YOGURT AND BLUEBERRY PANCAKES

I made these "yogurt and blueberry pancakes" in minutes for a busy Saturday morning - I was off to an exercise class and the kids all had friends sleeping over. Once I had worked out, kids were all returned to their respective homes, my daughter at horse riding, and my oldest at karate, it was time for Max and Mummy time. We found our way to the nearest coffee shop, excitedly placed our order, and then had to leave immediately because I had left my wallet at home! We finally made it back for our treats, although our "special time" was a little briefer than we had expected.

Max and Mama time!!

YOGURT AND BLUEBERRY PANCAKES

Put 1 1/2 cups self-raising flour and 1 teaspoon baking soda in a small bowl and whisk to combine. Add 1 egg and 1 1/2 cups Greek Yogurt, and whisk until smooth. Spray a large skillet with cooking spray and place over medium heat. Drop batter by 1/4 cupfuls into the skillet. Cook for 2 minutes, then drop blueberries onto each pancake. Flip and cook for a further 1 minute or until light brown and cooked through. Transfer to a plate and repeat with remaining batter.
Top pancakes with extra yogurt, a drizzle of honey and extra blueberries.
Enjoy!

Recipe adapted from Australian Better Homes and Gardens, April 2014
www.bhg.com/recipes/‎

CHOCOLATE CHIP PANCAKES

Pancakes are traditional on Fat Tuesday - a way to use up rich ingredients before the restrictions of Lent commence - also a fun, convenient and tasty dinner for any busy night of the week.
The kids enjoyed a bout of television while I finished up my Continuing Education Units to renew my Occupational Therapy license. I had left my study to the very last minute, so needed to complete all 10 hours in one day, which left little time to prepare a meal. These Chocolate Chip Pancakes were a sweet and yummy reward after my rewarding work.

CHOCOLATE CHIP PANCAKES

1 cup milk
1 egg
2 tablespoons butter, melted
1 cup flour
1/3 cup cocoa powder
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

In a medium bowl, add the milk, egg and butter, and whisk until well blended. In another medium bowl, combine the flour, cocoa, sugar, baking soda and salt, mix well.
Add milk mixture to dry mixture, whisking until the ingredients are moistened. Add chocolate chips.
Heat a skillet to medium-low heat and coat with cooking spray.
Pour 1/4 cup batter per pancake into the pan. Flip once the batter is set around the edges, then cook until baked through.
Sprinkle the pancakes with powdered sugar.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, March 2011

BLUEBERRY BANANA PANCAKES and LEMON BLUEBERRY SNACK CAKE

My family has been enjoying blueberries for breakfast, plain and folded into cakes. These recipes combine the small blue berry alongside other fruits, with delicious results.

BLUEBERRY BANANA PANCAKES

2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
2 cups buttermilk
4 tablespoons unsalted butter, melted
1 cup blueberries
2 bananas sliced

In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, beat the eggs with the buttermilk. Stir in the flour mixture, then stir in the melted butter and blueberries.
Heat a large skillet over moderately low heat and spray with cooking spray. Scoop tablespoons of the batter into the skillet and lay one banana slice in the center of each pancake. Cook until bubbles appear on the surface, 3 to 4 minutes. Flip the pancakes and cook until golden brown on the second side, 2 to 3 minutes longer.
Dust with confectioners sugar, and serve with butter and maple syrup as desired.
Enjoy!

Recipe adapted from Food and Wine, October 2010
www.foodandwine.com/‎

LEMON BLUEBERRY SNACK CAKE

1 1/2 cups flour
1 1/2 teaspoons baking powder
pinch of salt
8 tablespoons unsalted butter, at room temperature
1 cup sugar
1 tablespoon of lemon zest
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 teaspoon of vanilla extract
1tablespoon of lemon juice
1 pint blueberries

Heat oven to 375F.
Mist an 8-inch baking pan with cooking spray. Sift flour, baking powder and salt together in a medium bowl.
In a bowl, using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 4 minutes. Add eggs one at at a time, scraping down the sides of the bowl as needed. In another bowl, mix buttermilk and vanilla. Beat a third of the flour mixture into butter the mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with the last third of the flour mixture, beat until just combined. Stir in lemon juice, and blueberries.
Spread batter evenly in prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes.
Enjoy!

Recipe adapted from All You Celebrations
www.allyou.com/food/recipes‎

SAUSAGE AND GRITS QUICHE and CARAMEL CAKE PANCAKES

Breakfast for dinner and dessert!

