Blueberry Buttermilk Pancakes

My husband's grandmother has bunches of blueberry bushes in her yard and those berries were ready for picking a few weeks ago. Luckily we had a morning that wasn't too hot or humid- it was actually a little bit overcast, and we set out to pick a large amount of blueberries.

The kids were great helpers and we ended up bringing home over a gallon of fresh blueberries. Frozen blueberries are a favorite treat of my husband's and my kids, so I made sure to freeze a bunch of them, but I also wanted to make a breakfast treat with some of the berries.

I decided on this recipe because it doesn't contain whole grain flour. That may sound funny, but I wanted to make sure that my husband would eat these pancakes and he usually turns his nose up to the usual whole wheat pancakes or waffles I make. So these were definitely a treat for him. The batter is nice and thick and it holds the blueberry perfectly. These pancakes were light, fluffy and chock full of beautiful blueberries.


Here is the recipe for Blueberry Buttermilk Pancakes
* I used skim milk, low-fat buttermilk and subbed canola oil for the melted butter
* I added the blueberries to the pancakes after the batter was on the griddle, so the berries wouldn't run and turn the pancakes blue

Whole Wheat Chocolate Chip Pancakes

I wasn't expecting to take a photo of these, but they were soo good and soo quick, that I felt I had to share them. I have made them a few times already and will continue to make them. I just love it when a whole wheat breakfast tastes so good. Plus, chocolate chips can make any child love anything. The batter is simple and it takes just a few moments to mix up. So, go whip up a batch. They are fluffy and perfect!

Unfortunately, I don't have time to make them today. We've got baseball tournaments, softball tournaments, a baby shower, a birthday party, another baseball game smack dab in the middle of that, and the list goes on. But, maybe tomorrow when the weekend slows down, I will make them again, because they are so delicious! Have a good one!

Here is the recipe for Whole Wheat Chocolate Chip Pancakes from Recipe Girl
* I used low-fat buttermilk
* I added 2 Tablespoons of water to the batter, just so it was pourable
* I used milk chocolate chips
* I made 3-4 inch pancakes and got about 12

Cinnamon Roll Pancakes

My daughter wanted cinnamon roll pancakes for her birthday a couple of weeks ago. I had never heard of them, but I figured some one out there had attempted something of the sort, so I researched until I developed a plan for making the cinnamon roll pancakes happen.

I ended up using a buttermilk pancake recipe that I have used before and then just used the filling from a cinnamon roll pancake recipe I found.
I poured enough batter to make a pancake and then drizzled the filling around to make it look like a cinnamon roll (kind of).
I made a simple icing and there you have it- Cinnamon Roll Pancakes.
My daughter loved it and everyone else in my family was pretty happy about it too.



I saw the idea Here
and used the cinnamon filling recipe from that post.

1/2 stick butter, very soft
1/2 cup brown sugar
1 Tbls cinnamon

Warm this mixture up in the microwave in 3-4 second intervals, until it reaches a pourable consistency- you don't want it completely melted, but if it is too thick, it won't work either.
I transferred it to a plastic container with a small tip, so I could make circles in the pancakes.

* note- the cinnamon filling will thicken as it cools, so you might have to rewarm it in the microwave as you go, in order to get it drizzle correctly.

I used this buttermilk pancake recipe from Cooking Light

for the icing, I just combined powdered sugar with skim milk until it was the perfect consistency for drizzling over the pancakes.

Oatmeal Pancakes

I have been wanting to try these pancakes ever since I saw them on smitten kitchen
back in May.
I finally got around to it a couple of weeks ago and they were fantastic!
I love making pancakes, muffins & waffles with whole grains and the fact that these have a double dose of oatmeal in them made me very happy.
You grind up some oats in the food processor to make oat flour and also use cooked oatmeal in the batter.
I used skim milk because that is what I usually have on hand unless I am making pastry cream or ice cream.

My kids loved these. I like having leftover pancakes and waffles, so that I can freeze them for another day. This time they were all eaten. Some at breakfast and some for snacks later in the day.
They really had great texture and flavor. Winners!

