If there's nothing I love more, it's pancakes on Sunday morning. Since it's Thursday, I thought I'd give you all (and myself) something to look forward to this weekend. This weeks recipes show how pancakes can be both good and good for you! GASP!
1. First up, from Simply Life are some yummy looking Blueberry Whole Wheat Flax Pancakes
2. Next, Stephanie, from Stephanie Cooks whipped up some Whole Wheat Buttermilk Pancakes
3.Finally, another Stephanie at Macaroni and Cheesecake temped my tastebuds with her Whole Wheat Oatmeal Pancakes
Want some more pancake ideas? Check out my pancake tag.
Not into pancakes? Try something from my breakfast tag.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Thursday, April 29, 2010
Tuesday, March 16, 2010
Whole Wheat Waffles
This Sunday was my husband's turn to make breakfast. He went for waffles, since we always have pancakes. Using our trusty BH&G cookbook, he whipped up a delicious breakfast.
Whole Wheat Waffles
adapted from Better Homes and Gardens New Cookbook, Bridal Edition
Ingredients
1-3/4 cupsall-purpose whole wheat flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1-3/4 cups milk
1/2 1/4 cup cooking olive oil or butter, melted
1 teaspoon vanilla
NOTE: you will also need a waffle iron to make these. If you don't have a waffle iron and don't want another large piece of equipment clogging up your kitchen, I did find this nifty looking waffle griddle at Crate & Barrel.
Directions
In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
Servings: Makes 12 to 16 (4-inch) waffles
Chef's Notes
I always love waffles on a Sunday morning. It's a perfect way to relax with your cup of coffee. Even better, making them yourself means it costs less than it would at a diner, and you don't have to wait for a table!
These waffles were good, except they were a little on the dry side. We tried to be healthier by using less oil, and I think that's where the dryness came in. On the bright side, the old baking soda that I complained about in my last breakfast post has been replaced with a new supply, and the waffles puffed up perfectly.
Not in the mood for waffles? Check out my egg or pancake tags.
Whole Wheat Waffles
adapted from Better Homes and Gardens New Cookbook, Bridal Edition
Ingredients
1-3/4 cups
2 tablespoons brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1-3/4 cups milk
1 teaspoon vanilla
NOTE: you will also need a waffle iron to make these. If you don't have a waffle iron and don't want another large piece of equipment clogging up your kitchen, I did find this nifty looking waffle griddle at Crate & Barrel.
Directions
In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
Servings: Makes 12 to 16 (4-inch) waffles
Chef's Notes
I always love waffles on a Sunday morning. It's a perfect way to relax with your cup of coffee. Even better, making them yourself means it costs less than it would at a diner, and you don't have to wait for a table!
These waffles were good, except they were a little on the dry side. We tried to be healthier by using less oil, and I think that's where the dryness came in. On the bright side, the old baking soda that I complained about in my last breakfast post has been replaced with a new supply, and the waffles puffed up perfectly.
Not in the mood for waffles? Check out my egg or pancake tags.
Sunday, March 7, 2010
Whole Wheat Chocolate Chip Pancakes
Every Sunday my husband and I make breakfast. For the past few Sundays we have been making pancakes. Last week, I used this recipe, but they came out really flat. When I say flat, I mean flat. One pancake wasn't even as thick as a quarter. I had a feeling it may have been baking powder that lost its potency, to test that theory, I tried a different recipe this week.
Whole Wheat Chocolate Chip Pancakes
adapted from Better Homes and Gardens New Cookbook, Bridal Edition
Ingredients
1 cupall-purpose flour whole wheat flour
1 tablespoon dark brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 beaten egg
1 cup milk
2 tablespoons cooking oil
1/2 teaspoon vanilla extract
1/2 cup chocolate chips
Directions
In a medium mixing bowl stir together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry mixture; set aside.
In another medium mixing bowl combine the egg, milk, and cooking oil and vanilla extract. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Mix in chocolate chips just before pouring batter. (They sink to the bottom quickly, so make sure you give it a good stir before each pour.)
For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
Servings: Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes (8 servings).
Chef's Notes
The verdict is that these pancakes were delicious, but still sort of on the flat side. The next time we're at the grocery store, I think I will be picking up a new package of baking powder.
Hungry for more pancake recipes? Check out my pancakes tag.
