Classic Pancakes–Revisited!

I have long had a favorite pancakes recipe.  But since we are changing up our eating lifestyle at our house I thought that if we were going to have pancakes, maybe I could do something to make them have more UMPH!  We’re kicking it up a notch!!  (And by the way, these tasted no different to my kids than regular pancakes, BOO-YAH.)

This is a double batch, but since I haven’t tested it with a halved batch, this is what you get!  Half at your own risk.  ;)

Preheat: --
Category: Breakfast, pancakes, oatmeal

12 Eggs
3 cup Milk
2 1/4 cup Oatmeal, finely ground (I used my little food processor, but you can also use a blender)
4 cups All-purpose flour
1/2 cup + 2 Table. Oil
4 Table. Baking powder
1 Table. Salt
1 Table. Sugar

1.  In a large bowl, mix together the ground oatmeal, flour, baking powder, salt, and sugar.

2. In a second large bowl, whisk together the eggs, milk, and oil.

3. Pour the whisked liquids into the mixed dry ingredients and whisk well.

4. Heat up the griddle until water sizzles.  Turn the heat down to about an 8, or the higher side of medium-high.  Prepare pan surface with non-stick spray.

5. Using a 1/4 cup measuring cup, measure out a serving of batter onto the hot griddle.  Cook until bubbles form, and the middle bubbles do not refill.  If your pancake is burnt at this point, turn the heat down!

6. Serve hot with your choice of syrups, jams, powdered sugar, or just plain.

Waffles

I can't BELIEVE I haven't added this waffle recipe yet......  I make a HUGE batch and then freeze the extra cooked waffles.  When we're ready to have waffles, they're great toasted (or my husband microwaves them...).

Preheat: Wafflemaker
Category: Waffles, breakfast, freezeables, wall recipes

Regular              Doubled
3 Cups                 6 Cups              Flour
2 Tablespoons    4 Tablepoons    Baking Powder
1/2 teaspoon       1 teaspoon        Salt
4                          8                        Egg yolks
3 Cups                6 Cups               Milk
1 Cup                  2 Cups              Vegetable or Canola Oil I use canola
4                          8                       Egg whites

Directions.
1.  Separate egg yolks and whites.  If you have a mixer, start whipping the whites.  If not, set them aside.

2.  In a medium bowl, mix together egg yolks, milk, and the oil.

3.  In a large bowl, mix together the flour, baking powder, and salt.

4.  Pour your wet ingredients into the dry and whisk until smooth.

5.  If you DON'T have a mixer, start whipping the egg whites until they're VERY fluffy. 

6.  Gently stir the egg white fluff into the waffle batter.  The cookbook I used says to leave some bits of fluff, but I just like to gently blend it all...  You should have a lovely, airy batter.

7.  Cook waffles in GREASED waffle maker. 

Magical Breakfast Cream

This is borrowed from The French Women Don't Get Fat Cookbook.  :)  I like the idea of the recipe.  It's simple and so healthful!
Preheat: --
Category: Breakfast, yogurt

1 serving
4-6 Tablespoons Yogurt (about 1/2 cup)
1 teaspoon flaxseed oil
1-2 Tablespoons lemon juice
1 teaspoon honey
2 Tablespoons finely ground cereal with zero sugar
2 teaspoons finely ground walnuts

1.  Combine yogurt and oil, mixing well. 
2.  Add the lemon juice, mixing well.
3.  Add the honey and mix well.
4.  Finely ground the cereal and walnuts, then add and mix well.
5.  Serve immediately.

Twist on Yogurt

I have to say first, that I tried to make yogurt in a crockpot...  It was a dismal failure.  I think maybe my crockpot was too large?  The recipe called for a 1/2 cup of plain yogurt and I had purchased a whole thing of plain yogurt because that's what was available.  I didn't want to use an entire eight cups of milk again, so I wanted to think of a way to eat the plain yogurt. 

I could have made a yummy Greek dish, but I was missing too many ingredients to make the special sauce (I'll post the recipe sometime in the future, ha ha), and we're constantly broke, soooo... I used some frozen strawberries I had purchased for a different recipe.  And so it began....

Categories: Yogurt, Strawberries, Breakfast, snack
Preheat: --

1 large container plain yogurt (I'll have to post ounces later, but you know what size I'm talking about, right??)
1 cup sugar (You may find this edited next time you access this recipe to be less sugar...)
1-3 cups frozen strawberries, thawed and cut up

1.  In a sealable container, mix together the container of plain yogurt, the sugar and the strawberries.  I used my huge Pampered Chef batter bowl as the container.  It's 8 cups and perfect.  Also, I just threw in the frozen strawberries whole.  The next morning, I took my scissors and cut up the strawberries before we ate it.

2.  Refrigerate.  I can't rave enough about "making" our yogurt this way!  It's delightful, and the strawberries are not mushy, they're firm and delicious.  Also, there's no added coloring (although I guess you could add color if you really wanted to).  FINALLY, you control how much sugar goes in. 

