Whole Wheat Pancakes

http://www.fifteenspatulas.com/whole-wheat-pancakes/

• 1 cup milk
• 1 tbsp vinegar 
• 1 cup whole wheat flour
• 2 tsp sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 2 tbsp melted butter
• butter for greasing the griddle

1. Combine the milk and vinegar and let the mixture curdle while you mix together the other ingredients.
2. In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk together the egg, melted butter, and the curdled milk, until it looks fairly homogenous and smooth. Whisk this wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
4. Preheat a nonstick griddle to 375 degrees F and grease the surface with butter. Add small scoops of pancake batter and use the cookie scooper to gently smooth the scoop into a flatter circle. Cook for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until you peek underneath and see that the bottom is golden brown. Serve with butter and real maple syrup. Enjoy!

Vegan pancakes

1 1/4 cups flour
2 tablespoon sugar or other sweetener
2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon oil
1 1/2 cups water

Mix dry ingredients and wet ingredients seperately. Combine to make pancake/waffle batter. Cook on an ungreased, non-stick or greased griddle.  

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Banana Pancakes

2/3 C flour

1 t baking powder

1 t vanilla

1 mashed banana

½ C milk

Dash salt

Mix and cook in frying pan

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Pumpkin Pancakes

1 ½ C flour

3 T sugar

T baking powder

½ t salt

¼ t cinnamon

Dash of ginger and cloves

1 ¼ C milk

1/3 C canned pumpkin

T oil

Mix. Cook in frying pan.

Madi's smoothie

  banana, broken into chunks

 large scoop of frozen orange juice concentrate
 handful of ice cubes
 1/2 t pure vanilla extract
 water (amount varies; depends on how runny you like your smoothies)

So simple, and never fails! My favorite is adding about 1/2 cup of frozen strawberries to this as well..

I realized I had a huge bag of fresh kale just chillen in the fridge, so I decided to go green and added a heaping handful to my Orange Julius. It turned out delicious; to quote my 7th grade brother, “that’s actually really good!”, and he’s not necessarily the spinach- in- a- glass type. 

 Here's what to do when the green smoothie turns out too thick to drink...

Eliza's typical breakfast

Chocolate waffles with strawberry sauce

Strawberry Waffle Sauce

2 cup Strawberries (loosely packed; fresh or frozen)
1/8 cup white sugar
1 teaspoon cornstarch (disolved in a little water)

Instructions: 

1. Cut strawberries into halves or quarters (depending on preference; if the strawberries are fairly small you may leave them whole).

2. Place strawberries in a saucepan and pour sugar on top and place on burner set between medium and medium-low.

3. The mixture will slowly become watery at which point you can set the burner to medium. Once the mixture begins to boil add dissolved cornstarch while stirring the mixture.

4. After boiling for 1-2 minutes (remember to continue stirring) you can remove from the burner.

The syrup can be used hot or can be refrigerated and used cold, depending on your preference.

Double Chocolate Waffles with Berry Sauce

2/3 C flour

1/3 C corn starch

1/4 C unsweetened cocoa powder

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1/8 t cinnamon

6 T granulated sugar

1 C milk

1/3 C vegetable oil

1 egg

1 1/2 t vanilla

1/2 C mini chocolate chips

Preheat a waffle iron.

Combine flour, cornstarch, cocoa powder, baking powder and soda, salt, and cinnamon. Use a whisk to combine.

In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy.

Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they’re combined and don’t overmix. Stir in the chocolate chips. This is a pretty thin batter, so don’t be expecting something that looks like a pancake batter. It’s supposed to be thin.

Lightly butter waffle iron. I have one with non-stick finish and I actually don’t grease mine at all. You may not need to. Place batter in and cook according to your iron.

A tip:

Instead of pouring batter, use a ladle and spoon it in, making sure to stir the batter each time. Otherwise the chocolate chips won’t be distributed.

It’s a little harder to tell when chocolate waffles are done because you can’t go so much on color. Go by smell and touch and realize that they will crisp up after they come off the iron.

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Strawberry Topping

·                2 cups frozen, sliced strawberries (fresh works, too)

·                1/4 c. sugar

·                1/4 c. water

·                1 t. lemon juice

·                2 t. cornstarch (dissolved in a little water)

Combine strawberries, sugar and water in a small saucepan.  Bring to a slow boil, stirring occasionally until sugar is dissolved, mashing the strawberries as they cook.  Add lemon juice and cornstarch/water mix.  Stir until thickened.  Remove from heat.  Serve warm.