Whole Wheat Chocolate Chip Pancakes
adapted from Better Homes and Gardens New Cookbook, Bridal Edition
Ingredients
1 cup
1 tablespoon dark brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 beaten egg
1 cup milk
2 tablespoons cooking oil
1/2 teaspoon vanilla extract
1/2 cup chocolate chips
Directions
In a medium mixing bowl stir together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry mixture; set aside.
In another medium mixing bowl combine the egg, milk, and cooking oil and vanilla extract. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Mix in chocolate chips just before pouring batter. (They sink to the bottom quickly, so make sure you give it a good stir before each pour.)
For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
Servings: Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes (8 servings).
Chef's Notes
The verdict is that these pancakes were delicious, but still sort of on the flat side. The next time we're at the grocery store, I think I will be picking up a new package of baking powder.
Hungry for more pancake recipes? Check out my pancakes tag.
Monday, January 11, 2010
Sunday Brunch Menu
Last Sunday I hosted a brunch for 13 of our closest friends. I've always loved breakfast food, and hate that I can never serve it when we have a party because we always have them at night. So this Sunday, I got my chance to cook up a fabulous brunch for some even more fabulous people.
Now, before I get to the menu, I need to apologize for not having any pictures. Even though I prepared almost everything the night before, the morning was a little hectic and I didn't have time to snap any before it was all devoured. At least there were no leftovers - that's a good thing, right?
Sunday Brunch Menu
Food
Cherry Poppy Seed Muffins from Tyler Florence - These muffins were to die for. We actually had a few left over and I was so happy to be able to eat them for the next few days as a quick breakfast on the way to work.
Blueberry Muffins from Alton Brown - I thought these were a little greasy and they didn't really rise. I think the next time I want to make blueberry muffins I'll use the base recipe from the muffins above and substitute in blueberries.
Scrambled Eggs - always a favorite of mine. I'll sneak in a picture from a few months ago when I posted about a small scrambled egg breakfast.
Overnight French Toast - Better Homes and Gardens Cookbook, Bridal Edition - this was the closest recipe I could find online to match the one from the book.
Yogurt - no one really ate the yogurt but I had to include something healthy. If I had to do it again, I'd mix in some almonds and blueberries to make it look more appetizing.
Fresh Fruit
Bacon - I only made one pack of bacon, and it was barely enough. I was the last one to make up my plate and there was only one lonely piece left when I got to it.
Apple Harvest Oatmeal - this was really delicious too. I don't normally like Oatmeal, but with all the different spices in it, this tastes lovely. It wasn't that hard to make, either.
Beverages
Coffee
Tea
Orange Juice - with fresh sliced oranges - I only bought 1 gallon of juice and it went quickly. I think next year I am going to try making mimosas.
Now, before I get to the menu, I need to apologize for not having any pictures. Even though I prepared almost everything the night before, the morning was a little hectic and I didn't have time to snap any before it was all devoured. At least there were no leftovers - that's a good thing, right?
Sunday Brunch Menu
Food
Cherry Poppy Seed Muffins from Tyler Florence - These muffins were to die for. We actually had a few left over and I was so happy to be able to eat them for the next few days as a quick breakfast on the way to work.
Blueberry Muffins from Alton Brown - I thought these were a little greasy and they didn't really rise. I think the next time I want to make blueberry muffins I'll use the base recipe from the muffins above and substitute in blueberries.
Scrambled Eggs - always a favorite of mine. I'll sneak in a picture from a few months ago when I posted about a small scrambled egg breakfast.
Overnight French Toast - Better Homes and Gardens Cookbook, Bridal Edition - this was the closest recipe I could find online to match the one from the book.
Yogurt - no one really ate the yogurt but I had to include something healthy. If I had to do it again, I'd mix in some almonds and blueberries to make it look more appetizing.
Fresh Fruit
Bacon - I only made one pack of bacon, and it was barely enough. I was the last one to make up my plate and there was only one lonely piece left when I got to it.
Apple Harvest Oatmeal - this was really delicious too. I don't normally like Oatmeal, but with all the different spices in it, this tastes lovely. It wasn't that hard to make, either.
Beverages
Coffee
Tea
Orange Juice - with fresh sliced oranges - I only bought 1 gallon of juice and it went quickly. I think next year I am going to try making mimosas.
Monday, July 6, 2009
Super Easy Fruit Salad
This weekend we went to a Fourth of July BBQ at a friends house. There were going to be a lot of people there so I volunteered to bring a couple things. Since I'm trying to stay healthy, I went for a fruit salad and an orzo salad. Here is the recipe for a super easy fruit salad that was a real hit.
