Recipe of the Day

Eggnog Pancakes

1 ¼ cups all purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon ground nutmeg
½ cup very think eggnog
½ cup milk
1 egg, beaten
1 tablespoon oil
Sift together the flour, sugar, baking powder and nutmeg in a bowl. In a separate bowl, whisk together the eggnog, milk, egg and oil. Pour the eggnog into the flour and stir until batter is moistened and slightly lumpy. Heat a lightly oiled griddle or frying pan to medium high heat to fry the pancakes and serve hot. Makes 4 servings.

 

Pumpkin Pancakes

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoon vinegar
2 cups all purpose flour
3 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
In a bowl, whisk together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, sift together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat to fry the pancakes and serve hot. Makes 6 servings.
 

Blueberry Pancakes

1 ¼ cups all purpose flour
½ teaspoon flour
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon melted butter
½ cup frozen blueberries, thawed
In a large bowl, sift together flour, salt baking powder and sugar. In a small bowl, beat together the egg and milk. Stir that into the flour mixture, then mix in the melted butter and fold in the blueberries. Set batter aside for an hour. Heat a lightly oiled griddle or frying pan over medium high heat to fry the pancakes and serve hot. Makes 6 servings.
 

Banana Nut Pancakes

1 cup all purpose flour
¼ cup finely chopped walnuts
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup almond milk
2 small overripe bananas, mashed
1 ½ tablespoons melted butter
½ teaspoon vanilla extract
1 egg
In a large bowl, sift together the flour, sugar, baking powder, nutmeg, cinnamon, baking soda and salt, then mix in the walnuts. Make a well in the center. In a separate bowl, whisk together the almond milk, bananas, melted butter, vanilla extract and egg until smooth. Pour the mixture into the well in the flour mixture and stir until just combined. Fry on a lightly oiled griddle or skillet at medium high heat and serve hot. Makes 3 servings.
 

Citrus Blueberry Syrup

2 cups frozen blueberries
½ cup orange juice
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
¼ cup water
4 teaspoons cornstarch
2 tablespoons dark brown sugar
Bring the blueberries, orange juice and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon and turn the heat to low. Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch and brown sugar into the blueberry mixture until thickened. Remove from the heat and allow to rest for 10 minutes before using. Makes 16 servings.