Puffed Pancake


This is a quick and easy breakfast for Sunday morning. Top it with a little syrup or apple butter.

4 TBSP butter
1/2 c milk or buttermilk
1/2 c flour
1/4 c sugar
2 eggs
Pinch of nutmeg

Preheat over to 425.

Melt butter over low heat in a 10 inch oven proof skillet.

Combine remaining ingredients in a bowl, which until smooth. Pour into melted butter, cook 1 minutes over medium heat. Bake for 12 – 15 minutes until puffed and golden.

Serves 4.

Buttermilk Pancakes


As a child I was spoiled, my mom always made pancakes from scratch for us on the weekends. Now that I make Sunday breakfast for my family I don’t understand why everyone does not make pancakes from scratch, it literally takes longer for the butter to melt than to mix up a batch. Best of all they freeze beautifully for a quick breakfast during the week.

2 c flour
1/4 c sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c buttermilk
2 eggs, lightly beaten
6 TBSP butter melted.

Combine dry. Add wet to the and stir to combine.

Cook on a griddle or skillet over medium heat about 2 minutes per side until light brown.

Makes about 16 pancakes.

Blueberry Oaty Buttermilk Pancakes


Sunday morning means a sit down breakfast with my boys. Today I made a family favorite requested by Bram.

My mom used to make these when I was a kid and I have been ruined for all other pancakes since. I hated spending the night at friends only to awake in the morning to have their mom’s announce “I’m making pancakes.” I knew they would be those horrible from a box facsimiles and I had to eat them and pretend they were wonderful (a family rule – when you are guest you eat what is served and like it).

The original recipe is in Gourmet Pancake and Waffle book, I have made some changes to make them a little bit more healthy.

I always keep buttermilk on hand, if you don’t you can use one cup of milk with 1 TBSP lemon juice.


1 c of rolled oats, uncooked (I use the multi-grain variety)
2 c buttermilk
1 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
2 TBSP melted butter
Blueberries 6 oz

Combine oats and buttermilk, mix and let stand 5 min.

Combine dry ingredients.

Add eggs and butter to buttermilk, stir.

Mix wet and dry ingredients until smooth, add blueberries.

Pour 1/4 cup onto hot griddle. Cook until little bubbles form in the middle, flip and cook other side.

Makes about 16.

These freeze great. Cool completely and freeze with wax paper in between so they don’t stick. Reheat for 45 seconds in microwave with a damp paper towel on top.

Add best of all these are only 2 points on weight watchers per pancake.