Apple Cinnamon Pancakes

This is my go to recipe not only for apple cinnamon pancakes, but for the plain cakes in general.  I got it from a work breakfast about 4 years ago from an unexpected source.  It's seriously a staple in my recipe book.  I can't even explain how delicious these are.  Simple and delicious.  Try them out for yourself!

Apple Cinnamon Pancakes
1 1/2 cups flour
3 1/2 tsp baking powder
1 tsp salt
2 tbsp sugar
1/2 tsp cinnamon
1 1/4 cups milk
1 egg
3 tbsp butter - melted
1 apple - peeled, cored, chopped

Mix dry ingredients and set aside.  In a separate bowl mix together milk and egg.  Melt butter.
When the skillet is ready, add the milk to the flour mixture and stir briefly until just combined.  Add in butter and apple and mix.  Do not overmix.  Serve with butter and your favorite syrup!

Spiced Pumpkin Pancakes

Halloween may be over... but for me, pumkin season is at the peak! I bought 3 sugar pumpkins this year and so my freezer is full of goodies.  1 pumpkin makes about 4 cups of pureed pumpkin so we have a lot of pies in our future.  This morning I made pumpkin pancakes.  Ever since a visit to a good friend of mine in Boston, I've loved the idea of this breakfast food.  And as a bonus, it's an extra boost of veggies in your breakfast!

Spiced Pumpkin Pancakes

1 1/4 cups flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg

Sift together, add:

1 cup milk
1/2 cup pumpkin puree
1 egg
1 tbsp veggie oil

Stir together with wet ingredients. Makes about 4 servings.
I serve with a simple raspberry sauce - 1/3 cup frozen raspberries (about $2 at Trader Joe's for a 12 oz bag), and 1-2 tbsp sugar, cooked at medium heat for about 5 min until thickened.

The combination of raspberry and pumpkin is astonishingly delicious! I'm a sucker for raspberries though.

Adapted from Allrecipes "Simply Pumpkin Pancakes".

Zucchini Bread - it's what's in season!

We are Cat/House/Garden sitting for some friends for the next few weeks.  They graciously let us have the spoils of their garden while they are away.  Today we found this MEGA zucchini that probably should have been picked a few days ago.  I immediately thought of zucchini bread.  I ended up only using half of the zucchini.  I wish pictures could capture smell - the cinnamon/nutmeg combo in this bread is delicious.  I added craisins and pecans.

From:  http://smittenkitchen.com/blog/2007/07/summer-of-the-bats/

Zucchini Bread 
Adapted from several sources

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg 1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally.  Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

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)