Hearty Eggnog Pancakes with Eggnog Whipped Cream

My children discovered eggnog over the holidays.  They love the taste so much that I decided to make pancakes with the leftover nog.  The first attempt was too sweet for us and left us hungry shortly after.  I forgot that using only all-purpose flour does not make as hearty of a pancake!  And eggnog is sweet so no need to add any more sugar.  We stuck to our roots adding whole grains in the next attempt and loved them.  A hearty pancake with a touch sweetness and hint of eggnog.  Since it wasn't overly sweet it only made sense to top with eggnog whipped cream!

Hearty Eggnog Pancakes with Eggnog Whipped Cream

Pancake Ingredients
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tsp salt
1/2 tsp nutmeg
2 eggs
2 cups eggnog
1/3 cup milk
1/4 cup oil

*note: You can use whole wheat white flour instead of a mix of whole wheat and all purpose.

Pancake Recipe

1. Blend the oatmeal in a blender until it resembles course flour.  Whisk the dry ingredients together in a large bowl (from oatmeal to nutmeg).
2. Add eggs, eggnog, milk and oil to dry ingredients.  Mix until combined.  If the batter seems too thick add more milk a tablespoon at a time.  It should be thicker, not runny
3. Heat large griddle to medium heat.  Drop pancakes in desired size.  We use around a heaping quarter cup for each pancake.  Flip when bubbles just begin to form on top top to brown the other side.  I noticed that the bubbles are harder to see with these
4. Serve warm with whipped cream or syrup if desired.  Enjoy!

Whipped Cream Ingredients

1 cup heavy whipping cream

1/3 cup eggnog

1 tablespoon confectioners sugar

1/2 teaspoon nutmeg

Whipped Cream Recipe

1. Add all ingredients to a mixing bowl.  Whip on high until stiff peaks form.  If you over whip (as long as no solid butter has formed) you can add a few teaspoons of heavy whipping cream and whip by hand.  The cream should be good again in a few seconds.
2. Refrigerate whipped cream that you do not plan on using immediately.

Potato Crusted Sausage and Cheddar Quiche

Thanksgiving is a time I like to reflect on the past year and start to look towards the new year.  In that spirit I am missing experimenting in the kitchen.  I think the cooking bug has struck again.  And maybe I might blog what I create because I'd never be able to recreate it if I don't!  This quiche is a great way to use up leftover mashed potatoes and cheese after your Thanksgiving feast.  We make our potatoes super charged with garlic so the apple sausage adds a bit sweetness to balance out the dish.  It also has a nice presentation, is gluten free and super easy to make.  A nice brunch item when you are entertaining out of town guests.    

Potato Crusted Sausage and Cheddar Quiche

Ingredients

2 cups mashed potatoes (ours are garlic mashed potatoes)

2 tbsp olive oil

2 - 3 links apple sausage chopped (we like Aidells chicken apple sausage)

2 eggs

4 egg whites

1 1/4 cups milk (we had 1% so that's what I used)

1 cup sharp cheddar shredded (cheese leftover from your cheese tray would work here)

ground pepper to taste

Recipe

1. Preheat oven 350 degrees.
2. Oil 9 inch pie plate.  Mash the potatoes evening in the pan forming a crust.  Be sure to push them up to all side of the pan.  If you pan is slightly larger you can add more potatoes.  Just don't make the crust too thick.  
3. Brush the potato crust with olive oil.  Cook for 30 minutes or until the crust begins to turn golden brown.  
4. Fry apple sausage in olive oil over medium heat until slightly golden.  Usually about 7 minutes.
5. Beat eggs, egg whites and milk in a large bowl.  Add cheese and mix.  Add ground pepper to taste.
6. After the crust has cooled at least 5 minutes, place the sausage evenly in the pie plate.  Next add the egg mixture.
7. Cook pie for 40 minutes or until top is golden and knife in the center comes out clean.  Let the pie cool for 5 minutes before serving.

  

Sun Dried Tomato and Spinach Frittata

We are having a sudden heat wave here in Ohio.  You know the kind that prompts you to desperately run out looking for a kids swimming pool big enough for you to fit in!  Michael is not overly fond of breakfast for dinner but I found an exception, frittata.  You can make so many variations of frittatas and they come out amazing.  We had fresh spinach, sun dried tomato sausage, parmesan cheese and eggs, the makings of an tasty frittata that had my girls asking for seconds and thirds.  These are also great ways to sneak in veggies or meat for a picky eater.  They are easy to make, clean up and won't heat up your house on a hot day.  Perfect for a September heat wave or anytime!

