Blueberry Pancakes from Gail
1 cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
1 tablespoon white sugar
½ cup plain yogurt
½ cup milk
2 tablespoons vegetable oil
¾ cup fresh blueberries
Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until gold
255 calories; protein 7.1g; carbohydrates 34.3g; fat 10.1g; cholesterol 52.9mg; sodium 166.9mg.
for “almost homemade” just add ¾ cup blueberries to your favorite pancake mix!
Actual pancakes being cooked by Gail at our 2019 Pancake dinner!
Pumpkin Pancakes from Betty
2 cups Biscuit mix 3/4 cups solid packed pumpkin
1 cup milk 2 tsp cinnamon
2 eggs 1 tsp ginger
2 tbs vegetable oil 1/2 tsp cloves
2 tbs packed light brown sugar
Mix together all ingredients. (If dry add more milk)
Cook until edges are dry.
Turn, cook until golden brown
Makes 14 pancakes
Pancakes for One
Do you only need three pancakes and don't want to have to freeze the extras? This photo is from One Dish Kitchen. Head over to their website for a how to video, the recipe for three pancakes, nutrition information and helpful tips!
Why do we eat pancakes on the Tuesday before Lent starts?
Find out Here:
(Our congregation has our pancake dinner on Ash Wednesday followed by the Ash Wednesday worship service instead of having dinner on Tuesday. We find the most people can celebrate both events that way.)
IHOP style Harvest Grain N Nut Pancakes from Linda
Make a breakfast that pacifies your pancake urge, and leaves you feeling peppy.
8 Pancakes 24 Pancakes
3/4 cup Quaker oats 2 ¼ cup Oats
3/4 cup whole wheat flour 2 ¼ cup whole wheat flour
2 teaspoons baking soda 5 tsp baking soda
1 teaspoon baking powder 3 tsp baking powder
1/2 teaspoon salt 1 ½ tsp salt
1 1/2 cups buttermilk 4 ½ cups buttermilk
1/4 cup vegetable oil ¾ cup vegetable oil
1 egg 3 eggs
1/4 cup granulated sugar ¾ cup sugar
3 tbsp finely chopped blanched almonds 9 tbsp chopped almonds
3 tbsp finely chopped walnuts 9 tbsp chopped walnuts
Lightly oil a skillet or griddle and preheat it to medium heat.
Grind the oats in a blender or food processor until fine, like flour.
Combine oat flour, whole wheat flour, baking soda, baking powder and salt In a medium bowl.
In another bowl combine buttermilk, oil, egg and granulated sugar with an electric mixer until smooth.
Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.
You can cover and freeze these after they cool. To reheat, just put a stack in the microwave on high for 2 minutes.
Soup and... Recipes
Butternut Squash And Cider Bisque
Adapted from Donna Karch –
Mountain Melody Gardens
by Diane Merle
4 Tbsp (1/2 Stick) butter
2 cups white onion, diced
4 tsp curry powder
2 medium butternut squash
3 cups vegetable or chicken stock
1 cup apple cider
¼ cup apple cider vinegar
Salt and pepper to taste
Preheat the oven to 400 F.
Cut squash in half through the stem end using a sharp chef's knife. (baking whole (20 min) or microwaving (5 min) before cutting can make it easier to cut).
Remove seeds and any tough fibers.
Place the halves cut-side down on a prepared pan.
Bake the squash until a fork inserts easily into the thickest part, about 30-45 minutes.
Let cool until easy to handle and scoop flesh from the shell, set aside.
Melt the butter in a large kettle and sauté the onions and curry powder over very low heat until soft.
Meanwhile, peel the apples and cut them into chunks.
Add the apples, squash and stock to the kettle and simmer for 25 minutes.
Mash the solids with a potato masher or blenderize.
Return pureed bisque to the kettle; add the cider, cider vinegar and season to taste with salt and pepper.
Betty's Thanksgiving soup and stuffing balls
Thanksgiving Soup Ingredients
2 onions (chopped)
2 carrots (chopped)
2 stalks of celery (chopped)
2 32 oz. containers of Turkey stock
(*You can substitute turkey broth or chicken or vegetable if you can’t find turkey stock)
3 white potatoes (cubed)
2 sweet potatoes (cubed)
3/4 cup dried cranberries
1 turkey breast (cooked) or 8 oz. turkey left overs
Stuffing for stuffing balls (You can use your own made fresh, leftovers, or a package mix. I use 2 boxes of stuffing mix made according to the package directions and add some sautéed onions.)
1. Sauté the onions, celery, and carrots in the bottom of a stock or soup pot.
2. When the onions, celery, and carrots are softened, add the turkey stock, white potatoes, and sweet potatoes. Bring the stock to a boil and reduce to simmer. Let the soup simmer until the potatoes are soft, about 20 minutes, stirring occasionally.
3. Add dried cranberries and turkey and let simmer until heated through.
Stuffing Ball Directions:
1. Make stuffing. You can use your own made fresh, leftovers, or a package mix. ( I use 2 boxes of stuffing mix made according to the package directions and add some sautéed onions.)
2. Form into balls and place on lightly greased baking sheet.
3. Bake at 350 degrees until golden brown and firm.
4. Serve on the side like croutons.