Pancakes, Potatoes, and Smoothies

Around here we enjoy eating breakfast foods for dinner.


Whole Wheat Buttermilk Pancakes (adapted from BHG)

Ingredients:

• 1 cup whole wheat flour
• 1 tablespoon brown sugar
• 1 teaspoons baking powder
• 1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 1 beaten egg
• 1 cup buttermilk or sour milk (1 cup milk with 1 Tb. lemon juice, let sit for about 5 min.)
• 2 tablespoons applesauce

Directions:

1. In a medium mixing bowl stir together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry mixture; set aside.
2. In another medium mixing bowl combine the egg, milk, and applesauce. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).
3. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes (8 servings).

You can serve them up with jam, fruit, syrup, or yogurt on top.

I made some Oven Fried Potatoes to go with our pancakes. The amazing thing about these potatoes is that if you put these in the oven before starting anything else they will be finished by the time the rest of your meal is done, and you don't have to worry about stirring them in a frying pan. I love them!

(before and after cooking)

Oven Fried Potatoes

Ingredients:

• 3-4 potatoes, sliced as thick or thin as you would like--I usually do about 1/4 of an inch or smaller.
• 1 Tb. olive oil, plus about 1/4 tsp for the pan.
• 1/4 tsp. pepper
• 1/4 tsp. seasoned salt or regular salt

Directions:

1. Preheat oven to 425 degrees. Spread 1/4 tsp of olive oil on a baking sheet.
   
2. Slice the potatoes and lay them in one layer on the baking sheet.
3. Combine olive oil, pepper, and salt in a small bowl. Using a pastry brush spread the oil mixtures all over the potatoes.
4. Bake for 20-30 minutes, until desired tenderness (or crispiness) is reached.

And to top off our meal we drank fruit smoothies.

Fruit Smoothie

Ingredients:

• 9-10 oz. of orange juice
• 1 banana
• about 1 cup of frozen strawberries
• 1 small strawberry yogurt

Directions:
Put all the ingredient in the blender, starting with the juice. Blend until smooth. Makes enough for 3 small adult servings.

Notes about the recipes:
1. The crispier you make the potatoes the harder it is to get them off the pan.
2. You can get creative with the potatoes and try other spices or herbs. If you do please add a comment and let me know how they turned out!
3. If the pancake batter is too thick for you just add a little bit of milk to thin it out.
4. Sometimes we like to add oats and/or flax seed to our smoothies.