Whole Wheat Pancakes with Pomegranate Syrup

I love pancakes for breakfast!  This recipe is perfect for 2 hungry people.  Works great for my husband and I.  I love the whole wheat flour as well.  It just makes me feel better eating pancakes.  Earlier last week I bought a pomegranate - they are perfect this time of the year!  This one was pretty bitter though and not edible just plain.  So I did what I usually do with fruit that's not awesome - I made a reduction with some much needed sugar.  Together, it turned out to be a great breakfast.

Whole Wheat Pancakes

1 cup milk

1 tbsp vinegar or lemon juice

1 cup whole wheat flour

2 tbsp sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

2 tbsp melted butter

vanilla

Combine milk and vinegar/lemon juice and set aside while you make the rest of the recipe.  In a mixing bowl combine dry ingredients.  Pre-heat skillet or griddle.  When ready mix in milk (which is sour and lumpy now), egg, vanilla.  Mix slightly and stir in melted butter and vanilla.  

Pomegranate Syrup (enough for 2 generous servings)

1 pomegranate

3 tsp sugar (to taste)

1 tsp water

Boil pomegranate seeds with water and sugar until the seeds have popped and the juice is released - approximately 15 min.  I used a strainer to remove the seeds from the juice and pulp mixture.  Let cool slightly.

(pancake recipe adapted from www.fifteenspatulas.com)

Soft Cinnamon Rolls

I can't think about the holiday season without automatically thinking about cinnamon rolls!
This recipe is my favorite for these rolls.  When they come out of the oven they are so soft - almost the consistency of a fresh hot donut!  Absolutely delicious.  The trick is to be patient while the dough is rising.  It takes about 1.5-2 hours for it to double at first but it's worth it!

Cinnamon Rolls:

3/4 cup milk, warm
1 envelope (2 1/4 tsp) yeast
3 eggs at room temp.
4 1/4 cups flour
1/2 cornstarch
1/2 cup sugar
1 1/2 tsp salt
12 tbsp unsalted butter at room temp. (cut into 12 pieces)
Filling:
1 1/2 cups brown sugar
1 1/2 tbsp cinnamon
1/4 tsp salt
4 tbsp unsalted butter at room temp

Whisk milk, yeast and add eggs.  In a large bowl mix together flour, cornstarch, sugar and salt.  Add flour mixture to milk mixture and stir.  Use your hand once the dough starts to come together.  Add to a mixer with a dough hook attachment.  Add butter, one tbsp at a time until all incorporated.  Kneed for another 5 minutes.  Cover and set aside for 1-2 hours until the dough has doubled in size.  Roll out into a long rectangle.  Mix filling ingredients and spread in the rectangle.  Roll up the bottom of the dough until you have a long roll.  Cut into individual pieces about 1 inch long and place in a greased baking pan or sheet.  Let double in size again.  Bake in 350 degree oven for about 35 min or until golden brown.

I frosted mine with a mixture of butter, powdered sugar, vanilla, and a little bit of hot water.  You can also make a cream cheese frosting for these.

Russian Honey Layer Cake

Friends, this was literally the most delicious and delicate cake I have ever had.  The secret ingredient - Graham Crackers!  I've made this cake before with actual cake batter but cutting them into layers was a pain.  This took me a total of 1 hour to make and it can serve about 25 people.

http://letthebakingbeginblog.com/2013/10/no-bake-honey-cake/