For each syrup, combine ingredients in small saucepan. Cook over low heat while preparing pancakes, stirring occasionally until heated.
Prepare desired number of servings of pancakes or waffles as back of any Aunt Jemima pancake and waffle mix package directs.
Combine sliced bananas and sugar in small bowl;set aside.
Combine pancake mix,water,mashed bananas and cinnamon in medium bowl;stir with wire whisk until large lumps disappear.
For each pancake,pour 1/4 cup batter onto hot lightly greased griddle;top with 3 to 4 banana slices. Turn when bottoms are golden brown.
Serve topped with warm aunt jemima syrup and pecans.
Scald 1 1/2 cups of milk.
Combine corn meal mix and remaining 1 cup milk.
Slowly add to scalded milk; cook until just thickened, stirring constantly.
Remove from heat; stir in butter. Beat egg yolks until thick and lemon colored.
Slowly add corn meal mixture to beaten egg yolks, beating constantly.
Fold in beaten egg whites.
Pour into greased 1 1/2 or 2-quart casserole. Bake in preheated oven at 400\u00b0 for 15 minutes.
Reduce heat to 350\u00b0; bake another 25 to 30 minutes.
Makes 6 servings.
ilk.
Leave to rise for 3/4 hour.
Meanwhile
With fork, crush banana in bowl.
Add egg substitute and oil. To pancake mix, add milk, vanilla, cinnamon, nutmeg and nuts.
Stir with whisk; not too much.
Add banana mixture.
Whisk together, but not too much.
On a 375\u00b0 griddle, add ladleful of mixture.
Makes a 6-inch pancake.
Garnish plate with sliced kiwi or peach slices. Best served with warm cane syrup.
Makes 6 or 7 (6-inch) pancakes.
For caramel apples, melt butter in
Preheat oven to 425.
Spray 12 muffin cups with nonfat cooking spray or line with paper baking cups.
Combine pancake mix and cinnamon in medium bowl.
Combine honey, egg, oil, milk and vanilla in small bowl with wire wisk; add to dry mixture. Mix just until dry ingredients are moistened.
Fill muffin cups 3/4 full. Bake 15-18 minutes or until toothpick comes out clean (I baked 15 minutes and they were a little dry. Next time will check after 13 minutes).
Cool 2 minutes in pan. Remove to cooling rack.
ea bags in the water for 5 minutes; remove tea bags
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Combine all ingredients. Add blueberries, if desired.
Stir just until large lumps disappear.
Heat griddle/skillet over medium-low heat.
Lightly grease with safflower oil.
Pour slightly less than 1/4 cup (3 tablespoons) batter for each pancake.
Turn when pancake is golden brown.
Serve with fruit, raw or slightly cooked (peaches, apples, pears or bananas) and maple syrup.
Combine 1 cup of above mix with 3/4 cup of milk, 1 egg and 1 tablespoon of oil.
Combine corn meal and water in a saucepan.
Add butter and cook until mixture thickens, stirring constantly.
Combine hot mush with remaining ingredients.
(Use an additional 1/2 cup warm water for more moist stuffing.)
For the apple compote, bring 3
For the whipped praline butter, beat
Whisk together flour, baking powder, baking soda, salt and sugar.
In a separate bowl, mix the egg, buttermilk, and butter. Add to the flour mixture and mix until just combined (Lumps are ok!).
Cook pancakes on griddle as usual, greasing the pan with extra melted butter. One pancake uses about 1/4 cup of batter.
Serve with your favoriate pancake topping.
If you wanted to make a large recipe, try freezing the pancakes for the kids!
ure you make it for about 18 pancakes or a little more
ave a few lumps).
For each pancake, pour 2 tablespoons
To make garlic mayonnaise, process garlic, egg yolk, mustard and lemon juice until combined. With motor running, gradually add oil in a thin, steady stream until mixture is thick and pale. Season and set aside.
Combine sweet potatoes, potato, leek, chives, Parmesan and eggs. Heat oil in a large frying pan on medium. Add 2 tbsp of potato mixture and use a fish spatula to flatten into discs. Cook for 1-2 mins on each side, until golden. Drain on paper towels. Repeat with remaining mixture. Serve with garlic mayonnaise.
For the russet pancakes, preheat vegetable oil in a
For the custard:
Place the