Dutch Puffed Apple Pancake

Puffed PancakeWhen having breakfast (okay, I don’t like eating breakfast), when having breakfast foods, for lunch or dinner, I enjoy a good pancake. What I do not enjoy is standing at the stove cooking for everybody, and then having my family eat while I am still at the stove, and then eating all by my lonesome, that is if there are any pancakes left. They are pancake people too. Enter the oven baked Dutch pancake. I will admit it almost seems like eating a cake smothered in maple syrup, with oodles of yummies like apples and cranberries and nuts. Cake-ish, with syrup, for lunch. Sign me up!

Recipe from Goose Berry Patch Big Book of Country Baking

  • 1/4 cup butter
  • 1 granny smith apple
  • 1/2 cup chopped walnuts
  • 4 eggs
  • 1 cup milk
  • 2/3 cup all-purpose flour
  • 2 Tbsp. sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/2 cup. dried cranberries
  • 3 Tbsp. brown sugar
  • Syrup
  1. Place butter in deep pie dish. Place in oven to melt, while pre heating to 425 degrees.
  2. Peel and slice apples. When butter is melted remove from oven and layer apples on bottom of dish. Top with walnuts. Return to oven for 5 minutes.
  3. While apples are baking, use hand mixer to combine eggs, milk, flour, sugar, vanilla, cinnamon and salt. Stir in cranberries. Pour over apples. Sprinkle with brown sugar. Return to oven and bake for 25 minutes.
  4. Serve hot out of the oven topped with syrup.
  5. Eat and enjoy!

Whole Wheat Banana Pancakes

PancakesNothing quite excites kids like pancakes for breakfast. More commonly in our house for lunch. I have found that through the years as our kids have grown into teenagers, the pancake excitement is still in effect. Mom can still bring smiles to their faces when I tell them pancakes are on the menu. They don’t even mind when I fuss and make them healthy, or veer from their favourite recipe. The addition to fruit to pancakes (at least bananas) make them a bit more dense, so although not as light and fluffy as usual, still very delicious!

Recipe from The Baker Mama

  • 1-1/2 cups whole wheat flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 large egg
  • 1-1/4 cups milk
  • 1 teaspoon vanilla
  • 1 cup mashed ripe banana (about 2 bananas)
  • Syrup and butter for serving.
  1. Beat together bananas, with milk, egg and vanilla. Add dry ingredients and stir to combine.
  2. Heat griddle to hot. Spray with cooking spray. Use soup ladle to pour batter onto hot griddle. Flip when starts to bubble. Cook until second side has browned.
  3. Serve hot with syrup and butter.
  4. Eat and enjoy!

Fruit-Topped Buttermilk Pancakes

PancakesIf you know me, or read this blog, you have probably realized that I am under the belief that everything tastes better with buttermilk. Well, okay, not everything. But when baking, or breakfast is concerned buttermilk is a must have ingredient. Fluffy, amazing buttermilk, with a quick stove top homemade jam. This was our dinner last night. Quick, Easy and delicious. Pancakes are a great go to in the summer time when we are not baking as much as usual.

Recipe from Allrecipes

Jam:

  • 10 ounces frozen raspberries, thawed
  • 2 bananas
  • 1 can (8 ounce) pineapple tidbits, drained
  • 1/2 cup brown sugar

1. Place ingredients in blender and puree. Scoop into a saucepan. Bring to a boil. Reduce to low and simmer until pancakes are ready. Serve over hot pancakes. Place remainder in refrigerator and use as jam for the week.

Pancakes:

  • 1 3/4 cup flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/2 tsp. vanilla extract
  • 1/4 cup vegetable oil

1. Combine dry ingredients in large mixing bowl. Whisk together remaining ingredients in separate bowl. Fold until dry ingredients, until just combined. You will have a few small lumps.

2. Grease a pancake griddle. Ladle about 1/4 cup of batter onto hot skillet. When it starts to bubble flip and cook on second side.

3. Serve warm with warm fruit topping.

4. Eat and enjoy!

Buttermilk Waffles

Belgian WafflesBreakfast, Brunch, Lunch and Dinner. Waffles are a perfect meal whenever you feel like them. In fact top with some vanilla ice cream, strawberries and chocolate sauce and you can even include them in dessert. I was excited to find a recipe that included buttermilk, one of our favourite ingredients, over at The Avid Appetite when I received Rachel for my assignment for the June edition of The Secret Recipe Club. I have been reading Rachel’s blog through Secret Recipe Club for ages. I was well acquainted  with her. An abundance of recipes, and posts about her family life will greet you. I loved reading about all her adventures with her little one Penelope. Made me think of when we had little ones running around. Our youngest is now ten, time really does fly. Thanks Rachel, for our lovely Saturday afternoon, where we sat around the table with family, bacon, and of course these amazing waffles!

1 C all-purpose flour
1 C whole-wheat flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
3 tbsp sugar
3 eggs, beaten
1/4 cup butter, melted
2 C buttermilk

*plus cooking spray and a waffle iron.

1. Mix together first 7 ingredients.

2. Whisk together eggs and melted butter. Add to dry ingredients until just moistened. Stir in buttermilk.

3. Heat waffle iron and spray with cooking spray. Add about 1/2 cup of batter and close lid. Remove when done and repeat, until you have used up all your batter. Serve with syrup.

4. Eat and enjoy!