French Toast Pancakes

Doesn’t that sound amazing? I thought so too. I absolutely love the flavor of french toast, but I hate to use up so much bread. This recipe has been slightly modified from the original recipe for Oatmeal Pancakes.

On the Griddle

I actually decided to make these because I ruined my last jar of Homemade “Shake and Pour” Pancake Mix. I woke up substantially later than planned on Friday and spent the morning working on a homework assignment for my Advanced EMT class on Saturday. At noon, I realized that I hadn’t thought to eat and my boyfriend was making rumblings about holding a “Starvation Club” meeting with the cats (if the bottom of the food bowl is showing, they’re starving to death).

I forgot to break the yolk when I added it to the jar, but everything looked perfectly mixed. Then I poured out the first few pancakes and out dropped a whole yolk. Oops…

Desperate for a solution, I found this wonderful recipe. I used whole eggs in place of the egg whites called for in the original recipe because I just can’t think of a good use for 6 orphaned yolks. Except for the syrup, these are actually pretty healthy!

Pancakes and Syrup

Ingredients:
3 eggs
1 cup rolled oats, dry**
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla

In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

**Some brands are processed with wheat. To make these gluten free, make sure that your oats are not processed with wheat or wheat-based ingredients.

Cinnamon-Apple Syrup

I bought some wonderful organic apple juice for the Bourbon Chicken recipe, and I had almost a full jug left over. It seemed like serendipity. Cracker Barrel used to sell the most wonderful apple syrup, and for years it was the only thing I would put on a pancake. This was my opportunity to try to replicate my favorite topping. It is based on a recipe by Hillbilly Housewife.

Syrup 2

This syrup pairs wonderfully with French Toast Pancakes.

Ingredients:
1 C apple juice or cider
2 C sugar
1 cinnamon stick or big dash or ground cinnamon

In a quart-sized saucepan, combine the apple juice (or cider), sugar and cinnamon. Place the pan over medium heat. Bring the mixture to a boil, stirring until the sugar is dissolved. When the syrup starts to boil, reduce the heat. Cover the pan with a lid and simmer the syrup for ten minutes without stirring. Remove the lid and continue to simmer until the liquid is reduced by about a quarter. Remove from heat and allow to cool for fifteen minutes. Remove the cinnamon stick if used and transfer the syrup to a pint size canning jar or other container. Makes a little less than 2 cups.

**The cinnamon flavor is strong when the syrup is warm, but once it cools the flavor is much more subtle. If you want to retain that strong cinnamon flavor, add extra during the simmering.

Homemade ‘Shake-and-Pour’ Pancake Mix

Convenience Mixes

I love to make pancakes. I love to eat pancakes. I love to try different varieties of pancakes. In my recent efforts to eliminate processed foods, I was talking with my roommate about searching for a homemade version of Bisquick. He brought up his love of the ‘Shake-and-Pour’ pancake mix that they came out with years ago and raved about the brilliance of the idea. I figured there had to be a recipe somewhere for a homemade version and, lo and behold, I found one!

Jillie from One Good Thing by Jillie modified a recipe for traditional Bisquick-style baking mix from the Utah State University Extension Office to recreate this convenient mix. The mix is stored in quart-sized jars which allow enough room for the wet ingredients plus extra for shaking. It can be stored in an air-tight container for up to 6 months.

Ingredients:
9 C (38.25 oz) all-purpose flour
1/3 C (2.67 oz) double-acting baking powder
4 tsp (0.8 oz) salt
1 3/4 C (4.2 oz) non-fat dry milk
1 3/4 C (11.38 oz) shortening—which does not require refrigeration

Combine the first four ingredients in a large bowl. Cut in the shortening until the mixture resembles coarse cornmeal. This can be done with a food processor, blender, electric mixer, pastry cutter, or two knives.

Place two cups of the mixture and 1 teaspoon of sugar in each of 6 quart-sized canning jars. Close the jars and shake well to combine. Include the following instructions: “Add 1 egg and 1 C water. Close the lid and shake vigorously.”

The Bisquick version only requires adding water, but to create something similar in a homemade version would require the addition of powdered eggs. However, I, like Jillie, have no experience with the stuff, so I don’t know how exactly they would work in a recipe like this. If you would like to try adding powdered eggs to the recipe, you can use the following instructions to make your own.

1. Scramble your eggs in a bowl. Pour them in a saute pan coated with cooking spray and cook until done.
2. Drain the excess grease for a few minutes on a paper towel.
3. Break the eggs into tiny pieces.
4. Spread the eggs out onto a baking sheet.
5. Dry at 135 degrees F for at least 10 hours.
6. Run the eggs through a blender until they form a fine powder.
7. Store your powdered eggs either in a heavy plastic bag, or a jar with a tight lid.

In the above recipe, add 2 Tbsp of powdered eggs to each jar. Change the directions to read:
Add 1 1/4 C water. Close the lid and shake vigorously.

Bonus Recipes!

