I had a pretty perfect Valentine’s Day. I know it’s one of those holidays that everyone has a ranting or raving opinion on, but what’s the harm in telling someone you love them?

Though I make Ivan breakfast quite often, there’s something special about a romantic table for two spread with a fresh tablecloth and Sweet Corn Cakes hot off the cast iron. A dollop of bright lemon and agave yogurt with warmed maple syrup round out this sweet and savory breakfast.

Don’t wait for Valentine’s Day to come around again to make these!

For the Recipe, click here:

Sweet Corn Cakes with Agave Lemon Yogurt

I have just returned from a wonderful wine-filled weekend in Temecula Valley. Although I did some wine tasting in Stellenbosch, South Africa and vaguely remember visiting a vineyard with my parents when I was a kid, I can’t say I ever went wine tasting during a part of my life where I actually cared about wine. So this was a new experience. One that I would love to repeat, but have quickly learned must be paced slightly differently.

You see, I went with my parents and while my mom is more a sipper, my dad and I sort of treated it like a competitive sport to see how much we could possibly stomach in one day. Not the best way to do it, we found out. But enjoyable nonetheless…I think in about three months, I’ll be able to handle Napa!

Here’s a fresh, surprisingly light breakfast that made our drive to California tummy grumble free!

For the Recipe, click here:

Fluffy Lemon Ricotta Pancakes with Fresh Berries

I don’t particularly care if you eat this for breakfast, lunch, as a snack or just because you feel like it. I just care that you make this. It’s so yummy, has minimal ingredients and is a cinch. I’m not even quite sure what else there is to say other than that I am still smiling from eating it!

On another note, you might notice that busyasabrie.tumblr.com is now simply www.busyasabrie.com! This might make it a little easier for you to share the ideas here with your recipe deprived friends! Wink wink…

For the Recipe, click here:

Scallion Pancakes with Lox and Hoisin Creme Fraiche

Personally, I am not a huge fan of breakfast foods. I tend to get so excited about cereal that I forget about everything else, but I realized the other day that because of this, my husband doesn’t get any breakfast love. I think he despises cereal as much as I love it! So, I got up early this morning and whipped up some blueberry pancakes and I gotta say, I had a bite of one and it was darn delicious!

Blueberry Buttermilk Pancakes

1 cup all purpose flour

1 cup whole wheat flour

1/4 cup raw sugar

2 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1/4 cup butter

2 cups buttermilk

Fresh blueberries

Combine the dry ingredients in a bowl. Place the eggs, butter, and buttermilk in the bowl of an electric mixer and blend. Add the dry ingredients and mix until just combined, being careful not to overmix.

Using a 1/3 cup measure, pour batter onto a buttered, heated skillet. Sprinkle on blueberries. Cook 2-3 minutes each side.

Serve with maple syrup and/or fresh whipped cream.