Boiled Eggs Tips and Tricks – johanna
July 27th, 2010 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Main Dish, RECIPES - Sides, RECIPES - Soup / Salad, RECIPES - Treats, THE BOOKSHELF

My favorite way to eat eggs is soft boiled with a runny yolk and a piece of toast to dip or mixed with a side of grits; it is part of my southern upbringing I suppose. Hard boiled eggs can be equally tasty sliced in a salad. Getting the eggs to the perfect stage and out of its shell though is the dilemma. My boss once asked me how to boil eggs. It took a moment to remember because boiling eggs was second nature; put them in a pot, cover with water, boil, steam, cold bath. Time…shime… I never kept track I just did it. Thankfully my advice panned out.

Once a month on Dazzledish we try to post a ‘how to’ tutorial on a particular food, gadget or cooking tip because we want everyone to learn the basics so they feel confident in the kitchen. This month we will learn the art of hard boiled eggs and a few recipes to use them in.

What you need:
6 large eggs
Water
Large pot
Ice cubes

Place the eggs in a single layer in a large pot. Fill the pot with cold water to 1-inch above the eggs. Bring the water just to a boil on medium-high heat. Remove from heat, cover and steam for recommended time (see below). Immediately drain the hot water from the pot. Carefully cover the eggs with ice and cool water.

Soft Cooked Eggs:
A soft cooked egg has a firm white and runny yolk. Heat large eggs 1 1/2 – 3 minutes.
Soft cooked eggs are mostly served in an egg cup small end down. The top is removed to expose the runny yolk. The egg is eaten out of the shell using a small spoon. You can also use strips of toast to scoop up the yolk.

Medium Cooked Eggs:
Medium cooked eggs have a firm white and a slightly firm yolk. Heat large eggs 4 – 6 minutes. Pair peeled medium cooked eggs with poached asparagus or toast or in a Kedgeree.

Hard Cooked Eggs:
Hard cooked eggs have both a firm white and yolk. Heat large eggs 10 – 12 minutes or as long as 17 minutes.
Eat hard boiled eggs with a sprinkle of salt or try some of the international recipes listed below.
Deviled eggs
Soup
Salad toppings
Egg salad sandwich
Potato salad
Tuna Nicoise salad or Sandwich
Egg bread
Curry
Thai Son and Law Eggs
Pakoras from India
Cookies

TIPS:
– Some individuals like to add salt or vinegar. They say it makes removing the shell easier. Add a splash of vinegar and a pinch of salt to your water.
– Use eggs that are at least a few days old. Farm fresh eggs do not peel as easy.
– Do not boil eggs with cracks. They will break open and leak.
– Putting too much water in the pot will take longer to heat which can throw off the timing. Too little water will result in undercooked eggs.
– Watch the water. At the first sign the water is boiling remove the pot from the heat. Keep time from the moment you remove the pot from the heat and cover it.
– The ice bath stops the cooking process and the steam created inside the eggs will make it easier to peel.
– To peel start at the larger end where the air pocket is. Grab hold of the membrane under the shell and peel off.
– Chilled eggs are easier to slice. Warmer eggs are easier to crumble.
– Refrigerate unpeeled boiled eggs within a few hours for up to one week.
– The times listed may vary slightly due to the way your stove heats, the type and size of pot you use, the amount of water and number of eggs.

Technorati Tags: baby shower, BBQ, deviled eggs, Easter Egg Bread, Egg Cookies, Egg salad sandwich, food, How to boil eggs, Kedgeree, menus, Pakoras, picnic, Potato Aspragus soup, Potato salad, RECIPES, Soft yolk eggs, Son and Law Eggs, summer, Tuna Nicoise Salad, wedding shower

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Pannenkoek Dutch Apple Pancakes – johanna
July 16th, 2010 | Filed under: RECIPES - Breakfast, RECIPES - Main Dish, RECIPES - Soup / Salad

Last month I met some friends for breakfast at a local cafe. As a self-proclaimed pancake luver I decided to try the Dutch Apple Pancakes with sauteed apples. I was unsure with my decision because I am not a fan of the goopy sugary apple pie filling that typically smothers a beautiful stack of flap jacks at the more commercial establishments. I was more than pleasantly surprised when the waiter returned with my order. Our server placed before me three huge pancakes nestled on top of one another each one incorporated with sauteed apple slices and topped with a dollop of lightly whipped cream. They tasted as mouth watering as they looked with a crispy buttery outside and a tender pancake inside. The apple slices were actually cooked in each pancake. A clean simple dish.

