Archive for the ‘Breakfast’ Category

Gingerbread pancakes, they really need no introduction, except YUM!  This is a great way to use up that little bit of molasses sitting around from the gingerbread cookies you made at Christmas.  My kids loved these with maple syrup and butter.  The molasses is the only sweetener, so if you don’t have enough add a little brown sugar to make 3 tablespoons.  Enjoy!

Gingerbread Pancakes

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 3 tablespoons molasses (not robust or blackstrap)
  • 1 large egg
  • ½ cup sour cream
  • ½ cup milk
  • 2 tablespoons melted butter

In a medium bowl stir together flour, baking powder, baking soda, salt, and spices.  In a small bowl whisk together molasses, egg, sour cream,  milk, and melted butter; add to the flour mixture and stir until just combined.  Let the batter sit for about 10 minutes.

Heat a griddle or large skillet over medium to medium high heat until a drop of water scatters on surface.  Either spray with cooking spray or brush with butter.  Drop ¼ cup of batter per pancake on griddle and cook until bubbles appear on surface and edges look dry, 1 to 2 minutes.  Flip and cook an additional 1 to 2 minutes.  Makes 10 – 12 4-inch pancakes.


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This is an easy banana muffin recipe that I have been using for several years.  The original recipe is from The Ultimate Southern Living Cookbook.  I replaced some of the all-purpose flour with whole wheat, adjusted the liquids accordingly, and omitted the nuts.  I think a banana is very ripe when it’s almost completely black, but make your own call on that one. 

This recipe is quick to mix together, only takes 18 minutes to bake, and my kids think it’s a great treat for breakfast.  I can no longer fool them and call them cupcakes, they’ve learned the difference, but these muffins are moist and delicious.  Since my son has a nut allergy we leave the nuts out, but if you like nuts add ½ cup chopped nuts to the batter after it is mixed together.

Banana Muffins

  • 1 cup whole wheat flour
  • ¾ cup all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup brown sugar (or white sugar)
  • 1 large egg slightly beaten
  • 1 cup mashed very ripe banana (2 – 3 bananas)
  • ½ cup plus 1 tablespoon milk
  • 1/3  cup olive oil (or whatever oil you like)

Preheat oven to 400°.  Line a muffin pan with paper liners or spray well with cooking spray.  Combine flours, baking powder, salt and sugar in a large bowl.  Make a well in center of dry ingredients and add the egg, mashed banana, milk and oil.   Stir until mixture is just combined.

Spoon batter into muffin pan filling each cup ¾ full.  Bake at 400° for 18 – 20 minutes or until golden.  Yield: 1 dozen.

Banana Bread:  Spoon batter into a greased 8 ½ x 4 ½ inch loaf pan.  Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes.

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Pancakes are just fun, I have no idea why.  My kids love them and on the weekend (or when we’re visiting Grandma and have access to her 48″ Professional Series Thermador Range) its really not much trouble.  I gave my kids the choice between chocolate chips and blueberries and surprisingly they chose chocolate chips.  So try these out, they’re yummy and easy and whole grain.  They go great with parmesan cheese scrambled eggs.

Whole Wheat and Cornmeal Pancakes

  • 1 cup whole wheat flour
  • 1 cup yellow cornmeal
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup low fat buttermilk
  • ½ – ¾ cup skim milk (depending on how thin you like your pancake batter)
  • 2 eggs slightly beaten
  • ½ – 1 tsp vanilla
  • 1Tbl olive oil
  • ½ cup mini chocolate chips 0r 1 cup fresh blueberries (optional)

Combine dry ingredients in a medium bowl.  Add buttermilk, skim milk, eggs, vanilla and olive oil.  Stir until combined.  Add chocolate chips or blueberries if using.  Preheat your skillet/griddle over medium heat (on a gas burner) until hot.  Pour batter by scant ¼ cupfuls onto nonstick skillet or griddle coated with cooking spray.  Cook until edges appear slightly dry and there are a few bubbles on surface of pancake, then turn.  Continue to cook for about 1 minute and remove from heat.  Repeat with remaining batter.   Serve with syrup or topping of choice.  Makes about 20 four inch pancakes.

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