Ingredients

1 cup pasteurized egg product (like real eggs from Costco)
4 eggs
1/2 cup parmesan cheese shredded and some more to sprinkle on top
pepper (to taste)
1 tsp olive oil
2-3 links pre-cooked sun dried tomato sausage chopped (we like aidells or another nitrate free brand)
2 cups baby spinach (packed)

Recipe

1. In a large bowl combine egg product, eggs, cheese and pepper.  Whisk until yolks are completely incorporated.  If you use a 10 or 12 inch pan to cook you can add 2-4 more eggs.
2. Chop sausage.  Chop spinach.  You can removed the large stems you see, some people don't like the texture with the stems.
3. Heat oil in pan over medium.  Add sausage and cook for a few minutes.  Add spinach and cook until just wilted.  Change heat to low.
4. On low heat add the egg mixture.  Stir everything together and make sure meat and spinach is evenly distributed in the pan.
5. If using double frittata pan.  Cover with second pan and cook on low for 10 minutes.  Sprinkle with parmesan cheese then cover again with the second pan.  Using oven mits flip the pans.  Cook on low for another 10 minutes.  
6. Using oven mits flip back over and slip frittata onto a plate.  Slice and serve, enjoy!
7. If using oven-proof pan.  Preheat oven to 350 degrees F.  Cook on low until the eggs on the bottom and edges are set for about 10-15 minutes.  Place in oven and cook 7-8 minutes or until eggs are cooked.
8. Using oven mits removed pan and slide onto a plate.  Slice and serve, enjoy!  
9. If using non oven-proof pan.  Cover and cook on low until the eggs are set for about 15-20 minutes.  Using oven mits slide onto a place.  Slice and serve, enjoy!

Banana Oat Whole Wheat Waffles

 

Labor Day weekend has come and gone.  When I was in school this marked the end of summer, the time to catch those last bits of sunshine before the school year began.  Now living in Ohio our children are already in school two weeks before Labor Day.  But it's still feels like the last bit of summer before school starts.  Our neighborhood pool closes on Labor Day so there is always a crowd of swimmers, the last jumps off the diving board, last ice creams at the pool, last lazy dinner while the kids splash around.  And for us it also means we just spent an amazing weekend in northern Michigan at my in-laws cottage.

Now back to food.  What does this have to do with waffles?   Oops I left a bunch of bananas out and they got very ripe while we were away.  So I created this recipe using my favorite combo of whole wheat/ground oatmeal/flour.  I like to top waffles with cinnamon, sugar, more bananas and toasted pecans.

 

Ingredients

Dry
1 cup oatmeal
1 cup all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
Wet
2 tbsp brown sugar
3 tbsp. melted butter
2 eggs or 1/2 cup pasteurized egg product
2 large ripe bananas
1 tsp vanilla
1 cup milk

Recipe

1. Blend oatmeal in a blender for a minute or two.  I actually shake mine around to get it all blended.
2. Put blended oatmeal and all dry ingredients in a large bowl.  Whisk ingredients until combined.
3. Place wet ingredients in blender.  Blend until combined.
4. Pour wet ingredients into dry ingredients.  Mix just until combined, batter will have some lumps.  Try not to over mix.
5. Cook according to your waffle makers instructions.  Enjoy! 

Almond Flour Banana Muffins

 

Looking for some tasty snacks that don't pack a huge sugar rush?  My good friend recommended that we try almond meal. These muffins were yummy, just sweet enough with a little salt taste and filling.  The girls could eat them in the evening and we didn't have to worry about a huge running frenzy afterward!  They also made a great breakfast along with some fruit.  You can taste the butter used in the batter so there is no need to add any.  I may even try to half or omit the butter next time.  Enjoy!

