B & B Buckwheat Pancake Stack

Note:  If this recipe inspire you to use as a guide to create your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Can you guess what’s in between and on top of each buckwheat pancakes that make them so delicious to devour?  Read how this sinfully delicious pancakes came about.

B & B Buckwheat Pancake Stack

We wanted to take advantage of what’s left of summer, so we decided to go to Virginia Beach for the weekend.  It was a spur-of-the-moment decision.  I had literally about two hours to pack what we needed for the trip.  Imagine a chicken running around with its head cut off.  We didn’t even get a chance to check the weather, but we were thinking it’s still summer, so it should be sunny and warm for sure. Well, much to our surprise, the weather was not as we expected it to be.  We were so disappointed because it was raining intermittently, but we managed to make the best of it.  We woke up early the next day to get ready for the day.  It was damp and chilly in the morning, so we dined at the cafe down the hotel lobby for breakfast.  They didn’t have that much of a selection; no oatmeal and no fruits.  So, we just ordered pancakes for the children. My husband had eggs and toast, and I had cinnamon bagel with cream cheese.  As we chatted with the waitress, I noticed my oldest son, Justin, started putting jelly on top of his pancakes.  I immediately thought of peanut butter and jelly pancake sandwich with fruits drizzled with maple syrup and sprinkled with toasted coconut and powdered sugar.  Well, that was the plan, but I ended up making something better than just the plain peanut butter and jelly.  See the picture?  Of course, you do!  🙂  Are you hungry yet?


Anyway, after breakfast, we rented a bike for an hour and biked down the boardwalk.  Then,  off to the fun part, the beach.  It was windy and chilly, but the children could care less.  They were so excited.  However, their fun was cut short.  We were there for only 20 minutes or so then it started raining.  The party was over.  The commander had spoken, so we had to leave or the camera would get soaked.  The children were very disappointed and didn’t want to leave, but we must.  Skip all the drama.

Well, we wanted to stay another day, but because of the weather, we decided not to.  However, it was too early to return home, so to kill time, we went to check out the Filipino bakery everyone was talking about, the Red Ribbon.  It’s a small bakery, but who cares?  I sampled some of their desserts and had come to like the Purple Yam and Coconut Cake.  It was very delicious.  I actually had to buy another slice.  My son had the mango flavor and I tried a bite, but pardon me, I like mine better.  🙂 We also tried their halo-halo ( the Filipino Tropical Dessert topped with purple yam ice cream I posted about a month ago), but we were disappointed because they put different ice cream topping instead of the purple yam.  Don’t worry, we survived.  🙂

By the way, I took a picture of what they had to offer and just wanted to share it with you all. They sell more than just cakes, but I don’t want to flood my post with too many pictures, so I just picked this one.


We still had plenty of time and the sun was peaking though a bit, so we took the children back to the beach and stayed there until they looked like zombies. Their lips had no life in them and they were trembling like scared puppies, so it was time to get them out of the water.

Oh, yeah! That’s right!  The pancake stack!


  • 3/4 cup buckwheat pancake mix flour
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1/2 cup almond milk (only 15 calories)
  • Jif Mocha-Cappuccino flavored hazelnut spread or peanut butter or any brand and flavor of your choice
  • Strawberries, cut in tiny pieces
  • banana, cut crosswise and quartered ( i used plantain)
  • blueberries
  • raspberries
  • oil for cooking
  • maple syrup
  • powdered sugar

Mix all the ingredients in a bowl until just combined.  Let stand for 5 minutes.  Heat a griddle or a large skillet over very low heat and lightly coat with oil when hot.  Pour the pancake batter on the skillet or griddle.  Add the berries and plantain on the pancake.  Cook until bubbles form on the edges.  Flip and cook on the other side until brown.


The buckwheat pancake should look like the picture below when it’s cooked.


Spread the mocha-cappuccino flavored peanut butter on top of each pancakes.  Stack the pancakes on a plate.  Add blueberries, raspberries, strawberries, and bananas in between the stack. Drizzle with maple syrup and sprinkle with powdered sugar.


Devour its deliciousness!  Yum! 🙂



©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Yucca Bites

Can you believe that these mouth-watering, chewy, chocolate bites have only four ingredients?



I was trying to recall a dessert that I’ve had as a child when I went to visit my grandparents.  They made us dig the ground for “kamoteng kahoy” (Casssava or Yucca root), grated them, then squeezed the liquid out of the cassava and shape it in a mold.  I remember my cousin’s wife put  them in a pot with water and steamed it.  It was very good.  So, I tried to experiment in the kitchen and reinvent it, but I came up with this recipe instead.  This is probably my most favorite recipe I’ve ever come up with because of the beautiful memory attached to it.  It’s chewy and delicious and can you believe it has fiber?  This is clean eating folks.  It’s steamed and made with only four ingredients.  A  healthy, satisfying dessert or snack I promise it would make you swoon.  Another chocolate lover pick.

Yucca or Cassava is a tubular-shaped root vegetable that bares a resemblance to sweet potatoes.  It is low in fat and has generous amount of vitamins and minerals according to  my research.   You can find out more information about it at http://healthyeating.sfgate.com/yucca-root-nutrition-1631.html.   Yucca root is available at any Asian stores or any local grocery stores that sell Asian food.

You can serve the Yucca bites without dipping them in melted chocolates if you prefer and jazz them up with colorful party picks and serve them at your party.  Take note that if you are serving the yucca balls without dipping them in melted chocolates, cover them with a plastic wrap to prevent them from drying out.  Remove the wrapper before serving.

*Note:  This recipe yields for only 10 yucca bites.  Just double or triple the recipe if you want more. 


  • 1/4 cup firmly packed coconut flakes
  • 1 cup frozen and thawed shredded Yucca root or Cassava
  • 1/4 cup + 2 tablespoons  firmly packed dark brown sugar
  • 1 cup Ghirardelli dark chocolate chips, melted


  1. Bring water in a steamer to a rapid boil.
  2. Squeeze the yucca to remove any excess liquid.
  3. Mix all the ingredients. Scoop one teaspoon and shape it like a ball about an inch.
  4. They will plump when you cook them, so don’t make them bigger than an inch size.
  5. Place them in the steamer and steam for 50-55 minutes.  Remove and let cool for 15-20 minutes.
  6. Poke one of the yucca balls with a toothpick and dip in melted chocolate.  Place on a plate lined with wax paper.
  7. Carefully, remove the toothpick and dab a little bit of the melted chocolate to cover the hole.  Let the chocolate harden.
  8. Repeat with the remaining yucca balls.  To make Yucca truffles, dust the balls with cocoa.


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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.