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Archive for the ‘Pancakes, Waffles, & Cereals’ Category

Whole-Wheat Strawberry Pancakes

Posted in Breakfast, Pancakes, Waffles, & Cereals, tagged , , , , on June 3, 2013 | 1 Comment »

Whole-Wheat Strawberry Pancakes by Kristine's Kitchen

Did you enjoy the weekend? Mine was a nice balance between chores and relaxing time. I was able to get a little bit of shopping that I needed to do done on Saturday, as well as get my hair done. I just about finished working on end-of-the-year report cards.  There was the usual grocery shopping and a trip to Costco. The best part of my weekend, though, was Sunday morning: a walk with William in the stroller, coffee, family time, and these strawberry pancakes.

I made these pancakes with a mix of whole-wheat and all-purpose flours, and also added in some ground flaxseed for another nutritional boost. I folded pieces of sweet, organic strawberries into the batter and topped the pancakes with pure maple syrup. Next time I will also slice up some extra strawberries to serve on top of the pancakes. William and Julia loved their strawberry pancakes, and Brad and I did too! They are not too sweet on their own, but are just perfect drizzled with maple syrup.

Whole-Wheat Strawberry Pancakes

Printable Recipe

Makes about 18 three-inch pancakes

Ingredients:

  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 tbsp. ground flaxseed (optional)
  • 2 tbsp. granulated sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. lemon zest
  • 2 large eggs
  • 2 cups buttermilk
  • 3 tbsp. unsalted butter, melted and cooled slightly
  • 1 tsp. vanilla
  • 1 ½ cups strawberries, chopped into small pieces
  • Additional sliced strawberries, for serving, if desired
  • Pure maple syrup, for serving

Directions:

  1. In a medium bowl, whisk together the whole-wheat flour, all-purpose flour, flaxseed, sugar, baking powder, baking soda, salt, and lemon zest.
  2. In a large bowl, combine the eggs, buttermilk, melted, cooled butter, and vanilla. Whisk until well combined. Add the dry ingredients to the wet and whisk until just combined. It’s ok if a few lumps remain. Using a rubber spatula, gently fold in the strawberries.
  3. Heat a large non-stick griddle or skillet over medium heat. Spray lightly with cooking spray. Scoop 1/4-cup of batter onto the pan for each pancake. Cook for about 2-3 minutes, until bottom side becomes golden and small bubbles form on the top of the pancake. Flip pancakes and cook until second side is golden, about 2-3 minutes more. Repeat with remaining batter until all pancakes are cooked. (You can keep the pancakes warm in a 200 degree F oven if desired until serving.)
  4. Serve pancakes with pure maple syrup and additional sliced strawberries, if desired.

Source: Kristine’s Kitchen Original.

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Apple Vanilla Pancakes

Posted in Breakfast, Pancakes, Waffles, & Cereals, tagged , , , on April 2, 2013 | Leave a Comment »

Apple Vanilla Pancakes

Yes, I’m sharing another pancake recipe. Can you blame me? Years ago, when I thought pancakes, I thought it meant buying a pancake mix at the store, adding water, and maybe an egg if it was a fancy mix. Now, I keep coming across more and more pancake recipes that I want to try, and these apple vanilla pancakes are my most recent discovery. The pancakes are filled with sweet pieces of apple, and flavored with cinnamon and vanilla. Drizzled with some pure maple syrup, they are totally addicting.

I made a few changes to healthify this recipe. I substituted whole wheat flour for part of the all-purpose, and I’m sure you could use even more whole wheat than I did and still get delicious results. I also added in some ground flaxseed, for extra fiber and omega-3′s. I just love that my family can enjoy pancakes that taste great, and still know that we’re eating a nutritious breakfast.

