Pancakes
For the batter:
5 cups whole wheat flour 1 ½ tsp salt
3 tsp baking soda 3 Tbs sugar: brown sugar or white
3 Tbs baking powder 1 cup quick oats
4 Tbs wheat germ or ground flax seed 1 cup cornmeal
In large bowl, mix all ingredients well until blended. You can store this in an airtight container in refrigerator. Makes 7 ½ cups, enough for 15 batches of 5 pancakes.
You can store leftover batter in the refrigerator for 2 days and reheat pancakes in toaster.
1 Tb canola oil or butter
1 egg
½ milk, plain yogurt, buttermilk or sour cream. I usually use milk.
½ cup whole wheat pancake mix (above)
Mix together and cook pancakes on buttered griddle, over medium heat. Turn pancakes when you see air bubbles on surface (about 1 min). Serve with syrup, jam, yogurt or powdered sugar. Makes about 5 medium pancakes.
Eggs
The perfect fried egg:
Spray pan with Pam. Turn stovetop to Medium heat. Crack egg in pan and cover with lid. Check after a few minutes. If the egg starts to pull away at the edges and lightly bubble, it is time to flip. Flip egg. Turn off your stove, however, leave your egg in pan. Place sliced cheese on top (if desired). Cover again with lid. Let cook for a couple minutes, until the cheese is melted and slightly bubbly. It is done. Enjoy.
If you don’t want the yolk runny, pop it after you put the egg in the pan.
*You can also do this with scrambled eggs. Scramble before you put in pan. Just keep an eye on the eggs while they cook.
The perfect boiled egg:
Place raw eggs in saucepan. Cover with cold water. Sprinkle with 1 tsp salt. Place on stovetop. Cook on med-high heat until just starts to bubble. Cover with tight lid. Leave on stovetop and turn down the heat to Low. Let it sit and cook there for 18 minutes. When the timer goes off, take off stove and run the eggs under cold water. Make sure the water is cold and let the eggs sit in the cold water for a few minutes.
Now you are ready to crack the eggs or you can store them in the frig for a few days. *The perfect boiled egg will have a perfect cooked yolk and no greenish color to it.
Potato Latkes (Potato Pancake)
4 cups shredded potato
1 tsp onion powder
2 large eggs, beaten
3 Tb flour
Salt and Pepper
¾ tsp baking powder
Vegetable Oil (for frying) Optional.
Preheat oven to 420 degrees.
Place shredded potato in large kitchen towel and squeeze out as much liquid as possible. Transfer to large bowl and add eggs, flour, onion powder, 1 ¼ tsp salt, ¾ tsp pepper, and baking powder and stir until well blended.
Drop 1 heaping Tbs onto a prepared oiled cookie sheet and press flat. Cook until browned on each side. Flipping half way through. About 8-10min per side.
If you want to fry it, put 2/3 cup to ¾ cup of oil in pan and heat over med-high heat. Drop spoonful’s of potato into pan and press flat. Cook each side for about 3 mins until browned. Place in warm oven until the rest are finished cooking.
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