Special Banana Pancakes

Feb 10, 2012 by

My children enjoy pancakes immensely. When I have time, I like to make what we call “special pancakes”. These are the pancakes that… don’t come from the freezer. Mommy gets the ingredients together, and lovingly prepares a variety of pancakes to everyone’s delight. Very special indeed! I experiment with pancake recipes to ensure that we are experiencing different tastes, and sometimes different textures too. I came across a recipe that made me so eager to try – Banana Bread Pancakes. Oh my goodness. So light and fluffy and banana filled. I did make a small change… I added Quinoa Flour. I went half and half with it. Good choice.

The itsy bitsy spider… climbed up the water spout…

Of all the bugs, they liked the spider. And so they sang while they waited for their pancakes.

 

The Itsy Bitsy Spider

 

I can’t tell you how this little pancake griddle brought such delight to my children. I told them we were having “bug pancakes”. Somehow, they found that really, REALLY funny. The sound of your children’s laughter truly is a beautiful thing. Now every time I see this griddle, I’ll remember their smiles, and how much we enjoyed these mini-pancakes.

 

Pancake Griddle

 

This recipe is adapted from The Slow Roasted Italian.

 

Special Banana Pancakes
Recipe Type: Breakfast, Brunch
Author: Lyn
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 8
A tasty breakfast for the family to enjoy
Ingredients
  • 1 Cup unbleached, all-purpose flour
  • 1 Cup Quinoa Flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk (1%)
  • 2 large eggs
  • 6 tbsp butter, melted
  • 1 tsp vanilla
  • 2 ripe bananas
  • Cooking spray
Instructions
  1. In a small bowl, add flours, baking soda, baking powder, sugar and salt. Whisk to combine
  2. In a medium bowl, add buttermilk, eggs, melted butter and vanilla
  3. Gently combine dry ingredients into the wet
  4. Crush the banana with a fork, and fold into the batter
  5. In a hot griddle, spray with cooking spray
  6. Add 1/4 cup of batter onto the griddle or pan
  7. Cook until bubbles appear on the sides, about 1 minute or so untill golden brown
  8. Flip and cook for another minute
  9. Serve with maple syrup and/or fruits
Notes

I used a special pancake griddle that yielded mini-pancakes. I ended up with over 40 pancakes. If you are using a regular griddle, you will have less.

 

 

 

These pancakes were so delicious. I honestly did not need any syrup. The kids started to eat them without any syrup but half way through, they asked for it. I guess pancakes are supposed to have syrup on them. I look forward to making these again. Using the griddle did take more time, since the pancakes are smaller. Maybe next time I’ll use a regular griddle. Bigger pancakes :-)

 

Banana Pancakes

 

Have a great weekend everyone! Make special pancakes! ~ Lyn

 

 

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Whole Wheat French Toast

Feb 1, 2012 by

 

Hello friends! Can you believe it’s already February? Wow, time certainly flies. I’m looking forward to creating more recipes and working on my photography. How am I doing so far? I’m so excited for what this year has in store! My love for photography is never-ending! And apparently, its keeping a lot of folks quite hungry too :-)

I picked up a loaf of whole-wheat homestyle bread at the supermarket and I couldn’t wait to dig into it. The thing is, when you buy a loaf of bread like this, you have to eat it all within a day or so of cutting it otherwise it will get hard. After that, the only thing it will be good for is breadcrumbs. And that’s not a bad thing ~ I’d just prefer to eat it :-). I thought it would be a good idea to make French Toast using lovely thick slices of fresh bread. Its a family favourite and its a change from the usual suspects around breakfast time. I used French Bread before to make French Toast. Do you remember that post? Here it is: Stuffed French Toast. That was some tasty toast! But time is always a factor in getting breakfast ready. So the traditional way was good for me this time around. The kids loved it and so did I!

