Breakfast, Pancakes, Recipes

SRC: Puffed Blackberry Pancake with Cinnamon-Maple Syrup

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat! 

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

Can you believe I’ve never made [or tasted!] a puffed pancake before? Or a Dutch Baby or a German pancake or whatever you call this delicious egg-baked pancake treat. I did a little internet sleuthing on a puffed pancake’s origin, and basically like all recipes… there’s disputes. Surprise, surprise. Some say Seattle, but others say they’re similar to traditional baked “pancakes” served in Germany and other parts of the world or similar to a popover. No matter the origins, this breakfast is wonderful! And it’s made even more wonderful by the fact that I made this for the Secret Recipe Club!

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

This month for Secret Recipe Club, I had the pleasure of being assigned to Amy’s blog, Savory Moments. I don’t know when I first started reading Amy’s blog, but it’s been awhile so it was so fun to peruse her archives and choose a recipe to make for y’all today! Amy is such a creative cook, let me say. She lives with her husband and pets [including a cute kitty!] in New York state and her recipes run the gamut from healthy dinners to indulgent desserts to classic food skills that have been lost along the way like preserving, fermenting, and canning. I don’t think it’s an understatement to say that every recipe I’ve seen on her blog looks like a treat and I had a hard time just picking one recipe to make and share today. In the past I’ve made a few of her recipes, most recently this Bacon Cheeseburger Pie. This time though, since Amy’s blog is so unique, I wanted to try something I had never made before. Some options I considered included stovetop kettle corn, watermelon-cucumber-mint aqua fresca [obviously with another fruit since it’s not quite watermelon season!], rustic potato bread, Thai-style omelets, or even maybe ricotta cheese. But then it was breakfast time, and I was hungry and spied a puffed pancake on her blog! Decision. Made!

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

I was surprised at how quick it was to make this recipe. Much simpler than making a batch of stovetop pancakes, for sure. The texture wasn’t quite as pancake-y as I was imagining–all the eggs definitely made this dish lighter and more like a sweet omelette, but it was also a little cakey too so it’s hard to describe if you haven’t had one before except to say it’s heavenly! Amy used pears in her version, but I chose blackberries because that’s what I had on hand and I wasn’t about to run to the grocery store at 7:30 on a Saturday morning for pears that probably wouldn’t be ripe enough to make this anyway. I’m happy to report that the berries were delicious and bursting with sweet juices in each bite! The cinnamon-maple syrup was a great way to top this delicate pancake too…and also a great way to make sure the excess cinnamon-sugar doesn’t get wasted. I definitely will be making this recipe again in the future. Thanks, Amy! 🙂

one year ago: Cheesy Taco Muffins
two years ago: Grapefruit Arugula Salad
three years ago: Herb, Tomato, and Cheese Crackers
four years ago: Smoky Fried Chickpeas
five years ago: Pantry Pasta for Two

Puffed Blackberry Pancake with Cinnamon-Maple Syrup

  • Servings: 2-3
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  • 3 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 all-purpose flour
  • sprinkle of salt
  • 1 pint blackberries [reserve a handful for serving, if desired] – other fruit as desired can be used too
  • 1-2 tablespoons sugar
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1-2 tablespoons butter
  • powdered sugar for dusting, optional
  • 1/4-1/3 cup pure maple syrup


Preheat oven to 450 degrees F. Place a 10-12 inch oven proof skillet in the oven to warm.

In a medium bowl, whisk eggs, milk, and vanilla. Fold in flour and salt.

Place blackberries in a small bowl. Sprinkle with sugar, nutmeg, and cinnamon and toss gently together to mix.

Carefully remove skillet from oven when preheated. Add butter to bottom of skillet, swirling to coat. When melted, place blackberries in bottom of skillet, leaving excess cinnamon-sugar mixture in bowl. Pour egg mixture over top, then return pan to oven.

Bake for about 17-20 minutes, or until pancake is puffy and golden, pulling slightly away from the side of the pan.

