Ingredients:
2 C. whole wheat flour (all-purpose will work)
2 TBS. br. sugar
1 TBS. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 C. milk
1/2 C. pumpkin puree (fresh or canned)
1 lrg. egg
2 TBS. oil
Directions:
Combine dry ingredients. In separate bowl combine wet ingredients. Slowly stir the wet mixture into the dry mixture just until blended, it will be slightly lumpy.
Cook on a griddle until cooked through.
Serve with warm maple syrup.
If you like nuts, try adding to this recipe either in it, or on top with your syrup! I have used tried walnuts and pecans, both were very good.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Sunday, September 20, 2009
Tuesday, September 15, 2009
Basic Crepe Recipe - Erin Dangerfield
2 Tbsp. butter, melted
1/2 cup of milk
1/2 cup of water
2 eggs
1 cup flour
1 pinch of salt
Mix butter, milk, water, and eggs in bowl. Add flour and salt. Mix well. Heat a medium, nonstick skillet over medium-high heat. Blace a ladleful of crepe batter into center of pan, tilting to coat the bottom. cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
Fruit Fillings for Crepes:
Mix equal amounts of both vanilla yogurt and cool whip (depending on how many crepes you are making) together in a bowl. Place mixture in crepe, add cut up strawberries or any other fruit, and roll up the crepe. Sprinkle crepe with powdered sugar.
In a small saucepan over low heat, melt 1/2 cup chocolate chips, stirring constantly. Remove from heat. To assemble, spread some melted chocolate on one side of the crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.
Meat Filling for Crepes:
Saute chicken (chopped), let cool some and add 4 oz cream cheese. Add mushroom and green onions, garlic salt and a dash of pepper. Mix well and spoon into crepes, place in a 9x13 pan and bake at 350 for 10-15 minutes until warm. IN a saucepan over medium heat, mix 1 can of cream of chicken soup, 4 oz cream cheese, and 1 soup can of milk. Heat until warm and drizzle over crepes before serving. Serve with wild rice on the side.
1/2 cup of milk
1/2 cup of water
2 eggs
1 cup flour
1 pinch of salt
Mix butter, milk, water, and eggs in bowl. Add flour and salt. Mix well. Heat a medium, nonstick skillet over medium-high heat. Blace a ladleful of crepe batter into center of pan, tilting to coat the bottom. cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
Fruit Fillings for Crepes:
Mix equal amounts of both vanilla yogurt and cool whip (depending on how many crepes you are making) together in a bowl. Place mixture in crepe, add cut up strawberries or any other fruit, and roll up the crepe. Sprinkle crepe with powdered sugar.
In a small saucepan over low heat, melt 1/2 cup chocolate chips, stirring constantly. Remove from heat. To assemble, spread some melted chocolate on one side of the crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.
Meat Filling for Crepes:
Saute chicken (chopped), let cool some and add 4 oz cream cheese. Add mushroom and green onions, garlic salt and a dash of pepper. Mix well and spoon into crepes, place in a 9x13 pan and bake at 350 for 10-15 minutes until warm. IN a saucepan over medium heat, mix 1 can of cream of chicken soup, 4 oz cream cheese, and 1 soup can of milk. Heat until warm and drizzle over crepes before serving. Serve with wild rice on the side.
Monday, September 14, 2009
German Pancakes aka "Puffy Pancakes" - Erin Dangerfield
1 cup flour
1 cup milk
6 eggs
1/2 tsp salt
1 cube butter (1/2 cup)
Cinnamon
Preheat oven to 425 degrees. While preparing mixture, melt cube of butter in 9x13 pan in the oven-remove as soon as butter is comepletely melted.
Mix flour, milk, eggs, and salt until smooth and pour into pan w/butter. Sprinkle cinnamon over the top. Bake for 25 minutes. Serve with syrup or jam.
1 cup milk
6 eggs
1/2 tsp salt
1 cube butter (1/2 cup)
Cinnamon
Preheat oven to 425 degrees. While preparing mixture, melt cube of butter in 9x13 pan in the oven-remove as soon as butter is comepletely melted.
Mix flour, milk, eggs, and salt until smooth and pour into pan w/butter. Sprinkle cinnamon over the top. Bake for 25 minutes. Serve with syrup or jam.
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