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Posts Tagged ‘summer recipes’

oven pancake1After picking five quarts of black raspberries on Wednesday at Mitchell’s Farm in Plain City, I needed some recipes for fresh raspberries. I’ve been wanting to try an oven pancake, and I found a recipe on Cooking Light’s website. 

 The recipe is simple and easy to make. The munchkin is just beginning to want to help me cook, and this is a great recipe for her to help. I measure, and she dumps all the ingredients in the bowl. 

 The pancake was light and delicate. The munchkin loved it with the raspberries and powdered sugar.

I also liked this recipe because it didn’t require me to stand at the stove and flip pancakes. We got to eat our pancake at the same time instead of me standing up to flip more pancakes every few minutes.

Oven Puffed Pancake with Raspberries

Ingredients:

1/3  cup  all-purpose flour
1/3  cup  soy milk
2  tablespoons  granulated sugar
3  large eggs
Cooking spray or butter
1  cup  fresh raspberries
1  teaspoon  powdered sugar

1. Preheat oven to 425°.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soy milk, granulated sugar, and eggs in a bowl, stirring with a whisk until smooth. Pour mixture into a medium nonstick skillet or nine inch pie plate coated with cooking spray or grease the pan with butter. Wrap handle of pan with foil.

3. Bake at 425° for 15 to 18 minutes or until puffy and golden. Top with raspberries; sprinkle with powdered sugar. Serve immediately.

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muffinsA few weeks ago we went to the zoo with some friends and I wanted to make an easy, portable breakfast.

I found this new muffin and tried it since it is strawberry season. These muffins are good, and everyone liked them, including my two-year old. Because of the yogurt, they are dense muffins. I love the big chucks of strawberry in them. They lasted a few days in an air-tight container.

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup plain, low-fat yogurt
1/4 cup butter, melt
1 teaspoon vanilla
1 cup chopped strawberries

Directions:

1. Preheat oven to 375 degress.
2. In a bowl, mix together flour, sugar and baking soda. In another bowl, mix eggs, yogurt, butter, and vanilla. Toss the strawberries into the flour mixture.
3. Spoon batter into greased muffins tins. Bake for 20 to 25 minutes or until the tops are golden brown.

Makes 12 muffins.

The original recipe came Stonyfiend Farm.

Notes: Don’t try to substitute whole wheat pastry flour for the whole wheat and white flour. I tried it, and it didn’t work.

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