakes (Revamped Apple Pancakes)

I’ve been a real slob when it comes to my poor little blog.  And I’m immensely sorry for neglecting you, my dear readers, for the better part of three months.  Sometimes life and work get in the way and priorities have to change slightly.  That doesn’t mean that I forgot about you all and I do have a tasty recipe that I want to post soon.  Meanwhile, I really want to share with you the improved version of a beloved pancake recipe.  

Sundays are for brunch in our family and this whole summer I’ve been tweaking and perfecting my grandmother’s Apple Pancakes recipe that I originally posted almost three years ago.  And every week it got better.  I added mashed bananas to the batter, replaced the apples with peaches or tossed in a pint of blueberries.  I sprinkled a much needed pinch of baking soda for that extra level of fluffiness.  And I even revisited the whole method of preparing the batter opting to mix the dry ingredients separately from the wet ingredients and then gradually adding the dry ingredients to the wet ones.  Small tweaks, big difference!

I also promise to have a new recipe for you to celebrate five years of Simply Romanesco soon, but until then I hope you enjoy these newly revamped pancakes.  We’ve been devouring them all summer long!     

Blueberry Banana Pancakes

By Simply Romanesco inspired by my Grandma Vicki

Makes: about 20 pancakes

Ingredients for the pancakes:

·         2 heaped cups (500 ml) whole milk

·         2 large eggs, at room temperature

·         3 heaped Tablespoons (60 grams) granulated sugar

·         1 teaspoon vanilla

·         Scant 2 ¾ cups (370 grams) all-purpose flour

·         1/8 teaspoon salt

·         1 teaspoon baking powder

·         ½ teaspoon baking soda

·         2 bananas, mashed

·         1 pint blueberries or other fruits you like

·         Olive oil or vegetable oil for cooking

Ingredients for the cinnamon-sugar mix:

·         ½ cup (115 grams) granulated sugar

·         1 ½ teaspoon cinnamon

Instructions for the cinnamon-sugar mix:

In a small bowl, mix together the sugar and cinnamon and whisk well to combine.  Set aside. 

Instructions for the pancakes:

In a large bowl, whisk together milk, eggs, sugar and vanilla.

In a medium bowl, mix together the flour, salt, baking powder and baking soda.  Gradually, add the flour mixture to the milk and eggs mixture stirring constantly until the flour is fully incorporated, and you have a slightly thicker batter without any lumps and traces of flour.  Add the mashed bananas and then gently fold in the blueberries.  

In a nonstick skillet, heat about 1 ½ teaspoon of olive oil over medium heat.  Fill a 2.5-inch ladle with the pancake and batter and gently pour it into the pan.  Once the pancakes start cooking, turn the heat to medium-low.  Cook pancake for 1-2 minutes per side until golden-brown.  Repeat with the rest of the batter adding about 1 teaspoon of oil per pancake. 

Place cooked pancakes on a platter and sprinkle each pancake with 1 teaspoon of the cinnamon-sugar mix.      

Poftă Bună! (Bon Appétit!)

Muesli with Blueberries and Pistachios

After unceremoniously bombarding you with some time-consuming, labor-intensive yet awfully tasty Romanian desserts, I’ve been delving into the realm of no-cook morning delights.  Yes, now I’m on a no-cook breakfast spree.  So, next on the menu is Muesli with Blueberries and Pistachios. 

Muesli is a big morning thing in Europe.  I was first introduced to it in the summer of 1997 when I spent a month at a tennis academy in Germany and every day, muesli was my go-to breakfast.  Eventually muesli slowly made its way into Romanian stores and dousing it in milk became my favorite morning treat.  That and a toast loaded with Nutella.  Can’t forget about that!

   

So when I happened upon this Muesli with Blueberries and Pistachios recipe, my curiosity was peaked and I had to give it a try.  I was not disappointed at all granted that it was a far cry from what I was used to growing up and there was no milk in sight.  In fact, this recipe is more elaborate, rich in flavors and bold in personality.  To be perfectly honest, the original recipe calls for pomegranate and almonds, which you should definitely fold in if you have them on hand, I did not unfortunately; that being said, pomegranate would add a brightly seasonal touch to this muesli in wintertime, so consider them when in season. 