Ingredients
3 cups blanched almond flour or almond meal
1 tsp baking soda
1/4 tsp sea salt
1/2 tsp baking powder
1 tsp cinnamon
3  eggs or pasteurized egg product
2 large or 3 medium very ripe bananas, mashed
1/3 cup honey or maple syrup, use less if the bananas are very ripe and sweet
1/4 c up melted butter
1 tsp vanilla extract
1/4 c up or so chopped pecans

Recipe

1. Preheat oven to 350 degrees. Grease or line a cupcake pan with wrappers.
2. In large bowl whisk almond flour, baking soda, salt, baking powder and cinnamon together
3. In medium bowl mix eggs, bananas, honey, butter and vanilla together until combined.
4. Add wet ingredients to dry ingredients and mix just until combined.  Do not overmix.
5. Fill muffin cups and top with chopped nuts.  Bake 20 minutes for muffins and 12-15 minutes for mini muffins.  Or until toothpick inserted in the center comes out clean.
6. Cool for one minute in the pan then remove to wire rack to finish cooling.

Recipe inspired by 

This recipe inspired by justapinch.com

Click Here for Recipe

This recipe inspired by nuts.com

Click Here for Recipe

Pumpkin Oatmeal Whole Wheat Pancakes

Here in Ohio fall is in full force.  The trees are creating an absolutely stunning landscape and the color is peaking.  We have had 70's and 60's and 50's for weather.  Sunshine and rain.  The girls are off school this morning and have been asking for pancakes.  In a tribute to these beautiful fall season we decided to create a new healthy pumpkin pancake recipe.  I used our oatmeal banana pancakes as a start and added a touch of fall and voila!  I have to say this is one of my new favorite pancake recipes.  I made a double batch and will be very happy to pull some out of the freezer next weekend.  Now if I get brave I may just tackle that apple maple bacon pancake I keep dreaming about.

Ingredients

1 cup uncooked rolled oats

1 cup whole wheat white flour

3/4 cup all-purpose flour

1/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger

1/2 teaspoon nutmeg

1 egg

2.5 cups milk/almond milk/rice milk/coconut milk *plus extra if needed

1 1/2 tablespoons vegetable oil
1/2 of a 15 oz can of pumpkin or 1 cup pumpkin puree

1 teaspoon vanilla extract

1/8 cup real maple syrup

Recipe

1. Blend the oatmeal in a blender until it resembles course flour.  Whisk the dry ingredients together in a large bowl (from oatmeal to nutmeg)
2. Now that the blender is empty add remaining ingredients (egg through maple syrup) and blend until well combined.
3. Pour the wet ingredients into the the dry ingredients and mix until just combined.  If the batter seems too thick add more milk a little at a time.  It should be thicker, not runny
4. Heat large griddle to medium heat.  Drop pancakes in desired size.  We use around a heaping quarter cup for each pancake.  Flip when bubbles just begin to form on top top to brown the other side.  I noticed that the bubbles are harder to see with these
5. Serve warm with fruit or syrup if desired.  Enjoy!

Fluffy Hearty Whole Wheat and Oatmeal Waffles

It seems there are never enough lazy mornings to explore all the possible waffle recipes.  We are back on school schedule so everyone wakes early.  With that extra morning time its time to make a new yummy recipe.  This waffle is not overly sweet, is hearty, crisp on the outside and fluffy.  Perfect for topping with fresh fruit and some real maple syrup.

Ingredients

1 cup whole wheat flour
1 cup old fashioned oats
1 Tbsp and 1 tsp baking powder
1 Tbsp cinnamon
1 1/4 cup buttermilk OR 1 1/4 cup rice/soy/almond milk + 1 Tbsp vinegar
1/2 cup water
1 egg or 1/4 cup pasteurized egg product
2 Tbsp honey
2 Tbsp canola oil
2 Tsp vanilla

Recipe

1. Combine dry ingredients in a bowl with a whisk
2. Combine wet ingredients in a large bowl and mix thoroughly
3. Add dry ingredients to wet ingredients and mix until well combined
4. Cook waffles until crisp, or desired doneness.  Serve with fresh fruit and maple syrup

Banana Oatmeal Whole Wheat Pancakes

 

We have tried countless pancake recipes and this is my current favorite.  They are dense but fluffy, sweet but not too sweet, hearty and filling and most of all absolutely yummy.  The girls gobble these up and there is only 1/2 cup of brown sugar in a double batch!  I always double the recipe so I have enough left over to freeze two packs of 8-10 pancakes.  I love to be able to pop pancakes from the freezer for an any day treat.

