Puffed Pancake

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

Ingredients:
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

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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.

Ingredients:
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

Pancake

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.

Ingredients:

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.
2 WW PP

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.