Pannenkoek is a Dutch pancake that is larger and thinner than the fluffy American pancakes but slightly thicker than crepes. A traditional pannenkoek is about 10-12 inches in diameter and are usually infused with slices of bacon, sausage, fruits or sprinkled with cinnamon sugar. They can be made thinner and rolled up like a crepe or eaten like a pancake with an endless combination of fillings and toppings from salmon to pizza to sweet.

We took our regular pancake recipe and thinned it out with a little more milk. You can choose to saute the apples in a little butter and cinnamon sugar beforehand or use thinly sliced raw apples.

2 sweet cooking apples such as McIntosh or Gala, cored and thinly sliced or cut in rounds
1 cup flour
2 tbsp sugar
1/2 tsp baking powder
A pinch of salt
2 eggs
Milk 1 1/4 cup

Sift the flour, sugar, baking powder and salt. Whisk in eggs and a little milk until thickened. Add the rest of the milk to make a thin batter. Whisk in the melted butter.

Heat a little butter or vegetable oil in a skillet over medium low heat. Pour in the batter to make desired sized pancakes. Immediately arrange the apple slices on top of the pancakes. When tops start to set with bubbles flip over. Continue to cook 30 seconds to 1 minute more until bottoms are slightly browned.

Makes 6 large pancakes

Technorati Tags: dinner, dutch apple, food, meals for kids, pancakes, Pannenkoek, RECIPES, RECIPES - Breakfast

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Potatoes and Asparagus Omelet – johanna
July 9th, 2010 | Filed under: BUDGET MEALS, RECIPES - Breakfast, RECIPES - Snacks, THE BUDGET PANTRY, THE CRAFT CLOSET

On Saturday or Sunday morning I like to make omelets as a way to use up left over vegetables. Ideally to make this recipe for potatoes and asparagus omelets use precooked cubed potatoes and steamed asparagus to cut down on cooking time. If leftovers are not available blanch the asparagus and potatoes in boiling water for 5-6 minutes. Our potatoes and asparagus omelet also makes for a tasty comfy dinner entree. Use 5 egg whites and 1 whole egg for a low cholesterol version.

2 small red potatoes, chopped into 1-inch bite sized cubes
1/2 cup chopped 1-inch pieces asparagus
1 tbsp chopped cilantro
6 eggs
1/4 cup shredded cheddar cheese
2 thin ham slices, chopped
Butter
Salt and pepper
Salsa

In a bowl whisk eggs together until well blended. Set aside.

Saute potatoes and asparagus in 1 tablespoon of butter over medium-high heat until browned and caramelized. Season with salt, pepper and cilantro. Reduce heat to medium.

Pour whisked eggs over vegetables in pan. Once the egg starts to set gently lift one edge with a spatula and tilt the pan so the uncooked egg runs underneath. Repeat all around the pan until most of the omelet is set with a small amount of uncooked egg on top. Carefully use a spatula to flip the omelet over and turn off heat. Sprinkle with ham slices and cheese. Flip one side of the omelet over folding in half. Remove from heat. Top with a dollop of salsa and serve. Makes 2

Technorati Tags: 4th of july, brunch, cheap meals, food, fun family food, kids, omelets, Potato asparagus omelet, RECIPES, RECIPES - Breakfast, summer

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Family Campout Tips and Checklist – johanna
June 29th, 2010 | Filed under: CREATING MEMORIES, RECIPES - Breakfast

Photo: El Capitan, Yosemite National Park

While I love living in our time period and the technology that we are blessed to have I feel it refreshing to escape the fast paced world of video games and internet to reconnect with nature. I feel like a day hiking in a glorious place like Yosemite resets my mind and puts everything back into a clearer perspective. Pricey decorations, the internet, cell phones, shopping and all other modern day distractions are of no importance. There is a brilliant ecosystem out there that when righteously tapped into is the best $20 stress medication one can buy.

When my siblings and I were growing up my parents took us on plenty of camping trips. It was common practice if we traveled anywhere we mainly camped. Many times that was the only way we could afford to take a family of seven to Disney World. We either pitched our tent in the campgrounds or camped out on my Aunt Sandra’s family room floor. My mom’s handy-dandy electric frying pan filled our bellies with pancakes and bacon, egg sandwiches, spaghetti and other delicious meals. Our camping trips were not as primitive as one day I hope ours will become. When the kids are older my ultimate goal is to take them on a week wilderness hike every summer.

