Buttermilk Oven Pancakes

by Laurie | Jun 29, 2010 | Breakfast

Ingredients:

2 C. flour
4 T. sugar
1 t. baking soda
1 t. baking powder
1/4 t. salt
1 lg. egg, beaten
1 1/2 C. buttermilk
2 T. vegetable oil

1. Preheat oven to 350 degrees
2. Spray 9 x 13 pan & set aside.  In a mixing bowl, sift together flour, sugar, baking soda, baking powder & salt.  In another bowl, mix together the egg, buttermilk, & oil; add to dry ingred. & mix well.
3. Spread batter evenly in the baking pan.  May bake immediately or cover & refrig. overnight.  Bake until top is lightly browned around the edges 20-25 min. or about 25-30 if refrigerated first.  Cut pancakes into squares and serve w/ maple syrup or fruit topping

Topping can be made w/ 1/2 C. fruit (blueberries, strawberries, 2 med. apples or peaches)
1/4 C. sugar and 1 t. cinnamon

Fluffy Pancakes

by Laurie | Jun 29, 2010 | Breakfast

Ingredients
2 C. all-purpose flour
2 T. sugar
1 T. & 1 t. baking powder
1 t. salt
2 eggs
1 1/2 C. milk
1/2 C. shortening, melted
1 1/2 t. vanilla

1. In a small bowl, combine the flour, sugar, baking powder & salt.  Combine the egg, milk and shortening; stir into dry ingred. until moistened.
2. Pour Batter by 1/4 C. onto a greased hot griddle.  Turn when bubbles form on top of pancakes; cook until the second side is golden brown

*I forgot to ad shortening and they still turned out fluffy and good.

*Can substitute buttermilk & increase sugar to 4T.

*Add chocolate chips to baking pancakes & top w/ peanut butter syrup

Good Old Fashioned Pancakes

by Laurie | Jun 29, 2010 | Breakfast

Ingredients:
1 1/2 C. all-purpose flour
3 1/2 t. baking powder
3/4 t. salt
1 T. white sugar
1 1/4 C. milk
1 egg
3 T. butter, melted or 2 T. Canola oil
1 t. vanilla

1. In a large bowl, sift together the flour, baking powder, salt & sugar.  Make a well in the center and pour in the milk, egg & melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over med. high heat.  Pour or scoop the batter onto the griddle, using aprox. 1/4 C. batter for each pancake.  Brown both Sides and serve hot

Serves 8
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Gingerbread Pancakes

by Laurie | Jun 29, 2010 | Breakfast

Ingredients:

1 C. flour
1 t. baking powder
1/2 t. salt
1/2 t. cinnamon
2 T. molasses
1 C. buttermilk (or half buttermilk half egg nog)
1 T. sugar
1 t. ground ginger
1/2 t. baking soda
Dash of cloves
1 t. vegetable oil
1 egg lightly beaten

1. In a large bowl, combine all dry ingredients
2. In sm. bowl, whisk molasses, oil, buttermilk & egg.
3. Slowly pour liquid mixture into flour mixture and stir until smooth
4. Lightly grease a griddle or nonstick skillet
5. Over med. heat, drop 1t. batter on griddle.  Cook until golden and flip to other side.

Make a double batch if you have guests

Norwegian Pancakes

by Laurie | Jun 29, 2010 | Breakfast

Ingredients:
3 eggs
1 1/2 C. milk
1 C. flour
1/4 t. salt
1 t. sugar
Dash of Cardamom

Combine the eggs and milk in the container of a blender.  Add flour and salt and sugar and blend until smooth
Heat skillet over med./high heat and coat with cooking spray.  Batter is thin.  Cook for a short time until pancake looks dry

Serves 5 – Make a double batch if there are guests

Apricot Preserve French Toast

by Laurie | Jun 29, 2010 | Breakfast

Ingredients:
1/4 C. Apricot Preserves
8 slices of bread
4 eggs
1 C. fat-free milk
2 T. Sugar
1/2 t. cinnamon
1/4 t. nutmeg or pumpkin pie spice
Dash of salt
Dash of vanilla
Butter Spray

1. Spread preserves on one side of bread and make into sandwiches.  Place in a 9 x 13 pan.
2. In a small bowl, combine eggs, milk, sugar & spices.  Whisk to mix.  Pour over sandwiches.  Let set 5 minutes and then turn over and let sit until bread absorbs all of the egg mixture
3. Preheat oven to 400 degrees.  Coat a cookie sheet with butter spray.  Bake 10 minutes and then turn and bake 7-10 minutes longer
4. Serve with powdered sugar or syrup

Baked French Toast

by Laurie | Jun 29, 2010 | Breakfast

Ingredients:
1 stick of margarine or butter
1 1/2 C. milk
Pinch of salt
1 C. brown sugar
6 eggs
1 T. cinnamon
bread slices

Melt 1 stick of butter in 9 x 13 pan. Mix brown sugar and cinnamon together and add to melted margarine. Cover with 2 layers of bread slices. Beat eggs, milk, and salt. Pour mixture over bread and cover. Chill overnight. Uncover and bake at 350 degrees for 30-35 minutes. Cut in squares. Turn upside down on plate and serve. Can serve with butter and syrup