Use the following tip and trick for this month's recipe.
Tip
Start off your day right with a fruit or vegetable (or both) for breakfast. Pancakes make a terrific vehicle for incorporating fruit into breakfast. You can top them with sliced fresh fruit and light whipped cream, fruit purees or compotes, you can stir in ¼ cup chopped fruits per cup of batter, add canned pumpkin or frozen blueberries to the batter, or you can spread peanut butter on them and wrap them around a banana.
Trick
Pancakes freeze nicely, simply cool and wrap them in aluminum foil or place them in a freezer bag for up to a month. To reheat: microwave a stack of 3 pancakes on high for 1¼ minutes, or place them in a 350 degree oven in a single layer on baking sheet covered with foil and heat for about 10 minutes, or try putting them in the toaster to heat.
Recipe: Homemade Pancakes
Instead of using a pancake mix, try this easy make-ahead mix.
Ingredients:
To Prepare Pancakes: - When preparing recipe, spoon mix into measuring cup. In a bowl, combine 1 egg and ¾ cup milk. Whisk in 1 cup pancake mix.
- Pour batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: about 6 pancakes per batch.
Per prepared pancake: 116 calories, 1 g total fat, 34 mg cholesterol, 180 mg sodium, 22 g total carbohydrates, 1 g fiber, 5 g protein, 7% calcium.
Updated: 01/23/2012
Pancake Mix
4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda
Directions:
In a bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 6-7 batches of pancakes (about 6 ¾ cups total).
A recipe from www.TasteofHome.com