Whole Wheat Pancakes

I am trying to incorporate more whole wheat into our diet.  :)  Here's one such attempt!  I would like to point out, that to make them taste good, there is WAY more sugar and way more oil than in my favorite "Classic Pancakes" recipe.....

Preheat: --
Category: Pancakes, breakfast, wheat

2 2/3 c. Whole wheat flour
2 T. Baking powder
1/4 c. + 1 T. Sugar
1 t. Salt
4 Eggs, beaten
2 2/3 c. Milk
1/4 c. + 1 T. Oil

Optional: Serve with:
Syrup
Jam
Butter

1.  Mix well.

2.  Preheat skillet.

3.  Pour batter (I like to use 3/4 c.) and wait for bubbles to form, pop, and NOT refill with batter.

4.  Flip and cook the bottom.  Serve hot.

Egg/Cheese/Muffin

This is a VERY easy dinner. It's definitely a "sometimes" food.


Preheat: --
Category: Eggs, Breakfast

Per person:
1 English muffin
1-2 Eggs
1 super-thin slice Sharp cheddar cheese
Butter or mayo

1. Toast English muffin. Pan fry the eggs, breaking the yolks with the spatula.

2. Spread either butter OR mayonnaise on one side of the muffin as soon as it's out of the toaster. Add slice of cheese right away so it can melt.

3. When eggs are fried, fold them so they fit on the muffin and assemble the sandwich. Serve hot.

Fluffy Scrambled Eggs

This is different!  It looks yummy!  Let me know if you prepare this!  Again, this recipe is from The Six O'Clock Scramble.

Preheat: --
Category: Eggs, breakfast

6 Eggs
1 heaping T. Plain yogurt
1 heaping T. Cottage cheese

1. Combine ingredients and cook in a nonstick skillet.  Stir occasionally over medium heat until they are just firm. Season with salt.

Baked Sausage and Egg Casserole

This looks so yummy! I haven't tried it, but it looks hard to mess this one up. ;)  If you try it, be sure to comment and let me know how it turns out.  This recipe is from The Six O'Clock Scramble by Aviva Goldfarb.

Preheat: 350*
Category: Casserole, eggs, breakfast

1 lb. Sausage
2 c. Cheddar cheese, shredded
4 oz. Chopped green chiles, drained
9 Eggs
2 c. Skim milk
3/4 t. Dry mustard
1/2 t. Salt

1.  Brown sausage and drain fat.

2. In a bowl, whisk together the eggs, milk, dry mustard and salt.

3.  Layer in a greased 9x13 pan: Sausage, cheddar cheese, chiles, egg mixture.

4.  Bake at 350* for 35-40 minutes and serve hot.

Classic Pancakes

I love this recipe because of how many eggs are in it.  It makes me feel like I'm getting a little sneaked-in protein into my family's bellies!

Preheat: --
Category: Pancakes, Breakfast, Breads

6 Eggs
1 1/2 C. Milk
1/4 C. + 2 T. Oil
2 1/4 C. Flour
2 T. Baking powder
1/2 T. Salt
1/2 T. Sugar

1.  Mix dry ingredients in a bowl.

2.  Blend in wet ingredients with a whisk.

3.  Cook on a greased hot griddle or pan.

Granola / Trail Mix

This one is for anybody (*ahem* Darla) who found a bunch of oatmeal on sale! :)

Preheat: 250*
Group: Breakfast, Snacks

5 Cups Quick oats
1 Cup Sesame seeds
1 Cup Shredded coconut
2 Cups Sunflower seeds
1 Cup Sliced almonds
1 Cup Wheat flour
3/4 Cup Brown sugar
3/4 Cup Oil
1 Cup Honey
1 Cup Water

--optional--

Raisins
M&Ms

1. Mix dry ingredients together.

2. Mix wet ingredients together.

3. Mix everything together! Then spread over a cookie sheet.

4. Bake at 250* for 45 minutes. If you want to add the optional raisins or M&Ms, add them half-way through the baking process.

Cinnamon Breakfast Cake

This is one of those recipes we like and make as often as I'm not too lazy. ;) It's yummy and sweet but not too sweet.

Preheat: 400*
Group: Breads, Breakfast

Cake:

1 1/4 Cup Flour
1/4 Cup Sugar

1 Tablespoon Baking Powder

1/4 Cup Butter

2/3 Cup Milk

1 Egg

Crumbly Cinnamon Topping:

4 Tablespoons Flour

6 Tablespoons Sugar

3 Tablespoons Butter

1 teaspoon Cinnamon

1. Mix together all of the cake ingredients. Don't overmix--just mix it until it's moistened. If you make it a machine, get all of the wet stuff well-blended, then stir it into the dry ingredients.

2. Pour lumpy cake batter into a GREASED 8x8 square pan. I like to double the recipe and get a thicker cake. But that's just me. ;)

3. Combine ingredients for cinnamon topping; sprinkle over batter. Melt your butter down before mixing. It will be a moist crumbly texture.

4. Bake at 400*F for 25 minutes or until done.

You'll want to make this soon, trust me.