Pancake / Waffle Recipe

Buttermilk Pancakes (or Waffles)
2 c. dry buttermilk powder
8 c. all-purpose flour
1/2 c. granulated sugar
8 tsp. baking powder
4 tsp. baking soda
2 tsp. salt

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 12 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 10 1/2 cups mix. Use to make: pancakes and waffles.


WAFFLES:
2-1/2 c. mix (Buttermilk Pancake and Waffle Mix)
2 c. water
3 eggs, separated
4 tbsp. vegetable oil

Preheat waffle baker. In a large bowl combine mix,
water, egg yolk and oil. Beat with a whisk until
just blended. In a medium bowl, beat egg whites
ntil stiff. Fold into egg yolk mixture. Bake
according to waffle baker instruction. Makes 3 to 4
large waffles.

PANCAKES:
1 1/2 c. mix (Buttermilk Pancake and Waffle Mix)
1 egg, beaten
2 tbsp. oil
1 c. water

Instructions
In a medium bowl, combine egg, oil and water. With a wire whisk, beat in mix. Let stand 5 minutes. Stir in additional water for thinner batter. Heat griddle according to the manufacturer directions. Pour about 1/3 cup of batter onto griddle per pancake. Cook until edge is dry and bubbles form. Turn with wide spatula. Cook 35-45 seconds longer until browned on both sides. Repeat with remaining batter. Makes ten 4-inch pancakes.

Oatmeal Apple Walnut Oatmeal

Ok this has got to be the easiest food to make its scoop, add water and heat.

Apple Walnut Oatmeal

(This recipe yields 4 servings) Printable Version

• 2 cups old-fashioned oatmeal (not instant)
• 1 cup low-fat milk
• 2 medium apples - cored and peeled and diced
• 1/2 cup crushed walnuts
• 2 Tablespoons maple syrup
• 1 teaspoon cinnamon

Instant Oatmeal
2 scoops
1/2 cup of water
1/2 cup of milk
microwave 2-3 mins

French Crepes Recipe: 5-10 mins

Today's meal was french crepe both as main course and dessert. You can fill it literally with anything you want as long as it is small and can be rolled up. I ate french crepe for 3 days in a row for my lunch, and midnight snack because it was so good. Oh and cooking time is under 5 mins if you make these crepes ahead of schedule and you can eat these cold straight out of the fridge.

RECIPE: French Crepe (Basic)
Tip: make double the amount and refrigerate so you can make this same dish in under 5 mins aka the time it takes to fill

Precooked Crepes: 2-5 mins Cook from Scratch: 30 mins
Serving Size: 12

INGREDIENTS

* 1 cup all-purpose flour
* 1 teaspoon white sugar
* 1/4 teaspoon salt
* 3 eggs
* 2 cups milk
* 2 tablespoons butter, melted

Low Fat / Sodium VERSION:
* 1 cup all-purpose flour
* a pinch of white sugar
* a pinch of salt
* 1 egg
* 1 cup skim milk
* 1 cup water
* 1 tablespoons margarine, melted

DIRECTIONS

1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

I'm lazy so I go light on salt & sugar so I use the same crepe batter for main course and dessert. inevitably you'll eat more of one type and therefore run out so its better to have a general crepe base than a sweet or salty base.

Savory Filling: anything goes from gourmet to spam. Here's what I ate for the last 3 days.
curry chicken with potatoes & carrots, ham & cheese, shrimp salad with lettuce, mint, tomato, peanut sauce.

Dessert Filling: Nutella, peanut butter, jelly, jam with fresh fruit, whipped cream, smores type
if making dessert crepes you can flavor your batter with more sugar and add in syrups like chocolate, strawberry etc or your favorite liquore.