Multigrain Waffles Recipe. I've been playing around with multigrain flour blends lately.
In part, inspired by Kim Boyce's book, in part to rid my refrigerator of endless bags and jars of flours. I mixed up a batch of these waffles last weekend for a Saturday breakfast - well worth the effort it took to dust off the waffle maker. Poppyseed-flecked and made with a blend of barley, oat, and rye flours, these multigrain waffles are buttermilk-moist with a golden crust and a hint of tanginess.
My family love German Pancakes (at our house they are called Hootenannies). So when I saw the idea of making mini ones at a site called Gimme Some Oven I had to try them. Her recipe is basically the same as the one I make in my 9 x 13 pan, but you add the butter to the batter instead of the pan. She also adds vanilla and orange zest. I add the vanilla, but didn’t have any orange to zest in my fridge. The great thing about the minis is they turn out as perfect little cups just right to fill with fruit. I also made mine in my Demarle muffin tin, so no need for greasing here. Mini German Pancakes 1 cup milk 6 eggs 1 cup flour 1/2 tsp. salt 1 tsp. vanilla 1 tsp. orange zest (optional) 1/4 cup butter, melted Preheat oven to 400 degrees F. Cinnamon Roll Pancakes. Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too.
And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Oat Bran and cottage cheese drop scones. Dukan Pancakes / Muffins. Blueberry Vanilla Bean Pancakes with Blueberry Glaze. Our weekday mornings usually go a little something like this.
We awake to alarm clock #1. It’s Sketchie and he’s impatient. Healthy Spelt Pancakes For One. Do you like pancakes?
I sure do. I am a pancake lover, but I typically don’t make them for the following reasons: I am not a fan of how many pancakes most recipes make when I just want a single servingWhenever I make pancakes on weekends, it always turns into a big production. Mess, drips, pans, spills, small kitchen fires…you get the idea. But I am no quitter, my friends. I decided to create a ‘Pancake for 1′ recipe and prepare the dry ingredients the night before. It had to use whole grain flourHigh in protein and fibreBe quick enough to make on a weekday morning Preparing it the night before actually worked out quite well and it only took me about 10 minutes to make this morning.
Mission Accomplished! Big Pancake. This month on TheKitchn.com we're playing with the theme of Three Square Meals and we're starting with breakfast.
Hands down my favorite breakfast is a whimsical, slightly sour baked creature that my mom used to make for me when I had sleep-overs at our house. We called it Big Pancake; others know it as a Dutch Baby. For its ease of preparation and for its high wow-factor presentation, Big Pancake is my go-to dish for big gatherings, holidays and lazy weekend mornings. You can serve a lot of people without a lot of effort, and everyone's jaw will drop as they witness the spectacle in the oven. The ingredients are basic and it can be made in any oven-safe dish (cast iron skillet, pie dish, square or rectangular glass baking dish, roasting pan) so it's likely you're already armed with the right equipment. Big Pancake is best served with fresh berries, a shake or two of powdered sugar and a squirt of lemon juice. Quick, Easy and Moist Whole Wheat Muffins. These muffins are also dependent on the whole wheat.
Whole wheat isn't just a health statement here; the taste of the whole grain makes a nutty, pleasant flavor. I think these muffins would be slightly boring if made with just white flour. I like the extra dimension that whole wheat gives, and the fact that whole wheat flour is lower in gluten than regular all-purpose flour also means a more tender muffin. I do use white wheat flour, though, which makes for a lighter, sweeter taste. (See more about white whole wheat flour here.) Quick, Easy & Moist Whole Wheat Muffins. Banana Bread Scones with Brown Sugar Glaze. A bit of whole wheat flour in place of some of the all-purpose would give these a nice earthy depth, something that I plan on trying soon.
I also toned down my love of cinnamon in this recipe to make them a bit more universally palatable. If you're a fellow spice-fiend, feel free to add an extra teaspoon or two of cinnamon along with a good grating of fresh nutmeg. Banana Bread Scones with Brown Sugar Glaze Makes 8 scones 2 very ripe bananas (about 8 oz or 1 cup once mashed)2-4 tablespoons milk, whole or 2%1/2 cup (4 oz) plain yogurt, whole or 2%2 1/2 cups (12.5 oz) all-purpose flour4 tablespoons (1 1/2 oz) granulated sugar2 teaspoons baking powder1/2 teaspoons salt1 teaspoon cinnamon4 tablespoons (2 oz) unsalted butter1/2 cup chopped walnuts (optional)
Healthy Snack Recipe: 4-Ingredient Banana Oat Bars Recipes from The Kitchn. Bananas are an amazing fruit.
All by themselves they can turn into creamy, delicious ice cream, and eaten alone they are a satisfying snack. But they also do wonders in baked goods: Bananas take the place of sugar, eggs and fat in these wondrously chewy, yummy snack bars. These bars have no added sugar, you can whip them up in just a few minutes, and they'll take care of breakfast, after-school snacks, and dessert. Amazing? Clean Eating Protein Pancakes. Golden Oat Pancakes. Breakfast Recipe: The BEST Pancakes Ever! Pancakes get high marks for being one of the most comforting of comfort foods.
What this means is that everybody has their family favorite, resulting in thousands of recipes to choose from. But here's one with a unique twist, a shortcut actually, that hands-down produces the best pancakes I have ever made. The secret? In many pancake recipes you separate the egg white from the yolk, beat the white until peaks form and then gently fold the white into the batter. (This really lightens the batter and makes the pancakes incredibly fluffy.) Recipage. Recipage. Vegan & Gluten-Free Vanilla Blueberry Buckwheat Pancakes. It’s a dreary, rainy Thursday morning, so I can safely assume that you’re probably thinking about the weekend, including the food you want to make. How to Make and Shape Homemade Croissants. Previous image Next image Crispy on the outside, chewy in the middle. Perfect. It's probably a good thing that croissants are so fussy to make or we'd be eating them every day. As it is, the whole process of making the croissant dough, laminating it with butter, shaping, and baking is at least a two-day affair.
What You Need. Recipage. Clean Eating Oatmeal Recipes. Almond Butter Granola - 10 New Ways to Eat Oatmeal - Shape Magazine - Page 3. Bake up a batch of this almond butter granola over the weekend and enjoy it throughout the week on top of yogurt, in a bowl with milk, or simply by the handful. Ingredients:Makes eight 1/4 c. servings4 tbsp. almond butter4 tbsp. honey1/2 tsp. cinnamon1/2 tsp. vanilla extract2 tbsp. chia seeds2 c. oats Directions:Preheat oven to 325 degrees and spray cookie sheet with cooking spray. Combine almond butter and honey in a bowl and microwave until almond butter is slightly melted (about 30 seconds). Stir almond butter and honey together. Add cinnamon and vanilla to almond butter mixture. Recipe provided by Peanut Butter Fingers You can use your keyboard to see the next slide ( ← previous, → next)
My Favourite Homemade Granola (to date!)