Ingredients
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 egg
2 cups milk or rice milk
1 1/2 tablespoons vegetable oil
2 banana, mashed
2 teaspoon vanilla extract

Recipe adapted from 

This recipe comes from all recipes

Click Here for Recipe

Recipe

1. Blend the oatmeal in a blender until it resembles course flour.  Whisk the dry ingredients together in a large bowl (from oatmeal to cinnamon)
2. Now that the blender is empty add remaining ingredients (egg through vanilla) and blend until well combined.
3. Pour the wet ingredients into the the dry ingredients and mix until just combined.  If the batter seems too thick add more milk a tablespoon at a time.  It should be thicker, not runny
4. Heat large griddle to medium heat.  Drop pancakes in desired size.  We use around a heaping quarter cup for each pancake.  Flip when bubbles form on top top to brown the other side.
5. Serve warm with fruit or syrup if desired.  These are sweet enough to stand on their own, go light on the syrup

Original Recipe Modifications

• eliminated the dry milk
• added cinnamon
• blended ingredients instead of hand mixing
• reduced oil
• increased banana
• used rice milk
• used pasteurized egg product

Banana Oatmeal Muffins

These muffins have great banana flavor, a hint of sweet, nice bite and bake very pretty.  The girls love to eat them as a snack or for breakfast.  My favorite way is warm with a tiny bit of butter or margarine.  We "healthed" up the basic banana muffin recipe to make a more filling snack.  You could go even further and substitute 1/3 cup applesauce for the oil.  Hope you enjoy these as much as we do!

Ingredients

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1 cup rolled oats

1/3 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 egg or 1/4 cup pasteurized egg product

3/4 cup coconut milk (almond or skim plus 1 tablespoon lemon juice would work too)

2 tablespoons olive or vegetable oil

1 teaspoon vanilla extract

3 medium mashed bananas, around 1 and 1/4 cups

Recipe

1. Preheat oven to 375 degrees F.
2. Combine dry ingredients flour through nutmeg and whisk together.
3. In a large bowl thoroughly mix the egg, oil, milk, vanilla and mashed bananas.  Stir the flour mixture into the banana mixture until just combined.  Do not over mix the muffins will be tough
4. Pour batter into lined or oiled muffin tins.  Fill 3/4 full.  This recipe makes 12 muffins in my square pan and enough left over batter for 10 mini muffins.  We like a light sprinkle of cinnamon and brown sugar on top before they bake.
5. Mini muffins bake for 10-12 minutes.  Regular muffins bake for 12-15 minutes.  These bake fast, be careful not to over bake.  Remove from pan after they have cooled for 2 minutes

Easy Blender Banana Oatmeal Pancakes

So my girls wanted pancakes and eggs this thursday morning.  I wanted them to have a healthy version so I took a stab at my own recipe.  The flavor is great and I will be making and tweaking this recipe in the future, success!  The batter is a thinner batter so smaller fast cooking pancakes are best.  You can let the batter sit for a while for a fluffier pancake, well if your family isn't as impatient to eat as mine is!  I read an interesting article on the affects of baking powder and baking soda, kinda cool to learn the science behind the ingredients The Food Lab: Baking Powder vs. Baking Soda

Ingredients

1/2 cup all-purpose flour

3/4 cups old fashion oats

1 tablespoon brown sugar

2 teaspoons cinnamon or to taste

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup rice milk (can use milk/soy milk/almond milk)

1 tablespoon vinegar or lemon juice

1 teaspoon vanilla extract

2 tablespoon olive oil

1/2 cup pasteurized eggs or 2 eggs

1 really large or two small bananas, in pieces around a cup

Recipe

1. Place all ingredients in blender and blend until just mixed.
2. Heat oiled/buttered griddle over medium high heat.  Add batter 1/4 cup at a time.  Flip when bubbles begin to form

Banana Muffins with Streusel Topping

You may notice allot of banana recipes on this blog.  We eat these regularly and sometimes don't eat those bananas fast enough so they become very ripe, especially with the heat wave we have been having!  Now since the girls and I enjoy baking and trying out new recipes this is rarely a problem.  A quick search and a few minutes later we are off creating some new treat.  My friend Stephanie posted a really cute picture of her girls streuseling muffins and that was the inspiration.  These are so good!  They have enough spice to make the muffin part flavorful, but the topping is really what makes you grab that second muffin.  Toasting the walnuts and eating warm out of the oven are must do steps.  You could even serve these as dessert with a scoop of ice-cream and drizzle of carmel.

