Category Archives: Breakfast

Great Crepes

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My first crepe experience didn’t go well, thankfully I waited a while and tried again.  This recipe is really easy and works.  Follow it to the letter and you’ll be fine.  I used an 8″ nonstick omelet pan as I don’t own a crepe pan.  Enjoy.

Original recipe makes 8 crepes
INGREDIENTS:
  • 2 eggs
  • 1 cup milk
  • 2/3 cup all-purpose flour
  • 1 pinch salt
  • 1 1/2 teaspoons vegetable oil

DIRECTIONS:

  1. In a blender combine eggs, milk, flour, salt, and oil. Process until smooth.
  2. Cover and refrigerate 1 hour.  (YES, YOU MUST WAIT AT LEAST ONE HOUR.  Preferably, overnight is best.)  During this process the flour slowly absorbs the fluid mixture and this makes a great crepe.  
  3. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan.
  4. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Puffed Apple Pancake *

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This is a wonderful breakfast treat.  I didn’t have enough Golden Del. apples on hand, even though I planned well, so I used 3T. butter instead of 4.  It turned out flavored like apple pie, mixed with an omelet, and a pancake.  It was awesome.  I suggest eating it on day 1 though, that’s when the flavor and rise was the best.  Within 30 minutes it falls to a thin height and won’t be as attractive. 

Ingredients

  • 1 cup whole milk
  • 4 large eggs
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract**
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon**
  • 2/3 cup all purpose flour
  • 4 tablespoons (1/2 stick) unsalted butter
  • 12 ounces Golden Delicious apples (about 2), peeled, cored, thinly sliced
  • 3 tablespoons (packed) golden brown sugar
  • Powdered sugar (optional)

**To make this IC safe, at least remove the cinnamon, possibly the vanilla if it bothers you.

 

Preparation

  • Preheat oven to 425°F.
  • Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth.
  • Place butter in 13×9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes.
  • Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish.
  • Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
  • Pour batter over apples in dish and sprinkle with brown sugar.
  • Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.

 

Heart-Healthy Oatmeal Pancakes

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I think this is a very cool recipe.  It’s from an eggless book I have, as my hubby’s allergic to eggs.  It’s called The Food Allergy Mama’s Baking Book by Kelly Rudnicki.  This recipe uses NO REFINED WHITE FLOUR.  Usually I see healthier recipes that use partial white and wheat flour but this one doesn’t dabble with refined!  The only hint is make the pancakes small, about 1/4 cup or less, they spread and will get crumbly.  This is so healthy (for a pancake) and diabetic-friendly, and carb-friendly!  If you’re eating this way for low carb or diabetic/prevention reasons, just remember don’t ruin it with loads of butter or full-sugar syrup.  ENJOY!  I just did the skillet and did not used the warmed oven. Yield about 20 pancakes.  I yielded 18.

 

INGREDIENTS:

  • 1 cup quick-cooking oatmeal
  • 1 cup whole-wheat flour
  • 2 tablespoons sugar
  • 6 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons water (1/4 cup)
  • 1 1/2 cups milk (or soy or rice milk)
  • 4 tablespoons vegetable oil
  1. Preheat a cast-iron griddle or similar pan on medium heat until hot, and preheat oven to 200° F.
  2. Meanwhile, in a large bowl, combine the oatmeal, flour, sugar, baking powder, and salt with a wire whisk. 
  3. In a large measuring cup, combine the water, soy milk, and oil.
  4. Pour the water mixture into the dry ingredients, and mix with a wire whisk until just combined.  Do not overmix, a few lumps are fine!
  5. Spray the griddle with cooking spray.  Pour about 1/2 cup of batter onto the heated griddle.  Cook until small bubbles start to form on top. 
  6. Flip and cook other side until light brown.
  7. Transfer the pancakes to warmed oven and repeat (optional).

Fluffy French Toast *

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WOW – all I can say is WOW.  This is the best French toast I’ve ever had.  It was perfectly flavored with just enough eggs, cinnamon, and more.  Be sure to use Texas toast or another thickly sliced toast (Challah, sourdough, etc) for best results.  If you use just the thin sandwich bread it will fall apart before you get it to the griddle.  It turned out beautifully and the rest of it will go in my freezer for later.  It’s a great way to get protein in those anti-protein kids and for us adults, to eat something other than pure carbs for breakfast!  It looked like too much cinnamon while mixing, but it tasted perfect.

 

Ingredients:

  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 pinch salt
  • 3 eggs
  • 1/2 teaspoon ground cinnamon**
  • 1 teaspoon vanilla extract**
  • 1 tablespoon white sugar
  • 12 thick slices bread (Texas toast or Brioche, etc)

**Omit cinnamon or vanilla if they bother you.

 

Directions:

  1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium heat.
  3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Perfect Pumpkin Pancakes * (Not IC Safe)

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These are my wonderful pumpkin pancakes.  I love, love, love them.  They remind me of fall even if you have them in summer!  Here’s the original Allrecipes.com link.  I will give you the non-doubled recipe below.  I always double it and freeze the remainder in a freezer bag, no wax paper separation needed.  The doubled recipe makes about 28-34 pancakes depending upon the size.  They unfreeze wonderfully.  Either microwave 10 seconds or leave on the counter 5-10 minutes before putting them in the toaster, etc.  If you’re interested in the two-burner pan I use, I got it as a great gift, the link is here.  It’s one of the rare nonstick things I love; I use all steel for everything else.  I usually reduce the cinnamon to 1 tsp for a doubled recipe, I like some flavor but I don’t want it overpowering.  Don’t over-stir in this one!  Finally, don’t do high heat!  They will burn.  Do medium heat. 

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NON DOUBLED RECIPE: (The recipe says 12, but it could make about 14-17 pancakes, depending on size):

Ingredients:

  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar*

 

  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar

  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice*
  • 1 teaspoon ground cinnamon*
  • 1/2 teaspoon ground ginger*
  • 1/2 teaspoon salt

**Known IC irritants, tread carefully!

Directions: 

  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.