Apple Vanilla Pancakes

Printable Recipe

Makes about 12 3-inch pancakes

Ingredients:

  • 1 cup all-purpose flour (I like to use 1 or 2 tablespoons less flour, and add in an equal amount of ground flaxseed instead)
  • 1/3 cup whole wheat flour
  • 2 ½ tsp. baking powder
  • ½ tsp. salt
  • 2 large eggs
  • 1 ¼ cups buttermilk
  • 2 tbsp. canola oil
  • 1 tsp. pure vanilla extract (or seeds from ½ vanilla bean)
  • 1 cup finely chopped apple
  • ½ tsp. ground cinnamon
  • 1 tbsp. brown sugar
  • Cooking spray
  • Pure maple syrup, for serving

Directions:

  1. In a medium bowl, whisk together the all-purpose flour (and flaxseed, if using), whole wheat flour, baking powder, and salt.
  2. In a large bowl, combine the eggs, buttermilk, oil, and vanilla; whisk to mix well.
  3. In a small bowl, stir together the chopped apple, cinnamon, and brown sugar.
  4. Add the flour mixture to the buttermilk mixture and stir until just combined. It’s ok if a few lumps remain. Gently fold in the apple mixture.
  5. Heat a large skillet or griddle over medium heat. Spray with cooking spray. For each pancake, pour about ¼ cup of batter onto the pan. Cook for 2 to 3 minutes on each side, until golden brown. Repeat with remaining batter, cooking a few pancakes at a time, and spraying the pan with cooking spray between batches.
  6. Serve with pure maple syrup.

Source: Adapted from Weelicious: 140 Fast, Fresh, and Easy Recipes.

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Whole Wheat Oatmeal Pancakes

Posted in Breakfast, Pancakes, Waffles, & Cereals, tagged , , , , on March 20, 2013 | Leave a Comment »

Whole Wheat Oatmeal Pancakes by Kristine's Kitchen

If you’ve been reading my blog for a while, you may know that at our house Thursday night is usually breakfast for dinner night. I love breakfast for dinner because, for one, breakfast foods are some of my favorites- pancakes, waffles, eggs, cereal…these are all things I crave. Second, by Thursday night I really need a dinner that is fast and easy to prepare. I make a batch of pancakes or waffles most weekends, pop the leftovers in the freezer, and then when Thursday evening comes around I just defrost them either on the counter or in the microwave and then warm them in the toaster.

I have a number of different pancake recipes that I rotate through, and I like this one because it’s one of the healthiest. I like the texture and flavor that the oats bring to the pancakes, and they also have a hint of cinnamon. These pancakes are not very sweet, but we loved them topped with a little bit of pure maple syrup.

Whole Wheat Oatmeal Pancakes

Printable Recipe

Makes 10-12 pancakes

Ingredients:

  • ¾ cup old-fashioned oats
  • 1 ½ cups plus 2 tablespoons buttermilk, divided
  • ¾ cup whole wheat flour
  • 1 ½ tsp. baking powder
  • ¾ tsp. baking soda
  • ½ tsp. cinnamon
  • 1/8 tsp. ground nutmeg
  • ½ tsp. salt
  • 1 large egg, lightly beaten
  • 2 tbsp. unsalted butter, melted
  • 1 tbsp. packed brown sugar
  • Cooking spray

Directions:

  1. Place oats in a medium bowl and stir in ¾ cup buttermilk. Set aside for 10 minutes.
  2. Meanwhile, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. To the bowl with the oat mixture, add the egg, melted butter, brown sugar, and remaining ¾ cup plus 2 tbsp. buttermilk. Stir to combine. Pour this mixture over the dry ingredients and stir until just combined.
  4. Heat a griddle or 12-inch nonstick skillet over medium heat until hot and spray with cooking spray. Working in batches, pour ¼ cup batter per pancake onto the griddle and cook until bubbles appear on the surface and the undersides are golden brown, about 2 minutes. Flip the pancakes and cook until the other side is golden brown, about 2 minutes more. Repeat with remaining batter, spraying pan with cooking spray between batches.

Source: Gourmet, February 2008, via Epicurious.

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Chocolate Chip Waffles

Posted in Breakfast, Pancakes, Waffles, & Cereals, tagged , , on January 18, 2013 | Leave a Comment »

chocolate chip waffles

It’s Friday! The weekend is almost here, and you should definitely start thinking about treating yourself to a special breakfast. Waffles for breakfast on a lazy weekend morning are a real treat, but chocolate chip waffles? Chocolate chip waffles will bring a little fun into your morning and make you feel like a kid again. And if you are making these for your kids? You’ll love to see the smiles that appear on their faces when you tell them what’s for breakfast.