Recipe for Oatmeal Pancakes
* I used skim milk

Corn and Basil Cakes

We don't eat much corn except for in the summer time. I prefer having it fresh, from a local source and so during the summer we get to enjoy it almost weekly.
My kids love it just straight off the cob or cooked for a few minutes and I have been cutting it off the cob, fresh, and adding it to all sorts of salads and other dishes.
My basil plant has also been producing tons of beautiful leaves, so when I saw this recipe in Eating Well magazine for Corn and Basil Cakes, I thought it looked like a fun way to use both corn and basil.

I wasn't expecting these corn cakes to be a hit here, simply because my family prefers pancakes to be covered in berries, not corn.
I really didn't have high hopes, but my family proved me wrong. My kids all loved them and wanted more. My husband even thought they were delicious.

So, I was happily surprised. Go ahead and see for yourself!


Recipe for Corn and Basil Cakes

Breakfast Recipes & Ideas

My kids started school today, so I thought it was a great time to post some breakfast recipes and ideas. Over the summer I have gotten my children to stop eating cold cereal- mostly because I don't think it is healthy enough or hearty enough for a good start to their day. Here are some of the things we have been eating instead.

Muesli- (pictured above with rainier cherries & walnuts)- This is something my mom always made for us with whatever fresh fruit we had.
You just put raw oats in a bowl, add milk, fresh fruit, and nuts. Then eat it. You can let it soak for a couple of minutes to soften the oats, but we like to eat it right away.
Some of my favorite combinations- fresh peaches, pecans and a little bit of brown sugar
shredded apple with cinnamon & almonds
Recipe for Strawberry Pancakes
* I used low-fat buttermilk instead of milk and 1 Tbls olive oil instead of melted butter

Banana-Peanut Butter Breakfast Pizza- mash a ripe banana with a couple Tbls of peanut butter. Spread it on a tortilla. Sprinkle with fresh fruit. Cut into slices
Hot cereal with different grains- Oatmeal, brown rice, quinoa, amaranth (amaranth pictured above with fresh sweet cherries & cashews)
Whole Wheat Toast, Egg & Veggie Scramble- Saute some veggies (I used bell peppers & spinach). Scramble eggs (I added fresh thyme). Make whole wheat toast. Cut the toast and add the veggies/eggs. Eat


Smoothies- I keep frozen banana slices in the freezer and then add blueberries, strawberries, peaches or whatever fruit we have & a little milk. You can also add flaxseed meal, nut butter, or a handful of spinach to up the nutrition level.

Whole grain/wheat toast/english muffin/tortilla with nut butter and fresh fruit or whole fruit spread- I really like Crofter's Superfruit Spread and Simply Fruit

hard boiled egg

breakfast sandwich or wrap- with english muffin, toast, or tortilla, eggs and sometimes turkey sausage & veggies

apple with almond/ peanut butter

Breakfast Banana Split

egg in the microwave- it only takes about 38 seconds to cook an egg just right

fresh fruit, granola & yogurt

muffins (make a double batch and freeze some- they microwave great)

top your waffles and/or pancakes with natural applesauce & nut butter/fruit

For other breakfast ideas check out the Breakfast recipes I have posted in the past.

This morning I made Quick Cinnamon Biscuits for the first day of school as a special treat, using about 1 cup of half & half instead of the heavy cream.

I'm thinking of making a schedule for school days, so I know exactly what I am making for breakfast each day. For example- Monday- hot cereal w/ fruit & nuts, Tuesday-egg based breakfast, Wednesday-smoothie or yogurt/fruit, egg or toast on the side, Thursday- muffins, pancakes or waffles, Friday- hot cereal.

What is your favorite go-to breakfast? What other breakfast ideas do you have?


Today is the last day to enter my giveaway, so head over& comment to get some free stuff!

Buttermilk-Quinoa Cakes with Rhubarb Blackberry Compote

I checked out Deborah Madison's Vegetarian Cooking for Everyone from the library a week or so ago and was intrigued by a variation of her buttermilk pancakes that called for adding quinoa to the batter.
I had some cooked quinoa in the fridge and decided to try it out.
I also had blackberries and rhubarb, so I decided to make a tart compote to top my pancakes with. I noticed that Maria had done a rhubarb berry compote to top some pancakes recently, so I was inspired to create my own compote creation.
I added some lime juice and zest to my fruit, a little sugar and water and then thickened it at the end with a little cornstarch. It was so tasty. Nice and tart.
The pancakes were really good too. My kids ate them plain that entire day as snacks- they loved them.

