Fluffy Pancakes

On the weekends, we often enjoy a brunch of eggs, pancakes and bacon (sometimes grits). Our go-to recipe for pancakes comes from our Taste of Home cookbook. We've never been disappointed with anything that came out of there.

This basic recipe makes light and delicious pancakes. It's easy to throw together and there are many ways to dress them up.

Whole wheat pancakes with apple cranberry topping

Fluffy Pancakes

1 cup all-purpose flour (we always use whole wheat)
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 egg (or use flaxseed)
3/4 cup milk
1/4 cup butter, melted

Combine flour, sugar, baking powder and salt. Combine the egg, milk and butter; stir into dry ingredients.

Pour batter by 1/4 cupful onto a greased griddle. Flip when bubbles form on top of pancake.

Makes 8 pancakes

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Additions to batter:

• 1 mashed banana
• 1 mashed or pureed cooked sweet potato (makes a heavier pancake)
• Chocolate chips
• Blueberries
• Cut up apples
• Pecans or walnuts

Toppings:

• Honey
• Powdered sugar
• Jelly/jam
• Apple butter
• Peanut butter
• Peaches or Strawberries (chopped and sprinkled with sugar...let sit until juicy)

How to make a fruity topping

In a saucepan on medium heat, combine equal parts sugar and water. Bring to a boil and add fruit (apples, cranberries, blueberries, peaches, etc.).

In a separate bowl, dissolve a tablespoon of cornstarch in cold water. Add to saucepan and stir. Remove from heat.

Oatmeal

If I had been asked 10 or 15 years ago to explain to someone how to make oatmeal for breakfast, I would have told them to get a packet of Quaker Oats Maple and Brown Sugar (my favorite) instant oatmeal, put it in a bowl with water and microwave it for however long.

I have since been shown how easy and much more nutritious it is (and cheaper) to buy the big container of oatmeal and cook it in water on the stove. Let’s compare ingredients between the two:

Maple & Brown Sugar (Instant): Oat(s) Whole Grain Rolled, Sugar, Flavor(s) Natural, Salt, Calcium Carbonate, Guar Gum, Oat(s) Flour, Caramel Color, Iron Reduced, Vitamin A Palmitate (ingredient list came from here)

Old Fashioned Oats: 100% Whole Grain Oats

I think I'll take the one with a single ingredient....

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In the colder months, oatmeal is what the kids and I eat every morning for breakfast (our other option is our homemade granola…our kids don’t even know that Lucky Charms exist). I usually just sweeten it with brown sugar or occasionally honey and top it with skim milk. Sometimes I add other things to make it more interesting.

Ideas of things to mix in to “spice it up” a little:

Strawberry jelly (or whatever flavor you have)
Apple butter or pumpkin butter
Fresh or frozen berries – blueberries, strawberries, raspberries, blackberries
Fresh cut up apples or peaches
Dried fruit – raisins, Craisins, apples, apricots, dates
Chopped walnuts, almonds or pecans

Oatmeal doesn't have to be boring. You can dress it up and have a warm, yummy, nutritious breakfast...so much healthier than boxed cereal.

Granola

Every day for 2 years, my husband ate the same breakfast every morning: 1 over-easy egg, 2 strips of turkey bacon, a bowl of granola with frozen blueberries and a glass of orange juice.

Well, I would have gotten sick of the same breakfast over and over again way before 2 years, but out of that, we have held on to our precious granola recipe.

I want this to be my first posted recipe because it dates back to when our relationship started. I have modified it slightly since then, but I guess we all get "modified" over time.

Granola

On the stove over medium heat until sugar is dissolved:

1 cup of water
1 to 2 cups of brown sugar (depending on how sweet you want it)
1 tablespoon vanilla
1 teaspoon salt

In a large bowl:

8 cups of Old Fashioned Oats (not quick oats)
A few shakes of cinnamon
2 cups chopped walnuts (and/or almonds, pecans)
1 cup Craisins (or raisins or other dried fruit)
optional: 1/2 cup coconut

Pour sugar mixture over dry ingredients and mix until well coated.

Pre-heat oven to 275. Spread granola out onto two greased baking sheets and bake for about an hour, stirring half way through (you can put wax paper or parchment paper down first, but be sure to use cooking spray).

Let cool completely before storing. Add dried fruit after granola comes out of the oven.

*in the above photo, this batch doesn't have any nuts because of my son's allergy to them, and I was out of Craisins. But still just as tasty.