Weekend Recipe: Lemon Buckwheat Pancakes With Strawberries and Mint

This recipe is direct from the Etsy Blog.  My favorite shop right now.

Meyer Lemon Buckwheat Pancakes with Strawberries and Mint
Yield: About 15 pancakes

1 cup buckwheat flour
1 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
Zest of two Meyer lemons
2 cups buttermilk or milk
2 large eggs
2 tablespoons butter, melted

16 ounces strawberries, stems removed, sliced lengthwise
3 tablespoons sugar
Juice of one Meyer lemon
1 tablespoon fresh mint, finely diced
Mint leaves for garnish

First, prep the strawberry topping. Combine the strawberries, sugar, lemon juice and mint. Set aside, stirring occasionally, until ready.

In a large mixing bowl, combine the dry ingredients and the lemon zest. Separately, whisk together the buttermilk, eggs and melted butter.

Fold the wet ingredients into the dry, stirring until just combined. Lumpy batter is okay!

 Preheat oven to 200 degrees.Warm a skillet over a medium flame. Grease the skillet with butter. Use a 1/4 cup measure to make the pancakes. Work in batches of three or four pancakes. Let them sit, undisturbed, until bubbles begin to form on the surface, about 3-4 minutes. Flip and cook another two minutes or so. Remove from heat and keep warm in oven.Regrease skillet in between batches. When all pancakes have been made, divide amongst plates and top with the strawberries and mint.

Garnish with extra mint if desired. Serve warm.


Weekend Recipe: Fish Tacos

For all you home-cooked meal lovers, let’s try something new this weekend.

This delicious recipe is courtesy Bobby Flay @ Foodnetwork.com

Prep Time:  35 min
Inactive Prep Time:  25 min
Cook Time:  45 min
Level:  Intermediate
Serves:  4 servings



  • 1 pound white flaky fish, such as mahi mahi or orata
  • 1/4 cup canola oil
  • 1 lime, juiced
  • 1 tablespoons ancho chili powder
  • 1 jalapeno, coarsely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 8 flour tortillas


  • Shredded white cabbage
  • Hot sauce
  • Crema or sour cream
  • Thinly sliced red onion
  • Thinly sliced green onion
  • Chopped cilantro leaves
  • Pureed Tomato Salsa, recipe follows


Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:

  • 2 tablespoon peanut oil
  • 1 small red onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 4 large ripe tomatoes, chopped
  • 1 serrano chile
  • 1 jalapeno, sliced
  • 1 tablespoon chipotle hot sauce
  • 1 tablespoon Mexican oregano
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and pepper

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Yield: 6 to 8 servings

On the Menu: Secret Sauce

Very rarely do I go out to eat because 1, I have kids and it makes no sense financially and 2, I really love my cooking. lol

I do find I tend to make the same things over and over.  It really doesn’t bother me because I am not bored but sometimes I would like to add a little pep in the pot.

While shopping in Whole Foods I passed the seafood department and they were giving out samples of freshly cooked fish that they were trying to promote.  On the fish they used a sauce to top it and I soon forgot about the fish.

The sauce so was delicious I had to find out where to get it immediately.

The staff member said the sauce can not only be used on fish but any other type of meat.  I was sold.

So now I have added the Schlotterbeck & Foss Rasberry Chipotle Chef Sauce to my cooking arsenal.

The label reads: Sweet meets heat in this bold blend of raspberries, apples, roasted red peppers and smoked jalapeños. BTW, the ingredients are all natural.

I love spicy food and this was a perfect mix of sweet and hot without being overwhelming.  I used it on some chicken cutlets I prepared and it was a great addition.

Their website shows that they are only sold at Whole Foods. I encourage you to go and check it out.  They have a full line of sauces, condiments, toppings and dressings. So try some secret sauce with your next home cooked meal.