I used some of the leftover compote to top my oatmeal the other day and it was delicious. Also good with almond butter on toast. Yum.

Buttermilk Quinoa Cakes adapted from Vegetarian Cooking for Everyone by Deborah Madison 10th Anniversary Edition

1 1/2 cups flour (I used white wheat)
1 1/2 to 3 Tbls sugar
salt
1 tsp baking soda
2 tsps baking powder
2 egg whites
1 egg
3 Tbls canola oil
1 1/2 cups low-fat buttermilk
1 tsp vanilla
3/4 cup cooked quinoa

Mix the dry ingredients in one bowl. Mix the egg whites, egg, oil, buttermilk and vanilla in another bowl. Pour the wet ingredients into the dry and stir just to combine.
Gently fold in the cooked quinoa.

For each pancake, drop 1/4 cup batter onto a nonstick griddle or skillet over medium-high heat. Cook, without disturbing until fine bubbles appear on the surface. Flip over and cook until browned on the second side.

Serve immediately or keep warm in a low (200 degree) oven until all are finished.

Rhubarb Blackberry Compote by Mary Ann
2 cups chopped rhubarb
1 1/2 cups blackberries
zest and juice of 1 lime
1/4 cup granulated sugar
1/4 cup water +2 Tbls cold water
1 Tbls cornstarch

Combine rhubarb, blackberries, lime zest and juice, sugar and 1/4 cup water in a heavy bottomed saucepan and bring to a boil over medium-high heat.
Mix 2 Tbls cold water and cornstarch in a small bowl.
Add the fruit mixture and lower heat. Cook for a few minutes more, until thickened.

Carrot Cake Pancakes

So, apparently, yesterday was National Pancake Day.
How do these things go by without me knowing about them?
I don't know. Oh, well.

We actually had these pancakes a couple of weeks ago.
The recipe stuck out to me, when I was flipping through a copy of Cooking Light and I really loved the whole idea of these pancakes.
Anytime you can get vegetables in, the recipe has the word cake in it, and it is considered breakfast food- you can bet I will give it a try.

My family wasn't so sure though. They had me whip up a batch of Buttermilk Pancakes too, just in case they didn't like the Carrot Cake ones.
I didn't care, because if they didn't like them, that just meant there would be more leftovers for me to enjoy on another day.

This recipe was a even split. Half of my family liked it and half of them didn't. Everyone still ate at least one, but a few family members didn't appreciate all the "stuff" they had packed inside.
I don't mind pancakes with "stuff", so I just put the leftover pancakes in a baggie, placed them in the freezer and we warmed them in the toaster later that week.

I don't want you to think that these are light and fluffy pancakes. They aren't. But, keep in mind they aren't meant to be light and fluffy. They have a similar texture to actual carrot cake, which is usually more dense than light.
I used pecans instead of walnuts and I didn't make the honey butter. We just drizzled these with honey.

The great thing about these pancakes is that they are tasty enough to be eaten without any syrup or honey, which makes for a quick breakfast on the go or snack, if you make them and freeze some for later.

Recipe for Carrot Cake Pancakes

I also made these Basic Buttermilk Pancakes

Whole Wheat Buttermilk Pancakes

I celebrated my recent birthday at Disney World. If you celebrate you birthday while you are on vacation there, you can get into the park free on that day.
We had already bought our tickets, so I received a gift card that had the same amount of money it would have cost to buy 1 ticket to Disney World.
I wasn't really planning on buying any souvenirs for myself on this trip, but since I was handed a gift card that had money on it, I decided I might just buy myself something.

It wasn't too hard to narrow down my choices. I knew I would probably get something that I could use in the kitchen.
One of the items I chose was the Mickey Mouse-shaped pancake/egg mold that I used to make these pancakes.
It isn't the same mold that the Food Librarian used when she made these Cinnamon-Oat Pancakes, but the plate is the same.