While pancake is baking, combine pure maple syrup with leftover cinnamon-sugar in a small saucepan. Heat on low until warm, stirring occasionally. Serve pancake in wedges topped with syrup, powdered sugar, or extra berries, as desired.

Hope you can check out some of the other SRC submissions at the linky below!

Breakfast, Oatmeal, Recipes

Maple Berry Overnight Oats

Now that it’s getting warmer out, I’m needing some interesting cold breakfasts. After a morning run in the heat, curling up with a hot bowl of oatmeal sounds like absolute torture! There are so many cold breakfasts that are actually good. Cereal is delicious but kinda boring, and in my opinion, things like yogurt and granola bars are only tolerable so many times before I get sick of them. They’re better for snacks or lunch, I think. Smoothies are one of my favorite breakfasts, but I just don’t want to get the blender out everyday, you know? Enter: overnight oats.

Maple Berry Overnight Oats | The Pajama Chef

I first tried overnight oats a few years ago and felt kinda ‘meh’ about them. But recently, I decided to give them another chance. I went with the amazing flavor combination of maple berry, and let me tell you… this is pretty much the best creamy, sweet, cool breakfast ever!! 

Maple Berry Overnight Oats | The Pajama Chef

Overnight oats, like the name implies, are made the night before you want to enjoy them. Oats are mixed with milk and yogurt so they get all soft and delicious. With the addition of vanilla, cinnamon, and maple syrup, along with the sweet pop of fresh berries, they just taste SO good!! I can’t wait to experiment with other kinds of berries as the summer goes on. 

Maple Berry Overnight Oats | The Pajama Chef

Enjoying them on the porch is optional, but highly recommended. 🙂 

Maple Berry Overnight Oats [from Tartlet Sweets]

click to print


  • 1 cup old-fashioned oats
  • 1 cup milk
  • 6 tablespoons plain or vanilla yogurt
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 3 tablespoons maple syrup [or to taste]
  • 1 1/2 cups sliced berries


In a medium bowl, stir together oats, milk, yogurt, vanilla, and cinnamon. Sweeten with maple syrup to taste. Divide between two bowls or Mason jars. Top each bowl with about 3/4 cup berries. Cover and refrigerate overnight, or about 8-12 hours. Serve with additional milk as desired.

Time: 5 minutes plus overnight.

Yield: 2 servings.

Main Dishes, One Tablespoon Testosterone, Pork, Recipes

OTT: Pork Chops with Balsamic Blackberry Salad + Orzo

After a long absence, my husband, Ben, is back with his guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!


Each weekend as my wife is planning meals for the upcoming week, she asks if there’s anything I’d like or if I have any ideas.  Generally, my answers range from nothing to worthless until this past weekend.  I knew we had unused pork chops, so I grabbed a cookbook and immediately found a recipe that sounded quite enticing.  This cookbook was by Rachel Ray, whom a friend of mine from my college town of Athens, Ohio [go Bobcats!!!!!!!] has a massive celebrity crush on [to the point where he’s told his girlfriend that he would absolutely break up with her for the chance to be with the celebrity chef].  But anyways… Sarah agreed, and for possibly the first time ever, I felt good about my assistance in the meal selection process.

Pork Chops with Balsamic Blackberry Salad + Orzo on a plateSo come Tuesday night, my pork chops’ assigned cooking date, my wife decides she has absolutely no desire to cook.  Why?  Because she just wants to bake cookies.  As tempting as the idea of cookies for dinner was, I’ve put on a few more pounds than I would like in the last year so I shrugged it off.  This meant it was time for OTT to take command of dinner.

close up of Pork Chops with Balsamic Blackberry Salad + Orzo on a plateAnd what a delightful dinner it was. Salty pork, crisp almonds, juicy blackberries on spinach drenched in a sweet vinegary dressing. By the way, the cookies were good too. It was a messy kitchen sort of night.