Cornbread Mix

Ingredients:
1 C yellow cornmeal
1 C unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
4 tsp sugar
1/2 tsp salt

Combine the cornmeal, flour, baking powder, baking soda, sugar, and salt. Whisk together until thoroughly combined. Pour the ingredients into a 1-pint canning jar and cover tightly with a lid. Store the mix for up to 6 months.

Include the following instructions:

Ingredients:
2 large eggs
2/3 cup buttermilk
2/3 cup milk
2 tbsp unsalted butter, melted

  1. Heat oven to 425°F. Grease a 9×9-inch baking pan with butter.
  2. Empty the contents of a jar into a large bowl and push the dry ingredients up the sides of the bowl to make a well.
  3. Crack the eggs into the well and stir lightly with a wooden spoon, then add the buttermilk and milk. Stir the wet and dry ingredients quickly until almost combined. Add the melted butter and stir until the ingredients are just combined.
  4. Pour the batter into the greased pan. Bake until the top of the cornbread is golden brown and lightly cracked and the edges have pulled away from the sides of the pan, about 25 minutes.
  5. Transfer the pan to a wire rack and cool slightly, 5 to 10 minutes. Cut the cornbread into squares and serve warm. Pan can be wrapped in foil and stored a room temperature for up to 1 day. Reheat cornbread in a 350°F oven for 10 to 15 minutes.

Adapted from Baking Illustrated by editors of Cooks Illustrated (2004, America’s Test Kitchen)

Instant Oatmeal (Brown Sugar and Cinnamon)

Ingredients:
6 cups Quick-Cooking Oats
2 tsp Salt
1 C Brown Sugar
4 tsp Cinnamon
8 Sandwich Bags

Blend 2 C of oats into a powder in a blender or food processor; if using a blender, process the oats in 1/2 C increments. Into each bag, add 1/2 C oats, 4 Tbsp oat powder, 1/4 tsp salt, 2 Tbsp brown sugar, and 1/2 tsp cinnamon. Shake the bag to combine the ingredients. Label each bag with the following instructions:

Combine with 1 – 1 1/4 C of water or milk and microwave for 2 minutes.

Adapted from MYO: Instant Oatmeal – Various Flavors on Budget101.com.

Glazed Pumpkin Buttermilk Donuts

I found this recipe from Barefoot and Baking on Pinterest shortly after Halloween, and I’ve been longing to make them ever since. I held off because I was terrified at the thought of making donuts from scratch. I’ve been baking since I was knee-high to a grasshopper, but Mom only made pies and cookies from scratch while I was growing up, so anything else is intimidating.

However, my wonderful other half bought me a beautiful digital kitchen scale for Christmas, and I had all of the ingredients in the pantry, so on Christmas Day I finally rant out of reasons NOT to make these wonderful confections. Despite my trepidation, they turned out wonderfully.

Glazed Pumpkin Buttermilk Donuts

(about 2 1/2 dozen, plus donut holes)

3 1/2 cups flour
4 t baking powder
1 t salt
2 t pumpkin pie spice
1 cup sugar
2 T butter, melted
2 eggs
2 t vanilla
1/2 cup buttermilk
1 cup pumpkin puree
canola oil (for frying)

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. In a separate medium bowl, whisk together all the remaining ingredients except the oil (it’s for frying). Make a well in the center of the dry ingredients and pour the wet ingredients in. Mix all together until the dough is well combined. My dough was pretty sticky. Turn out onto a well floured surface and roll the dough until it is about 1/2 inch thick (this may seem pretty thin but they puff up a lot when frying). Cut with a donut cutter or use a canning jar lid and a medicine cup (you know the ones that come on the top of childrens Motrin?) or shot glass for the middle.

Prepare the buttermilk glaze (recipe below).

Heat 2 inches of oil in a large skillet or heavy pan over medium high heat. When the oil is hot (I drop a piece of dough in and it started bubbling like crazy when it was hot enough). Gently slide the donuts in to the oil, frying the first side until the edges are lightly browned. Carefully flip the donuts over and allow to cook until lightly browned on the second side. Remove and place on a cookie sheet covered with paper towels to drain. While the donuts are still warm dip them in the buttermilk glaze. Place on a cooling rack over a cookie sheet to air dry until ready to serve.

Buttermilk Glaze*

3 cups powdered sugar
1/2 cup buttermilk
1/2 t vanilla

Whisk together until smooth.

TIPS: I chilled the dough for a few minutes while I made the buttermilk glaze and it seemed to firm the dough up just enough to make rolling it out a lot easier. I found the best rhythm for cooking and glazing to be as follows:

  • Slide first donut into pan
  • Just before first donut is ready to flip, slide second donut into pan
  • Flip first donut
  • When ready, remove the first donut to the cookie sheet with paper towels, put a third donut into the pan, and then flip the second donut
  • Repeat that process, remove the finished donut, add a new donut, flip the half-cooked donut
  • When you take the fourth donut out, the first donut should be cool enough to handle; while you wait for the next donut to finish, grab the cooled one to dip in glaze and place on the cooling rack