Saturday, January 10, 2009


Today's Friday Five at the RGBP is all about one of my favorite foods--pancakes!

So...pull up a chair to the kitchen table and tell us all about your pancake preferences.

1. Scratch or mix? Buttermilk or plain?  Well, scratch is always better but usually I use Bisquick, and modify into buttermilk.  mmmm....

2. Pure and simple, or with additions cooked in?  usually I prefer pure and simple, though the occasional berry pancake is pretty awesome.

3. For breakfast or for dinner?  Or????  You forgot lunch!

4. Preferred syrup or other topping? How about the best side dish?  Cheesy though this sounds, Mrs. Butterworth's.  It reminds me of being a kid.  Or else I like berries and whipped cream on top!  The best side dish is easily Gimme Lean "sausage" (vegetarian!).  Closely followed by hashbrowns (the shredded kind) of course!!!

5. Favorite pancake restaurant?  Hmm....probably Richard Walker's, where they have the fabulous apple pancake (german pan-filled style).  But when I go there I usually order french toast or an omelette...and extra hashbrowns!

Bonus: Any tasty recipes out there, for pancakes or other special breakfast dishes? Bring 'em on!   There's a woman in my church who makes French Toast Casserole, which is probably one of my top ten breakfast foods...but I don't know how to make it.  sorry...


  1. Mmmmmm... French toast casserole??? You're going to need to ask her for that recipe so you can post it, please! See you in two (almost down to one) days!

  2. No recipe to share, but there is a restaurant here in town that serves the MOST AMAZING strawberry pancakes (with real whipped cream on top, of course). It was the first place they brought us the first time we came to visit. I was sold on the spot. It was God's way of saying, "Yes, you are supposed to be here."

  3. Haven't tried this yet but found it last week and plan to do so soon!
    Cranberry-Wheat Pancakes


    1/2 cup dried cranberries, snipped
    2 tablespoons snipped dried cranberries (optional)
    1 tablespoon baking powder
    2 tablespoons sugar
    1/2 teaspoon salt
    1/4 cup refrigerated or frozen egg product, thawed
    1 tablespoon sugar
    1 teaspoon finely shredded orange peel
    1 teaspoon vanilla
    1/2 cup all-purpose flour
    2 tablespoons margarine or butter, melted
    Nonstick cooking spray
    3/4 cup orange juice
    1-1/2 cups evaporated fat-free milk
    1 cup whole wheat flour
    1 tablespoon cornstarch
    1 tablespoon finely shredded orange peel
    1/3 cup water
    Nutritional Information:
    calories: 250, total fat: 5g, vitamin C: 30%, cholesterol: 2mg, iron: 13%, vitamin A: 15%, sodium: 500mg, calcium: 31%, saturated fat: 1g, protein: 10g, fiber: 4g, carbohydrate: 44g.
    1. For orange sauce, in a small saucepan combine the 1 teaspoon orange peel, the orange juice, water, 2 tablespoons sugar, 2 tablespoons snipped dried cranberries (if desired), and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; set aside.

    2. For pancakes, in a large bowl combine the whole wheat flour, all-purpose flour, 1 tablespoon sugar, baking powder, and salt. Make a well in the center of mixture; set aside. In another bowl combine evaporated milk, egg product, melted margarine or butter, and vanilla; add all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in the 1/2 cup cranberries and 1 tablespoon orange peel.

    3. Coat a griddle or heavy skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve the pancakes with orange sauce. Makes 6 servings (12 pancakes).