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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. I know I'm going to get a lot of questions about substituting flours here. The bulk of this blend is barley flour.
Here’s a fun breakfast you can make this weekend. 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.
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!
Our weekday mornings usually go a little something like this. We awake to alarm clock #1. It’s Sketchie and he’s impatient. He’s been awake prowling the house since who knows when.
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 serving Whenever 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.
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.
Here's a recipe out of my weeknight playbook: A quick, easy, reliably moist batch of whole wheat muffins. They are a homey accompaniment to soups and salads, and since these only need to bake for 15 minutes, you can start them and be eating in under half an hour. (Leftovers are lovely for breakfast, too!) This is an adaptation of a recipe my mom made frequently while we were growing up, but I've tweaked it a bit.
I adore banana bread. It's just as welcome on my breakfast table as it is on the dessert table, and it seems universally loved by kids and adults alike. This scone version of the classic quick bread won't leave crumbs in the bottom of your bag and makes for a very satisfying mid-day snack. These scones have a mild, not-too-sweet banana flavor and a soft biscuity interior. I love breaking off large pieces and giving them quick dunk in my cup of coffee.
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?
This recipe comes to you courtesy of Tiffany, who asked a question recently about oatmeal. She followed up and demonstrated her love of oats with this family recipe for Golden Oat Pancakes. We made them last weekend and loved their hearty texture and moist, whole grain goodness. We highly recommend serving these with the chunky peach pancake topping from Monday...
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.
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. Am I right or am I right? Enter pancakes. Pancakes are quite possibly one of the easiest things to prepare on a weekend. Any food that can be prepared successfully while half asleep is a winner in my books. I made these a couple weekends ago when I was feeling bored of my usual pancakes and I’ve since made 4 batches.
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. But, friends, it is so worth it .
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. servings 4 tbsp. almond butter 4 tbsp. honey 1/2 tsp. cinnamon 1/2 tsp. vanilla extract 2 tbsp. chia seeds 2 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.
I think Mother Nature was reading my blog post yesterday and decided to play a trick on me. I woke up to a fresh blanket of snow this morning. It is gorgeous out there right now!