Perfect Pancakes

I finally found it. The holy grail of pancake recipes. I've made a lot of tasty ones, but they tend to end up flat... these however are thick, hearty, stick to your ribs good. Filled with whole grains and a little sweetness, these things have become a Sunday staple in our house. No need to try any more recipes because this one is gold!! My photo however is not so gold.. whoops...

Oat and honey pancakes
recipe from The CarbLovers Diet Cookbook (I know I've been cooking like made from it)

1 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup toasted wheat germ
2 cups old fashioned oats
1 Tbs baking powder
1/2 tsp cinnamon (I used 1 tsp)
2 Tbs honey (I used agave nectar... it's easier to squeeze out and measure, i'm lazy!)
1 Tbs sugar (I used splenda)
2 cups low fat milk (I used fat free)
2 large eggs
2 Tbs veg. oil

Place flours, wheat germ, oats, baking powder, salt, baking powder, and cinnamon in a food process, go till combined. Whisk together honey, sugar, milk, eggs, oil in a large bowl. Stir in flour until well combined. Let stand 5 minutes. Cook um up and dig in!

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Pumpkin Pancakes

More pumpkin! Well think about it, I only used 1 cup in the muffins, so I still had a cup left from the can... enter in pumpkin pancakes for dinner!! I'm all over breakfast for dinner, you should be too, easy, fast, delicious, what's not to love?!


Whole Wheat Pumpkin Pancakes
1 C. whole wheat flour
1/2 C. all purpose flour
1 t. baking soda
2 t. baking powder
dash salt
2 t. ground cinnamon
1 1/4 C. skim milk
1 C. canned pumpkin puree
2 eggs
2 T. oil (I used canola)
1 t. vanilla
2 T. agave

1. In a large bowl, whisk together the dry ingredients (whole wheat flour through cinnamon). In a separate bowl, whisk together milk through agave.

2. Pour wet ingredients into dry and mix until combined but don't over mix.

3. Pour 1/2 cup of batter into a hot greased pan and let cook until edges start to firm and bubbles start to show up, flip and continue cooking until done.

4. Serve with REAL maple syrup and enjoy!

Do you do breakfast for dinner? What do you love to make? My other favorites are crepes, and taylor ham and eggs! YUM!

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Pancake wars

OK I did make the healthed up cupcakes... but the pics were awful in the non wonderful daylight... so I'm taking some today and will have it posted tomorrow!

Instead you get not the best pictures of pancake wars! Actually that's not the name of the event... but doesn't it just sound fun and overly dramatic! We've been here before, recipe round robin with Aleta of Omnomicon.com she's hosting it again and this time it's a dual of the pancakes!! People submit their recipe and she sends two out to everyone who signs up to be tastebuds. I have a recipe in the running this time, as well as being a tastebud!


I got two recipes to compare... I can't give them to you yet, you'll have to wait for Aleta to tell you. Oh and there are more than these two up for the competition... and neither of these are mine (I mean that would be biased if I got my own... of course I'd pick it ;) )


The batters were almost the same, one made with buttermilk, one with normal milk... the buttermilk recipe had you mix the wet into the dry... the other way for the normal milk one. I must say mixing wet into dry seems like the way to go... way less lumps that way! See I learned something :D


Hmm one seems to be a bit fluffier than the other...


Yup... definitely fluffier... don't worry I'll let you know when she posts the full on results :D

So what's your go to pancake recipe?


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Banana Cinnamon Pancakes

This is one of those recipes you see on a blog and make within a day... I first found this on For the Love of Cooking. LOVE her blog, she rocks out! If you haven't been over there yet, go go go! But please come back... I want to still see you here too please!

I only made some slight changes as indicated in the recipe below. I know I know... some of you don't like bananas... or are allergic... so to you, I say sub the banana for some pumpkin puree!!! MMMMMM pumpkin pancakes... yes, yes I will be making those soon for sure!!

so you might notice that weird tiny circle pattern all over my pancakes... it's the pan... it's one of the calphalon ones that looks wicked weird, but works like a champ!