I will confess camping with young children as inquisitive as mine may not seem like a vacation at the time as we scurry them away from the poison ivy, save them from dropping of a cliff or from burning themselves in the fire. When I see the light of childhood burning brightly in their eyes I recognize that this experience is not about me. They are free to explore, to leap from rock to rock, play hide and seek in caves, splash in a stream and even watch raccoons at 2:00 AM. They can get dirty and sticky and it is ok.

Camping with active little children or teenagers who think the whole trip is lame can be daunting. If you are new to camping or have a high anxiety level personality start out simple. Set up camp in the back yard or just plan on camping for the day. I know it sounds like a lot of work to set up a tent that morning and take it down that night. The first reason for doing this is if things are going well everything is already set up for the night. Secondly if you are easily overwhelmed the practice will help you become more comfortable and over time the children will learn what is expected of them. Also you will want to plan activities to keep the kids busy such as going on a hike, swimming, playing games, a bike ride, drawing or writing. Lastly be prepared to stay up late. Light a camp fire, roast some marshmallows and tell fun happy stories or sing songs together.

For a successful camping trip bring the necessities.
Gear:

• Tent or camper

• Screened arbor (optional but very nice to keep the bugs away while eating and relaxing).

• Tarp large enough to lay under the tent (to keep water at bay)

• Sleeping bags (Choose synthetic over the bulky cotton. If your bag gets wet the synthetic will dry faster.)

• Camp pillows

• A portable inflatable pad or inflatable mattress

• Portable Chairs (optional)

Supplies:

• Always have plenty of water to drink

• Flashlights and extra batteries

• Lantern and Fuel

• Lighter or matches

• First Aide kit (Calamine lotion, peroxide, baking soda (for stings), band-aides, gauze, Neosporin, tweezers, needle, thread, Dermabond, ace bandage, ice pack, Ibuprofen, eye drops, burn ointment).

• Rope or twine

• A bucket for cleaning and to help douse a fire

• Trash bags

• Map

• Compass

• Water filtration kit (if drinkable tap water is not available)

• Citronella candle (optional)

• Insect repellent

• Sun screen

• Toilet paper

Cooking:

• Charcoal with fluid or firewood (check site regulations before starting a fire)

• Camping stove with extra fuel or Dutch oven.

• Pots and pans if using a grill or stove.

• Skewers or tin foil if cooking over a fire.

• Pot Holders

• Can and bottle opener (if needed)

• Cooking utensils- spatula, serving spoons, tongs, knives, measuring cups (depending on your menu)

• Food storage containers (bear canisters or food lockers are required in areas where bears are present)

• Mess kit for each person (or paper serveware)

• Water canteens or bottles

• Cooler with ice (to store perishables)

• Dish detergent (if rural camping use sand and water from a stream if the water is not contaminated. Make sure to dry eating utensils thoroughly in the sun before using to kill any water born bacteria)

• Hand towels

• Oil

Menu:
Your menu will depend on the area you are camping in. If you plan on hiking in a cooler with perishable food is not a good idea. Be aware that some camp sites do not have tap water or electricity. Plan accordingly.
Search the following websites for yummy enticing meal ideas: Camping Recipes, One Pan Wonders, Camping Blogger, Papa Dutch, Gluten Free Camping, Simple Backpacking,

Some of our favorites include: Hot dogs, Peanut butter and jelly sandwiches, Potato and Meat packets (combine onions, mushrooms, potatoes, carrots, celery, butter, spices, meat or beans. Wrap in heavy duty foil then cook using indirect heat), Grilled chicken breasts with roasted vegetables, Canned or fresh soup or stew, Fresh fruits, Fresh vegetables cut up, Cereal and milk, Eggs, Pancakes with Sausage or bacon, S’mores, Banana Packets (chocolate chips, mini marshmallows and chopped nuts stuffed into a banana with the peel still on. Wrap in foil and cook in indirect heat.) and Hot chocolate.

Clothing:

• Pj’s

• Hat

• Sun glasses

• Extra change of clothes, socks and shoes

• Light jack (it is always important to have a light jacket on hand in case of an emergency)

• Bathing suit

• Water shoes or sandals

• Life Jacket (if needed)

• Towels

Recreation:

• Fishing poles, bucket, hooks and worms (check for licensing requirements)

• Small backpack for hiking to carry supplies.

