IHOP Pancakes

1 1/4 c. flour

1 t. baking soda

1 t. baking powder

pinch of salt

1 egg, beaten

1 1/4 c. buttermilk

2 T. butter, melted
1/4 c. sugar

1. Mix flour, baking soda, baking powder and salt together.

2. In a separate bowl, combine the egg and buttermilk. Add to the flour mixture, stirring only until smooth.

3. Blend in the melted butter and sugar.

4. Cook on medium on a lightly greased pan.

I double this recipe when I make it for my four boys. My sister gave me this recipe, it is our new favorite! If the batter seems too thick, I add a little bit of regular (1%) milk to thin in out! And don't forget the buttermilk syrup!

Buttermilk Syrup

1 cube butter

1/2 cup buttermilk

1 cup sugar

1/4 tsp soda

1 tsp vanilla

In a saucepan (on medium/medium high heat) add butter, buttermilk, sugar, soda, and bring to a boil. Remove from heat and add vanilla.

*Keep in the refrigerator.

Chocolate Orange Muffins

These are perfect after school snack. This recipe makes 12 regular muffins or 36 miniature muffins. I love to make the miniature muffins because they are so dang cute.

2 medium-size oranges -- cleaned
3 oz semisweet chocolate
1 cup sugar
1 stick butter at room temp.
2 large eggs
1/2 cup plain yogurt (I have used sour cream)
1/2 cup fresh orange juice
1 tsp. baking powder
1/2 tsp baking soda
2 cups flour

Heat oven to 375. Grease muffin cups or use baking cups.


Finely zest the oranges and chop the chocolate into small bits with a knife

Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time. Add orange zest.

Stir in the yogurt, orange juice, baking powder and baking soda. Mix well, the batter will be quite liquid.


Sprinkle flour, then chocolate, over batter. Fold gently, just enough to blend in flour.

Scoop the batter into the muffin cups. Bake 15 to 25 minutes or until golden brown and springy to the touch. For the mini muffins bake about 10 minutes. Cool on a rack.

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Here is an alternative method to make these yummy muffins. It saves me time.

Use the pulse lever of the food processor to coarsely chop the chocolate. Tip out onto waxed paper.

Remove orange peel and place in the food processor with the sugar. Process for about 40 seconds or until finely chopped. Add butter and process a few seconds until creamy. Add eggs one at a time processing after each addition. Add yogurt, oj, baking powder and baking soda. Process a few seconds to blend. Fold in flour & chocolate. Continue as above.

Best Blueberry Muffins

Some months ago, Nina saw a picture of these muffins in a magazine and said, "I want to make these!" Matt agreed and took her up to the kitchen where they whipped up a batch. They're tasty!

(intro and recipe by Ann Hodgman)

These are the only blueberry muffins you should make from now on. Besides, they have oatmeal in them, so they almost count as two breakfast foods in one. They freeze beautifully and can even be refrozen. If you're in the mood, substitute a cup of raspberries for 1 cup of the blueberries. Makes 24.

INGREDIENTS
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
16 ounces sour cream
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups light brown sugar, packed
2 cups old-fashioned rolled oats
2 cups blueberries (if frozen, do not thaw)
2 tablespoons sugar

PREPARATION
Heat oven to 375. Line two 12-cup muffin tins with muffin-cup liners. This recipe won't work without them.

In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.

Fold in flour mixture and then — very gently — fold in berries. Fill muffin cups about three-quarters full. Sprinkle a pinch of sugar onto the top of each muffin.

Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.

Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.

Banana Oatmeal Pancakes

My kids love anything with syrup, so in an attempt to offer more healthy fare, this is the pancake recipe I've turned to of late. Nina loves these. (I actually made them this morning, but did not take a photo to post ... didn't even think of it actually. I'm not a true blogger yet.)

INGREDIENTS
1 1/2 cups all-purpose flour
1/3 cup wheat germ
1/3 cup oats
1 Tbs baking powder
1/2 tsp ground cinnamon
1/8 tsp salt
2 eggs
1 1/2 cups milk
1 ripe banana, peeled and mashed
3 Tbs maple syrup
1Tbs canola oil, plus more for the skillet

PREPARATION
1. In a large bowl, stir flour, wheat germ, oats, baking powder, cinnamon, and salt. (I also add a couple of scoops of flaxseed.)

2. In another bowl, lightly beat the eggs. Add milk, mashed banana, maple syrup, and 1 tablespoon canola oil and whisk thoroughly.

3. Pour milk mixture over flour mixture and stir until combined.

4. Heat a large nonstick skillet over medium heat. Lightly grease with canola oil. Pour 1/4 cup or so of batter per pancake. Flip with spatula when tops bubble and edges look slightly dry. Cook until the other side is golden brown, about 2 minutes per side.