Recipe Modifications

• Used pasteurized egg product
• Used salted butter, I was out of unsalted
• Used skim milk, recipe still turned out amazing
• Used 2 and a half bananas 
• Cooked recommended 25 minutes but may try 22 minutes next time.  New pan cooks fast!

Ingredients

Streusel

1/2 cup finely chopped walnuts, toasted

1/4 cup old fashioned oats

1/4 cup firmly packed light brown sugar

2 tbsp. flour

1/4 tsp. baking powder

1/8 tsp. salt

2 tbsp. unsalted butter, cut into tiny pieces

Muffin

1 1/2 cups all-purpose flour

1 1/4 tsp. baking powder

1/2 tsp.baking soda

1/4 tsp. salt

3/4 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp.freshly grated nutmeg

2 medium mashed ripe bananas

1 large egg

1/2 cup half-n-half or whole milk

1/4 cup unsalted butter, melted

1/3 cup firmly packed light brown sugar

1 tsp. vanilla extract

Recipe

This recipe comes Genesis of a Cook blog.  The first I have tried but after this one I'll be trying more! 

Click Here for Recipe

Banana Oatmeal Bugs and Muffins

It is a great experience having young imaginative children.  Cadence has such a delightful sense of humor and makes us laugh all the time.  So when we ran across a bug pan at Costco and she thought it was so funny to have buggy food I had to get it.  I feel like a child again when she draws me into her little world.  These buggy cakes and muffins were both delish and a fun adventure.  Try the recipe it's healthy and super yummy and if you want some adventure make it buggy ;-)

Recipe Modifications

• Used 1/2 cup brown sugar instead of white sugar
• Added 1 teaspoon cinnamon

Ingredients

1 1/2 cups all-purpose flour

1 cup rolled oats

1/2 cup white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup milk

1/3 cup vegetable oil

1/2 teaspoon vanilla extract

1 cup mashed bananas

Recipe

This recipe comes allrecipes

Click Here for Recipe

Spicy Roasted Red Pepper and Sausage Frittata

Michael and I have both been eyeing the frittata pan at Williams Sonoma for some time.  Recently it occurred to me that neither of us has ever had a frittata so I decided to make one and try it out before investing in the special pan.  The experiment was a total success.  We both love frittata, Cadence liked it and Rylee was a frittata monster.  I even found out that my le creuset cast iron skillet pan makes them great so I don't need a special pan.  You do need a pan that is oven safe for this recipe.  Allot of people have cast iron pans and that will work nicely.  I looked up several recipes online and came up with one of my own.  I bought a 16 oz jar of roasted red peppers and will use the other half to make chicken ala king later this week.  We served with fresh bananas and toasted rosemary sea salt bread for a nice brunch.  Frittatas are like a big fluffy oven omelet.  You can use what you have on hand and they will most likely come out super yummy! 

Ingredients

1 tablespoon olive oil

chicken andouille sausage - 1 small package (15/16 oz) chopped

8 ounces chopped roasted red peppers

3-4 garlic cloves minced

4-6 eggs

1 cup pasteurized egg product, such as kirklands from Costco

3/4 cup shredded parmesan cheese 

1-2 teaspoons hot sauce such as cholula or red hot

1 teaspoon dried parsley or 2 tablespoons fresh parsley

ground pepper to taste

Recipe
Note: You will need an oven proof pan for this recipe.  We used a 12 inch, this will also work for a 10 inch pan.  You will need to add more eggs for a larger pan.  

1. Preheat oven to 400
2. Whisk eggs, egg product, cheese, hot sauce, parsley and pepper in a bowl.
3. Cook sausage in olive oil on stovetop over medium heat until lightly browned.
4. Add peppers and garlic and cook for 2 minutes.
5. Turn heat to low and add egg mixture.  Be sure to spread egg mixture evenly around the pan and make sure the sausage mixture is even too.  Cook until bottom is firm but top is still runny, 7-9 minutes.
6. Place pan in oven to finish cooking.  Will be done with eggs are set and top is lightly golden brown, 6-8 minutes.
7. Take out of oven and loosen sides and bottom before sliding to a serving platter.  Cut and serve!

