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Whole Wheat Pancakes




Whole Wheat Pancakes

1 C whole wheat kernals
1 1/2 C buttermilk (divided) or use 2 Tbs. vinegar in regular milk
2 eggs
1/2 tsp. salt
1/4 C vegetable oil
2 tsp. baking powder
1 tsp. baking soda
3 TBS. brown sugar

Blend wheat and 1 Cup milk in the blender on high for 4 minutes. (Length of time depends on how powerful your blender is.) Add the remaining ingredients and blend. You may only need to add 1/4 c more of the milk if its going to be too runny.
Cook on a preheated griddle.
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Breakfast Souffle


Breakfast Souffle

1 baguette, sliced
1 package bacon, cooked
2 cups grated mild Cheddar cheese
4 eggs
3 1/2 cups milk
1 teaspoon salt
3/4 teaspoon dry mustard

Butter bread. Put bread in bottom of buttered 9"x13" casserole. Cover with bacon. Top with grated cheese. Refrigerate overnight. In morning, beat eggs, milk, salt and dry mustard together (I pulse a few times in the blender). Pour over casserole. Bake at 300 degrees for 1 1/2 hours (at the most. until set).  Yield: 6 to 8 servings.

This is our Christmas morning tradition. We serve with blueberry muffins and fruit.
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Breakfast Enchiladas with Ham and Peppers

Breakfast Enchiladas with Ham and Peppers       from Liz


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Why we love this recipe. You can prepare these enchiladas the night before, refrigerate overnight then bake in the morning. These are perfect for brunch or entertaining in the morning.
What you need to know. We kept the recipe below quite simple with ham, cheese and peppers, but feel free to add your favorite ingredients. Cooked bacon or sausage would be great as well as other vegetables like mushrooms.
Yield: 6
You Will Need
·         2 cups (151 grams) diced cooked ham
·         1 bell pepper, diced
·         8 green onions, finely sliced
·         2 cups (227 grams or 8 ounces) shredded cheddar cheese
·         10 eight-inch flour tortillas
·         6 eggs
·         2 cups (473 ml) half-and-half
·         1 tablespoon all-purpose flour
·         1/2 teaspoon kosher salt
Directions
1.    Prepare Baking Dish: Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2.    Roll Tortillas: In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.
3.    Prepare Egg Mixture: In large bowl, whisk eggs, half-and-half, flour and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.
Bake Enchiladas: Heat oven to 350 degrees F (177 degrees C). If made ahead of time, uncover baking dish. Scatter the remaining cup of cheese over enchiladas. Cover baking dish with foil and bake for 35 min.  Uncover, bake 15 min. more till set and cheese is melted.
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Ralph’s Family Aebleskivers

Ralph’s Family Aebleskivers
(Small Dutch Pancakes)
Ralph’s Family Aebleskivers
(Small Dutch Pancakes)
Ingredients
3 Eggs
1/3-Cup Sugar
1 ¼ Cup Flour
1 ¾ Cup Buttermilk
½ Square butter melted
1 tsp baking soda
1 lemon zest and juice
Additives- blueberries, orange zest, chocolate

1-separate egg yolk and whites beat egg whites until stiff
2- mix other ingredients then fold in egg whites

3-put some butter into holes of pan and cook until set up on sides, flip using fork, and cook until golden.  Serve with powdered sugar.
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Blueberry & Raspberry Baked Oatmeal           from Sarah

INGREDIENTS:

1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I used sugar free)
1 cup milk (I used skim)
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided

DIRECTIONS:

1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
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Swedish Pancakes:      from Emily

1 cup flour
1 cup milk
2 eggs
1/2 tsp. salt
Blend together. Melt some butter in a skillet then pour about half a cup to 3/4 cup (depending on desired size) of batter onto skillet. Spread it out with a spoon or by spinning the pan. Flip after a minute or two. Serve with berries and fruit dip, syrup, or just plain old butter and sugar.