SAUSAGE AND GRITS QUICHE

1 (10 ounce) package of frozen chopped spinach
1 (16 ounce) package of ground pork sausage
1 3/4 cups chicken broth
1 cup cream
1/2 teaspoon salt
3/4 cup uncooked grits
1 cup grated asiago cheese
1/4 teaspoon ground black pepper
1 cup white cheddar, grated, divided use
3 eggs, lightly beaten
1 1/2 tablespoons plain white cornmeal

Thaw spinach, drain well, pressing between paper towels.
Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until sausage is no longer pink, remove from the skillet and drain.
Heat oven to 350F.
Bring broth, cream and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Cover, reduce heat to medium-low and simmer, whisking occasionally, 12 to 15 minutes or until thickened.
Remove from heat, stir in asiago, pepper and 3/4 cup cheddar until melted.
Gradually stir in about 1/4 of hot grits into eggs, stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended.
Sprinkle bottom and sides of a lightly greased 10 inch pie plate with cornmeal. Spoon grits mixture into pie plate, sprinkle with remaining cheddar cheese.
Bake for 50 to 55 minutes or until set.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

CARAMEL CAKE PANCAKES

2 cups self-rising flour
1/2 cup sugar
1 cup milk
2 eggs
3 tablespoons butter, melted
2 teaspoons vanilla extract
Caramel syrup

Whisk together flour and sugar in a large bowl. Whisk together milk, eggs and butter in another bowl. Gradually stir milk mixture into flour mixture just until dry ingredients are moistened.
Heat pan over medium heat, melt a pat of butter, and scoop batter into the pan. Cook until bubbles form on the top and the bottoms are golden brown, then flip pancakes and cook until golden brown on other side.

CARAMEL SYRUP

Melt 1/2 cup butter in a saucepan over medium heat, add 1 cup of sugar and 1 teaspoon of fresh lemon juice, and cook, stirring constantly, 5 to 6 minutes or until mixture turns a caramel color. Gradually add 3/4 cup whipping cream and cook, stirring constantly, 1 to 2 minutes or until smooth.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

CHOCOLATE CHIP PANCAKES

Pancakes for a lovely, lazy weekend morning - unless you happen to be feeding six kids, who stayed up super late the night before!
However these Chocolate Chip creations were very much appreciated and enjoyed and helped to ease the sweet, bleary eyed kids into their morning.

CHOCOLATE CHIP PANCAKES

2 1/2 cups flour
1 cup semi-sweet chocolate mini morsels
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 eggs
1/3 cup vegetable oil
1/3 cup brown sugar

Mix flour, morsels, baking powder and salt in a large bowl. Combine milk, eggs, vegetable oil, and brown sugar in a medium bowl. Add to flour mixture. Stir just until moistened. Pour 1/4 cup batter onto a hot griddle or skillet and cook until bubbles begin to burst. Turn and cook for about 1 minute longer or until golden.
Enjoy!

Recipe adapted from Arkansas Living, July 2013
www.aecc.com/arkansas-living-magazine‎

BUTTERMILK BISCUITS and FRENCH BREAKFAST PUFFS and BREAKFAST BABY CAKES and POPOVERS and OATMEAL TEA CAKE and BASIC BUTTERMILK PANCAKES and BANANA SPLIT BREAD and CHOCOLATE CHIP MUFFINS AND PLUM OAT DROP BISCUITS and BITSY BACON AND CHEESE ROLLS and NUTELLA CREPES

It seemed like my kids were having friends to sleep over every weekend before school was out. Now, with school almost back in session, the overnight parties have increased in frequency, and it seems there is one almost every night.
I usually present a breakfast of convenience, but when there are additional kids expecting sustenance, it is a good excuse to look through the recipe books for something a little more interesting than cold cereal or Nutella toast.

BUTTERMILK BISCUITS

2 cups half wheat-white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter, cubed
1 cup buttermilk
melted butter

Heat oven to 450F.
Sift together the flour, baking powder, salt and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles small peas.
Stir in buttermilk with a fork until the dough forms a ball.
Turn the dough out onto a well-floured sheet of parchment paper. Sprinkle dough with flour, and flatten into a disk. Cover and chill for 15 minutes.
Remove paper (I left it on the paper) and turn dough out onto a well-floured surface. Sprinkle with flour. Pat dough to 1/2 inch thickness. Cut with a 2 1/2 inch cookie cutter.
Place biscuits 1 inch apart on a baking sheet.
Bake for 10 minutes, or until golden brown. Brush immediately with melted butter.
Enjoy!

