Posts tagged #Pancake Mix

pat-a-cake pancakes

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Last week a few little friends came over to help me test out our new pancake mix. Besides having a lot of fun, I learned that with a little help a two year old can mix up the batter! He took his task very seriously-- just love that focused expression. 

What are ways that you let your children participate in the kitchen?

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And, this little guy was happy to eat them hot off the griddle. 

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Posted on November 21, 2013 and filed under Blog.

brie & pear puff pancake

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Here's a simple way to modify our pancake mix. 

Brie and Pear Puff Pancake

1 bag HFM pancake mix--prepare by adding ingredients as instructed on package (egg, milk, butter)
3 ripe pears, peeled and diced
1 tablespoon butter
Optional: 1 cup of diced ham
4 ounces Brie cheese, sliced thinly
Sugar
Cinnamon
Maple syrup

1. Heat oven to 350.

2. In an oven proof skillet add  1 TBS butter, sauté pears (and optional ham). Add the pancake mixture to the cast iron skillet, stir to mix. Arrange the slices of brie on top of the batter.

3. Bake for about 25 minutes or until done. Turn oven to broil, sprinkle top of pancake with cinnamon and sugar, broil until brie is bubbly.

Serve drizzled with warm maple syrup.

Posted on October 4, 2013 and filed under Breakfast, Recipe.

golden fig pancakes

...with whipped mascarpone. And maple syrup. AND berries.

Do I have your attention now? 

My mother invented this pancake to feed a hungry track team one morning. This recipe is award winning. And the track team went on to take 2nd in state. What else can I say. 

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Did I mention that my mother is a registered dietician? So they are good for you too.

Golden Fig Oatmeal Pancakes with Whipped Mascarpone and Berries

Inspired by Oatmeal Pancakes form Kim Boyce’s Good to the Grain

Makes 12 big pancakes

Fig Oatmeal:

1 cup cooked oatmeal (I used Coach’s oats)
4 golden figs dried, finely chopped

Dry Mix:

1 ¾ cups type 00 flour
2 tbsp sugar
2 tsp baking powder
¾ tsp salt
½ cup whole ground flax seed

Wet Mix:

3 tbsp unsalted butter, melted
1 ½  cups soy milk            
1 tbsp honey
2 pastured eggs
Whipped Mascarpone:
½ cup mascarpone
½ cup powdered sugar

Other:

Berries in season
Maple Syrup

1. Fig Oatmeal. If you are using Coach’s oats bring 3 cups water to a boil and a 1 cup oats. Reduce the heat and cook for 5 minutes. Near the end stir in the figs and cook for another minute. For other types of oats follow a 1 cup oats to 2 cup water ratio.

2. Sift the dry ingredients together in a bowl. In a separate bowl, whisk together the butter, soy milk, honey and eggs. Combine the wet mixture, dry mixture and fig oatmeal, gently folding it all together.  If you think the batter looks a little thicker than your normal pancake batter, that good. It’s exactly right.

3. Heat your cast-iron skillet. When it’s hot enough, coat the skillet with butter. Drop a few ¼ cup servings of batter in the pan, wait for bubbles and flip pancakes. Cook on the other side for another 3 minutes. Continue to re-butter the pan as you go along.

4. To make the whipped mascarpone, simply whip mascarpone and powedered sugar with a hand mixer until it forms stiff peaks.

Stack the pancakes up and serve hot with a dollop of whipped mascarpone, a few berries and a generous pour of maple syrup.  

Posted on May 16, 2012 and filed under Breakfast, Recipe.