The batter for these waffles is quick and easy to whip up, and you can have waffles on your breakfast table in no time. I used mini chocolate chips in my waffles, but you can use regular size too if you want even bigger bursts of chocolate in each bite. Pour yourself a cold glass of milk or hot cup of coffee and sit down to a plate of these chocolate chip waffles. Enjoy!

chocolate chip waffles

Chocolate Chip Waffles

Printable Recipe

Makes about 6 servings

Ingredients:

  • 2 cups all purpose flour
  • 1 1/2 tbsp. granulated sugar
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup mini chocolate chips
  • 2 eggs
  • 2 cups buttermilk
  • 1/2 tsp. vanilla
  • 4 tbsp. (1/2 stick) unsalted butter, melted and cooled slightly

Directions:

  1. Preheat waffle iron.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt. Add in chocolate chips and toss to coat with the flour mixture.
  3. In a medium bowl, whisk together eggs, buttermilk, vanilla, and melted butter. Pour wet ingredients over dry mixture and stir until just combined. Pour batter into waffle iron and cook according to manufacturer’s instructions.

Source: adapted from Add a Pinch.

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Best Buttermilk Pancakes

Posted in Breakfast, Pancakes, Waffles, & Cereals, tagged , on November 28, 2012 | 1 Comment »

I have been searching for the best buttermilk pancake recipe for some time now, so that I would have a recipe that I could depend on for amazing pancakes, and so that I could share that recipe with you. Many of the recipes I came across yielded good pancakes, but none were so good that I was ready to stop my search. I should have known to look to Cook’s Illustrated for the best pancakes, since so many of my other favorite recipes come from them.

These pancakes cook up fluffy and have the delicious flavor you expect from a great buttermilk pancake. I’ve made this recipe using sour cream and subbing in Greek yogurt. The pancakes were great both times, but I think they were the best when I used the sour cream.  Not enough so that I would buy sour cream especially for this recipe if I already had yogurt on hand, though.

The next time you have a pancake craving, whip up a batch of these buttermilk pancakes. I think you’ll agree that they deserve their title of “the best,” and they just might make those pancake cravings appear more often.

Best Buttermilk Pancakes

Printable Recipe

Makes about 16 pancakes

Ingredients:

  • 2 cups (10 ounces) all-purpose flour
  • 2 tbsp. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 large eggs, lightly beaten
  • 1/4 cup sour cream (you can substitute Greek yogurt)
  • 2 cups buttermilk
  • 3 tbsp. unsalted butter, melted and cooled slightly
  • Cooking spray

Directions:

  1. If you aren’t going to serve the pancakes until you’ve cooked them all, preheat oven to 200 degrees F. Spray a wire rack with cooking spray and set it inside a rimmed baking sheet. Place the baking sheet in the oven.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the eggs, sour cream, buttermilk, and melted butter. Pour the wet ingredients over the dry and whisk gently until just combined. The batter will be lumpy and a few streaks of flour are ok; overmixing will prevent the pancakes from being as tender. Let the batter sit for 10 minutes.
  3. Heat a 12-inch nonstick skillet over medium heat. Spray with cooking spray. Use a 1/4 cup measure to scoop the batter into the pan, a few pancakes at a time. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. (If not serving immediately, transfer cooked pancakes to the rack and pan in the oven.) Repeat with remaining batter, spraying with cooking spray in between batches.

Source: slightly adapted from Cook’s Illustrated

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Pumpkin Waffles

Posted in Breakfast, Pancakes, Waffles, & Cereals, tagged , , , on November 12, 2012 | 3 Comments »

Weekend mornings are the best. (I know, today is Monday…sorry about that.) We started off this past weekend with some homemade pumpkin waffles. They were quick and easy to make, and tasted delicious with a drizzle of maple syrup. This batch made enough waffles for the three of us (William can’t have waffles just yet…but soon!), plus plenty of leftovers for the freezer. Thursday night is breakfast for dinner night in our house, and I can’t wait to have another of these waffles. These pumpkin waffles are the perfect breakfast to enjoy on a cool fall morning (or Thursday night :) ).

Pumpkin Waffles

Printable Recipe

Makes at least 6 large waffles

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/3 cup light brown sugar
  • 2 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 4 large eggs
  • 1 cup milk
  • 1 cup lowfat buttermilk
  • 1 cup canned pumpkin puree
  • 6 tbsp. butter, melted and cooled slightly

Directions:

  1. Preheat waffle iron.
  2. Sift flour, brown sugar, baking powder, baking soda, salt, cinnamon, and ginger together in a medium bowl.
  3. In a large bowl, whisk together the eggs, milk, buttermilk, and pumpkin. Then, whisk in the melted butter.
  4. Pour the dry ingredients over the liquid and whisk until smooth.
  5. Pour about 1/2 cup batter into a waffle iron that’s been sprayed with nonstick cooking spray and cook according to manufacturer’s directions.
  6. Serve waffles with maple syrup.