Recipe adapted from Southern Living, February 2013
www.southernliving.com/food/‎

FRENCH BREAKFAST PUFFS

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted

Heat oven to 350F.
Grease 12 muffin cups or line the cups with paper muffin liners.
In a large bowl, whisk together the flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
Bake for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon of cinnamon.
Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into melted butter, then into the sugar/cinnamon mixture.
Repeat with each muffin, until all muffin tops are covered. Serve warm.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/recipe/french-breakfast-puffs/‎

BREAKFAST BABY CAKES

1 1/3 cups milk
6 eggs
1 1/3 cups flour
1 tablespoon sugar
1 teaspoon salt
6 tablespoons melted butter

In the bowl of an electric mixer, combine milk, eggs, flour, sugar and salt and mix until smooth. Let batter stand for 30 minutes before baking.
Heat oven to 450F. Place bottom oven rack in lowest position.
Brush 6 pie tins with 1 tablespoon of butter each. Divide batter equally among pans, about 1/2 cup each. Place baking sheet with tins in oven and bake 10 to 15 minutes or until puffy and golden.
Serve 1 pancake per person, topped with desired toppings.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2007
www.arkansasonline.com/news/features/food/‎

POPOVERS

In a large bowl, combine 1/2 cup flour, 1/2 cup milk, 1 tablespoon of sugar, 2 teaspoons of melted butter and 1 large egg. Whisk to blend.
Generously brush a popover pan with melted butter. Pour batter, dividing evenly among the 6 cups. Place pan in a cold oven on the middle shelf.
Heat oven to 450F, bake popovers for 15 minutes. Reduce heat to 350F, and bake 17 minutes more. Do not open the door while baking. Remove pan from oven, pierce popovers to let out steam.
Enjoy!

Recipe adapted from Parents, May 2003
www.parents.com/recipes/‎

OATMEAL TEA CAKE

1 cup rolled oats
1/2 cup raisins
1 1/4 cups boiling water
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
CARAMEL TOPPING
1/4 cup butter
1/2 cup brown sugar
2 tablespoons half and half
1 cup finely chopped walnuts

Heat oven to 350F.
Place oats and raisins in a medium bowl, pour boiling water over the mixture and let stand until warm.
In bowl of electric mixer, cream butter with sugars until light and fluffy . Blend in vanilla. Add eggs, one at a time, beating well after each addition. Stir in oatmeal mixture.
Stir together flour, baking soda, cinnamon, salt and nutmeg. Add flour mixture, blending lightly. Spread batter in a well greased, 9 inch square baking pan.
Bake until top of cake springs back when touched, 45 to 50 minutes.
CARAMEL TOPPING
In a small pan, melt butter. Remove from heat and mix in brown sugar, half and half and walnuts.
Spread topping on warm cake and place under broiler, about 4 inches from heat, until topping browns and bubbles, about 2 minutes. Let cool slightly before serving.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2003
www.arkansasonline.com/news/features/food/‎

BASIC BUTTERMILK PANCAKES

1 1/2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup buttermilk
2 eggs
3 tablespoons butter, melted

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, eggs and melted butter, add to flour mixture. Whisk until evenly blended.
Heat a griddle or skillet over medium heat.
Grease griddle or skillet. Spoon batter for each pancake onto griddle, cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes, cook about 2 minutes more, until golden brown on bottom. Cook remaining batter. Serve with butter and maple syrup.
Enjoy!

Recipe adapted from Red Book Magazine
www.redbookmag.com/recipefinder/‎

BANANA SPLIT BREAD

1 cup sugar
1 egg
1/2 cup butter, softened
1 cup bananas, mashed
3 tablespoons milk
1 teaspoon vanilla essence
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chocolate chips

Heat oven to 350F.
Cream sugar, eggs and butter with an electric mixer until fluffy, about 3 minutes.
Stir in other ingredients. Spoon into well greased and floured large loaf pan. Bake for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
Enjoy!

Recipe adapted from The Holiday Cookbook, November 2007


CHOCOLATE CHIP MUFFINS

1 cup flour
1 teaspoon baking powder
1/2 cup sugar
1/3 cup milk chocolate chips
2/3 cup sour cream
1 egg
4 tablespoons of vegetable oil

Heat the oven to 375F.
Line muffin pans with paper liners.
Sift the flour and baking powder into a bowl and add the sugar and chocolate chips and stir to combine.
Put the sour cream, egg and vegetable oil into a separate bowl and mix together with a whisk until smooth.
Stir the wet ingredients into the dry until just combined.
Spoon the mixture into the paper liners, so that each liner is half to three-quarters full, and bake 8 to 10 minutes, or until the muffins are well risen, pale golden and a toothpick inserted into the center comes out clean.
Enjoy!

