Sunday, November 6

Cornmeal-Wheat Pancakes

I love pancakes! I never get tired of trying out a new recipe. I do get tired of mixing them up in the morning though. This took a little more work, but it was worth it. Made a great batch of pancakes with a nice texture from the cornmeal. I passed on the honeybutter for the homemadeplum syrup I recently made. Delish! :)

Cornmeal-Wheat Pancakes (Taste of Home)
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
2 eggs
1-1/2 cups buttermilk
1/4 cup canola oil

1/4 cup butter, softened
1/4 cup honey
1 teaspoon ground cinnamon

In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk and oil; add to dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
In a small bowl, combine the butter, honey and cinnamon. Serve with pancakes. Yield: 12 pancakes (1/2 cup honey butter).

Sunday, September 25

Oat Bran Pancakes

My sweet momma introduced me to these yummy filling pancakes. They are hearty- they "stick to your ribs" so you're full all morning. They are also really easy to make- and quite scrumptious with a bit of cream, peaches, and a sprinkle of sugar. Sweet or savory, this is a good one.

Oat Bran Pancakes (from the Dukan Diet)
(*This recipe makes one large pancake.)
1 Egg
2 tablespoons Fromage Frais (Plain yogurt or low fat cream cheese works great.)
2 tablespoon Oat bran (I found a good deal on oat bran at our local COOP.)
1 tablespoon Wheat bran (I didn't have wheat bran, so I did another tablespoon of oat bran.)

1. Mix the ingredients together in a bowl. If the mixture is too stiff, add a couple of teaspoons of skim milk.
2. Add a couple of drops of light oil to a frying pan. Wipe off the oil with a sheet of paper kitchen towel.
3. Spread the mixture in the pan.
4. Cook on a medium heat until the underside is golden and the upper side starts to dry.
5. Flip the pancake and cook the other side.
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Tuesday, June 21

Blueberry Sour Cream Pancakes


Blueberries and sour cream were just meant to be best friends, I’ve decided.  They just go so well together!  I made some Sour Cream-Blueberry Bread a while back, and I thought it was such a happy mixture… and here they are again, like old friends, only much easier to make in a quick pancake.  Blueberry pancakes are my favorite and my best!  Hope you ENJOY! (P.S. I didn’t make the sauce for this one- I usually make a yummy sauce, but as you can see, I literally couldn’t wait to tare into this bad boys, and they stood on their own two feet without the sauce.)

Blueberry Sour Cream Pancakes (Taste of Home)

For the Sauce:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • 4 cups fresh or frozen blueberries


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1-1/2 cups milk
  • 1 cup (8 ounces) sour cream
  • 1/3 cup butter, melted
  • 1 cup fresh or frozen blueberries


  • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
  • For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
  • Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. Yield: about 20 pancakes (3-1/2 cups topping).

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 2 pancakes with 1/3 cup topping equals 332 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 387 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.


Tuesday, April 5

Strawberry Mango Lime Syrup


I’m just coming out of three birthday’s in a row, so I’ve got some catching up to do!

Is Strawberry-Mango combination truly such a novelty?  (I search and could not find!)What a pair they make!  I basically had to make this syrup recipe up.  It was delicious!  Now you can thank me tomorrow morning for this priceless little invention as you are spooning it over your warm pancakes. :)

Strawberry Mango Lime Syrup (By Lyd)

  • 4 cups chopped ripe mango, from 2 (1-pound) mangoes
  • 1 cup fresh strawberries, chopped
  • 1/2 cup sugar
  • 1 and 1/2 cup water
  • 2 tablespoons fresh lime juice, or to taste
  • 2-3 tablespoons cornstarch
  • pinch of cinnamon

In a small pot, stir cool water and cornstarch together until well mixed.  Turn on heat to medium.  Add sugar, lime and cinnamon and bring to a boil.  Reduce heat and add fruit.  Don’t over cook the fruit—unless you like it that way- I just like mine a little fresher.


Lyd’s Confession:

I have never properly cut up a mango before, so I turned to good old YouTube for a tutorial… thought I would share in case you are in the same boat. :)

Tuesday, March 15

Shamrock Pancakes (HAPPY ST. PATRICK’S DAY!!!)

Here is a quick, easy way to be festive.



Just whip up some pancake batter, add a few drops of green food coloring. I use the gel/paste kind because it requires a lot less and makes more vivid colors. You can get those at the cake decorating section at most stores. I actually mixed blue and yellow for these pancakes. I only added a tiny, tiny bit to the batter and mixed it in well. Using an 1/8 C. make four leaf clovers. Don’t cook to long, or they will look brown instead of green.

Happy St. Patrick’s Day

Sunday, March 6

Apple Pancakes


Here comes yet another pancake recipe!  I love pancakes and they just keep coming… hot off the griddle, as my mom would say.  I liked the apple in these.
Veronica’s Apple Pancakes (
  • 1/4 cup butter, melted
  • 1 egg
  • 1 cup milk
  • 1 cup shredded tart apple
  • 1 1/4 cups all-purpose flour (I used whole wheat.)
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon white sugar
  1. In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Friday, February 18

Double Chocoloate Waffles (with strawberries, whipped cream and good!) from ourbestbites

You can just call me awesome because this year for Valentines Day, I woke up early and made my "the husband" breakfast in bed! I'd been planning on doing this for a long time and I had also been planning on making these little beauties, which I did and my husband was tickled pink. We did decide that they would definitely make a more suitable dessert, so we saved the rest of the batter and had a DELICIOUS V-day treat that night!

