Puffed Oven Pancake (aka German pancake)

This is a fun pancake to do when you want to change things up a bit. My kids & I really enjoy this one.

2 Tbsp. butter or margarine
3 eggs
½ cup flour
½ cup milk
¼ tsp. salt

Place butter in a 10-inch ovenproof skillet. Place in a 400 degree oven for 3 to 5 minutes or until butter melts. Meanwhile, for batter, in a medium bowl use a wire whisk or rotary beater to beat eggs until combined. Add flour, milk, and salt; beat until mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned. If desired serve with marmalade & fruit or powdered sugar or whipped cream. Cut into wedges and serve warm.

Buttermilk Pancakes

My kids ask for these almost every morning. They are very easy to make. If you don't have buttermilk, just mix one tablespoon of lemon juice in one cup of milk and let sit for 5 minutes. Even now with Chase's gluten sensitivity, I can still make these pancakes - I just use a mixture of rice, tapioca and potato flour - he can't tell the difference! These pancakes also freeze very well - I make a double or triple batch most times and freeze the extras.

1 cup flour
1 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 beaten egg
1 cup buttermilk
2 Tbsp. cooking oil

Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. Combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened.

For standard-size pancakes, pour or spread about 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.

Strawberry Crepes

We love crepes!! We make these up regularly for dessert or snacks. You can use other fillings, it doesn't have to be just strawberries and cream.

CREPES
1 egg, beaten
¼ cup milk
1/3 cup water
1 Tbsp. oil
2/3 cup flour
¼ tsp. sugar

FILLING
½ cup semisweet chocolate chips
1 cup sliced strawberries
¾ cup frozen whipped topping, thawed

1. In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.

2. Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.

3. In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.

4. To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

Like Cinnabonn Cinnamon Rolls

If you like Cinnabonn cinnamon rolls, you'll love these! They are a copycat recipe that someone passed along to me. They do take some work to make but are so delicious!! Just make sure you have some people in mind to take them to or you'll be eating more than you'd like to think about.

Dough:
3t yeast
1c warm milk
1/2c sugar
1/2c melted margarine
1t salt
2 eggs
4c flour

Filling:
1c brown sugar
2 1/2T cinnamon
1/3c softened margarine

Icing:
8T softened margarine
1 1/2c powdered sugar
1/4c (2oz) cream cheese
1/2t vanilla
1/8t salt

Dough: Mix all ingredients until a smooth ball of dough. You can use your bread machine for this part. Let rise until doubled, about 1 hour. Punch down and roll out to 21"x16"x1/4".

Brush with softened margarine and sprinkle the brown sugar and cinnamon over it. Roll up lengthwise. To cut into rolls, use a piece of thread and go under and crisscross the thread so that it cuts through. Dental floss works well too.

Place on a greased cookie sheet and bake at 350 for 15 minutes or until brown around the edges. The dough does not need to rise again.

While baking, beat together the icing ingredients and spread generously on each roll.

Buttermilk waffles

This is my kids' favorite waffle recipe. We make it regularly. I thought whole wheat waffles would be weird but they're actually very good!

1 Cup Whole wheat flour
1 Cup Old-fashioned rolled oats
1 Tablespoon Baking powder
1 Teaspoon Baking powder
3 Tablespoons Sugar
3 Tablespoons Oil
1 1/4 Cups Buttermilk
1/2 Cup Water
1 Large Egg
3/4 Cup Jam

1. Combine flour, oats, baking powder, salt and sugar in a medium bowl. Whisk together oil, buttermilk, water, and egg in a separate bowl. Pour the buttermilk mixture into the flour mixture and stir until combined.

2. Heat waffle iron, coat lightly with cooking spray. Add a generous 1/2 cup batter per waffle and cook until browned and crisp, about 5 minutes. Serve with jam.