Recipe adapted from 100 Magnificent Muffins & Scones, Felicity Barnum-Bobb 2006

PLUM OAT DROP BISCUITS

2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 1/3 cups flour
1 1/3 cups rolled oats
1 tablespoon baking powder
3 tablespoons butter
3/4 cup snipped pitted dried plums
1 cup milk

Heat oven to 450F.
Stir together sugar and cinnamon, set aside.
In a large bowl stir together the flour, oats, 1 tablespoon of the cinnamon-sugar, the baking powder and 1/4 teaspoon salt.
Cut in the butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs. Stir in dried plums.
Make a well in the center of the flour mixture. Add milk. Stir until moistened. Drop dough onto a greased cookie sheet. Sprinkle with cinnamon-sugar.
Bake for 10 to 12 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens, June 2004
www.bhg.com/recipes/‎

BITSY BACON AND CHEESE ROLLS

1 can refrigerated crescent rolls
6 slices bacon, chopped, cooked and drained
1 cup grated cheese

Heat oven to 375F.
Line a cookie sheet with foil and spray with nonstick cooking spray.
Remove crescent rolls from container and lay on a flat surface that has been lightly dusted with flour.
Cut each crescent roll in half lengthwise to make two long, thin triangles.
Place approximately 1 teaspoon bacon bits and 1 teaspoon grated cheese along the triangles. Roll up each crescent roll jelly roll style, starting at the widest end.
Place rolls seam side down on prepared cookie sheet about 1 inch apart.
Bake for 10 to 12 minutes, or until golden brown.
Remove from oven, cool 5 minutes on pan and serve.
Enjoy!

Recipe adapted from The Pink Princess Tea Parties cookbook, 2008
www.amazon.com › ... › Where We Live › House & Home‎

NUTELLA CREPES

4 eggs
2 cups milk
1 cup flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons melted unsalted butter
10 tablespoons nutella
sliced strawberries and bananas

Beat the eggs with a whisk until they are smooth. Add the milk, and whisk to combine. In a separate bowl, stir together the flour, salt and nutmeg.
Slowly whisk in the milk mixture. Set aside for at least 15 minutes or overnight in the refrigerator.
Before using, whisk the mixture to dissolve any remaining lumps.
Heat an 8 inch nonstick skillet over medium heat, brush with butter. Add 1/4 cup butter and tilt the pan to swirl it around. Cook until lightly golden on the bottom, about 1 1/2 minutes. Use a large spatula to flip the crepe, cook until lightly golden on the bottom, about 1 1/2 minutes. Transfer to a plate. Brush the pan with butter again. Repeat, using up all the batter.
Working one at a time, spread the surface of a crepe with 2 teaspoons of nutella. Place the strawberries and bananas in a single layer on one quarter of the crepe.
Fold the crepe in half, then in half again, forming a wedge shape.
Enjoy!

Recipe adapted from Parenting, December/January 2011
www.parenting.com/recipes‎

SWEDISH PANCAKES

I made these on a Sunday morning after the kids requested pancakes for breakfast.
I fixed mine the New Zealand way, with a generous squeeze of lemon juice and a sprinkle of sugar, while they dressed theirs up with butter and maple syrup - then chocolate chips, sprinkles and powdered sugar. Max decided because it was his birthday this month, he would put a candle in his and we would sing him happy birthday - it was so much fun we all determined it would become a new family tradition.

SWEDISH PANCAKES

4 eggs, separated
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons sour cream

In a medium bowl, beat egg yolks until creamy. Stir in milk.
Sift together the flour, salt and sugar. Add to egg mixture. Stir in sour cream.
In a small mixing bowl, beat egg whites on high speed until stiff peaks form. Fold egg whites into batter.
Coat a skillet with cooking spray, place over high heat until skillet is hot. Reduce heat and place about 1/4 cup batter in the skillet. Cook until brown on bottom side (the batter is thick, so I didn't see any bubbles to indicate it was time to flip them). Flip and brown on the other side. Repeat the process with the remaining batter. Serve with desired toppings.
Enjoy!