Oven Pancakes & Mint Iced Tea

For Mom’s breakfast, I came up with a quick and easy pancake recipe, using the last egg I had in the refrigerator. Using my new favorite kitchen gadget, the muffin top pan, the cakes came out better than I expected. I may try these out on the griddle or in a skillet just to see the results.

Lemon-Lime Honey Cakes
The Macaroon & Artichoke’s Kitchen
Serves 3

1 c. all-purpose flour
1/4 tsp. baking powder
Dash of salt
1 egg
1/2 tsp. vanilla
1/4 cup. honey
1 tsp. lemon zest
1 tsp. lime zest
2 tbsp. lemon juice
2 tbsp. lime juice

1. Preheat oven to 350 degrees. Grease muffin top pan.
2. Sift together flour, baking powder and salt
3. Beat egg into the dry mixture. Then add the remaining ingredients.
4. Mix until well combined into batter.
5. Pour into wells of pan, then place in the oven to bake for 25 to 30 minutes. Flip the pancakes after 20 minutes.

You can serve these with butter and syrup, but I like them on their own.

Now onto the drink…

Normally, we would have wine for my mom as part of her Mother’s Day breakfast/bunch. However, since we went with more breakfast-type foods, wine didn’t seem appropriate. So I made a quick iced tea, using delicious Moroccan mint tea.

If you never had Moroccan mint tea, I highly recommend that you try it. While we were on our honeymoon in Marrakech, Carlo literally lived on the stuff, drinking it hot on the even the hottest days. It’s my favorite kind of tea and am so glad we can get it at our local Trader Joe’s.

Moroccan Mint Iced Tea
The Macaroon & Artichoke’s Kitchen
Serves 8 to 12

6 tea bags of Moroccan mint tea
4 c. boiling water
4 c. cold water
Juice of 1 lemon
1 c. of sugar or Splenda
Ice cubes for glasses

1. Steep tea bags in boiling water for approximately 5 minutes.
2. Mix in the cold water, lemon juice and sugar until sugar is dissolved.
3. Let the mixture sit for another 5 minutes before serving over ice.


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