Super Easy Fruit Salad
Ingredients
1 lb bing cherries
1 box blueberries
1 lb green seedless grapes
Directions
Slice the grapes and cherries in half, and throw out the cherry pits. Add blueberries and mix. Serve either in a large mixing bowl, or portion into dessert dishes and top with whipped cream.
Note: Halving the cherries and grapes makes it look like this dish actually required effort. I will also say that everyone was very happy to have cherries without the work of getting rid of the pits! This also doubled as a delicious breakfast the next day.
Super Easy Fruit Salad
Ingredients
1 lb bing cherries
1 box blueberries
1 lb green seedless grapes
Directions
Slice the grapes and cherries in half, and throw out the cherry pits. Add blueberries and mix. Serve either in a large mixing bowl, or portion into dessert dishes and top with whipped cream.
Note: Halving the cherries and grapes makes it look like this dish actually required effort. I will also say that everyone was very happy to have cherries without the work of getting rid of the pits! This also doubled as a delicious breakfast the next day.
Friday, April 24, 2009
Croissants
This month I signed up for a blog recipe swap via Taste and Create. I was paired up with Paulchen's Foodblog. I'll be honest, when I first looked at this blog, I though, "what did I get myself into?" A lot of the entries on this blog are bread related, and while every one looked delicious, I am by no means a bread baker! I have almost no experience with yeast, evidenced by the fact that the only bread on this blog is pizza dough.
I had to remind myself that the reason I joined this was to broaden my cooking/baking horizons, so I asked my husband to pick out some recipes he liked so I could make one. Of course, he picked croissants. I LOVE croissants, so I decided to go with it.
Please visit the post on Paulchen's for the full recipe. My ingredient tweaks to follow.
I quartered the recipe because the last thing we need is extra calorie laden croissants lying around tempting us.
Ingredients:
1 package yeast
1/3 cup 2% milk
1 1/4 cups flour
1/4 tablespoon salt
1 tablespoon sugar
2.5 ounces butter
1 egg yolk
1 tablespoon water
I also added three chocolate chunks to the base of each triangle before rolling it up.
The major snafu I had was during the first roll after I placed the butter block in the center of the dough. I'm not sure if my block wasn't shaped correctly, or if I just used too much butter, but when I put the rolling pin on the dough to roll it, butter oozed out from every location possible.
When I finished up cutting the triangles for the croissants, I had a little dough left, so I made this little guy.
And last but not least, here is a picture of the final product.
I really enjoyed making these, and though they weren't hard to make, they are definitely the most involved food item I've posted on this blog so far.
If you'd like to join next month's pair ups, please visit the Taste and Create site for details by clicking the icon below!
I had to remind myself that the reason I joined this was to broaden my cooking/baking horizons, so I asked my husband to pick out some recipes he liked so I could make one. Of course, he picked croissants. I LOVE croissants, so I decided to go with it.
Please visit the post on Paulchen's for the full recipe. My ingredient tweaks to follow.
I quartered the recipe because the last thing we need is extra calorie laden croissants lying around tempting us.
Ingredients:
1 package yeast
1/3 cup 2% milk
1 1/4 cups flour
1/4 tablespoon salt
1 tablespoon sugar
2.5 ounces butter
1 egg yolk
1 tablespoon water
I also added three chocolate chunks to the base of each triangle before rolling it up.
The major snafu I had was during the first roll after I placed the butter block in the center of the dough. I'm not sure if my block wasn't shaped correctly, or if I just used too much butter, but when I put the rolling pin on the dough to roll it, butter oozed out from every location possible.
When I finished up cutting the triangles for the croissants, I had a little dough left, so I made this little guy.
And last but not least, here is a picture of the final product.
I really enjoyed making these, and though they weren't hard to make, they are definitely the most involved food item I've posted on this blog so far.
If you'd like to join next month's pair ups, please visit the Taste and Create site for details by clicking the icon below!
Monday, January 19, 2009
Waffles with Blueberry and Peanut Butter
Every so often I like to switch my weekday breakfast up. It gets really boring to have cereal over and over, every morning. My options are slightly limited because oatmeal sort of grosses me out.