Source: very slightly adapted from Weelicious.

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Banana, Raisin, and Oatmeal Pancakes

Posted in Breakfast, Pancakes, Waffles, & Cereals, tagged , , , on September 24, 2012 | Leave a Comment »

Do you do breakfast for dinner? We love to make pancakes on the weekend, and then freeze the leftovers for an easy dinner during the week. Scramble some eggs, add some fresh fruit, and you’ve got an easy, delicious meal.

These Banana, Raisin, and Oatmeal Pancakes were a nice change from the buttermilk or blueberry pancakes that we usually make. The oatmeal makes them a little heartier, and they had a nice banana flavor without it being overwhelming. I wasn’t sure I would be a fan of raisins in my pancakes, but I used half of the one cup called for in the original recipe, and thought the pancakes were perfect that way.

One year ago:  Plum Coffeecake Muffins

Banana, Raisin, and Oatmeal Pancakes

Printable Recipe

Makes about 12 pancakes

Ingredients:

  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. ground cinnamon
  • 3/4 cup plain Greek yogurt
  • 3/4 cup whole milk
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 2 ripe mashed bananas
  • 1/2 cup raisins
  • 1/4 cup unsalted butter, melted
  • Cooking spray

Directions:

  1. Combine oats, flour, brown sugar, baking powder, baking soda, and cinnamon in a medium bowl, whisking to blend. In a large bowl, whisk together yogurt, milk, eggs, and vanilla. Add the dry ingredients to the wet and whisk until just blended. Fold in the mashed banana, raisins, and melted butter.
  2. Heat a nonstick pan over medium heat and spray with cooking spray. Working in batches, pour batter by 1/3 cupfuls onto pan. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes. Flip pancakes and cook until bottoms are golden brown, about 2 minutes more.

Source: Very slightly adapted from Bon Appetit, February 2004.

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Steel Cut Oatmeal

Posted in Breakfast, Pancakes, Waffles, & Cereals, tagged , on February 23, 2012 | Leave a Comment »

Oatmeal is one of my favorite breakfasts. It’s nutritious, filling, and warms you up on a cold morning. Most often, I make 5-minute old-fashioned oats. Sometimes, though, I make steel cut oats instead. Steel cut oats are less processed than old-fashioned oats, and have a heartier, nuttier, almost chewy taste to them. I think they’re a great change to enjoy once in a while, but they do take a little longer to cook so I save them for weekend breakfasts. (Or, for quicker-cooking steel cut oats I make this overnight recipe.)

I like to mix in some cinnamon and top my oatmeal with almonds or pecans and milk. (Brad likes to tease me about the amount of milk I pour on top- sometimes you can’t even see the oatmeal after I’ve added the milk. That’s the way I like it. :) ) Other great oatmeal toppings include berries and nut butters (peanut butter and almond butter are my favorites).

One year ago:  Dark Chocolate Cupcakes with Chocolate Fudge Frosting

Steel Cut Oatmeal

Printable Recipe

Makes 4 servings (recipe can be halved)

Ingredients:

  • 3 1/2 cups water
  • 1 cup steel cut oats
  • 1/2 cup milk
  • 3/4 tsp. cinnamon

Directions:

  1. Bring water to a boil in small saucepan. Stir in the oats and reduce heat to a very low simmer. Cook, stirring occasionally, about 25 minutes.
  2. Add milk and cook 5-10 minutes more, until liquid is absorbed. Remove from heat and stir in cinnamon. Serve topped with chopped nuts and additional milk, if desired.

Source: Kristine’s Kitchen

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Overnight Apple Cinnamon Steel Cut Oats

Posted in Breakfast, Pancakes, Waffles, & Cereals, tagged , , , on January 12, 2012 | 7 Comments »

Overnight Apple Cinnamon Steel Cut Oats

Steel cut oats are something that I’ve been meaning to try for a while. I enjoy a warm bowl of oatmeal for breakfast, especially in the cooler months, and often hear about how good steel cut oats are for you. Steel cut oats are less processed than rolled oats, made by taking the whole oat kernel and cutting it into small pieces. They have a chewier texture and a nuttier taste than rolled oats, making them a nice change for variety’s sake.