Breakfast made by Josh: chocolate waffle, pototoes, omelet

Potato and Bacon Breakfast Casserole

Recipe by Our Best Bites

(this goes over well at church potlucks and seminary breakfasts)

4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon ( I use turkey bacon and cook it in the microwave)
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
3 eggs
1 c. milk
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

Begin cooking bacon.  While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon.  Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350.  Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

Granola

Granola

3 cups quick oats (use rolled oats if you have them, and cook it a little longer)

1 cup nuts ( I used slivered almonds and pecans) 

3/4 cup shredded sweet coconut 

1/4 cup brown sugar (optional)

1/4 cup plus 2 tablespoons maple syrup 

1/4 cup oil (olive oil and vegetable oil) 

1/2 teaspoon salt  

craisins

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto cookie sheet. Cook for 45 min, stirring half way through.

Remove from oven and transfer into a large bowl. Add craisins and mix until evenly distributed

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Version #2

4 C quick oats       
1 C coconut        
2 C more grains or nuts:  any combo of wheat germ, nuts, pumpkin seeds, or other grains (more oats if that’s all you have)         
1/3 C water or apple juice          
¼ C honey            
 2 T oil      

optional:  chopped dried apricots, raisins (add fruit for the last few minutes of cooking)

Heat oven to 250.  Lightly grease two 13 x 9” pans.  Combine dry ingredients.  Add wet ingredients and stir.  Bake on cookie sheets one hour, stirring every 15 minutes.  Eat with milk (as cereal) or in yogurt.

Madi's Blueberry Streusel Muffins

1 1/2 cups flour           
3/4 cup white sugar           
1/2 teaspoon salt           
2 t baking powder             
1/3 cup oil            
1 egg

1/3 cup milk         

 

1 cup blueberries

Mix dry ingredients. Mix wet ingredients. Mix them together. Put in muffin tins. Sprinkle streusel topping on top. Bake at 350 for 10 min. or so.  Seminary classes love these muffins.

Optional streusel topping:      

1/2 cup white sugar            

1/3 cup all-purpose flour       

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon         

Cut butter into topping with a pastry blender of knife.

Note:  even though Madi doesn't eat these anymore (because of the milk, eggs, and butter), they will always be called "Madi's Muffins" at our house, because in 2011 she sold these to ward members to raise money for Girl's Camp.  She baked and sold over 20 plates at $5 a plate and earned her camp money in one day.

Crepes (one of Josh’s favorite breakfasts)

Best crêpes

1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 pinch salt

1. Sift the flour into a medium bowl.  Make a well in the center.
2. In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt.  Add to the flour and whip to a smooth batter.  Refrigerate the batter for two hours.
3. Heat a nine-inch crêpe pan on medium high heat.  Brush with butter.
4. Measure batter into the hot pan.  Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
5. Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
6. Use a pallet knife or thin, sturdy spatula to turn the crêpe.  Cook the second side only it is a blonde color, not as dark as the first side.

Our old recipe:

1 cup of regular flour

4 eggs

salt, sprinkle

1/4 cup of sugar (optional)

2 cups of milk

1 t vanilla

Beat eggs, then beat everything together until smooth. Batter may be covered and refrigerated up to 2 hours or cooked immediately. Heat frying pan(s). Grease pan lightly. Pour about ¼ C batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side. Roll crepe up with jam, Nutella, pudding, powdered sugar, cinnamon, yogurt, applesauce, fresh fruit, apple pie filling, canned peaches, or sautéed tomatoes, zucchini and onions.

German Oven Pancakes (one of Isaac’s favorite breakfasts)

1/2 cup all-purpose flour

1/2 C milk

3 large eggs

Dash salt
1
/2 teaspoon vanilla

2 tablespoons butter

Preheat oven to 400º F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter in each of two 9” pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.

Divide batter into each of the 2 pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately.   Top with fruit (pineapple, strawberries, banana) and whip cream, or maple syrup.  Serves 4  (or one very hungry teenage boy)

Eggs - quiche, casserole, crepes

Quiche (makes its own crust)

4 eggs

2 C milk

½ C flour

3 T butter

Blend.

Add 1 ½ C cheese, onions, etc 9” pie plate. 350. 50 min.