A couple years ago, I bought the The Abs Diet and its companion recipe book. I lost about 15 pounds using the recipes and doing the exercises. The diet (I hate to call it that, because it's really a lifestyle change) is based around the idea of Powerfoods. There are twelve of them, and they are:
Almonds and Other Nuts
Beans and other Legumes
Spinach and Other Green Vegetables
Dairy Products
Instant Oatmeal
Eggs
Turkey and Other Lean Meats
Peanut butter (the all natural kind)
Olive Oil
Whole Grain Breads and Cereals
Extra Protein (Whey) powder
Raspberries and Other Berries
12
I still keep up the basic principles of the diet, but am not so strict with it.
Most importantly, the book helped me to understand the difference between foods that are healthy and foods that aren't. One example of this is partially hydrogenated oil. This is not very good for you, and most foods contain it. I try to stay away from this as much as possible, but it's very hard since it shows up EVERYWHERE!
Anyway, now that I got a little off subject, I'll steer back to the point of this post. There are lots of healthy options for breakfast in the book,(click here for some of them) and this morning I whipped one up.
Jam Session
taken from the Abs Diet Recipe Book
Powerfood count: 3
Ingredients:
1 whole-wheat toaster waffle
2 Tbsp peanut butter (I used Skippy Naturals, super chunk)
1/4 c slightly crushed blueberries, blackberries, or raspberries
Directions
Prepare the waffle according to the package directions. Spread the peanut butter on the waffle, cup the waffle in your hand, add the berries, then squeeze lightly. Think of it as a blueberry breakfast taco.
Servings: 1
Review
I love this recipe because it's pretty fast. If you are running late, you can take it in the car with you, or you can even make it at work since there are so few ingredients. I've tried this with both raspberries and blueberries, and I like the blueberries best. I think it's because they aren't as tart as the raspberries. Also, instead of cupping the waffle, I just cut it in half. When I tried to cup it, it just broke anyway, so cutting it works out best.
A couple years ago, I bought the The Abs Diet and its companion recipe book. I lost about 15 pounds using the recipes and doing the exercises. The diet (I hate to call it that, because it's really a lifestyle change) is based around the idea of Powerfoods. There are twelve of them, and they are:
Almonds and Other Nuts
Beans and other Legumes
Spinach and Other Green Vegetables
Dairy Products
Instant Oatmeal
Eggs
Turkey and Other Lean Meats
Peanut butter (the all natural kind)
Olive Oil
Whole Grain Breads and Cereals
Extra Protein (Whey) powder
Raspberries and Other Berries
12
I still keep up the basic principles of the diet, but am not so strict with it.
Most importantly, the book helped me to understand the difference between foods that are healthy and foods that aren't. One example of this is partially hydrogenated oil. This is not very good for you, and most foods contain it. I try to stay away from this as much as possible, but it's very hard since it shows up EVERYWHERE!
Anyway, now that I got a little off subject, I'll steer back to the point of this post. There are lots of healthy options for breakfast in the book,(click here for some of them) and this morning I whipped one up.
Jam Session
taken from the Abs Diet Recipe Book
Powerfood count: 3
Ingredients:
1 whole-wheat toaster waffle
2 Tbsp peanut butter (I used Skippy Naturals, super chunk)
1/4 c slightly crushed blueberries, blackberries, or raspberries
Directions
Prepare the waffle according to the package directions. Spread the peanut butter on the waffle, cup the waffle in your hand, add the berries, then squeeze lightly. Think of it as a blueberry breakfast taco.
Servings: 1
Review
I love this recipe because it's pretty fast. If you are running late, you can take it in the car with you, or you can even make it at work since there are so few ingredients. I've tried this with both raspberries and blueberries, and I like the blueberries best. I think it's because they aren't as tart as the raspberries. Also, instead of cupping the waffle, I just cut it in half. When I tried to cup it, it just broke anyway, so cutting it works out best.
Sunday, December 21, 2008
Almond Chocolate Chip Pancakes
Every weekend we make pancakes. It's a great change of pace from our weekday breakfast of cereal before work. I love pancakes because of their versatility. Like my favorite dinner meal, pizza, you can add almost anything to pancakes.
This weekend, I used the apple pancake recipe I got from smitten kitchen and modified it. Instead of apples, I used chocolate chips and roasted almonds.
