BREAKFAST

OLD FASHIONED, OVERNIGHT RAISIN-OATMEAL PANCAKES
  • 2 cups old fashioned oats
  • 2 T. sugar
  • 2 cups BUTTERMILK
  • 1 tsp. baking powder
  • 2 large eggs
  • 1 tsp. baking soda
  • ¼ cup BUTTER, melted and cooled
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • ½ cup all-purpose flour
  • ⅓ cup raisins, seedless

Mix oats and buttermilk in a large bowl. Cover and refrigerate overnight. When ready to cook, beat in eggs and butter. Stir in raisins. Mix dry ingredients. Add to oat mixture and stir briskly, just until moistened. If possible, let batter stand 20 minutes before cooking. Bake on lightly greased griddle. Makes about 18 pancakes.

PANCAKES

A recipe for diabetics

  • 1 cup flour
  • 1 cup skim MILK
  • 2 tsp. baking powder
  • 1 Tbsp. BUTTER
  • ¼ tsp. salt
  • Pam
  • 1 egg

Mix and sift dry ingredients; beat egg, add milk, and pour slowly on the first mixture. Beat thoroughly and add melted butter. Spray griddle with Pam, drop by spoonfuls on a hot griddle. When pancakes are puffed and full of bubbles, turn and cook on other side. Serve with sugarless pancake syrup or sauce.

YIELD: 7 large or 14 small pancakes

FOOD GROUPS: 1 large or 2 small pancakes equal 1 bread group and 1 fat group.

NOTE: 1/2 cup of cornmeal may be substituted for 1/2 cup flour.

Pooh and Piglet Pancakes
  • 2 cup flour
  • ½ cup MILK
  • 2 tsp. baking soda
  • ½ cup BUTTERMILK
  • 1 tsp. salt
  • 4 Tbsp. BUTTER
  • 2 Tbsp. sugar
  • ½ cup blueberries
  • ½ cup SOUR CREAM
  • 4 eggs, slightly beaten

Combine all ingredients in a pouring pitcher. Stir only until mixed. Heat griddle to 375째 and pour small amounts, spacing an inch apart. Turn when browned to your satisfaction. Makes 18 pancakes. Good freezing. Just cool pancake and place between waxed paper, then wrap in foil or freezer paper. Pop into microwave or toaster when you want.

BREAKFAST HAM & CHEESE SOUFFLE
  • 16 slices bread (remove crusts & cut into cubes)
  • 1 lb. cubed ham
  • 1 lb. sharp Cheddar cheese, grated
  • 1/2 lb. Swiss cheese, cut in small pieces
  • 6 eggs
  • 3 cups milk
  • 1 tbsp. minced onion
  • 1/2 tsp. dry mustard
  • 3 cups crushed cornflakes
  • 1/2 cup butter, melted

Grease 9 x 13 inch glass baking dish. Spread half the bread cubes evenly in dish. Add ham and both cheeses, then cover with remaining bread cubes. Mix eggs, milk, onion and mustard. Pour evenly over bread cubes and then bake or may be refrigerated overnight. (Do not do this last step until you bake or it will become soggy). Combine cornflakes and butter for a topping, and spread evenly over the top Bake at 350 degrees for 40 minutes.

HAM AND POTATO BREAKFAST CASSEROLE
  • 8 slices of ham (about a pound)
  • 2 lb. pkg. frozen hash browns
  • 4 eggs
  • 1/2 tsp. salt
  • cooking oil
  • 1 cup sour cream
  • 4 tbsp. butter
  • 1/4 tsp. pepper
  • 1/4 cup flour
  • 2 cup milk
  • 2 tbsp. dried parsley

Fry potatoes in small amount of oil till just lightly browned. In 2 quart pan melt butter, add salt, pepper and flour. Add milk and cook to just a boil, then remove from heat and add parsley and sour cream. While bringing milk mixture to a boil, cut the ham slices into bite-sized pieces. Layer ham and potatoes in a 9″ X 13″ casserole. In a separate bowl, beat the eggs lightly, pour into milk mixture, then immediately pour milk and egg mixture over the ham and potatoes. Bake uncovered at 350 degrees for 35 minutes. Serves four.

STUFFED FRENCH TOAST

by Daniela Shriner, 2004 Dairy Princess

  • 6 eggs
  • 1 cup heavy cream
  • 1 tsp vanilla
  • 8 slices dense bread (such as English muffin bread)
  • 1 – 8 oz. pkg. cream cheese, softened
  • fruit preserves, your choice
  • 6 cups corn flakes, coarsely crushed
  • butter

Whisk together eggs, heavy cream, and vanilla until smooth. Spread light coat of cream cheese on all slices of bread. Spread one tablespoon of preserves on each of four slices of bread. Put matching slices together to make four sandwiches. Coat, but do not soak sandwiches in egg mixture on both sides, then coat with crushed corn flakes on both sides and edges. Place on medium heat griddle which has been coated with a small amount of butter. Heat until lightly brown, then flip and brown on other side. You can keep these warm in the oven if your griddle isn’t big enough to do all at the same time. Serve with maple syrup.
Makes four servings.

PUMPKIN PANCAKES AND MAPLE YOGURT TOPPING

Pancakes:

  • 1 cup flour
  • 1 Tbs sugar
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 1 cup milk
  • 2 Tbs butter, melted
  • 1 egg
  • ½ cup pumpkin, canned
  • ½ cup vanilla yogurt

Topping:

  • 2 cups vanilla yogurt
  • ¼ cup maple syrup
  • ¼ tsp cinnamon

In a small mixing bowl, briskly combine vanilla yogurt, maple syrup, and cinnamon until smooth; reserve topping.
In a medium bowl, combine milk, butter, egg, pumpkin and yogurt, stirring well. Combine dry ingredients, then add to the wet and stir until just moist; batter should drip from the spoon in sheets; if it is too dry and lumpy, add a bit more milk.
Lightly coat a griddle or skillet with cooking spray and heat on medium. using a quarter cup, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown.
Serve warm with topping. Serves 4 (12 pancakes).