No Slivers Here

May 22, 2009

Cinnamon Oat Pancakes

Filed under: Breakfast, Main Dish, Uncategorized — Tags: — bettylou79 @ 12:46 pm

These were delicious and very filling.  My husband and I thought they would be great on a day when you’re going to be doing a lot of work out in the yard or another busy outside activity.  These definitely stick to your ribs.

I’m always on the look out for new breakfast food recipes and these fit the bill.  The recipe came from Everyday Food and it even tells you how to freeze them, which I did and I’ve already enjoyed some of the leftovers from the freezer.  We loved the nutty smell and taste that the oatmeal adds to the pancakes.  They also reminded us of some blue corn pancakes that we had a few years ago from a mix that we got from my husband’s brother for a gift.

I strongly suggest you make these before your next camping trip or outdoor project.

Enjoy!

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Cinnamon Oat Pancakes

source: Everyday Food

Ingredients

Makes 20

  • 2 cups all-purpose flour (spooned and leveled)
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups old-fashioned rolled oats
  • 2 cups milk
  • 2 large eggs
  • 1/4 cup vegetable oil, plus more for skillet

Directions

  1. In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
  2. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

March 10, 2009

Dutch Baby Pancakes

Filed under: Bread, Breakfast — Tags: — bettylou79 @ 12:14 pm

Well, I’ve made Dutch Baby’s before but when I saw this recipe in my Everyday Food magazine I decided to give it a try because it was different than the one I use.  I really think that I like this recipe better than my old one.  This one turned out much thicker and a lot sweeter. I know both of those things have to do with the ingredients and the size of the pan.  The recipe suggests using a cast iron skillet but I don’t have one but I did melt the butter in my Pyrex pan in the oven.  I loved using the blender to mix all the ingredients.  It was so easy!  My husband and I split this pancake but we could see how it could be split among 4 people if you also serve some fruit with it.  My husband topped his portion with butter and syrup and I topped mine with butter and raspberry jam.

This recipe will go into our breakfast rotation for sure.  Enjoy!

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Dutch Baby Pancakes

source: Everyday Food

Ingredients

Serves 4

  • 3 tablespoons unsalted butter, room temperature
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice

Directions

  1. Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
  2. In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
  3. Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.

September 16, 2008

Dutch Baby Pancake

Filed under: Bread, Breakfast, Main Dish — Tags: , — bettylou79 @ 3:27 am

This has got to be the easiest breakfast recipe ever! One of my college roommates would make these a lot for she and her boyfriend for breakfast. I always marveled at how huge and interesting they looked when they came out of the oven. You can top them with just about anything, syrup, powdered sugar, lemon juice and powdered sugar, etc. This recipe is also very easy to double as I have done below.

Please pardon the browned corner. The batter was a bit thin there!

Dutch Baby Pancakes

source: My college roommate

Ingredients:

1/2 cup flour

1/2 cup milk

2 eggs

2 TB butter

Directions:

Preheat oven to 425. Place butter in pan (metal or glass) and melt in oven. Whisk milk, eggs and flour together. Pour into prepared pan with melted butter. Bake for 12 to 15 minutes until done. It will puff and bubble, that is okay! It is actually quite fun! We cut our pancake in half and serve with butter and syrup. Enjoy!

Serves 2

July 23, 2008

Zucchini-Potato Pancakes

Filed under: Side Dishes, Vegetables — Tags: , — bettylou79 @ 11:41 am

I’ve had some frozen shredded zucchini in the freezer for goodness knows how long, actually I know, but we won’t talk about that! I was finally looking through a Williams Sonoma Bride and Groom cookbook we got for our wedding and we won’t talk about when that was, just that the anniversary is coming up this month!

Back to the original reason for this post. I came across this recipe in the cookbook and decided to give it a whirl. These actually turned out quite well. I’ve never made anything that I can remember from WS, so I was a little nervous. The recipe really made me work, in that it doesn’t give cup measurements of the potato or the zucchini, but instead gave weight requirements. Thank goodness for the internet and conversions! One other thing that threw me for a loop was that the recipe said to heat a pan on low. I didn’t read carefully. The pan was supposed to be cast iron and I don’t have one of those, so I turned the heat up to medium.

Zucchini-Potato Pancakes

source: William Sonoma- Bride and Groom Cookbook

Ingredients:

1 large russet potato, about 1/2 lb, peeled

1 large zucchini, about 1/2 lb, ends trimmed

1/3 cup diced onion

1 large egg

1 tsp salt

Freshly ground pepper

2-4 TB grape seed, sunflower, or olive oil

Prepartion:

Shred the potato and zucchini into a bowl using the large holes of a box grater and place in a bowl. Add the onion and egg, season with salt and pepper to taste, and mix well. The mixture will oxidize and brown slightly, so work quickly.

Heat 2TB of the oil in a large skillet over medium heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form several 3-inch pancakes, leaving some space around each pancake. Cook until golden on the bottom, 7-10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer. Transfer to a plate and keep warm in a 200 degree oven. Repeat with remaining mixture, adding more oil if needed. Serve at once.

We served ours with sour cream and pasta with marinara.

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