I decided that I should try out a new pancake recipe and found these Whole Wheat Buttermilk Pancakes.
I made a double batch and my kids really liked them.
I made half of the batter into waffles and froze those for school mornings, when we are in a hurry.
This recipe was really good and really quick to mix together. I will definitely make them again!

Recipe for Whole Wheat Buttermilk Pancakes

Banana Buttermilk Pancakes with Peanut Butter and Jelly Syrups

Breakfast gets boring sometimes, so I try to liven it up; overripe bananas make the perfect addition to pancake batter- you just mash them up, whip up some buttermilk pancakes (I used this recipe, but you could use a mix if you want) and add some tasty toppings, like peanut butter and jelly, turned into syrup; we enjoyed this breakfast on a weekend when there is a little bit more time for everyone to sit down and eat breakfast to together and enjoy we did!
Peanut Butter and Maple Syrup ( this whole idea and the pb syrup inspired by this recipe)
1/2 cup pure maple syrup
2 heaping Tbls peanut butter or more depending on the consistency you want

Combine maple syrup and peanut butter in a small saucepan over medium heat. Heat and stir until peanut butter is melted and syrup is smooth.
Serve over pancakes

Strawberry Syrup by Mary Ann
1/2 cup strawberry jam (I used Smuckers Simply Fruit)
1/2 cup finely chopped fresh strawberries

Heat strawberry jam in a small saucepan over medium heat, or in the microwave, until melted- stir in chopped strawberries. Serve over pancakes

One Year Ago- Disappearing Zucchini Orzo

Apple Breakfast Muffins, 4 Grain Pancakes or Waffles,and Chocolate Chocolate-Chip Muffins

Here are a couple of quick recipes that can be for breakfast or snacks. I like making muffins. They are fast and easy and the individual portions are nice. Everybody can just grab one and they pack easily in lunches. They can also be frozen and make a nice grab and go breakfast.
My friend made this Apple Bread recipe into muffins at a recent get together and they were so good, that everyone was requesting the recipe. She had made a few changes, like using all whole wheat flour and half brown sugar and I made another change by replacing half of the butter with unsweetened applesauce. Really a great, moist muffin.
The pancake recipe is one I have been making for years and you can also replace the melted butter with unsweetened applesauce if you want a lower fat breakfast. I love pancakes that have a little texture and the different grains in these make them fabulous. The batter can also be made into waffles.
The chocolate muffins I made for my son's birthday breakfast a couple of weeks ago. I thought it was a great way to get a little chocolate in for breakfast. He did too.
It makes a ton of muffins, but they will disappear quickly because they are soo good!

Apple Breakfast Bread or Muffins from All recipes

1/2 cup butter ( I replaced half of the butter with unsweetened applesauce and mixed it in with the eggs)

1 cup sugar ( I used half brown sugar, and half white sugar)

2 eggs1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2 cups all-purpose flour ( I used whole wheat flour instead)

1 teaspoon baking soda

1/2 teaspoon salt

2 apples - peeled, cored and chopped ( I shredded my apples and left the peel on)

Preheat oven to 350 degrees F.

Lightly grease an 8x4 inch loaf pan or muffin tin, if making muffins.

In a bowl, beat the butter and sugar until smooth and creamy. Beat in the eggs and applesauce, if using.

In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves.

Beat into the butter mixture until moistened. Fold in the apples.

Transfer to the prepared pan.Bake 1 hour in the preheated oven for the quick bread or 20-24 minutes for the muffins, until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

4 Grain Pancakes or Waffles adapted from Better Homes and Gardens

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup cornmeal
1/3 cup quick-cooking oats
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups low-fat buttermilk
1/3 cup melted butter or unsweetened applesauce
3 T maple syrup
2 eggs, beaten

1. In a large bowl, combine all ingredients; stir until large lumps disappear. (Batter will be thick. Thin pancakes with a little water or milk
2. Heat griddle and spray with cooking spray. Pour about 1/4 cup batter onto hot griddle. Cook 2 1/2 or 3 minutes or until edges look cooked and bubbles begin to break on surface. Turn pancakes; cook 2 to 2 1/2 minutes or until golden brown.

