Olive Oil Pancakes

Classic buttermilk pancakes made with extra virgin olive oil instead of the typical melted butter. With a hint of lemon zest that plays beautifully with the fruitiness of the olive oil, the result is a unique and utterly delicious twist on a breakfast classic.

Weekends are for brunching, and these olive oil pancakes will satisfy your breakfast cravings without fussy reservations or long waits. Moist, light and utterly fluffy, with a unique flavor that’s all their own, this may well become your new go-to pancake recipe.

I have a bit of a love-hate relationship with brunch. I love the food, of course, from French toast and pancakes to huevos rancheros and eggs Benedict. But Brunch is also a major pain: you either have to go early to beat the crowds, have the foresight to have made a reservation, or be willing to wait for a ridiculous long time for a table.

Instead of dealing with the hassle of the Sunday morning hoards, an easy brunch at home is so much more relaxing (pants not required). At the same time, no one really feels like slaving over the stove first thing in the morning, so a quick and easy recipe is key, and I should have you know that these olive oil pancakes can be whipped up in less than 30 minutes.

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Pistachio & Meyer Lemon Mousse Cakes with Mirror Glaze

Lemon lovers, this one’s for you! These bright and sunny entrement cakes feature a core of Meyer lemon curd nestled inside a fluffy lemon and vanilla mousse, with a base of crisp and nutty pistachio dacquoise, all enrobed in a beautifully shiny yellow mirror glaze.

Lemon and pistachio is a match made for springtime. With a tangy lemon curd center and a light and airy lemon mousse, these gorgeous Meyer lemon and pistachio mini mousse cakes are dressed to impress with a shiny yellow mirror glaze and bright green pistachio accents.

Spring means lemons, and while I’m not usually one for lemon desserts, these gorgeous little mousse cakes are most definitely an exception. 

I mean, just look at them! What’s not to love? A joyful combination of lemon, vanilla, and pistachio flavors, they’re like little pops of sunshine… for your tastebuds.

I was the lucky recipient of a box of Meyer lemons from my aunt’s tree in California. Such a delivery always makes me very, very happy, moreso than shoes or clothes or books even. I dedicated about half the lemons for more homemade limoncello (I hope to update the post with more info later this year), but the rest were just sitting in the box, begging me to use them in something unique and delicious.

These lemon and pistachio entremet cakes are certainly that!

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from Love and Olive Oil https://ift.tt/VMpYjXt