To cook steel cut oats on the stovetop, it takes about 35 minutes. Some mornings that is just too long to wait for breakfast, which is why I like this overnight recipe. It takes about 5 minutes to combine the ingredients in the evening, and then you refrigerate the mixture overnight. In the morning, the oats cook quickly since they’ve soaked overnight, and you can have a hot breakfast on the table in about 10 minutes.

These overnight oats are spiced with cinnamon and nutmeg and are slightly sweetened from some milk and applesauce. If you prefer your oatmeal on the less sweet side, I suggest omitting the brown sugar. Add some chopped apple and pecans for a little crunch, and breakfast is ready!

One year ago:  Coffeecake Muffins

Overnight Apple Cinnamon Steel Cut Oats

Printable Recipe

Makes 3-4 servings

Ingredients:

  • 1 cup steel cut oats
  • 1 tbsp. brown sugar (I sometimes omit this as I don’t like my oatmeal very sweet)
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. salt
  • 2/3 cup unsweetened applesauce
  • 1 cup milk
  • 3/4 cup water
  • 1 large apple, chopped (about 1 1/2 cups)
  • 1/3 cup pecans, chopped

Directions:

  1. In a nonmetal bowl combine oats, brown sugar, cinnamon, nutmeg, salt, and applesauce. Stir in milk and water; cover and chill for 8 to 24 hours.
  2. To serve, transfer oatmeal mixture to a medium saucepan. Stir in 1 cup of apples, reserving the remaining 1/2 cup for serving. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until oatmeal is done, adding additional milk or water if desired and stirring occasionally. Remove from heat.
  3. Spoon into bowls; sprinkle with apples and pecans. Serve with additional milk, if desired.

Recipe adapted from Good Life Eats

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Whole Wheat Blueberry Pancakes

Posted in Breakfast, Pancakes, Waffles, & Cereals, tagged , , on September 1, 2011 | 10 Comments »

Whole Wheat Blueberry Pancakes

I have been searching for the best blueberry pancake recipe for a while now, and I am so excited to say that I have finally found my favorite. With each new recipe I hoped that it would be the one that I could post on the blog, but something was always not quite good enough. Until this recipe. And, as an extra bonus, it’s also the healthiest out of the bunch.

Whole wheat flour, not too much sugar or butter, and juicy blueberries all contribute to the healthfulness of these pancakes. Please don’t worry about the whole wheat flour in these pancakes; if I hadn’t mixed up the batter myself I never would have known it was there.

The pancakes cook up light and fluffy, and the juicy blueberries add a little pop of flavor to each bite. This recipe calls for a unique method of adding the blueberries to the pancakes. Instead of mixing them into the batter, you place a few on top of each pancake after ladling the batter onto the skillet. This prevents the blueberries from breaking up into the batter and also makes sure that each pancake gets its fair share of blueberries. :)

I hope you’ll try making some of these Whole Wheat Blueberry Pancakes for your next lazy weekend breakfast!

One year ago:  Zucchini and Chicken Salad

Whole Wheat Blueberry Pancakes

Printable Recipe

Makes 8-12, depending on size

Ingredients:

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 2 cups buttermilk, plus about 1/4 cup milk to thin the batter
  • 2 eggs, beaten
  • 3 tbsp butter, melted and cooled slightly
  • about 1/2 cup blueberries, plus extra for serving

Directions:

  1. Whisk the flours, baking powder, baking soda, sugar, and salt together in a medium bowl.
  2. In another bowl, stir the eggs, buttermilk, and melted butter together.
  3. Pour the wet ingredients into the dry ingredients and mix gently (it’s fine if the batter stays a little lumpy). Gently mix in enough milk to thin batter to desired consistency.
  4. Heat a griddle or large skillet over medium heat and spray with nonstick spray. Ladle a little batter onto the griddle, then sprinkle with a few berries. Let cook for a few minutes, until the bottom is golden brown. Flip and cook an additional minute or two. Repeat with remaining batter and berries. Serve with additional fresh berries.

Recipe adapted from Cate’s World Kitchen

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