Mint in your pancakes? YES! I have never tried anything even close to this before but for some reason I was inspired to try it… perhaps its because ‘orange mint’* is the only thing I can seem to grow.
It grows like a weed which I love because I use it in many recipes and now pancakes are no exception! Our neighbor has an orange tree and allows us to pick from it daily, which we do.
This recipe creates exceptionally fresh, tasty and surprisingly delicious pancakes!
If you do not have fresh squeezed orange juice, no problem! Store bought with pulp will deliver great results as well!
We hope you enjoy these hot cakes as much as we did. It felt as though we were somehow combining summer and fall in this meal, which to me is quintessential “September” the perfect combination of summer and fall. Enjoy!
In a large bowl combine all dry ingredients, stir. In a small bowl combine all wet ingredients (including chopped mint and orange zest). Add wet ingredients into dry ingredients and stir until just combined. On a medium high, cook pancakes. Top with maple syrup and enjoy!
*** ‘Orange Mint’ – its a real thing – it is much more mild in taste then traditional mint and even a hint sweeter. It is fantastic and works beautifully in this recipe. If you only have traditional mint, no problem, perhaps use 2 teaspoons instead of a tablespoon so as not to overpower the hot cakes.
Introducing my most favorite dish to assemble – August. Isn’t she lovely. My mom inspired me to make this gorgeous veggie bowl.
She was served something like this (on a much smaller scale) at a restaurant in Arizona. She snapped a shot to send to me and waa laa … August was born. We went with all organic veggies but obviously that is a personal choice, choose what fits your lifestyle best. It was a blast to assemble, I know you will have fun too!
As seen in the picture, display the veggies from large to small, or honestly – just do it messy – its gorgeous that way too! There is no wrong way. I did not give measurements because it really just depends how many people you are making this appetizer for. Have fun and enjoy your veggies!
This delicious side is a little too simple to call a “recipe” or even a salad… but it’s fantastic and worth posting. We have been enjoying this in the late afternoons when we need a light and refreshing snack.
Chop the watermelon, toss in the feta cheese and add the chopped mint leaves. Right before serving drizzle the lemon and honey concoction. Enjoy!
Our dear friends Todd and Trista had us over the other night for amazing fish tacos and her incredible (not) bean soup, bean soup. She swears this is not bean soup, but as her husband said… “If it looks like bean soup, and it smells like bean soup and it taste like bean soup, then its bean soup.” Agree. In any case this is crazy easy and amazingly delicious!!!
It can be served as a light dinner or a fantastic side to any main course. The following recipe is for a large crowd (maybe 10) so half the recipe if your making it for just a few. I added a little Mexican cheese blend on top of the soup for this little photo shoot but I do not recommend that when serving. Trista adds a smoked mozzarella that just makes this soup! See below.
Puree the black beans with an emersion hand blender (or in the blender). Add the large jar of green salsa, minced garlic and salt. Heat over medium-low heat for about 30 minutes. Shred the mozzarella and mix into soup before serving. We served ours with sour cream, lime wedges and tortilla chips.
Mango nice cream… this is so refreshing! More like a sorbet than ice cream… fruity, smooth and delicious! (Dar you will love!)
Blend all ingredients in a high speed blender. Enjoy! We topped ours with coconut… pretty delicious!