Cinnamon Banana Pancakes:
Recipe by For the Love of Cooking.net
Adapted from Cooking Light August 2009

1 cup of whole wheat flour (she used 1/2 wwf & 1/2 APF)
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 cup vanilla fat free yogurt
1 tbsp butter, melted (she used 2)
2 tsp cinnamon (she used 1)
1/8 tsp fresh nutmeg, grated
1/2 tsp vanilla extract
2 large eggs, lightly beaten
1 large banana, smashed


Combine the flour, sugar, baking powder, baking soda and salt in a large bowl, stirring well to combine. Combine yogurt butter, cinnamon, nutmeg, eggs and mashed banana in a small bowl, mix thoroughly. Add the flour mixture to the yogurt mixture, stirring until smooth.

Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with freshly sliced banana and maple syrup. Enjoy.

Fluffy

And no I'm not talking about my bottom... which if I'm not careful is going to get fluffy from all the tasty cookies I've been eating! I'm talking about fluffy pancakes! John was asking why the one recipe I use to make pancakes were kinda... how do I say... FLAT. So I decided to revamp the recipe and start from scratch. I was super happy with how these came out. They puffed up so nice and tasted delicious!


There is just something about hot pancakes covered in warm maple syrup... or in John's case sugar free syrup... or his other favorite yogurt... anyone else put yogurt on pancakes? It's surprisingly good haha. Although I'd take real maple syrup over it any day :)


Fluffy Whole Wheat Pancakes
3/4 cup whole wheat pastry flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 large egg
3/4 cup buttermilk
1/2 Tbs honey
1/4 tsp vanilla

WHISK dry ingredients together, in a separate bowl beat eggs and milk, stir in honey and vanilla. STIR dry slowly into wet until smooth.

POUR 1/4 cup of batter onto a hot griddle over medium heat. Once bubbles start forming flip pancakes and continue cooking. CHOW!

Blueberry Muffin Heaven

It's official, it's blueberry season! You can get tons for wicked cheep, which is fantastic, and calls for lots of eating blueberries in many forms. To start it off I made a batch of blueberry pancakes and some muffins.

For the pancakes go here. After you pour the batter into the pan toss some blueberries on top of each circle of batter. When you flip the pancakes they will cook up into little blueberry cave filled pancake... yum!


Next came the muffins. John loves blueberry muffins but doesn't' like getting them at bakers since... well lets face it, they are FILLED with butter and sugar, two things he tries to avoid. I mean just look at some of these stats for muffins... aren't muffins supposed to be healthy???

So I had promised him I'd come up with a new recipe to make them a nice healthy treat without being dry and gross.... I can't believe it but my first attempt at pulling a blueberry muffin out of this air came out GREAT!!! They are so good!! We LOVE LOVE LOVE them!


Blueberry Muffins
1.5 cups whole wheat flour
2.5 Tb splenda blend (or 1/4 cup white sugar)
1.5 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup apple sauce
2 6 oz containers ff lemon yogurt (so 12 oz total)
1 large egg
1 tsp vanilla
zest of 1 lemon
1.5 - 2 cups blueberries, rinsed and patted dry
sugar in the raw to sprinkle on top (or regular sugar if you don't have any raw sugar)

Preheat oven to 425 degrees and line 12 muffin cups with paper liners, or in my case I just used silicon baking cups.

In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Set aside.

In another bowl blend apple sauce, yogurt, egg and vanilla thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick.

Add the blueberries and stir gently. Divide the batter between the 12 silicon baking cups (or lined baking cups) (they will be very full cups) sprinkle with a little raw sugar, and bake for 6 minutes at 425, reduce heat to 350 and continue cooking for 12-14 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack.

These muffins are so super moist and delicious I mean just look at them... needless to say they disappeared very quickly... John wants to know when I'm making more... I could eat these everyday very happily :)


Chow!

Whole wheat pancakes

Ahh naked pancakes quick cover them in something!!!

These are the easiest healthy super tasty fluffy pancakes EVER. I've tried a bunch of whole wheat healthy pancake recipes and they all fall flat, literally. They are these thin unfluffy sad looking pancakes... but NOT THESE! These puff up and taste amazing! I like to cover mine in freshly cut pineapple and maple syrup. Or you can cover them in yogurt... add some blueberries or chocolate chips to the batter... endless possibilities. :D

pancakes
1.5 cups whole wheat flour
1 tsp baking powder
1/2 cup apple sauce

1 cup skim milk
2 egg whites (or 1 whole egg)
1 tsp vanilla
1 tsp cinnamon

Mix all the ingredients together until totally incorporated. Drop 1/4 cup of batter at a time onto a hot greased griddle or pan. When bubbles start to form flip pancake to cook other side. Serve with whatever is on hand or whatever you are craving!

yum