Pumpkin Pancakes!!!!

Pumpkin Pancakes

Its time for pumpkins now, there almost like having zucchini!!
abundance! i found this recipe at http://missourifamilies.org/features/nutritionarticles/harvesttohealth/pumpkin.htm

1/2 cup regular, uncooked oats
1 cup buttermilk
2 eggs
1 tablespoon vegetable oil
1/2 cup pureed pumpkin
1/3 cup low-fat or skim milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup whole wheat flour
1/3 cup all-purpose flour
2 tablespoons wheat germ
1 tablespoon sugar

Combine oats and buttermilk and let stand for 15 minutes to soften. Mix eggs, oil, pumpkin, and milk and blend well. Combine dry ingredients and mix with the egg mixture. Add oats and buttermilk and blend until batter is fairly smooth. Add extra milk if batter is too thick. Bake on lightly greased griddle.Makes: 4 servings.

MyGranola!!

MyGranola !!

4 cups barley, wheat or some rolled oats or mix em up!
1/2 cup sunflower seeds,pumpkin seeds(shelled of course!!) or other seeds!
1/2 cup honey, maple syrup, apple juice, orange juice or a thick syrup made from 1/2 cup brown sugar and 2-3 T water
1/4 cup canola oil
1 teaspoon vanilla or any other extract
3/4 cup raisins or other dried fruit (opt)
1/2 cup walnuts or peanuts or almonds or? (opt)
1/2 teaspoon salt

Preheat the oven to 325 degrees.

1. In a large bowl, I mix all the dry ingred. together except for the dried fruit.
2. In another bowl mix the sweetener, oil, and extract together.
3. Next add the liquid to the dry ingredients and mix completely!
4. Now spread the granola on a cookie sheet.
5. Bake at 325 degrees for ten minutes.
6. Use a spatula to turn the granola on the cookie sheet. Put the granola back in the oven and bake for another ten minutes or until its lookin dry and starting to brown.
7. Take the granola from the oven and stir in the fruit! your done!!

Hint!:the granola will become crisper as it drys. Next store in container in cupboard!!
yummm
debbie

PanCake Mix!!

Pancake Mix

10 cups all-purpose flour
1/2 cup sugar
2 tablespoons salt
2 1/2 cups nonfat dry milk powder
1/4 cup baking powder

Combine all indredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label as PANCAKE MIX and store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX. 13 cups

Perfect pancakes from mix

1 ½ c. pancake mix
1 egg, slightly beaten
1 c. water
3 T. vegetable oil

Put pancake mix in medium bowl. Combine egg, water and oil in a small bowl. Add egg mixture to mix. Add more water for thinner pancakes. Blend well. Let stand 5 minutes. Cook on a hot oiled griddle or fry pan about 3 to 4 minutes. Until browned on both sides. Makes 10 to 12 4-in pancakes.

This recipe also makes

Golden French toast

2 eggs, beaten
1 c. milk
1 c. pancake mix
10 slices bread
Butter for grill or pan

In a med. Shallow bowl, com ine eggs, milk and pancake mix. Blend well. Dip bread slices into the batter and cook on a hot, buttered griddle or pan for about 3 to 4 min. until lightly browned on both sides. Makes 10 slices of French toast.

Sourdough Pancakes

Sourdough Pancakes
3 large eggs
1 cup milk
2 cups Sourdough Starter
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 cup granulated sugar
1/4 cup butter melted

Beat eggs in a medium bowl. Add milk and sourdough starter mix. Sift together flour, baking soda, baking powder, salt, and sugar; add to the egg mixture, mixing well. Stir in melted butter. Lightly grease a hot griddle. Drop the batter by 1/4 cup onto the griddle and cook until light brown, turning once.