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Easy Pancakes with Apricots

Easy Pancakes with Apricots are delicious on a Sunday Morning

Today I had a craving for pancakes but realized that I didn’t have any pancake mix. I did have the ingredients for making pancakes. Fresh apricots were on the kitchen shelf that needed to be used ASAP. I gathered my ingredients (5 minutes) and made both the pancakes and sauteed apricots in the next 10 minutes! Faster than going to the store and getting the mix. Less expensive and so tasty! Breakfast was served in less than 20 minutes.

Easy Pancakes

1 cups all-purpose flour

2 tbsp. sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

1 1/4 c. milk or buttermilk, or milk alternative

 3 tbsp. butter, or coconut butter,melted cooled

1 large egg

vegetable oil for brushing pan

Whisk flour, sugar,baking powder, and salt together in a 2 quart mixing bowl or saucepan.

Whisk milk or buttermilk, melted butter and egg together in 2 cup measuring cup .

Heat your skillet to medium high.

Stir liquid ingredients into the flour mixture quickly, just till moist. Do not over stir. Small lumps are OK.

Brush the skillet with oil.

Use about 1/3 cup batter per pancake. Pour onto hot skillet. Cook till bubbles form and edges are dry. Lift up a corner of pancake with a spatula, if golden brown flip and cook till golden brown on the second side. Place on a warmed plate or place toaster oven to keep warm. Makes 10-12 3-inch pancakes.

Topping ideas:Real Maple Syrup, jam, peanut butter, fresh fruit, stewed fruit, sour cream, whipped cream, cottage cheese, cinnamon sugar, powdered sugar, peanut butter, almond butter or Nutella. Add a side of bacon, sausage, eggs, or all of the above!

Sauteed Apricots

2 cups cut up fresh apricots

2 Tbsp. sugar

1 Tbsp. butter

1/2 tsp Almond Extract, optional

Place apricots in saute pan. add sugar and butter. Saute for 5 minutes or till soft.

Great over pancakes, waffles, ice cream, topping for coffee cake or stirred into yogurt or over cottage cheese.

CHANGE IT UP

Use Honey, Maple Syrup, or coconut sugar, in place of sugar in batter.

Use Whole wheat, oat flour, or gluten free flour mix in place of white flour.

Use canned fruit if you don’t have any fresh fruit for topping.

Tip: Make your own buttermilk add 1 TBSP of lemon juice to whole milk. Let sit 5 minutes.

You probably will not have any leftovers, but if you do you can freeze the pancakes and reheat in the toaster.

Scottish Oat Scones

I love this Scottish Oat Scone! Quick to mix together and is forgiving if you want to make changes. Use currents, or raisins, or dried cranberries or dried mixed fruit. Add walnuts, pecans, sesame seeds or chocolate chips if desired. Frost or sprinkle with a bit of sugar or brush with maple syrup. Make with unbleached flour, whole wheat flour or a gluten-free flour mix and gluten-free oats.

You can also change the fat. I use real butter but you could use coconut fat. I have not tried it with oil. I might someday try the recipe with olive oil.

The sweetener can also be swapped. I use brown sugar. You could also try coconut sugar. If you use honey or maple syrup you may have to adjust the milk so the dough isn’t too wet.

So follow the recipe the first time and enjoy then have fun with the many variations to suit your taste and diet.

Ingredients:

2/3 cup butter or vegan margarine melted

1/3 cup milk or milk alternative

1 egg

1-1/2 cups all-purpose flour

1-1/4 cups Quick Quaker Oats, uncooked

¼ cup sugar

1 tablespoon baking powder

1 teaspoon cream of tartar

½ teaspoon salt

½ cup raisins or currents

Directions

Add butter, milk and egg to combined dry ingredients; mix just until dry ingredients are moistened. Stir in raisins. Shape dough to form a ball; pat out on the lightly floured surface to form 8 inch circle. Cut into 8 to 12 wedges; bake on a greased cookie sheet in a preheated hot oven at (425 F) 12 to 15 minutes or until light golden brown. Serve warm at breakfast or brunch with butter or, preserves or honey, as desired.

Makes 8 to 12 scones

Variation use 1-1/2 cups Old Fashioned Quaker Oats for Quick Oats.

Out of Cream of tarter? Use 4 Tsp of Baking Powder I like Rumford Brand