• Books, camera, balls, frisbee, horseshoes, board games, cards, musical instruments, art supplies, notebook and pen and puzzles.

Technorati Tags: camping with kids, checklist, family, menu, RECIPES - Snacks, summer, tips, vacation

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Hearty Lentil Soup – johanna
March 17th, 2010 | Filed under: BUDGET MEALS, RECIPES - Breakfast, RECIPES - Soup / Salad, THE BOOKSHELF

Here is a hearty Lentil Soup to warm the bones through the last scraps of winter. I have tried many lentil soup recipes but they either had an off taste or they lacked flavour. I hope this soup is to your liking.

When ever possible I like to add a little history with a recipe. It makes for an interesting conversation starter at the dinner table.

A member of the legume family, the lentil in addition to providing a rich source of iron is packed with fiber, folate and B vitamins. The lentil is often associated with Middle Eastern fare; however, the origins of this tiny legume dates back to 9000 BC Asia. Traces of the lentil are evident in Greece where it was once considered a poor man’s food while in Egypt the lentil has been discovered amoung the belongings of the royal Egypian tombs. Lentils were also a staple in early settlements of Hungary, Britain, Switzerland, Africa, Peru and Eastern Indian civilizations.

Lentils remain a popular source of protein for many cultures throughout the world. They cook quickly and do not require an overnight soaking like their cousins. Add 1/4 to 1/2 cup of lentils to any soup or stew. Mix cooked lentils with recipes like hamburgers, meatloaf and pasta dishes.

2 Italian Sausage links, castings removed
1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon oregano
1 large bay leaf
1 teaspoon basil
1 (14.5 ounce) can diced tomatoes, undrained
2 cups dry lentils
8 cups chicken broth or water
1-2 cups baby spinach leaves
1/4 teaspoon pepper
Salt to taste

In a large soup pot, heat the oil over medium heat. Add the sausage; crumbling as it cooks. Add the garlic, onions, carrots and celery and saute until tender. Stir in garlic, oregano, bay leaf, basil, lentils, broth and tomatoes. Bring to a boil. Reduce heat and simmer for at least 2 hours until thickened and the vegetables are soft. When ready to serve, stir in spinach and pepper; cook until wilted. Season with salt if needed.

Variations:
- Note that the chicken stock helps give the soup flavor. Do not use canned broth it is flavorless. Use a good quality chicken base or homemade stock. I like Better than Bullion. If using water you might need to adjust the spices adding some thyme, salt, rosemary and a tablespoons of vinegar (distilled, red or white).
- For a vegan version of the soup omit the sausage and stock adding 1 tablespoon of vinegar.

Technorati Tags: food, lentil soup, RECIPES, soup, st. patricks day, stew, vegan, winter

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Cowboy Cornmeal Omelets – johanna
January 8th, 2010 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Main Dish

In this post we begin with a recipe for an omelet made from a cornbread batter as opposed to eggs. I could not find white cornmeal mix in our local grocery store. Instead I used plain yellow cornmeal in place of the mix. Not completely satisfied I decided to try a few more variations. I found a lovely recipe for cornmeal cakes on Cow Girl Chef and learned how to make my own chorizo.

If you cannot find cornmeal mix then use the recipe below for cornmeal cakes.

Cornbread Omelets:
Source: Southern Living September 2009

3/4 pound Chorizo sausage, castings removes (about 3 links), or see recipe below
6 tbsp butter, divided
3 green onions, chopped
1 small red bell pepper, chopped
1-2 jalapeno peppers, minced
1 cup self-rising white cornmeal mix (such as Martha White)
1 cup buttermilk
1/4 cup flour
1 large egg, lightly beaten
Cooking spray
1 cup shredded Mexican cheese blend

Sauté chorizo in an 8-inch nonstick omelet pan or skillet with sloped sides 7 to 10 minutes or until browned. Remove from skillet, and drain on paper towels. Wipe skillet clean.

Melt 1 tablespoon butter in skillet, and sauté green onions, bell pepper, and jalapeño peppers over medium-high heat 3 to 5 minutes or until tender. Transfer to a bowl; stir in chorizo. Wipe skillet clean.

