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Posts Tagged ‘pancakes’

 

I’m finally in Salt Lake City!  The flights over were fine, but as I waited at baggage claim for my bag I suddenly realized I was one of the last people standing….and waiting, and waiting! Then no more bags were coming up from the little tunnel.  You know the one where your eyes fixate until your little ol’ bag makes its grand appearance.  I waited for that moment and I was still waiting…. and hoping and hoping some more.  Then the belt stopped and my heart sank!  My bag is lost!  Oh no!!  I walked over to the Delta counter and the lady behind the desk gave me a little sign of hope.  My bag was in the air and should arrive in an hour and half.  She said they would deliver it to my hotel room tonight.  Ok, that made me feel better but it is now 11 o’clock at night at home which means my body also thinks its 11pm and my bag is still not here.  I’m hoping it will arrive soon as I’m a tired little kitten.  Kitten?  I never used that term which obviously tells me I’m not only tired but going a little cuckoo!  The good news is my hotel is absolutely spectacular!  I told “S” I would take pictures so I’ll share them with all of you too.  If you are ever in Salt Lake I would definitely recommend The Grand America Hotel….simply beautiful!!

Ok, for the recipe!  Before leaving I needed to make sure the girls were set for their meals for the next few days.  They were running low on breakfast “stuff” so I decided to make these delicious pancakes as options for the mornings ahead.  These are really great for the little ones in the house because they have whole grains, carrots, and really are super delicious.  You could also put chopped walnuts in them if you wanted but I leave those out because the girls don’t like them.  I found this great recipe in this month’s Cooking Light magazine, but I used white whole wheat flour instead of their suggested all-purpose.  If you have time one morning make these!  They are super yummy and I’m sure the whole family will love them!

Ok, keep your fingers crossed my bags arrive sometime soon so I can rest my very tired and sleepy head.  Stay tune to pictures of Salt Lake.  It was too dark tonight when I arrived to see the mountains but I’m really looking forward to seeing them in the morning.  Till next time….     

Carrot Cake Pancakes

Print Recipe

1 ¼ cup white whole wheat flour
2 teaspoons baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray

Instructions:
Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

Number of Servings: 6

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Here is the third of the five holiday food gift ideas.  This one I think might be my favorite!  Homemade Pancake Mix, a great mix to have around on those mornings where you want a few short cuts.  This mix even has whole grains in it so you will feel better making them for the kids (and even you).  You can mix in any favorite ingredients you would like.  Below are a few of my ideas.  I’ve included the basic pancake recipe, blueberry, and pumpkin.  I have a few more I might be trying with my pancake mix soon.  Like gingerbread and banana walnut.  I’ll post those if they are winners.  I usually make the girls pancakes and refrigerate some of them and freeze the rest.  The frozen ones will last up to two months.  Having the frozen pancakes are great when I wake up late and need something quick to make the girls before I have to head to work.  I just place them in the microwave to defrost and top with their toppings and serve….easy!

For the packaging, I found the white food bags from My Own Labels.  I went with the large so I could get more of the mix into the bag.  For the labels, I once again went to Paper-Source where they have a great selection of labels that come with templates.  I then used scrap book paper cut to size to cover the top of the bag and punched holes using a hand hole punch.  Then using natural raffia I put thru holes and tied a bow.

Another great holiday gift idea, or even something you can stock in your own cabinets.  Happy Holidays!!

Homemade Pancake Mix

Print Recipe

2 cups whole wheat flour
3 cups all-purpose flour
1 1/4 powdered milk (I used organic nonfat)
1/4 sugar
2 Tbsp baking powder
1/2 Tbsp salt
 
Add all ingredients and whisk together.  Store in a airtight container until ready to use.
There are a couple different recipes you can make with this simple mix.  Here are a few that I found delicious.  The great thing about this basic recipe is you can use your imagination to come up with the pancakes your family enjoys the most.
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Pancakes
 
3/4 cup water
2 tbsp unsalted butter, melted
1 egg
In a large bowl, add pancake mix, water, melted butter and egg.  Mix together well. 
 
Spray a large nonstick skillet with cooking spray and set over medium heat, Spoon 1/4 cup batter into skillet for each pancake, and cook until small bubbles begin to form on top, 2 to 3 minutes.  You may need to reduce the heat slightly at this point.  Using a spatula, flip pancakes and cook until golden brown and puffy, 2 to 3 minutes.  Remove from pan and stack the pancakes, Top with your topping of choice.
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Blueberry Pancakes
 
1/2 tsp ground cinnamon
3/4 water
2 tbsp unsalted butter, melted
1 egg
3/4 cup fresh or frozen blueberries
 
In a large bowl, add pancake mix, cinnamon, water, melted butter and egg.  Mix together well.  Fold in blueberries. 
 
Spray a large nonstick skillet with cooking spray and set over medium heat, Spoon 1/4 cup batter into skillet for each pancake, and cook until small bubbles begin to form on top, 2 to 3 minutes.  You may need to reduce the heat slightly at this point.  Using a spatula, flip pancakes and cook until golden brown and puffy, 2 to 3 minutes.  Remove from pan and stack the pancakes, Top with your topping of choice.
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Pumpkin Spice Pancakes
 
3/4 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
3/4 water
2 tbsp unsalted butter, melted
1 egg
1/2 cup pumpkin
 
In a large bowl, add pancake mix, spices, water, melted butter, egg, and pumpkin.  Mix together well. 
 
Spray a large nonstick skillet with cooking spray and set over medium heat, Spoon 1/4 cup batter into skillet for each pancake, and cook until small bubbles begin to form on top, 2 to 3 minutes.  You may need to reduce the heat slightly at this point.  Using a spatula, flip pancakes and cook until golden brown and puffy, 2 to 3 minutes.  Remove from pan and stack the pancakes, Top with your topping of choice.

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Pumpkin Pancakes

Pumpkins….You see all over this time of the year.  They are stacked neatly (at first) by the door of your local grocery store. And eventually they may appear on doorsteps or in windows, hollowed out and carved into likenesses both silly and serious. Fall is one of my favorite times of the year.  Growing up in the south I loved when the leaves started to change and the crisp air started to roll in.  Living in South Florida we don’t get those changes, but I still love Fall and everything that comes with it.  This weekend I decided to make the girls Pumpkin Pancakes for breakfast.  I love pumpkin for several reasons, it’s packed with nutrients and it’s delicious.  Two things that are very important when it comes to feeding your kids and family.  These pancakes are really easy to whip up on a weekend morning for the whole family and hopefully your family will love them as much as mine do. Enjoy!

Pumpkin Pancakes

  • ¾ cup all-purpose flour
  • ½ cup white whole wheat flour
  • 2 Tbsp light brown sugar
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 cup low-fat milk
  • 6 to 7 Tbsp Pumpkin Puree (you can use canned pumpkin)
  • 2 Tbsp Unsalted Butter, melted
  • 1 egg

In a large mixing bowl, whisk together all-purpose flour, white whole wheat flour, brown sugar, baking powder, cinnamon, ginger, salt, nutmeg and ground cloves. Set aside.

In a small mixing bowl, stir together milk, pumpkin puree, melted butter and egg.  Fold mixture into dry ingredients.

Spray a skillet with non-stick spray.  Heat skillet to a medium heat; pour in ¼ cup batter for each pancake (or size you prefer).  Cook pancakes about 3 minutes per side.

Makes about 8 to 10 Pancakes.

*If you have pancakes left over you can place in an air-tight container and place in the refrigerator or you can place in the freezer.  When ready to eat just reheat the pancakes in a microwave.

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