Chocolate Chocolate Chip Muffins from Taste of Home

-makes 32 muffins

2 1/2 cups all-purpose flour

1 3/4 cups whole wheat flour

1 3/4 cups packed brown sugar

1/2 cup baking cocoa

1 1/4 tsp salt

1 tsp baking powder

1 tsp baking soda

2 egg whites

1 egg

2 cups unsweetened applesauce

1 3/4 cups fat-free milk

2 Tbls canola oil

2 1/2 tsp vanilla extract

1 1/4 cups semi-sweet chocolate chips

In a large bowl combine the flours, brown sugar, cocoa, salt, baking powder, and baking soda. In another bowl, whisk the egg whites, egg, applesauce, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Coat muffin cups with cooking spray. Fill 3/4ths full with batter. Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Up Next- Turkish Pizza

Craving Ellie- Fried Rice with Scallions, Edamame and Tofu and Barefoot Bloggers-Sour Cream Banana Pancakes

This week's Barefoot Bloggers recipe, Banana Sour Cream Pancakes, was chosen by Karen who blogs over at the appropriately named- Something Sweet by Karen. I have to admit that after the holidays, I was very relieved to see a simple recipe, something that I threw together the next morning and that I didn't have to buy any special ingredients for. I used Greek Yogurt instead of sour cream, because I always use it in sour cream's place and also used skim milk. I used cooking spray to keep them from sticking, instead of butter, so altogether this was a healthy, quick breakfast. We really loved them. Go check out what the rest of the Barefoot Bloggers thought- HERE

This week's Craving Ellie in my Belly recipe pick- Fried Rice with Scallions, Edamame and Tofu, was chosen by Jennifer over at Running with Food. When I was looking through this cookbook earlier this summer, the Fried Rice recipe was one of the first ones I chose to try, since I love tofu and edamame. It did not disappoint. I made it again, since I already had tofu and edamame and we loved it again. This is a really tasty way to use leftover brown rice. Go see what the other Ellie's thought by checking out the Blogroll!

Banana Sour Cream Pancakes from the Barefoot Contessa makes 12 pancakes ( I got 16)
1 1/2 cups flour

3 tablespoons sugar

2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1/2 cup sour cream

3/4 cup plus 1 tablespoon milk

2 extra-large eggs

1 teaspoon pure vanilla extract

1 teaspoon grated lemon zest

Unsalted butter

2 ripe bananas, diced, plus extra for serving

Pure maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Fried Rice with Scallions, Edamame, and Tofu from the Food Your Crave by Ellie Krieger

1 Tbls + 1 tsp canola oil

2 large cloves garlic, minced

4 scallions,(white and green parts) thinly sliced

1 Tbls peeled and minced fresh ginger

4 cups cooked brown rice

3/4 cup seeded and finely diced red bell pepper

3/4 cup frozen, shelled edamame, cooked according to pkg directions and drained

1/2 cup frozen corn kernels, thawed

6 ounces firm tofu, cut into cubes

2 large eggs, beaten

3 Tbls low-sodium soy sauce

Heat 1 Tbls of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic, scallions and ginger, and cook, stirring, until softened and aromatic, 1 to 2 minutes. Add the rice, red pepper, edamame, corn, and tofu, and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp oil, then add the eggs and cooked until nearly scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot

Coming Tomorrow- Prosciutto, Fontina, and Spinach- all in a Chicken Roll-up!

Late Start Breakfast- Gingersnap Pancakes

I saw a recipe in the latest issue of Everyday with Rachael Ray that featured gingersnap pancakes, but filled them with espresso cream and covered them with chocolate ganache. It was a cute idea, but I thought that the pancakes themselves would be really good. So, I just used the pancake recipe and switched a couple of things and served them with raspberries and pure maple syrup. They were yummy.
Be sure to watch them and not cook them too long, because it will turn the texture into something chewy and un-pancake like, fast. They only need to cook for about a minute or less.

