Yummy Good Old Fashioned Pancakes

The kiddo’s wanted pancakes this morning and I wanted to use up my flour since we’ll be going Gluten Free soon (sigh…very sad). Here is a yummy homemade recipe for pancakes and they turned out really good. Sorry no picture.

This takes a little planning ahead so that all ingredients are at room temp. If you are in a pinch, like I was, you can bring the milk and eggs to a warm temperature by putting them in the oven for a minute or two. I just put my pyrex dish of measured milk and a small pyrex bowl containing my eggs on a cookie sheet in the oven just long enough so they weren’t cold.

Good Old Fashioned Pancakes

3 cups Flour

4 tsp Baking Powder

3/4 tsp Salt

1/8 cup Sugar

2 1/2 cups Milk (room temperature)

2 Eggs (room temperature)

1/2 cup butter (one stick), melted

1 tsp Vanilla extract

1. Measure out dry ingredients into a bowl (flour, baking powder, salt & sugar) and then sift. If you don’t have a sifter you can use a mesh colander over a bowl and dump the ingredients into the colander and tap until it is sifted through.

2. In a separate bowl mix wet ingredients (melted butter, eggs, milk and vanilla). Make sure the milk and eggs are not cold or they will re-solidify the butter. Whisk together.

3. Add wet ingredients to dry ingredients and whisk sparingly. Don’t overmix. Let sit for 10 minutes before beginning pancakes.

4. Preheat a lightly oiled griddle. We use coconut oil and it gives the pancakes a delicious flavor. Not to mention coconut oil is very healthy for you.

5. Use about 1/4 cup for each pancake. You may want to cut the recipe in half if you are just feeding a few of you. This was more than enough for me and three children and I had to throw some batter away. One of the children ate 5 pancakes :).

In regards to Syrup…

We use pure maple syrup in our house all though the children that I watch are not used to it’s flavor (as most people aren’t who have grown up with syrup from the store). I have learned to dress it up for them. To make it absolutely delicious pour some pure maple syrup (Costco has a great deal on a big jug of organic pure maple syrup) into a pyrex or oven safe bowl. Add some butter, a bit of powdered sugar and a little bit of vanilla and place in the oven, put the dish on a cookie sheet, at about 350 while you are preparing and making the pancakes. Syrup is always better piping hot. Make sure you use an oven mitt to get it out. The kids prefer this over store bought syrup now and this is much better for you than the concoction you’ll buy in the grocery store which is mostly high fructose corn syrup and artificial everything.


Banana Bread Muffins with Honey

Here is a yummy banana bread muffin recipe that uses Honey instead of sugar. I have all ready adjusted the recipe to account for using honey vs sugar so you can make the muffins, as is, and don’t need to do anything about the liquid, etc.

We are relishing all things carb this week because we will be looking to go on a gluten free diet for awhile which is going to very tough and I’m not really looking forward to it. More about the gluten free stuff later.

These muffins are so good just by themselves and a bit of butter but my friend Lisa had the killer suggestion of topping them with cream cheese frosting which then converts them into something evil and just as good as any cupcake. :) For cream cheese frosting just throw some plain cream cheese in a bowl, a bit of butter, some powdered sugar and vanilla and whip. No need to measure but if you want an actual recipe here is a good one.

Banana Bread Muffins with Honey

2 1/2 cups flour

1/2 cup raw honey (or regular but raw tastes better)

3 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

3 tbsp oil (vegetable or coconut)

1/2 cup milk

1 egg

3 very ripe bananas, mashed

Preheat oven to 325. Throw all of the ingredients into a bowl and whisk until mixed. Don’t overmix. Line muffin pan with muffin liners or grease pan. Fill to rim of liner or of muffin pan. Makes about a dozen muffins or if you want smaller muffins can make about a dozen and a half. Bake for about 30-45 minutes. Keep an eye on them. When they are golden and a toothpick or butter knife comes out clean they are done. Transfer muffins to wire rack to cool.

*These would be even better with a cup of chopped nuts but we don’t do nuts in our house.