Whisk together cornmeal mix, buttermilk, milk, all-purpose flour, and 1 large egg.

Coat skillet with cooking spray; melt 1 tablespoon butter in skillet over medium-high heat, rotating pan to coat bottom evenly. Pour about 1/3 cup cornmeal mixture into skillet. Tilt pan so uncooked portion flows around to coat bottom of pan, cooking until almost set, bubbles form, and edges are dry (about 1 1/2 minutes). Gently flip with a spatula.

Sprinkle 1 side of omelet with about 1/2 cup onion mixture and about 3 tablespoons cheese. Fold omelet in half; cook 30 seconds or until cheese is melted. Transfer to a serving plate; keep warm. Repeat procedure 4 times with remaining butter, cornmeal mixture, onion mixture, and cheese. Serve immediately.

Makes 5 servings

Cow Girl Chef Cornmeal Batter Cakes:
1 cup cultured buttermilk
1/2 teaspoon baking soda
1 large egg, lightly beaten
2/3 cup white cornmeal
2/4 teaspoon salt
3 tablespoons melted butter or bacon fat

Pour the buttermilk into a bowl and stir in the baking soda. Whisk in the egg, and gradually whisk in the cornmeal, then the salt and fat and 1/4 cup water.

Cowgirl Homemade Chorizo:
If you have your butcher grind your pork, ask him to include some fat, and to grind it coarsely for a nicer texture. You can use any type of paprika although the Spanish variety has a wonderful smokey flavor that adds depth to the chorizo. To watch a video on how to make chorizo follow this link.

2 pounds ground pork
2 tbsp chili powder
2 tbsp Spanish paprika
1 tsp dried Mexican oregano, stems removed
1 tsp garlic powder
1/2 tsp cinnamon
2 tbsp red wine vinegar
2 tsp sea salt

Mix everything together in a big bowl with your hands. (Taste for seasonings by making a small patty and cooking it in the skillet.) Form into patties and cook  over medium-high heat until browned and cooked through.

Freeze for 1-2 months or refrigerate for 1-2 days, or simply freeze the uncooked chorizo for 1-2 months, and thaw and cook when ready to use.

Technorati Tags: camping, chorizo recipe, cornbread cakes, cornbread omelets, dinnertime, fall, family, food, kids, RECIPES, RECIPES - Breakfast, summer

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Oatmeal Brulee – johanna
December 30th, 2009 | Filed under: BUDGET MEALS, RECIPES - Breakfast

I can’t think of anything more satisfying on a wintry morning than a bowl of lightly sweetened hot oatmeal. When I was little my mom would spoon a little brown sugar and butter into our bowls before adding the oatmeal. The brown sugar and butter would melt together from the heat creating a syrup. We would swirl the oatmeal and syrup together then drown it in milk. So tasty.

This version is kissed with a touch of honey and a crispy layer of caramelized sugar. Oatmeal Brulee makes a wonderful snack after a morning in the snow too.

Source: Health.com
3 cups water or milk
2 cups oatmeal
1/2 tsp salt
3 tbsp honey or pure maple syrup
1/4 cup Almonds, walnuts or pecans
1/4 cup Raisins, cranberries or chopped apricots
Granulated sugar

Heat broiler.

Heat water and salt in a large saucepan to boiling. Stir in oatmeal; reduce heat to low and simmer five minutes. Stir in honey, raisins and almonds.

Spoon into 4 to 5 individual ramekins. Top with a thin layer of sugar, about 1/8-inch thick. Place ramekins directly under the broiler until it is brown and bubbling vigorously, about 2-3 minutes. Remove from oven. The melted sugar will harden once it starts to cool. Serve as is or with a splash of milk or cream.

Technorati Tags: breakfast for kids, caramelized sugar, oatmeal brulee, snacks for kids

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Savory Orange Honey Butter – johanna
December 21st, 2009 | Filed under: RECIPES - Breakfast, RECIPES - Snacks, RECIPES - Treats

Honey butter is very easy to make and tastes wonderful on everything from corn bread, muffins, french toast and rolls. I thought I would make up a batch for a special holiday breakfast treat. The orange zest is a nice compliment to the salty butter and naturally sweet honey. Slather some on a biscuit for a satisfying dessert.

1/2 cup butter, softened
1/2 honey
1 tsp grated orange zest

Whip the butter, honey an zest together until well combined.

