Archive for the ‘Breakfast’ Category

These look soooo good and something the kiddos would enjoy making.  You make the batter right in a gallon size Ziploc baggie.   I’m going to give them a try!  I’ll let you know how it goes.

1 large ripe banana
2 cups whole grain pancake mix
1 cup fat-free milk
1/2 cup California raisins
1/4 cup maple syrup
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Maple Raisin Topping

1/2 cup maple syrup
1/4 cup California raisins
1/4 teaspoon ground cinnamon

Place banana in large resealable plastic bag and squeeze to mash. Add remaining pancake ingredients; seal and knead to mix well. Snip corner off bag and squeeze batter onto a large hot griddle coated with nonstick cooking spray to make circles or squiggles or happy faces, as desired. Cook over medium heat for about 3 minutes on each side, until lightly browned.  For topping, combine ingredients in small bowl and microwave on HIGH for 30 seconds till warm.

CLICK ON THE LINK BELOW to see a video clip of them making this recipe on Good Things Utah -

No- Mess Banana Nut Pancakes with Cinnamon-Raisin Syrup – ABC 4.com – Salt Lake City, Utah News

 6 eggs
 1 c. milk (very warm)
 1 c. flour
 1/2 tsp. salt
 5 Tbsp. butter, melted
 
Beat eggs until they are thick and lemon colored; blend in melted butter, milk and flour.  Bake in well-greased 9 x 13 pan at 450 degrees for 15-20 minutes.   Top with jam, syrup or better yet, Buttermilk Syrup!  This is definitely a family favorite!

So, this recipe is only a million calories but ohhhhhhh so delicious.  You won’t go back to store bought syrup after tasting this….

 1/2 cup butter
 3/4 cup sugar
 1/2 cup buttermilk
 1 teaspoon vanilla
 1 teaspoon baking soda

First melt the butter. Add sugar and buttermilk. Boil for two to three minutes. Remove from heat. Add vanilla and baking soda.  Syrup will be a light brown, caramel in color.

It is better to make this recipe in a pot that can hold 2-3 times the ingredients because once you add the soda it bubbles up…like this:

I put my left over syrup in an extra container.  Just make sure you store it in the fridge until you need it again.

 8 eggs beaten until light yellow
 8 c. warm/hot milk
 1 c. sugar
 1 tsp. salt
 1-1/2 tsp. vanilla
 nutmeg and cinnamon
 
Stir in the above ingredients in a large bowl adding them in the order listed.  Pour into a 9 x 13 pan.  Sprinkle as much cinnamon and nutmeg on top as desired.  Cook for about an hour at 350 degrees.

Make French toast as you normally would, just cut into small squares.  It is best if you can use Texas toast size bread (not pictured).  Anyway, inbetween french toast, alternate various fruits and lightly dust with powdered sugar.  You can offer syrup and/or Cool Whip as toppings.