This Muesli with Blueberries and Pistachios is a deliciously smooth contraption that you’ll demolish in mere minutes and will keep your tummy happy for hours.  In a nutshell, the oats are engulfed in a diluted sea of bright apple juice and water, allowed to soak and plump overnight while still maintaining that distinct grainy texture and clear taste ghostly tinged with a deeper aroma.  It might seem soggy at first, but the overnight preparation elevates it to a fine-looking, respectable concoction.  The mixture is then thickened with creamy, tart yogurt and drizzled with honey for good measure and an extra hint of sweetness.  The blueberries add a meaty sort of dimension and fruity consistency, while the toasted pistachios bring the smoky crunchiness. 

This dreamy dish will whet your appetite at first sight and will be a robust start to your day.  There’s nothing overly fussy about this bowl of goodness, just a plain old hearty breakfast; a thorough mélange of flavors and textures while still showcasing that pristine muesli identity.  Enjoy!    

Muesli with Blueberries and Pistachios

Adapted from Bon Appétit (December 2013)

Makes: 4 servings (bowls)

Ingredients:

·         2 cups old-fashioned oats

·         1 ½ cups apple juice

·         ½ cup water

·         1 teaspoon vanilla extract

·         Heaped ¼ cup raisins

·         2 cups plain Greek yogurt

·         1 cup blueberries (or pomegranate seeds or any other fresh fruit you prefer)

·         ½ cup chopped toasted pistachios (or almonds etc.)

·         Honey or agave nectar or maple syrup

Instructions:

Combine the oats, apple juice, water, vanilla and raisins in a large bowl.  Cover and chill overnight.  Mix the yogurt into the soaked oats.  Divide the mixture among bowls and, dividing evenly, top with blueberries and pistachios.  Drizzle with honey, if desired, and serve.    

Poftă Bună! (Bon Appétit!)

Oatmeal with Blueberries and Toasted Pistachios

I’ve been quite lazy recently, especially when it comes to breakfast.  Hence, I’ve been experimenting and toying with various recipes, all of which did not involve much cooking but packed lots of flavor.  Yep...this summer, I’ve been munching on easy, clean, fast breakfast and sweet concoctions.  And this Oatmeal with Blueberries and Toasted Pistachios is no exception.

This recipe will take you only fifteen minutes to whip up, just slightly longer than this other morning favorite of mine, but I assure you it’s well worth it.  I love the warm and creamy oatmeal that gets soaked in a sweet and tangy homemade-like jam of bright blueberries, and is topped with roasted pistachios, while the cinnamon-sugar adds a spicy and crunchy finishing touch.  The whole combination is deeply colorful, toothsome and way more satisfying than its individual parts might suggest.  It will keep you sated for hours. 

I also love the versatility of this recipe.  You can vary it and customize it to your liking.  No blueberries?  No problem.  Use blackberries or raspberries, or a mix, or frozen berries.  Something tells me that even plums would work wonders.  Substitute pistachios with sliced almonds or walnuts.  And if you’re an almond milk fanatic, even better, use that instead of whole milk; its nutty flavor pairs really well with the oatmeal and brings that protein boost to your bowl.  You don’t fancy the creaminess, boil the oatmeal in water; no biggie.  I’m telling you, you won’t get bored easily with this dish.  Enjoy! 

Oatmeal with Blueberries and Toasted Pistachios

By Simply Romanesco inspired by Food & Wine (June 2015) and Giada’s Feel Good Food by Giada De Laurentiis

Makes: 2 servings

Ingredients:

·         2 Tablespoon pistachios, unsalted and roasted (sliced toasted almonds or chopped walnuts also work well)

·         1 cup whole milk (unsweetened almond milk will work wonders too)

·         Pinch of kosher salt

·         ½ teaspoon vanilla extract

·         ½ cup old-fashioned rolled oats

·         2 heaped Tablespoons sugar

·         ½ teaspoon cinnamon

·         1 cup blueberries (or a mix of berries)

Instructions:

In a small bowl, combine the sugar and the cinnamon and mix well.

If you can’t find roasted and unsalted pistachios at the grocery store, lightly toast them in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4-5 minutes.  Transfer them to a plate.  

In a medium saucepan, bring the milk, the pinch of salt and vanilla extract to a boil over medium heat.  Add the oats and cook over medium-low heat, stirring often, until thickened, about 6-8 minutes.  I like my oatmeal creamier, so I take it off the heat after about 6 minutes.  Spoon the oatmeal into two bowls or jars or glasses.

