Pantry Pancakes
Thursday, October 14, 2010
I thought about going to the grocery store this morning for donuts—gasp! I know though that if I go into the grocery store I will end up buying more than donuts. Most of you probably have more self-control than I can boast of. I always end up picking up a few more items than I went in for—list or no list.
You see, I love grocery stores and all the potential they hold. I even get into trouble in the outside aisles where we scratch cooks are supposed to do most of our shopping. The bakeries in most American grocery stores are on the perimeter!
I decided to be strong this morning and be my own grocery store. I practice the “pantry method” of buying food. I buy larger amounts when items are on sale or when I can get them cheaper in bulk. When I need something, I often “shop” from my own pantry.
Here is what we ultimately had for breakfast this morning, served with maple syrup, butter, and cherry pie filling!
Orange Bran Pancakes
1 cup all-purpose flour
2/3 cup whole wheat flour,
2/3 cup wheat bran
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon minced fresh orange rind
2 tablespoons canola oil
1 large egg
¼ teaspoon almond extract
¾ teaspoon vanilla extract
2 cups milk
Combine flours, bran, baking powder, salt and set aside.
Combine orange rind, oil, egg, extracts and milk.
Add wet ingredients to dry ingredients and stir until just mixed.
Fry on lightly greased griddle or frying pan.
Makes about 24 pancakes.
These pancakes pack a wallop, you only need three or four and cup of coffee to feel full—maybe less if you are a light feeder. My husband ate SIX, but he has the metabolism of a blast furnace. (The cherry pie filling was his idea!) Enjoy! Begonia
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