Breakfast – Page 28 – The Pajama Chef

Whole Wheat Pancakes

September 21, 2010December 8, 2015 Sarah

My love for pancakes lives on! Since I began baking with whole wheat flour back in February, I’ve been trying to find a good whole wheat pancake recipe. I’ve experimented with many but haven’t found my go-to recipe. Until now. The combination of buttermilk and melted butter work in tandem to provide the light fluffiness of a traditional pancake with the nutrition and satisfying taste [in my opinion] of whole wheat.

Maybe I’m a purist, but I honestly prefer the nutty flavor found in items prepared with whole wheat, rather than all-purpose flour. There’s just something about it being less processed that is really appealing to me–and not just for health reasons. However, the health benefits of whole grains can’t be beat. Whole grains provide more fiber, vitamins, and minerals, and adding whole grains to our diet helps reduce risk of heart disease, cancers, and diabetes. I know this is all common knowledge today, but it’s important to have a good reminder of what we’re putting in our bodies and why, I think.

Regardless of your beliefs on whole wheat flour, this is a perfect basic pancake recipe. Leftovers freeze easily so it’s an option to make ahead for busy mornings.

Whole Wheat Pancakes

Servings: 10 pancakes
Time: 25 minutes
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from Money Saving Mom

Ingredients:

2 cups whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs, beaten
2 cups buttermilk
4 tablespoons butter, melted
1/3 cup of your choice of mix-ins [we like blueberries and chocolate chips]
canola oil for frying

Directions:

Pour approximately 2 tablespoons canola oil onto a griddle pan and heat to medium-high heat on the stovetop. A hot griddle is key to pancake success.

Then, in a large bowl, mix dry ingredients together–flour, sugar, baking powder, and baking soda. In a separate bowl, combine eggs, buttermilk, and butter [make sure it’s cooled–otherwise it’ll cook the eggs!]. Make a well in the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon to combine.

Spoon onto hot griddle in scant 1/4 cup increments. Top with mix-ins of your choice; cook until golden brown and crispy on each side. Serve immediately or keep warm in a 200 degree oven.

Notes:

Makes about 10 regular size pancakes, but can be doubled or tripled to suit your needs. For freezing tips, check out Money Saving Mom’s tips on the recipe source.

What has your experience been with using whole grains [like whole wheat flour] in cooking or baking?

Breads, Breakfast, Recipes

Buttermilk Chocolate Bread

September 18, 2010September 9, 2015 Sarah

So, this bread should really be renamed “Brownie Bread,” because that’s what it tastes like: a nice gooey, rich, chocolately brownie in bread form. Cakey. Fudgey. Chocolately. This bread is perfect warm out of the oven, with some fruit and yogurt in a bowl for breakfast, or right out of the pan as a late night snack. And… because it’s a bread, and not a pan of brownies, then it certainly must be healthy. A perfectly acceptable breakfast option. Right? Well, considering that chocolate chips kept literally jumping into my mouth as I was mixing this up and that there’s this odd gravitational force constantly pulling me to the kitchen, maybe the health factor is a bit debatable. But I’m not so sure. Regardless, just do yourself a favor and try this bread over the weekend. You probably have most of the ingredients anyway. You won’t regret it. Just trust me.

Buttermilk Chocolate Bread

Servings: 10-12
Time: 70 minutes
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from Lynn’s Kitchen Adventures

Ingredients:

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup buttermilk
1 3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chocolate chips
cooking spray

Directions:

Preheat oven to 350 degrees. Grease a 9×5″ loaf pan with cooking spray.

In the bowl of a stand mixer, cream butter and sugar together until soft and fluffy. Add eggs one at a time, mixing well after each addition, then pour in buttermilk and mix on low until fully incorporated.

In a medium bowl, sift together flour, cocoa powder, baking soda, and baking powder. Add in half cup increments to wet ingredients and mix until combined. Do not overmix. Fold in chocolate chips.

Spoon into prepared pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.

What’s your favorite dessert for breakfast?

Breakfast, Granola, Recipes

Tropical Granola

September 8, 2010September 13, 2014 Sarah

Even though school has started, I’m not quite ready for summer to end. Labor Day traditionally marks the end of summer, but in actuality summer goes until September 22. So, to celebrate [and keep the feeling of summer alive as long as possible!], I decided to make some tropical granola. Because nothing is more summery than the tropics! 🙂 And, I have 10 pounds of oats from Costco to use up.

Sarah with 10 pounds of oatmeal. — 10 pounds! Gotta love bulk shopping.

Homemade granola sounds scary, but is actually really easy. I may never buy store-bought granola again. Feel free to mix and match based on your tastes and what’s in your pantry, and the seasons of course. I have some great ideas for wintery granolas…. yum!

Tropical Granola

Time: 60 minutes
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Ingredients:

4 cups old-fashioned oats
1 cup wheat germ
.81 ounces wheat bran [totally optional–I had a sample and just threw it in!]
1/2 cup roasted sunflower seeds
2/3 cup coconut
1/2 teaspoon salt
1/2 teaspoon cinnamon + more for sprinkling
1/2 teaspoon ginger + more for sprinkling
1 ripe banana, mashed
2/3 cup unsweetened applesauce
1/4 cup honey
1 1/4 tablespoons coconut oil
1 teaspoon vanilla
1 egg white
1 1/2 cup dried fruit [I used about 3/4 cup chopped mango and 3/4 cup cubed papaya]
1 cup mixed nuts

Directions:

Preheat oven to 300 degrees. Line 2 large baking sheets with parchment paper or a silpat. [Don’t follow my example with the Creamy Lemon Bars.:)]

In a large bowl, combine oats, wheat germ, wheat bran, sunflower seeds, salt, cinnamon, and ginger. In a 2 cup measuring cup, mash banana and then mix in applesauce, honey, coconut oil, and vanilla. Using a wooden spoon, stir the wet ingredients into the dry ingredients and spread mixture into the prepared pans.