In the same saucepan, add the blueberries and sprinkle with 1 Tablespoon of the cinnamon-sugar.  Heat up the blueberries over medium-low heat until juicy and soft and some of them burst, about 5-7 minutes.

Spoon the berry sauce over the oatmeal, top with pistachios, and sprinkle with cinnamon-sugar.

Poftă Bună! (Bon Appétit!)

Blueberry-Pistachio Galette

What do you do when you have heaps of blueberries and you don’t know what to do with them before they go old, wrinkly and mushy?  You toss them all into a glorious, summery galette, which is just a fancy French word to describe a free-form crusty cake.

This Blueberry-Pistachio Galette is rustic, unpretentious and slightly sloppy, so don’t worry if the dough breaks while baking and the filling oozes out a bit.  Sometimes I feel that the messier this galette looks the more beautiful it is, not to mention mighty tasty.  You basically have sweet, juicy blueberries encased into a rich, crisp crust.  I only used sugar for the finishing touch before popping the galette in the oven, but if you want to take it a step further, gently press a few sliced almonds into the crust and then sprinkle with sugar for that extra bite and crunch.  

This is by far one of the easiest desserts you’ll ever make and it’s a great stepping stone for novice bakers.  Serve it on its own or with a generous dollop of vanilla ice cream right on top to gently melt into the hot, bubbly blueberries.  So, don’t waste any more time and grab some blueberries, blackberries or even strawberries and start baking.   

Last weekend, Adrian and I had the pleasure to attend a fabulous wedding in our beloved Boston.  And I’d like to dedicate this galette to my best friend Rachel, the gorgeous bride, who loves blueberries, cooking, wine, the pink color, opera, and her husband Andi above all.  I feel so happy and privileged to have been a part of their special day!  It was a truly amazing, sophisticated and unforgettable wedding topped with an elegant layer cake of silky, lemony goodness dotted with bright blueberries, and a smooth, stripy tiramisu deliciousness.  Damn, that cake was good and the wedding was even better!  Casă de piatră!

Blueberry-Pistachio Galette

Adapted from Bon Appétit (July 2015)

Makes: 10 servings

Ingredients for the Dough:

·         ½ cup pistachios, toasted (pecans or almonds also work well)

·         1 cup plus 2 Tablespoons all-purpose flour

·         1 Tablespoon sugar

·         ½ teaspoon kosher salt

·         ¼ teaspoon cinnamon

·         ½ cup (1 stick) chilled unsalted butter, cut into pieces

Ingredients for the Filling and Assembly:

·         12 oz. blueberries (about 2 cups)

·         1 Tablespoon all-purpose flour

·         1 ½ teaspoons fresh lemon juice

·         ¼ cup sugar, plus more for sprinkling

·         All-purpose flour (for the surface)

·         2 Tablespoons milk, half-and-half, or heavy cream

Instructions for the Dough:

If you can’t find the already roasted pistachios, preheat the oven to 350° F.  Toast the pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10-15 minutes; let cool.  

Pulse the pistachios in a food processor until the consistency of coarse meal.  Add the flour, sugar, salt, and cinnamon and pulse just to combine.  Add the butter and pulse until the mixture resembles a coarse meal with a few pea-size pieces remaining.

Transfer to a large bowl; drizzle with 4 Tablespoons of ice water and mix, adding another Tablespoon of water if needed, just until the mixture comes together.  Gently pat the dough into a 6” – diameter disk.  Wrap the dough in plastic and chill for at least 1 hour. 

Do ahead:  the dough can be made 2 days ahead.  Keep chilled, or freeze up to 1 month.

Instructions for the Filling and Assembly:

Preheat the oven to 375° F.  Toss the blueberries, flour, lemon juice, and ¼ cup of sugar in a large bowl. 

Roll out the dough on a lightly floured surface to a 12” round.  Carefully transfer the dough to a parchment-lined baking sheet.  Mound the blueberries in the center of the dough, leaving a 2” border.  Fold the edges over, overlapping slightly.  Brush the dough with milk and sprinkle with sugar.  

Bake the galette until the crust is dark golden-brown and the filling is bubbling, about 45-50 minutes.  Let the galette cool before serving.

Do ahead: the galette can be baked 1 day ahead.  Store the galette tightly wrapped at room temperature.

Poftă Bună! (Bon Appétit!)