Whole Wheat Waffles

¾ cup whole wheat
1-tablespoon baking powder
½ teaspoon salt
¼ cup honey
2 tablespoons canola oil
2 large eggs
2 cups milk (I use soy milk and it works fine)

Mix together.

*from nieniedialogues.blogspot.com

Caramel Syrup

½ C butter
¾ C buttermilk (regular milk works as well)
1 ½ C sugar
1 t baking soda
2 T Karo syrup

Mix all ingredients. Bring to slow boil for 7-15 min. Should be clear brown. Let cool. Add 1 t vanilla. This is great on pancakes!

Yannick's French Crepes

2 ¼ cup flour
½ cup sugar
2 T butter
3 eggs
2 cups milk
1 pinch of salt
Additional flavoring of choice: vanilla, orange zest, lemon zest, almond

Measure flour and pour in bowl to make a mound. Add half the milk around the flour and stir with wooden spoon until very smooth (for approx 3 minutes).

Add the eggs and stir the batter again very well.

Add sugar, salt, butter and any additional flavoring. Stir then add the remaining milk.
Let batter sit in fridge for one hour before making crepes.

*Lindsey Jensen Recipe

Gingerbread Pancakes

1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ginger
½ teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons molasses (not robust or blackstrap)
1 egg
1 cup sour cream
3 tablespoons whole milk2 tablespoons melted butter or pam

Preheat oven to 400 degrees
Mix flour, baking powder, baking soda, salt, spices
In separate bowl, mix molasses, egg, sour cream,
milk and butter
Add wet mixture to dry, stir until just combined
Brush hot griddle with butter or pam
Drop ¼ cup batter on skillet for pancakes
Flip pancakes when bubbles appear
Serve with accompaniments and have fun

*Lindsey Jensen Recipe

Waffles

1 3/4 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
2 egg yolks
2 egg whites
1 tsp. sugar
1 3/4 cups milk
1/2 cup canola oil, or melted butter

1. In a large mixing bowl stir together flour, baking powder, and salt. In a small mixing bowl beat egg yolks with a fork. Beat in milk and cooking oil (if using melted butter, add after you add the liquid to the flour mixture or butter will clump and not distribute evenly). Add to the flour mixture all at once. Stir mixture together until blended, but slightly lumpy. Do not overmix!
2. In another small, clean mixing bowl, beat egg whites and sugar until stiff peaks form. Gently fold the beaten egg whites into the flour-milk mixture, leaving a few fluffs of egg white. Do not overmix!
3. Pour batter onto grids of a preheated waffle baker. Close lid and bake according to manufacturer directions. Use a fork to lift waffle from the grid.
4. Keep waffles warm on a wire rack over a baking sheet in a 200 degree oven. Makes three 9" waffles.

*cafejohnsoniarecipes.blogspot.com

Buttermilk Cornmeal Waffles

1 cup fine cornmeal
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2 cups buttermilk
3 large egg yolks
3 large egg whites
1/2 cup cooking oil

Preheat your waffle iron while preparing the batter.

Whisk all the dry ingredients together in a large mixing bowl. Set aside.

Place the 3 egg whites in a clean glass or metal bowl--not plastic, and beat with an electric mixer (or by hand with a clean whisk) until soft peaks form. When you pull the beaters up, the egg whites will hold a soft shape and fall back on themselves. Set aside.

In a large measuring cup, whisk together the 3 egg yolks, buttermilk, and cooking oil.

Add this mixture to the dry ingredients. Gently stir--do not overmix. There should be quite a few lumps left. Add the egg whites, folding very gently and slowly. Streaks of egg white should be visible.

Using a ladle or large spoon, place batter on the waffle iron plates and cook according to manufacturer directions.

*cafejohnsoniarecipes.blogspot.com

Omelet

Eggs (approx one per person)
Touch of milk or cream
Salt and pepper
Pam or butter

TOPPINGS:
Feta cheese
Spinach
Garlic salt
Touch red onion
Anything you like!

Spray skillet and heat
Beat eggs and milk, pour onto warm skillet
Cover skillet until top of eggs aren’t runny
Add desired toppings
Fold eggs over with spatula and serve

*Lindsey Jensen Recipe

Puffed Apple Pancake

2 apples, peeled, cored and sliced ¼” thick
1 tablespoon lemon juice
3 tablespoons brown sugar
4 tablespoons sugar
½ teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons butter
¾ cup milk
3 eggs
2/3 cup flour
Pinch salt½ teaspoon vanilla

Preheat oven to 425 degrees
Toss apples with lemon juice, brown sugar, sugar, cinnamon and cloves
Heat 1 ½ tablespoon butter in skillet, when foamy add apples and cook until tender (approx 4 min)
Transfer apples and liquid to bowl and let cool
Heat pie tin in oven for 5 min (or until hot)
Combine eggs, milk, flour, leftover tablespoon of sugar, salt and vanilla in blender until smooth
Melt remaining 1 ½ tablespoon butter in pie plate
Pour batter into pie plate
Spoon apple mixture evenly over top
Bake until puffed and golden (toothpick test) - approx 15-20 minutes
Sprinkle with sugar if desired

*Lindsey Jensen Recipe

Blueberry Muffins

MAKES 12 REGULAR SIZE MUFFINS
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt1 cup granulated sugar
1 large egg4
Tbsp. butter, melted and cooled
1 1/4 cups sour cream
1 1/4 cups frozen blueberries, preferably wild

1. In a large mixing bowl, sift flour, baking powder, and salt. Set aside.
2. In another bowl, whisk egg for 20 seconds and add granulated sugar. Continue whisking sugar and eggs until the mixture becomes light yellow and uniform in texture--about 30 more seconds to a minute. Add melted butter in 2-3 additions, whisking well after each addition. Add sour cream in 2 additions, whisk lightly until just combined.
3. Add the blueberries to the dry ingredients and toss to coat with the flour mixture.
4. Carefully fold the wet ingredients into the flour and blueberries. Don't overmix. The batter will be very, very thick and some flour streaks may remain.
5. Using an ice cream scoop or a regular spoon, fill lined or well-greased muffin cups with thebatter. The cups will be very full--almost to the top.
6. Bake at 350 degrees for 25-30 minutes, rotating the muffin tin halfway through the baking time. The muffins will be ready when golden on top and a toothpick or skewer comes out clean. As soon as muffins come out of the oven, place them on a wire rack to cool.

**This recipe comes from Cooks' Illustrated and cafejohnsoniarecipes.blogspot.com.