Category: Delicious Pancake


Muesli PancakesBreakfast is the most important meal of the day, kick-starting your metabolism. Start your day with a wholesome, nutritious breakfast, and your body and brain will be functioning efficiently all through the day. Some healthy breakfast choices include oatmeal, pancakes, muesli, fruits, and milk. Pancakes are easy to make and homemade pancakes taste even better. Muesli in itself is a highly nutritive dish. Made with rolled oats, nuts, fruits, and eaten with milk, it provides you with the necessary carbohydrates, fiber, and proteins your system requires. If you like muesli, have you tried making muesli pancakes? If not, now you can. It’s incredibly simple to make and will certainly be a hit with your family. You can buy pre-packaged muesli from the stores. Have a look at the recipe below.

Recipe for Muesli Pancakes
(Serves 4)

Ingredients

  • 1 ½ cups flour
  • 1 tbsp baking powder
  • 2 cups milk
  • 1 egg
  • 3 tbsp oil
  • 1 cup muesli
  • 2 tbsp sugar
  • ½ tsp salt
  • Cooking spray

Preparation

  • In a large bowl, add flour, sugar, muesli, baking powder, and salt.
  • Add milk, egg and oil to this dry mixture and mix it thoroughly. Make sure the batter is not too lumpy.
  • Lightly grease a skillet with the cooking spray and place over medium heat. Using a ladle, scoop out the pancake batter and pour on to the skillet to make individual pancakes.
  • Cook till the top side begins to sizzle, then flip them over. Continue cooking till both sides are a lovely golden brown.
  • There you are! Your muesli pancakes are ready. Serve them with maple syrup.

Recipe Variations

  • Serve the pancakes with a dollop of butter. If you like cheese, spread cream cheese (try flavored varieties if you prefer) over the pancakes.
  • Instead of maple syrup, you can use honey, jam, caramel or butterscotch sauce. Or simply sprinkle powdered sugar on top.
  • If you want to keep blood sugar in check, omit the sugar.
  • Cutting back on fat too? Do not use oil while making the pancakes. You will still need some to grease the pan or skillet though, if you do not use cooking spray.
  • You can use whole wheat flour instead of all-purpose flour. Or combine whole-wheat flour and cornmeal in the ratio 3:1. For a healthier version, add one tbsp of wheat germ or bran as well. These will provide good fiber content.
  • You can also use the ready-made pancake mix instead of preparing the batter at home.
  • Add a few drops of vanilla extract to the pancake batter for a unique flavor.
  • Muesli usually contains fruits, but you can still try out some of these suggestions. Cut thin slices of banana, apple, peach, plums, raspberries, or strawberries. In a microwave-safe dish, arrange the slices and sprinkle sugar on top. Microwave on high till the fruits soften. Add a dash of cinnamon powder over the fruits and arrange these fruits over the pancakes. Or instead of the microwave, cook the fruit slices in the skillet and then place them on the pancakes.
  • Add walnuts to the pancake batter for a crunchy, more wholesome dish.
  • Indulge your kids. To the pancake batter, add chocolate chips. Be careful with the added sugar or the pancake may turn out to be very sweet. Kids will definitely love the chocolaty taste and eat them without much hassle!
  • Here’s another interesting kid-friendly variation. Using pancake molds to make pancakes is an excellent way to get your kids to eat this healthier version of their favorite breakfast recipe. You get molds in all shapes from hearts to animals, cars, and even cartoon characters. Get creative and decorate the pancakes to make faces! Use fruit slices to make the eyes and nose and honey or maple syrup for the hair and lips (and even whiskers).
  • Don’t have molds? Do this. Make one big pancake and two much smaller pancakes. Use the bigger pancake as the face and the smaller ones as ears, and place them accordingly (like a Mickey Mouse). Decorate the face appropriately.

So there you have, an easy and nutritious breakfast recipe with a whole lot of variations. Try it out this weekend as a change from your everyday breakfast menu, and trust me, your family will be impressed and hungry for more!

Advertisements

Macarons have been on my list of things to make for pretty much ever.  See the thing about macarons is they’re notoriously easy to screw up and when you make them and they work it’s a badge of honor.  I’ve had my fair share of failures over the years, but those can pretty much all attributed to my lack of paying attention not to my lack of skills.  I think I’ve held off on making them because I really didn’t want to screw them up.  They’re like the  holy grail of baking and dammit if I was going to bake them I was going to do it right and not screw them up.

After CB’s attempt last week and doing some “research” to help her figure out why she had problems macarons got back on my radar and since this is the first lazy weekend in what seems like forever I decided to go for it.I’m delighted to announce that they were a success!  Woo hooo ::happy I really can bake dance:Macarons don’t mess around.  Typically, I’m a half-assed measurer, but no, macarons would not allow for that I had to be on my measuring game so I busted out my scale and went to work.

Chocolate and Vanilla

The first thing I did was weight out my eggs.  As anyone that has made macarons knows eggs are pretty much the key to success.  Do you leave them out 1 day, 3 days, not at all because leaving eggs out skeeves you out?   I was happy to read that the microwave may be key to non sketchy eggs.  What I ended up doing was leaving the eggs out overnight, then, because they really hadn’t seemed to dry out at all, I put them in the microwave for 10 seconds.  Next time I would probably just zap them in the microwave for 10-15 seconds and skip the overnight dry out.

For the almonds, I bought a bag of blanched almonds and stuck them in my food processor with my powdered sugar.  I figured buying my own and chopping them up myself left less room for problems.   I was a wee bit concerned because I could still feel the grainy texture of them.  The only sifter I could find was my hand held one that looks like a mug and goes back and forth when you pull the handle thingy … you know what I’m talking about right?  No? How do you not understand that amazing description?  No matter, all you need to know is that I broke it about 1/16th of the way onto sifting and sifting was no longer an option.

For flavor I decided to take the easy way out and not mess with anything I thought could screw up the batter.  I mean these are finicky suckers. I wanted a basic success over wowing the world with my flavor/color combo.  I ended up going with vanilla beans.  I tossed my old ones when I moved last month and just got a new batch in the mail that I’ve been itching to use.  For those of you that don’t know, ebay is the place to go for quality, fresh, cheap vanilla beans.  No more of that McCormick $8 for two beans, no folks I got 25 Madagascar vanilla beans plus about 12 lower quality freebie beans perfect for making vanilla sugar or extract for $13.  Anyway, back to putting the vanilla goodness in.  I scraped out the delicious caviar and put it in the food processor with the almonds and  powdered sugar.  Good call Nicole, it worked.

Chocolate and Vanilla

The eggs got whipped with sugar and it was time to put everything in the same bowl.  Eeep scary macaronage.  Everyone kept talking about how it should be molten lava-y.  WTF is molten lava?  I’ll tell you what molten lava is.  It’s sludge. I piped them out and they flattened on their own like they were supposed to so that seemed like a good sign.