Friday Food Frolic! Pancakes

The little ladies don't always eat a big breakfast. We are always on the go in the mornings and breakfast usually consists of berries & a granola bar or a homemade biscuit & milk.

So on the weekends,  we sometimes like to do a big breakfast and a popular request is Pancakes! My base recipe comes from the Better Homes & Gardens cookbook.  I tweak it to make it a little healthier for the little ladies and this is one recipe that they barely notice the difference!

Weekend Pancakes

Ingredients:

1/3 cup flour

2/3 whole wheat flour

1 Tbsp sugar

2 Tbsp wheat germ

2 tsps baking powder

1/4 tsp salt

1 egg, beaten (or replacement equivalent)

1 cup liquid (organic milk/soy milk/almond milk or water)

2 Tbsp melted butter (or any kind of oil substitution - applesauce works really well)
(I always try to use organic ingredients when possible)

Directions:

1) In a large mixing bowl, stir all dry ingredients together.

2) In a small bowl, mix liquid ingredients until well blended.

3) Pour liquid mixture into the bowl with the dry ingredients.

4) Stir until blended, but slightly lumpy.

5) Pour about 1/4 cup of batter into your lightly greased frying pan or griddle. 

I keep mine at about medium-hot.

6) When pancakes have bubbly surfaces, flip over to cook the second side.

7) Serve with maple syrup and enjoy!

This is a great base recipe and can be easily changed by adding blueberries or bananas. If you use "purple" all natural applesauce, you'll get purply pancakes!

Friday Food Frolic! Breakfast Biscuits

One of the things we've been doing at home, is taking our favorite store bought foods and making them from scratch. My oldest likes to compare the ingredients in the store bought to the ones in our recipe. For example, canned biscuits have some 20 ingredients, from scratch only 7. She is amazed at how much better it tastes and takes pride in creating healthy-for-you foods. It makes for fun Saturday mornings and is something I look forward to each week.
So, our first recipe of this blog will be for breakfast biscuits. If I tweak too far from what the girls are used to, they won't eat it, hence the butter stays. During the week, my youngest will eat breakfast, but my oldest doesn't like to eat that early, so these are great for before school.

Breakfast Biscuits

Ingredients:

1 1/4 cups organic unbleached flour

3/4 cup organic whole wheat flour

1 tablespoon rice protein powder (can be omitted)

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup organic butter (we like Horizon)

3/4 cup organic milk (we like Horizon or Organic Valley)

Directions:

~Pre-heat over to 450 degrees~

1) Mix all dry ingredients in a bowl.

2) Cut butter into chunks and use a fork to blend until crumbly.

3) Add the milk and stir until dough forms.

4) Knead dough until smooth (5-10 times).

Tip ~ the less handled, the better.

5) Two choices here: roll the dough out and cut into 3 inch circles

or drop by tablespoonful onto a cookie sheet.

6) Bake for 10-14 minutes on a cookie sheet in the preheated oven,

until golden on the bottom. 

The less time baked, the softer the biscuit.

This recipe is really versatile!

Switch it up by adding cheese or garlic or your own herbs.

Bon Appetit!

**vintage clip-art taken from Karen's Whimsy