Almond Chocolate Chip Pancakes
adapted from Smitten Kitchen
Ingredients:
2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup chocolate chips
15 roasted almonds
Directions:
Mix the eggs with the milk or yogurt in a large bowl.In a smaller bowl, whisk the flour, baking powder, salt and sugar together. In a food processor, coarsely chop nuts and chips. (I pulsed on high until the chips/almonds looked like tiny pebbles. Instead of getting big gobs of chocolate in some bites, the chocolate melted throughout the pancake.)
Combine the wet and the dry ingredients and stir in the processed mixture of nuts and chocolate chips.
Heat a thin layer of oil in a skillet over low to medium heat.(Note: I don't like to use oil on my pancakes, so I just use a non-stick skillet to cook them). Drop a large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Servings: about 20 medium sized pancakes
This weekend, I used the apple pancake recipe I got from smitten kitchen and modified it. Instead of apples, I used chocolate chips and roasted almonds.
Almond Chocolate Chip Pancakes
adapted from Smitten Kitchen
Ingredients:
2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup chocolate chips
15 roasted almonds
Directions:
Mix the eggs with the milk or yogurt in a large bowl.In a smaller bowl, whisk the flour, baking powder, salt and sugar together. In a food processor, coarsely chop nuts and chips. (I pulsed on high until the chips/almonds looked like tiny pebbles. Instead of getting big gobs of chocolate in some bites, the chocolate melted throughout the pancake.)
Combine the wet and the dry ingredients and stir in the processed mixture of nuts and chocolate chips.
Heat a thin layer of oil in a skillet over low to medium heat.(Note: I don't like to use oil on my pancakes, so I just use a non-stick skillet to cook them). Drop a large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Servings: about 20 medium sized pancakes
Thursday, December 11, 2008
Apple Pancakes
If you keep up with my blog, you'll remember that last week I made blueberry pine nut pancakes. Well, since they turned out so nicely, I'll admit, I've become a bit obsessed with my new pancake recipe from smitten kitchen. I think every Saturday will be pancake Saturday, showcased by a variation of the original pancake recipe.
This past weekend, I decided to go with the actual recipe that was posted on smitten kitchen. We had some apples left over from the week that hadn't been eaten. Since Sunday is also grocery shopping day in our household, I took an "everything must go" attitude and started right away on this recipe.
Apple Pancakes
adapted from Smitten Kitchen
Ingredients
2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated (I used Fuji Apples and put them in my food processor so the pieces would be small and mix into the batter better)
2 teaspoons cinnamon or to taste (not in original recipe)
2 teaspoon vanilla (also not in original recipe)
Confectioner’s sugar, for dusting (I didn't dust them, since we used syrup)
Directions
Mix the eggs with the milk or yogurt in a large bowl.
In a smaller bowl, whisk the flour, baking powder, salt and sugar together.
Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.
Heat a thin layer of oil in a skillet over low to medium heat.(Note: I don't like to use oil on my pancakes, so I just use a non-stick skillet to cook them) Drop a large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath.
Flip the pancakes and cook them for an additional two or three minutes.
Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Review
Who doesn't love pancakes? And these pancakes just happen to be SO tasty. Since it's only me and H on weekend mornings, I halfed the recipe and we got about 10 pancakes out of it. Enough for breakfast on Saturday and Sunday! woohoo! I also served some turkey bacon and H made us some cappuccinos.
This past weekend, I decided to go with the actual recipe that was posted on smitten kitchen. We had some apples left over from the week that hadn't been eaten. Since Sunday is also grocery shopping day in our household, I took an "everything must go" attitude and started right away on this recipe.
Apple Pancakes
adapted from Smitten Kitchen
Ingredients
2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated (I used Fuji Apples and put them in my food processor so the pieces would be small and mix into the batter better)
2 teaspoons cinnamon or to taste (not in original recipe)
2 teaspoon vanilla (also not in original recipe)
Confectioner’s sugar, for dusting (I didn't dust them, since we used syrup)
Directions
Mix the eggs with the milk or yogurt in a large bowl.
In a smaller bowl, whisk the flour, baking powder, salt and sugar together.
Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.
Heat a thin layer of oil in a skillet over low to medium heat.(Note: I don't like to use oil on my pancakes, so I just use a non-stick skillet to cook them) Drop a large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath.
Flip the pancakes and cook them for an additional two or three minutes.
Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Review
Who doesn't love pancakes? And these pancakes just happen to be SO tasty. Since it's only me and H on weekend mornings, I halfed the recipe and we got about 10 pancakes out of it. Enough for breakfast on Saturday and Sunday! woohoo! I also served some turkey bacon and H made us some cappuccinos.
