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.
I know I'm going to get a lot of questions about substituting flours here. The bulk of this blend is barley flour. Let me know if you have any favorite multigrain blends or insights - interesting flour pairings or flour blend & ingredient pairings. I left a few notes regarding various flour substitutions in the body of the main entry. If you happen to remember, soak the poppy seeds in the buttermilk overnight, if not, it's no big deal. Preheat your waffle iron.
I use about 1/2 cup / 120 ml of batter per waffle. Print Recipe. Recipage. Food - Recipes : Basic pancakes with sugar and lemon. Mini German Pancakes. 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. 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. 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! If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day. Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence. How do you like your pancakes? I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within.
You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. See, just like a cinnamon roll. Oh yeah. There you have it: Cinnamon Roll Pancakes. Tips: 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. He’s been awake prowling the house since who knows when. I look at the clock and it’s 5:43am. Meeeeeeeoooooowwwwwwww! ‘Sketchie!!!’ Meow…. Somehow I manage to get a half hour of “quality sleep” until the alarm goes off. When the alarm goes off, suddenly, Sketchie is back. I feel loved. When I come out of the bathroom, I drag Eric out of bed. Sketchie and I walk downstairs. I forgive him. After feeding Sketchie, I challenge myself to make the strongest cup of green tea in the world. I usually win. I pour a large, unknown quantity of tea leaves into my Bodum loose leaf tea pot and then add a few more for good measure. By the time I come back in, Eric is enjoying a huge bowl of spelt flakes, raisins, and chia seeds. I pour my tea into a travel mug and we fly out the door to drive to the train station. On this weekday morning, however, things went a bit differently!
Ingredients: 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! Healthy Spelt Pancakes for One Ingredients: 1/2 cup spelt flour1/2 t cinnamontiny pinch sea salt1 t baking powder (I use aluminum-free)1/8 t maca powder (optional)1/2 T Manitoba Harvest Hemp Protein Powder (optional)1/2 c unsweetened almond milk (or milk of your choice) Makes 5 baby pancakes. 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.
Big PancakeMakes 2 large pancakes, 4-6 servings each Preheat oven to 425° F. 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 makes 12 muffins 2 cups white whole wheat flour1 teaspoon baking soda1 teaspoon salt1/2 teaspoon cinnamon1/4 teaspoon ginger1 1/4 cup sour cream1/4 cup honey1 egg1/4 cup olive oil 1/2 teaspoon vanilla extract Heat the oven to 375°F. In a large bowl, lightly whisk together the flour, baking soda, salt, cinnamon and ginger. Whisk the sour cream, honey, egg, olive oil, and vanilla extract together in a separate small bowl. 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) For the glaze:1 tablespoons (1 oz) salted butter2 tablespoons (1 oz) milk, whole or 2%1/4 cup (2 oz) packed brown sugar1/4 teaspoon vanilla extract1/4-1/2 cup (2-4 oz) confectioner's sugar Preheat the oven to 400°F. 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? You bet. These bars come from my brilliant friend Ginger, who got the recipe from her friend, and she can now make these literally in her sleep. . • See Ginger's recipe: Banana-Oatmeal Bars at Friesen Cold. . • Ginger and her husband are also the creators of MealBaby, a great site for sharing meal sign-ups and registries - check it out! I added a few more things to Ginger's original four-ingredient recipe.
These optional ingredients all add a little extra dimension, but the essential recipe is still really just four ingredients: Bananas, oats, dates, and chopped nuts. 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.) I don't know the source of this recipe, only that a friend gave it to me a few years ago and it's made my morning pancakes cravings (and pancakes for dinner!) Tester's Notes It's been over two years since I posted this recipe for my favorite, from scratch pancakes. Lofty Buttermilk Pancakes Makes 18 to 20 3-inch pancakes.
Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Heat a large skillet over medium-high heat. 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. 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.
I recommend making a double batch and wrapping up the leftovers for snacks. Pancakes are much easier than spilling a bag of espresso beans while making Homemade Bailey’s. Thankfully, Sketchie managed to knock about 476 beans under the fridge, saving me a lot of clean up time. He’s great like that. Vegan & Gluten-Free Vanilla Blueberry Buckwheat Pancakes Light, fluffy, with chunks of banana and juicy blueberries, these pancakes taste so good they can be enjoyed plain. Print, Email, or Text this recipe Yield: 6 (4-inch) pancakes 1. 2. 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 Croissant Recipe: We whole-heartedly recommend the croissant recipe from Tartine Bread by Chad Robertson. If you aren't able to get your hands on a copy of this book, we recommend this recipe: • Classic Croissants from Fine Cooking Ingredients One batch croissant doughCold butter (as specified in your recipe)2 large egg yolks1 tablespoon whole or 2% milk Equipment Rolling pin, preferably a french-style rolling pin without handlesBench scraperPizza cutter or a sharp knifeBaking sheetSilpat or parchmentPastry brush Instructions 1. 2. The butter is recipe when it stays together in a cohesive mass and is easily folded, but still feels cool to the touch. 3. 4. 5. 6. 7. 8. 9. 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) Give your favorite healthy breakfast a makeover with these quick and easy recipes Promo Subtitle Give your favorite healthy breakfast a makeover with these quick and easy recipes.
Image Alt Text 10 New Ways to Eat Oatmeal Title Text Media Folder: Media Root By Julie Fagan Topics: Related articles. My Favourite Homemade Granola (to date!) 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! No more grass for this town. Eric has been asking me to make homemade granola for a few weeks now, and I finally got around to it. I always forget how much I love making granola. The smell of the fresh granola coming out of the oven is intoxicating, as I sneak bites knowing full well that I am going to burn my tongue, but it tastes too good to wait for it to cool.
And that first bowl of granola with almond milk poured over top…well nothing beats it. I’ve made Power House Glonola before, but I wanted to improve upon the recipe and see what I could come up with. My Favourite Granola (to date!) This granola is crisp, flavourful, and addicting. Yield: ~6 cups Ingredients: Dry: Wet: (See note below) Add-ins: 1/3 cup dried cranberries1/3 cup raisinshandful pepita seeds Directions: preheat oven to 300F. Stir well in a saucepan.