Variations:
- To make a glaze use melted butter in the place of softened butter. Whip in the honey and zest. Allow to cool in the refrigerator overnight.

Technorati Tags: biscuits, Christmas, Orange Honey Butter, RECIPES - Breakfast, rolls, Thanksgiving

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Basic Bread Pudding – johanna
December 18th, 2009 | Filed under: RECIPES - Breakfast, RECIPES - Treats

Ever wonder what to do with left over bread? Make bread pudding of course! Bread pudding is a lovely addition to a holiday dessert table. Or begin a tradition by serving bread pudding on Christmas Eve with a mug of steamy hot cocoa. Even still bread pudding is mighty tasty for breakfast on a wintry morning.

I used a loaf of European French bread I purchased from the bakery. Cut the bread into bite sized cubes. Spread them out on a baking sheet and left them out, uncovered, overnight. In the morning the bread is just perfect for making bread pudding. Do not use fresh bread because the bread will become too soggy.

When cooking milk for longer periods you would want to stir frequently to keep it from burning the bottom. Milk when heated creates a film on the surface. This film is formed when the proteins attach to a fat molecule. The film then serves in increasing the temperature of the milk underneath. Stirring constantly keeps this film from forming and the milk from boiling over. For this recipe we are just heating the milk. Since we are using the film as a guide constant stirring is not recommended.

Source: MomsWhoThink
2 cups whole milk
1/4 cup butter
*2/3 cup brown sugar (light or dark)
3 eggs
2 tsp cinnamon
1/4 tsp ground nutmeg (use slightly less for freshly grated)
1 tsp vanilla extract
3 cups french bread, cut into cubes
1/2 cup raisins (optional)

In medium saucepan, over medium heat, heat milk  just until film forms over top. Add butter, stirring until butter is melted. Cool to lukewarm.

Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Whisk until well combined and frothy. Slowly add milk mixture, whisking constantly.

Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm. To serve sprinkle with powdered sugar or a bread pudding sauce.

***Note: If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar.

Bread Pudding Sauce:
1 cup whole milk
2 tbsp butter
1/3 cup granulated white sugar
1 tsp vanilla
1 tbsp flour
dash of salt

Mix everything together and bring to a boil over medium heat for 3 – 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Technorati Tags: bread pudding, Christmas, dessert, old fashioned, simple, Thanksgiving

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Whole Wheat Banana Pancakes – johanna
November 11th, 2009 | Filed under: RECIPES - Breads, RECIPES - Breakfast

It is not very often our five year old volunteers to help cook. This morning he was eager to take position as my assistant chef.  He mashed the bananas, whisked the dry ingredients and then combined the two. This helpful streak of his has been going on all week. He has jumped in tackling tasks without being asked and even though it is not perfect it is a job completed. I love the words, “Can I Help?”.

Whole wheat baked goods often have a pungent after taste and are dense. Many bakers use honey to tone down the robust flavor. The King Arthur Flour Whole Grain Baking Cookbook recommends adding orange juice. In this recipe for whole wheat banana pancakes use half wheat and half all-purpose flours. The pancakes are still light and fluffy and the bananas are not over powered by the wheat.  For true whole wheat pancakes use 1 cup whole wheat flour omitting the all-purpose flour.

Make sure the griddle is not too hot or else they will burn.

Source: The Kitchen Witch
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
2 tbsp granulated sugar
Pinch of salt
1 cup buttermilk or plain yogurt
2 tbsp melted butter
1 large egg
2 mashed bananas (about 3/4 cup)
Extra sliced bananas
Maple syrup

In large bowl, combine flours, baking powder, baking soda, cinnamon, sugar and salt. In separate bowl, whisk together buttermilk or yogurt, butter or oil, egg and bananas.

Make well in center of dry ingredients and add banana mixture. Stir with fork until barely moistened.

Heat nonstick skillet over medium heat. Spray with cooking spray. Pour a 1/4 cup batter for each 4-inch pancake. When bubbles rise and break surface, turn over. Cook about 2 minutes, until nicely browned. Transfer to plate. Keep pancakes warm in preheated 200 degree oven.

To serve, top with sliced bananas, walnuts and maple syrup.

Makes 12 pancakes.

Technorati Tags: Christmas, fall, family, food, kids, king arthur flour, RECIPES, RECIPES - Breakfast, thansgiving, whole wheat baking, whole wheat banana pancakes

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