Here's the link to the recipe (I can't figure out how to make it link, so just copy and paste it):

To make the batter, I just followed the our best bites recipe (linked above) and just because I was feeling extra sweet, I spread nutella chocolate over the waffles and it tasted like a chocolatey heaven!

So I know it's lazy to completely knock off another websites recipe, but pop on over there and give these a try--they're worth it!

(I know what you're all thinking, that this is a waffle recipe! Well, it is, but my husband really likes waffles, so just calm down! In my mind, they still qualify to be on this blog!)

Wednesday, November 17

Good Mood Pancakes

Can we just establish right now that waffles count as pancakes? Ok, now that we have that out of the way, I can share my new creation w/ you. Good Mood Pancakes(or waffles if you prefer). This morning, I woke up in a very good mood. My house was clean, I got 8+ hours of sleep, and the holidays are rolling around (it really doesn't take much to make me happy)! So, I thought that I would spread my happy mood around to my sweet hubby (who often has to fend for himself when it comes to breakfast) and cook pancakes!

So here's the law according to the rules: You CANNOT make these pancakes if you're in a bad mood! And you'll find that if you ARE in a bad mood when you make these, it will go right away because these smell and taste like goodness!

Ok, here you go. Basically, these pancakes are your average pancakes that I spiced up because I was in a good mood (hence the name). Feel free to make them the boring way, if you are in a bad mood! :) Also, as a disclaimer, I'm sure that someone else has already come up w/ this recipe, but I've never seen one, so don't take me to court or anything!

Good Mood Pancakes/Waffles

1/2 cup flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
*3/4 c. STRAWBERRY yogurt + 1/4 c. water (this is where I changed things up, the recipe calls for plain yogurt, I switched it to strawberry. It was delicious!)
1 large egg
2 tablespoons oil
*1 tsp. VANILLA (Another way I changed things! Vanilla makes the world so much better!)
*Another add-on of mine is that you HAVE to have served w/ homemade whipped cream on top!

Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a large bowl. Stir to mix well. Measure the yogurt mixture in a 2-cup glass measure. Add the egg and oil and vanilla to the measuring cup. Beat with a fork or wire whisk to blend. Add to the flour mixture and stir to form a smooth batter.

For pancakes: Heat the griddle or skillet over moderately high heat until it feels hot when you hold your hand directly above it. Lightly grease the griddle. For each pancake, pour 1/4 cup batter onto the griddle. Cook 3-5 minutes, until bubbles appear on the surface and the undersides are golden brown. Adjust the heat if the pancakes are browning too fast. Turn the pancakes over and cook 1-2 minutes longer to brown the second side.

For waffles: heat the waffle iron; grease it lightly. Pour in the appropriate amount of batter and spread to the edges. Close and cook until the iron will open easily. Keep finished waffles or pancakes warm in a 200ºF oven - pancakes on a plate and loosely covered to keep moist; waffles directly on the oven rack, uncovered, to stay crisp. Makes 8 4" pancakes.

Serves 4. From

Happy Good Moods to you all!

Friday, October 29

"Makin' banana pancakes, pretend like it's the weekend . . ."

Bananas are something everyone in the family eats, so I love having them on hand. The trouble is I don't love going to the store often, so when I do go, I stock up! But then they get spotty and brown too quickly . . . so . . . .
Here's a perfect solution! And these panckaes were so easy! (I suppose most pancakes are) I found this recipe on, but I tweaked it a bit and doubled it here because we're big eaters. I mean, who eats just one or two pancakes? Come on.
Seth liked these, by the way.  He is not a pancake guy unless they're white and fluffy, and then he won't allow himself more than two bites.  But he actually complimented me on these, and that's saying something.

2 cups whole wheat flour
2 tablespoons white sugar
1 tablespoon and 1 teaspoon baking powder
1/2 teaspoon salt
2 egg, beaten
2 cups milk
1/4 cup vegetable oil
4 ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot. Yield: 24 pancakes.
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Sunday, October 17

Multigrain Pancakes

Not only are pancakes delicious, but they are cheap! I found this one in the August edition of magazine. They throw all kinds of fun stuff into these pancakes- a little labor intensive for me in the mornings. I like really basic pancake recipes, but the taste and the texture made up for it. They were great. I also just went ahead and made it 1 cup of whole wheat flour- why go to the trouble of measuring out that 1/4 cup? We like to top ours with a blended up can of pears. Good pancakes! You will like.

Multigrain Pancakes (
Prep Time: 10 minutes
Cook Time: 3 minutes
Yield: About 12 pancakes (serving size: 3 pancakes)
Cost per Serving: $.48

3/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 tablespoons cornmeal
2 tablespoons packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk
1/4 cup plain yogurt
1 tablespoon unsalted butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon vanilla extract

1. Preheat oven to 200ºF. In a bowl, whisk together both flours, oats, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk milk, yogurt, butter, egg and vanilla. Stir milk mixture into flour mixture until just combined.
2. Preheat a large skillet or griddle; mist with cooking spray. Pour batter 1/4 cup at a time, spreading gently. Cook until bubbles form on tops of pancakes and bottoms are light golden, about 2 minutes. Flip pancakes and cook until light golden and cooked through, 1 minute longer. Keep pancakes warm on a plate in oven while cooking remaining flapjacks.
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