In a small bowl, whisk egg white until fluffy and frothy. Drizzle egg white over the granola mixture in the pans.

Pop pans in the oven. Bake for 20 minutes, remove from oven and flip granola so it cooks evenly on all sides. You may also want to rotate the placement of pans in the oven based on how your oven cooks. Bake for an additional 20-30 minutes until your granola is crisp but not burned. I baked mine for 25 minutes and felt that it was too dark [at least the pan on the top rack], so next time I’ll probably take it out sooner.

Place pans on cooling racks to cool. Once granola is cool, mix in dried fruit and nuts and enjoy! I love mine as a topping over greek yogurt. Yum!

What are your favorite ways to enjoy granola?

Breakfast, Pancakes, Recipes

Edna Mae’s Sour Cream Pancakes

August 30, 2010June 4, 2015 Sarah

I love pancakes. And breakfast food in general. I even had it at my wedding as breakfast for dinner. Ha ha–take that, tradition! 🙂

I grew up a Bisquick gal but in the past 2 years have been making my own from scratch because it’s just so easy. This is a fabulous pancake recipe. The pancakes are light and flavorful, and easy as can be. Plus they are from the Pioneer Woman and she’s just great.

One thing I really liked about this recipe was that it didn’t make a huge amount. Since it’s just the two of us, we usually halve breakfast recipes, but we didn’t with this one. If you’re making it for a bigger family or a large group, double it at will. We made these one night recently for dinner and they were devoured in minutes between the two of us. Mmmhmmm, that good. Well, two were leftover that Ben heated up for breakfast the next day. But they were gone just like that! Enjoy!

Edna Mae's Sour Cream Pancakes

Servings: 2
Time: 20 minutes
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from The Pioneer Woman Cooks

Ingredients:

1 cup fat-free sour cream
7 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
2 large eggs
1/2 teaspoon maple extract
canola oil

Directions:

Preheat a griddle on the stove over medium-low heat. In a medium bowl, mix sour cream, flour, sugar, and baking soda. Stir together but don’t worry about everything being incorporated–PW suggests “interesting texture” is better. 🙂 In a measuring cup, mix the eggs and extract. Whisk the mixture to break the yolks, then pour into the sour cream batter and stir together.

Pour some canola oil in the skillet to fry the pancakes. Add batter to skillet in 1/4 cup increments. Cook pancakes for about 90 seconds, then flip and cook for another 45-60 seconds and remove to a plate. Repeat until batter is gone, serve, and eat with butter and syrup.

Breakfast, Muffins, Recipes

Cran-Oat Muffins

August 27, 2010June 4, 2015 Sarah

I love muffins. They’re just so easy and fun to eat. And they’re cute too. And yummy. On that note, I made muffins the other night.

These were great. Not my favorite muffins ever, but pretty darn close. [That title is reserved for pumpkin chocolate chip muffins which I will be making in the fall when pumpkin returns to the grocery stores… I can’t WAIT!] These muffins remind me of fall. Delicious spices, sweet-tart cranberries, and the texture of oats. Incredible.

Cran-Oat Muffins

Servings: 20
Time: 30 minutes
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from Dorie Greenspan’s Baking From My Home to Yours, adapted by OvenLove and me

Ingredients:

1/2 cup packed light brown sugar
1/2 cup chopped pecans
2 eggs
1 1/4 cups unsweetened natural applesauce
1/3 cup canola oil
1/4 cup lowfat buttermilk
3/4 cup granulated sugar
1 1/4 cups all-purpose flour [I used 3/4 cup all-purpose + 1/2 cup whole wheat]
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon + 1/2 teaspoon cinnamon, divided
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon pumpkin pie spice
1/2 cup dried cranberries
1 cup old fashioned rolled oats

Preheat the oven to 350 degrees. Prepare muffin tins with either paper or foil muffin cups, or if you’re fancy, use silicone muffin tins or cups. I would love these!

Or this:

Anyways… let’s get going on those muff muffs!

In a medium bowl, use a whisk to combine eggs, applesauce, oil, and buttermilk until combined. Make sure the eggs are fully incorporated… for some reason I had troubles with that.

Then, using a large bowl, stir together the flour, sugar, baking powder, baking soda, 3/4 teaspoon cinnamon, nutmeg, cloves, and pumpkin pie spice. Remove 1/2 teaspoon of the dry ingredients and toss with the cranberries to coat. Mix oats and cranberries into the bowl. Pour wet ingredients into the dry ingredients and mix until just moistened. Spoon batter into muffin cups [I got about 20 muffins out of this batter].

Then, make the topping by stirring together the brown sugar, pecans, and 1/2 teaspoon cinnamon. Top each muffin with a teaspoon of topping and press down gently into the batter so it sticks. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Notes:

If I were to make these again, which I do want to do because they were delicious, I would probably decrease the amount of granulated sugar to 1/2 or 2/3 cup. I just thought they were way too sweet, especially with the brown sugar-based topping. Also, I’d increase the amount of cranberries to 3/4 cup. I wanted more! My husband agreed with the cranberry idea, but didn’t find these too sweet at all, so it’s all about personal taste I guess!