Gingersnap Pancakes adapted from Everyday with Rachael Ray
10 gingersnap cookies
1 1/4 cups flour
1 cup skim milk
3 large eggs
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 Tbls unsalted butter

1. Using a blender or food processor, grind the cookies at high speed. Add the flour, milk, eggs, cocoa powder, baking powder and salt; blend until smooth. In a small saucepan or the microwave, melt 3 tablespoons butter over low heat. Add to the batter; blend at medium speed until combined

.2. Heat a skillet over medium heat. Pour batter into circles 2-3 inches in diameter. Cook until bubbles appear on the surface, about 30 seconds. Flip and cook until springy to the touch, 20 seconds; transfer to a plate.
Serve with raspberries and pure maple syrup.


Up next- Dorie's White Chocolate Brownies

Banana Cupcakes with Macadamia Nut Struesel and Buttermilk-Banana Pancakes with Pomegranate Syrup

Here are some great ways to use up those overripe bananas. It seems to happen every so often, you buy too many bananas and there they are, looking at you, in their sad, black peel. I actually get excited whenever I see them turning brown because I know that means I can make something yummy soon.
We were taking dinner to someone and I needed a quick treat. I grabbed a cake mix and came up with these banana cupcakes with a delicious struesel.
I have also been on a pancake kick lately. These pancakes were delicious and easy. A great breakfast and the syrup topped them off perfectly! If you have those quicky ripening bananas, put them to good use!

Banana Cupcakes with Macadamia Nut Struesel by Mary Ann

1 box white cake mix

2 large ripe bananas, mashed

1/2 cup water

2 egg whites

2 Tbls greek yogurt

struesel:

1/4 cup brown sugar

1/4 cup oats

1/4 cup madacamia nuts, chopped

1 Tbls cold butter, cut into 4 pieces

Preheat oven to 350 degrees. In a large bowl, mix together cake mix, bananas, water, egg whites and greek yogurt. You can use an electric mixer or mix with a wooden spoon. Spoon cake mixture into cupcake liners (24).

In a small bowl, mix struesel ingredients with your fingers, until it comes together. Sprinkle struesel on top of the cupcakes and bake for 18-23 minutes. Let cool for a few minutes in the pan and remove to a wire rack.

Buttermilk-Banana Pancakes with Pomegranate Syrup from Cooking Light

Pancakes:1 cup all-purpose flour (about 4 1/2 ounces)

1 tablespoon sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 (1-ounce) package uncooked instant farina (such as Cream of Wheat)

1 1/4 cups low-fat buttermilk

1 tablespoon canola oil

1/2 teaspoon vanilla extract

1 large egg

1 cup mashed banana (about 2 large)

Syrup:

1/2 cup pomegranate juice

1/2 cup maple syrup

2 tablespoons pomegranate juice

2 teaspoons cornstarch

To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.
Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.

Up next- Weekly Lunchbox!

Sarah's Pumpkin Pancakes and Pumpkin-Pecan Coffee Cake

Over the weekend my little girl turned 4. She wanted a Rainbow Pony Cake- and there it is! It turned out great and was alot of fun. She also wanted Pumpkin Pancakes for her birthday breakfast. I have seen them popping up on blogs all over the place and found a great looking recipe for them over at Sweets by Sarah. I made them with a few changes- I started making Sprinkle Pancakes a few years ago as a way to keep pancake eating a little neater. I add sprinkles to the pancakes after I put them in the pan and then they are sweet enough for kids to eat without any syrup. Not so sticky for mom to clean-up. A definite plus for me. My kids love them.
I also added some pecans to some of the pancakes. I made 2 batches and in one batch did half whole wheat flour, added a little wheat germ and flaxseed meal.
There were so so good!
While on the topic of pumpkin, I saw this yummy little coffee cake at Cooking Light and thought it would be a great way to use the rest of the pumpkin. It was delicious!
Two really great breakfasts!

Pumpkin Buttermilk Pancakes adapted from Sweets by Sarah

Makes about 12 medium pancakes

1 cup flour ( for 1 of the batches I used 1/2 cup whole wheat and added 1 Tbls wheat germ and 1 Tbls flaxseed meal)

1 T sugar

1 t baking soda

pinch of salt

1/2 t cinnamon

1/4 t ground ginger

1/4 t ground nutmeg

dash of allspice

1/2 c canned pumpkin

1 cup buttermilk

1 egg

2 T butter, melted

Whisk together flour (and whole wheat, flaxseed meal, wheat germ, if using), sugar, soda, salt, and spices. In another bowl, whisk together buttermilk, egg, pumpkin and melted butter. Add the wet ingredients to the dry and whisk together until mostly combined, a few lumps are ok. Let the batter rest for about 15 minutes. Heat a griddle to medium heat and drop about 1/4 of batter for each pancake.