OTT: Pork Chops with Balsamic Blackberry Salad + Orzo [from Rachael Ray’s Look + Cook]
click to print


  • 1/2 lb orzo pasta
  • 1/2 c balsamic vinegar
  • 1 pint blackberries
  • 1 T ground basil
  • 1 c spinach leaves
  • olive oil
  • 4 pork chops
  • 1/4 c almonds
  • 2 T butter
  • cinnamon, nutmeg, salt, pepper to taste


This recipe basically consists of making three things:  the pork chops, the salad to top the chops, and the orzo to serve on the side.  Let’s start with the salad.  Put the balsamic vinegar in a small pot and bring to a boil.  Once it begins boiling, maintain heating for about 5 minutes, or until it’s reduced by about half and is a thicker, syrupy consistency.  Remove from heat.  Combine the blackberries [or strawberries, raspberries, blueberries, or any other delicious berry], basil, and spinach in a large salad bowl.  You should cut the spinach into thin slices.  I elected to tear it into small pieces because I’m better at ripping things than cutting them.  Sarah was disappointed because it didn’t look as pretty [but she says she still loves me]. Once the vinegar has cooled, you can drizzle it over the salad.

But while it’s cooling, heat a pot of water to boiling for the orzo.  When the water’s boiling, add the pasta and cook it however long the box/bag tells you to.

While the pasta’s cooking, you can get to work on the pork chops.  Season the chops with some salt and pepper if desired, pour some oil in a large skillet, and once the oil has heated add the chops.  Cook the chops for about 4 minutes on each side.  I would recommend covering the skillet.  Once the chops have cooked, remove them from the pan and roast the almonds for a couple minutes, then remove.

Back to the orzo.  When the pasta is finished cooking, drain it and melt the butter in the pan.  Return the orzo to the pan and stir together.  Add the almonds and salt, cinnamon, and nutmeg to taste.

Serve the orzo on the side with the salad topping the pork chops.  Or I suppose you could serve the salad on the side with the chops over the orzo.  Or even the salad over the chops over the orzo.  It all tastes good, so do what seems best to you.

Reader Question ~ If you could have any dessert for dinner on a weekly basis, what would it be? I would have cheesecake. Mmmmm cheesecake… strawberry, blueberry, chocolate, the works. MMMMM!

Linked up on Life as Mom.
Main Dishes, Pork, Recipes

Blackberry Mustard Marinade

porkEven though I’m not a big meat-lover like my husband, I still enjoy it. Before we were married, my main staple meat dishes were lasagna, meatloaf, tacos, and grilled chicken or chicken cooked with ranch dressing and BBQ sauce. Tasty, right? Umm… no, not so much anymore. Since getting married, I have come to embrace more diverse meat dishes, and have become more experimental in cooking [instead of just with baking, as before]. One of these “more diverse meat dishes” is what I affectionately call, the big hunk of meat. Pork or beef, it doesn’t matter. To me, a big hunk of meat is the same amount of work [and I’m sure this is blasphemous to some–tastes the same], no matter what type it is. So, in order to flavor up the meat, I’ve taken to some experimental marinades, using what we have in the pantry and fridge, instead of buying a pre-mixed marinade or a lot of complex ingredients. Fruit and mustard sauces are a classic counterpart to pork, since they play off each other so well. This blackberry mustard marinade is really simple and really tasty. Feel free to mix up the type of preserves or mustard used, but try to stay with good quality ingredients because that’s what really adds the depth of flavor.

Blackberry Mustard Marinade


  • 1/4 cup good quality, all-natural blackberry preserves
  • 1/4 cup good quality, grainy Dijon mustard
  • 1 tablespoon dried sage
  • 1 tablespoon dried rosemary


Whisk together all ingredients and rub on a 1 1/2-2 pound pork roast, and prepare as desired. Here’s what I did.

  1. I chopped two apples into slices and laid them out in the bottom of a crock pot, and covered them with 1 cup of water.
  2. I rubbed the marinade on the pork roast and seasoned the whole thing with a generous amount of freshly ground black pepper.
  3. Then, I cooked the whole pork roast on low for about 8 hours until it was so tender it fell to pieces! Delicious! You could also use the marinade to cook the pork in the oven in a roaster.

Click here for the printable version: Blackberry Mustard Marinade

Question of the Day: How do you feel about ‘big hunks of meat’? [sorry, vegetarians!]