This recipe was mostly inspired by Click Here for Recipe

Oatmeal Pancake Fritters

Reading through the comments on this recipe some people called the pancake recipe fritters.  These do taste a bit like an oatmeal fritter, with only 1/4 cup of flour they are not your traditional pancake.  But boy are they good and good for you too!  I should of made a double batch because the girls gobbled them up fast and I was wishing I had one more.  When you're making this recipe the batter will be thinner and I'd suggest using the 2.5 tablespoon of batter per pancake.  It seems to cook perfect at this size.  They do cook fast so watch for those bubbles on top and flip when you have a good amount of bubbles.  These go great with turkey bacon and some fresh fruit.

Recipe Modifications

• First thing I did was mix 1 cup 1% milk and 1 tablespoon lemon juice, stirred then added 1 cup regular oatmeal
• Mixed other dry ingredients, added extra tablespoon of flour, added extra cinnamon
• Added egg and butter to oatmeal and milk mixture and combined with dry ingredients
• Cooking mine using real butter instead of spray.  A little bit goes a long way

Ingredients

1 1/10 ounces all-purpose flour (1/4 cup)

1 cup quick-cooking oats

1 tablespoon sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 cup nonfat buttermilk

2 tablespoons butter, melted

1 large egg

Cooking spray

Recipe

This recipe comes from my favorite source Cooking Light. Not diet food, but food that is conscious of health without losing any flavor. Food for life! 

Click Here for Recipe

Brown Sugar-Banana Muffins

Almost everyone who eats bananas has experienced too ripe to eat bananas.  And when this happens it's time to bake!  I took advantage of my 21 month old waking up at 5:30am this Saturday morning and made these delicious light and cakey banana muffins.  I even made a mistake missing the egg addition, which I added at the last addition of the banana mixture and these turned out so well.  If you like a less sweet muffin you could adjust the amount of brown sugar based on how ripe your bananas are.  As they ripen they become sweeter.  We will be making this recipe again and again.

Recipe Modifications

• Used 1/4 cup of milk and 3/4 teaspoon lemon juice instead of buttermilk
• Used pasteurized eggs instead of eggs

Ingredients
1/2  cup  butter, softened
1  cup  firmly packed brown sugar
2  large eggs
1  cup  mashed ripe bananas (about 2 large)
1/4  cup  buttermilk
1  teaspoon  vanilla extract
2 1/4  cups  all-purpose flour
3/4  teaspoon  baking soda
1/2  teaspoon  baking powder
1/2  teaspoon  salt
1/2  cup  toasted chopped pecans

Recipe
For this recipe I used a southern living recipe.  They do look very southern with the toasted pecans on the top!

Click here for Recipe

Blueberry Pancakes with nutmeg and cinnamon

Weekend and vacation mornings are my favorite to try out new breakfast recipes. Today my three and a half year old wanted pancakes. So we made a new blueberry pancake recipe and it turned out yummy! My new le creuset enameled cast iron pan created a perfect crunch outside and they rose for a light fluffy center. We served real maple syrup on the side and fresh berries. These are sweet enough you could even enjoy without syrup.

I take a child involved approach to cooking. My girls are young but they stand on chairs and watch me mix up the ingredients and dump the measuring cups. We often cook with pasteurized egg substitute so the batters and doughs can be sampled. I really believe this involvement and early exposure to wide variety of foods has helped shape their wonderful palettes.

Recipe Modifications

• Doubled baking powder to 2 teaspoons
• Doubled cinnamon to 1/4 teaspoon
• Used pasteurized egg substitute
• Used sour cream instead of yogurt
• Added more milk to thin out about 2 tablespoons

Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 tablespoon white sugar
1 egg
1/2 cup plain yogurt
1/2 cup milk
2 tablespoons vegetable oil
3/4 cup fresh blueberries

Recipes

There are so many recipes on allrecipes.com and many user reviews. After reading a few tweaks people make and knowing how my family prefers food it's pretty easy to find good recipes from this source. And there are always new ones!

http://allrecipes.com/Recipe/Blueberry-Pancakes/Detail.aspx