Pumpkin-Pecan Coffee Cake from Cooking Light

1 teaspoon butter

1/4 cup regular oats

3 tablespoons brown sugar

3 tablespoons chopped pecans

3 tablespoons butter, softened

1/3 cup granulated sugar

1/4 cup packed brown sugar

1 large egg

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon pumpkin-pie spice (I used 1/2 tsp cinnamon, scant 1/4 tsp ground ginger, 1/4 tsp nutmeg and a dash of allspice)

1/2 teaspoon baking soda

1/2 cup canned pumpkin

1/2 cup low-fat buttermilk

Preheat oven to 350°.
Melt 1 teaspoon butter in bottom of a 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, and pecans. Sprinkle oat mixture over bottom of pan, and set aside.
Beat 3 tablespoons butter, granulated sugar, and 1/4 cup brown sugar at medium speed of a mixer until mixture is well-blended (about 4 minutes).

Add the egg, and beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, pumpkin-pie spice, and baking soda.

Add the flour mixture to the butter mixture alternately with the pumpkin and buttermilk, beginning and ending with the flour mixture.
Spoon batter evenly over oat mixture. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, and invert cake onto a serving plate. Serve warm or at room temperature.

Coming on Halloween- Bakerella's Cake Pops and 2 kinds of chili-

Pear Dutch Baby and Sour Dough Stuffing with Pears and Sausage

The Pears are gone! After making pear muffins,dried pears, pear butter, pear pancakes, desserts, etc, the pears are finally gone! These were the last two recipes that I made to use up the last of the pears. The Pear Dutch Baby is just an oven pancake that was a great weekend breakfast. It was delicious. I made the stuffing just because I was sick of sweet things and wanted to try a savory dish with pears. Plus, I was thinking now is a good time to test some recipes for the upcoming holidays. This stuffing was a winner. I am definitely going to add it to my Thanksgiving menu. I really liked the subtle flavor the pear added and the sourdough was a nice change too.
Try these out if you have any pears you need to get rid of!

Pear Dutch Baby adapted from Cooking Light

4 Bartlett or Bosc pears, cored and thinly sliced (about 1 pound)

1/4 cup packed brown sugar

1/4 cup fresh lemon juice

1 cup all-purpose flour

1/2 cup skim milk and 1/2 cup whole milk

3 tablespoons granulated sugar

1/4 teaspoon salt

3 large eggs

1Tbls butter, melted

1 tablespoon powdered sugar

Preheat oven to 425°.
Combine sliced pears, brown sugar, and lemon juice. Heat a 10-inch cast-iron or heavy ovenproof skillet over medium heat. Add pear mixture; sauté 5 minutes or until pears are golden.
Lightly spoon the flour into a dry measuring cup, and level with a knife. Place the flour in a large bowl. Combine the milk, granulated sugar, salt, eggs, and melted butter, stirring the mixture well with a whisk. Add the milk mixture to the flour, stirring with a whisk until well-blended.
Pour batter into pan on top of the pears. Bake at 425° for 25 minutes or until puffy and golden. Cut into wedges and sprinkle with powdered sugar. Serve immediately.

Sourdough Stuffing with Pears and Sausage from Cooking Light

8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)

1 pound turkey Italian sausage (I used sweet)

Cooking spray

5 cups chopped onion (about 2 pounds)

2 cups chopped celery

1 cup chopped carrot

1 (8-ounce) package presliced mushrooms

2 cups (1/2-inch) cubed peeled Bartlett pear (about 2 medium)

1 1/2 tablespoons chopped fresh basil

2 teaspoons chopped fresh tarragon

1 teaspoon salt

1 1/2 cups fat-free, less-sodium chicken broth

1/2 teaspoon freshly ground black pepper

Preheat oven to 425°.Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or until golden. Place in a large bowl.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside. Return pan to medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper. Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.