Saturday, November 29, 2008
Blueberry and Pine Nut Pancakes
We woke up last Sunday morning with a craving for pancakes. I've only tried to make pancakes once from scratch before and they turned out AWFUL, so I'll admit I was a little apprehensive to try again. I had a recipe from Smitten Kitchen bookmarked that sounded really good, but it was apple pancakes and we didn't have any apples. I thought I would improvise with the ingredients we had and follow the basic recipe for the batter. After all, if they turned out bad this time, I could always blame the fact that I didn't follow the recipe exactly, right? Well, the pancakes came out great, and I can't wait to try to make them with actual apples. You can find the original recipe here, and below are the pancakes I made.
Blueberry and Pine Nut Pancakes
adapted from Smitten Kitchen's Apple Pancake recipe
Ingredients
2 eggs, well beaten
1 1/2 cups of milk or yogurt (I used milk and am only assuming that the yogurt will work as well)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 package of fresh blueberries
3/4 cup pine nuts
Directions
Mix the eggs with the milk in a large bowl. In a smaller bowl, whisk the flour, baking powder, salt and sugar together. Combine the wet and the dry ingredients and stir in the pine nuts. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Drop the blueberries one by one onto the batter - this will help to get a more consistent amount of blueberries on each pancake. Flip the pancakes when you see tiny bubbles start to pop on the surface of the batter and cook them for an additional two or three minutes. Serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Servings: Yields about 15 pancakes
Review: The pancakes came out really good. The pine nuts were a great compliment to the blueberry flavor. This was first time I ever cooked pancakes and they actually came out that nice golden brown color. It was great! I will definitely be using this recipe again.....next time with apples.
Blueberry and Pine Nut Pancakes
adapted from Smitten Kitchen's Apple Pancake recipe
Ingredients
2 eggs, well beaten
1 1/2 cups of milk or yogurt (I used milk and am only assuming that the yogurt will work as well)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 package of fresh blueberries
3/4 cup pine nuts
Directions
Mix the eggs with the milk in a large bowl. In a smaller bowl, whisk the flour, baking powder, salt and sugar together. Combine the wet and the dry ingredients and stir in the pine nuts. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Drop the blueberries one by one onto the batter - this will help to get a more consistent amount of blueberries on each pancake. Flip the pancakes when you see tiny bubbles start to pop on the surface of the batter and cook them for an additional two or three minutes. Serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Servings: Yields about 15 pancakes
Review: The pancakes came out really good. The pine nuts were a great compliment to the blueberry flavor. This was first time I ever cooked pancakes and they actually came out that nice golden brown color. It was great! I will definitely be using this recipe again.....next time with apples.
Thursday, October 23, 2008
Egg Muffins
I've been looking for something different to eat for breakfast. I'm so tired of cereal and I don't like oatmeal, so I hit the web looking for a recipe that included neither of the above. I found the following recipe on the blog Culinary Kicks.
Bacon and Egg Mini Muffins
taken from the blog Culinary Kicks by Rachel, original recipe from Bisquick
Ingredients:
2/3 cup original Bisquick mix
1/4 cup half and half
1/4 cup plain yogurt or sour cream
1/2 teaspoon Worcestershire sauce
3 eggs
2/3 cup shredded cheese
1/2 - 2/3 cup cooked chopped bacon
4 medium green onion, sliced thin
Directions:
Heat oven to 400 degrees and spray 24 muffin cups. Whisk together Bisquick, half and half, yogurt, Worcestershire sauce, and eggs. Divide remaining ingredients among the muffin cups then spoon a tablespoon of the egg mixture into each muffin cup. Bake 15-20 minutes or until golden brown. Cool 5 minutes in the pan and serve, or allow to completely cool and store in the fridge for several days.
Servings: 24
Modifications:
1. I wanted to use these for breakfast so I added chopped green peppers and broccoli, and flax seed.
2. I only used one onion because I'm not a big onion person.
3. I used mozzarella cheese.
4. The only muffin pan I have is a 12 cup, so I used that.
5. I used Stop n Shop pancake mix
Review:
Delicious! They came out kind of small, so I didn't think they would be that filling, but they were. I eat one for breakfast and it keeps me full until 11 am. The additions of the broccoli and the green peppers made this a real meal. My muffin pan only made 12, so the serving size was cut in half. They're so quick and easy to make, I can see myself making them all the time.
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