 

Whole Wheat French Toast
Recipe Type: Breakfast
Author: Lyn
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Serves: 5
An easy breakfast for the family to enjoy
Ingredients
  • 1 Loaf Whole Wheat Bread
  • 2 Eggs
  • 1/2 Tsp Cinnamon
  • 1/2 Cup Milk
  • Butter
Instructions
  1. Slice loaf into thick slices, about an inch thick
  2. In a rimmed dish, whisk eggs, cinnamon and milk until well combined and a smooth consistency is achieved
  3. Dip each slice of bread into the egg mixture ensuring that both sides absorb some liquid. Be sure not to over soak the slices
  4. In a skillet, melt about 2 tbsp butter (to start as you’ll need more as you go along)
  5. Place each slice of bread in the skillet, browning on each side for about 3-4 minutes until golden brown
  6. Serve with fruit and maple syrup
Notes

Makes about 8 slices of french toast.

 

Happy Wednesday!! ~ Lyn

 

 

 

 

 

 

 

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Ginger Carrot Bread

Sep 20, 2011 by

When I saw this recipe I just had to try it. An easy way to utilize carrot juice without having to juice dozens of carrots! Its already a winner in my book. I was very impressed with the bright colour as well as the texture of the bread. I found it quite tasty and of course, my mini food tasters gave it their seal of approval.

I found some natural (no preservatives added) carrot juice in the supermarket so I decided to try it not only with the recipe, but also to incorporate it into our diet. Eventually I’ll get into juicing, but for now, this is a great healthy addition to my baking.

 

Ginger Carrot Bread

Ingredients

  • Dry Ingredients:
  • 1 Cup Unbleached Flour
  • 1/2 Cup Wholewheat Flour
  • 3/4 Tsp Ground Ginger
  • 1/2 Tsp Salt
  • 2 Tsp Baking Powder
  • Wet Ingredients:
  • 2 Eggs
  • 1/3 Cup Vegetable Oil
  • 2 Tsp Vanilla
  • 1 Cup Carrot Juice
  • 3/4 Cup Sugar

Instructions

  1. Preheat your oven to 350F
  2. Whisk dry ingredients into a medium sized bowl. In a large bowl, combine the wet ingredients until combined. Add the dry ingredients into the wet and whisk until combined and smooth. Do not over mix as this will cause the bread to be tough.
  3. Grease an 8.5inch X 4.5inch loaf pan. Pour batter into the pan. There should be about 3/4 of batter in the pan. If there is more than that, it might spill over. Bake for 40-50 minutes.
http://lovelypantry.com/2011/09/ginger-carrot-bread/

This Ginger Carrot Bread recipe has been a certified hit and its always a pleasure to make it and share with family and friends. The gorgeous, striking colour is always a topic for discussion!

 

 Enjoy!

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Stuffed French Toast

Sep 8, 2011 by

 

I love a good breakfast. The only thing is, I don’t want to spend too much time preparing it. But sometimes, you need to put in the extra effort and do something special for your family. Which is why I prepared Stuffed French Toast using French Bread.

Ingredients:

1 Loaf French Bread

1 Laughing Cow Cheese Wedge

1/4 Cup Peanut Butter & Co. Dark Chocolate Peanut Butter

[Honestly, you can stuff it with anything you like: Jam, Cream Cheese, Marmalade etc]

2 Eggs

1/4 Tsp Cinnamon

1/2 Cup Milk

2 Tbsp  Butter

 

Directions:

Slice each piece of bread about 1 1/2 – 2 inches thick. Using a pairing knife, cut a pocket into the side of each piece of bread – just big enough to fit a teaspoon inside.

Carefully spoon your filling of choice into the pockets of each piece of French Bread.

In a separate dish, whisk eggs, cinnamon to get rid of any clumps, then add milk. Whisk to combine. Soak each piece for a few seconds on each side. Do not over soak!

In a skillet, melt butter. Place each piece of bread in the skillet. Cook for about 3-4 minutes per side until golden brown.

 

Serve with fresh fruits and maple syrup. You’re family will enjoy this. This is how I got my kids to eat eggs.

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