I ♥ Beverino Glasses
You know you love it, now why not show it? For a limited time we are offering hand-etched “I ♥ Beverino” stemless wine glasses. Because each is engraved by hand, no two are exactly alike, which adds to their charm.
Our number one selling red wine, Beverino, has gathered a loyal following over the years. Lightly sweet and always a crowd pleaser, it is unique in that it can be enjoyed at room temperature or chilled. It is great with everything from goat cheese appetizers to spicy Schezuan noodles to chocolate brownies. Such a special wine deserves to be served in style!
In addition, our blog readers can save even more! Enter the coupon code “Blogger5” at checkout in our online store and save an extra 5%.
An Easter Pancake Breakfast
Happy Easter, everyone! I hope this very special holiday is full of family and friends, and that fond memories will be made. For me, few things warm the heart (and a chilly Sunday morning) like my family waking up to a big stack of pancakes. This recipe is adapted from Williams-Sonoma’s recipe for Blueberry Buttermilk Pancakes. I’ve just swapped the berries for coconut, bananas and walnuts. Feel free to use your favorite fruit. This breakfast would be sooo good served with chilled Moscato. You could even jazz it up: add a little pineapple juice to make a tropical mimosa!
Banana Coconut Pancakes
- 2 eggs
- 2 cups all-purpose flour
- 3 Tbsp. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 ¼ cups buttermilk
- 4 Tbsp. unsalted butter, melted
- ½ tsp. vanilla extract
- ½ cup shredded coconut
- 3-4 bananas, sliced
- Toasted walnuts, for garnish
Preheat oven to 200 degrees.
In a bowl, using an electric mixer, beat the eggs until frothy. Add the flour, sugar, baking powder, baking soda, salt buttermilk, butter, vanilla and coconut. Stir just until the batter is smooth and no lumps of flour remain. Don’t overmix or you’ll end up with tough pancakes!
Heat your griddle to medium-high heat. Lightly grease griddle with cooking spray, or a little oil or butter. Ladle about 1/3 cup batter for each pancake. Top with 4 or 5 slices of banana. Cook until bubbles form on top and the batter is set, about 1 to 2 minutes. Flip pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
Top each serving with some walnuts and serve with butter and maple syrup. Makes about 16 pancakes.
–What are you cooking this Easter Sunday?