|
Ingredients:
3/4 cup cornmeal
1 tablespoon brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons cooking oil
1/3 cup dry mashed potato flakes
In a mixing bowl, combine dry ingredients except for mashed potato flakes. In a separate bowl, combine beaten egg, milk, and oil. Add to dry ingredients. Stir to mix. Stir in mashed potato flakes. Scoop 1/4 cup of batter onto hot, lightly oiled skillet. Cook cakes until lightly browned, turning once.
For variety add in the following:
one mashed banana (this helps make the corn cakes moister)
1/4 cup fresh diced fruit
1/2 teaspoon cinnamon
1/2 teaspoon vanilla |
|
Ingredients:
Pizza dough recipe on this site
1–1/2 cups cooked hashbrowned potatoes
1/2 cup shredded cheese
one green onion diced
3 eggs (or 6 egg whites)
2–4 tablespoons milk
salt and pepper to taste
Make pizza dough. When dough has raised, punch down and divide in half. Press one half of the dough into a 9x13 glass baking dish sprayed with no stick cooking spray. Press other half into a pizza pan and freeze for future use.
Spread cooked hashbrowned potatoes onto crust. Sprinkle with cheese and onions. In a small bowl beat eggs and milk along with salt and pepper to taste. Pour egg mixture over crust making sure egg covers edges of the crust.
Bake in 400 degree oven for 25 minutes. |
Ingredients: 2 cups dry oats
1/2 teaspoon baking soda
1 cup flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons sugar (you may omit sugar if you substitute applesauce for the oil)
2 1/2 cups buttermilk or sour milk
1/3 cup canola oil (or substitute same amount of applesauce for lower fat content)
2 eggs beaten (or 4 egg whites)
In a medium sized mixing bowl combine dry ingredients. Add buttermilk, oil and eggs. Mix until combined and let set for a few minutes. Spoon batter (1/8 cup per pancake) onto non stick skillet. Cook until bubbles appear on top. Flip and cook on the other side until done. |
|
|
Ingredients: 1 1/4 cup flour
1 tablespoon baking powder
1 tablespoon brown sugar (honey or other sweetener)
1/2 teaspoon salt (or less if desired)
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup fat-free milk
1 cup canned pumpkin
1/4 cup canola oil (or other oil of your choice)
Mix dry ingredients in a medium mixing bowl. In a separate bowl combine milk, pumpkin and oil. Add liquid to dry ingredients and stir until combined. Spoon batter(approximately 1/8-1/4 cup per pancake) onto nonstick pan over medium heat. When browned on one side, flip pancakes over and brown other side. Watch carefully as bubbles do not appear before time to flip pancakes.
|
|
Ingredients: 1 cup flour
1 tablespoon baking powder
1 tablespoon brown sugar (honey or other sweetener) (or for lower sugar pancakes omit sugar)
1/2 teaspoon salt
1 egg, beaten (or 2 egg whites)
1 cup orange juice
2 tablespoons canola oil (or olive oil)
Mix together dry ingredients in a medium mixing bowl. Combine egg, orange juice and oil in another bowl. Add liquid to dry ingredients, stirring until moist. Let mixture rest for 30 seconds. Spoon batter (approximately 1/8-1/4 cup per pancake) onto non stick pan. Cook over medium heat until bubbles appear on top of pancakes. Turn over and cook until bottom is golden. Makes a dozen large pancakes. |
|
|
|
|
|
