Sour Cream Pancakes

This one is from Pioneer Woman's cookbook. I will never use a pancake mix again... Okay I will but these are awesome.

stir together:
1 cup sour cream
7 Tbs flour
1 Tbs sugar
1 teaspoon baking soda
1/2 teaspoon salt

whisk in separate bowl:
2 large eggs
1/2 tsp vanilla

Pour into flour mixture and stir.

Make pancakes. Top with whatever you want.

Banana Macadamia Nut Pancakes with Coconut Syrup

I forgot to take a picture when we made these this morning. This is a picture of the real ones, from Gazebo restaurant in Maui, that we tried to copy.

Pancakes:
We used a mix (Krusteaz) and made according to directions, but added 1 mashed banana for each 4-5 pancakes and about 1/4 c. chopped macadamia nuts.

Topping:
Whipping Cream (whip and add 1-2 T. sugar) then fold in 1-2 T. butterscotch ice cream topping.

Syrup:
2 c. Karo syrup
1-2 T. canned coconut milk.

When you serve them you can spread a little more mashed bananas and crushed pineapple on the plate, then the pancakes, then the whipped topping, then the syrup, then a few more chopped macadamia nuts. You will think you are in paradise when you eat them.

Holly's Homemade Syrup

I haven't made it to the grocery store yet this week so we are having waffles for dinner. I am using Steph's recipe for the waffles and I just called Holls for her syrup recipe...

2 cubes butter
1 cup buttermilk (don't have buttermilk but can substitute with 1 cup milk and 1tbs white vinegar or lemon juice)
1 cup sugar

Bring to a boil for 1 min. Take off heat. Add 1 Tablespoon real vanilla and 1 teaspoon baking soda. Stir.
Pour over waffles topped with yogurt and fresh strawberries.

German Waffles

Yesterday I was in the mood for waffles but realized we didn't have waffle mix. I looked up recipes online but they all called for buttermilk, which I also didn't have. So I found this recipe, and it was pretty dang good.

3 cups flour
2 Tbsp. baking powder
1/4 cup sugar
1 tsp. salt
1 tsp. nutmeg
3 whole eggs
3/4 cup canola oil
3 cups milk
1 tsp. vanilla

Combine flour, baking powder, sugar, salt and nutmeg. Add oil, eggs, milk and vanilla. Beat well and bake in hot waffle iron. Serve however you like your waffles. We put yogurt and fruit on them, (I used the yogurt with fruit on the bottom cups because we already had them in the fridge. They're also a lot cheaper than getting fresh fruit and a big tub of yogurt, but probably not as healthy or tasty. Oh, the joys of being poor... ;) ) Oh, this makes a lot of waffles, so if you only have a few people to feed I suggest either halving the recipe or cooking them all and freezing them (which is what we did, now we have frozen eggos!)

Protein Bars

1/2 c. buttery spread (like Smart Balance)
1 c. peanut butter or almond butter
3/4 c. Agave
2 c. rolled oats
1 c. pecans, chopped or ground
1 c. raw almonds, chopped or ground
16 dates pitted and chopped or 1 c. bud, chopped a little
1 t. vanilla
1/2 t. salt
1 c. vanilla protein powder
1/2 to 1 c. coconut

On stove, melt buttery spread, peanut butter and Agave over low heat. Remove from heat. While melting, mix oats, nuts, dates, protein powder and salt. Pour melted mixture over dry mixture. Add vanilla. Stir until coated. Sprinkle cocomut in bottom of a 9 x 13 glass pan. Spoon mixture over top and press into pan. Cover and refrigerate for 2-4 hours. Cut into squares and put a few together in a zip loc bag. can freeze and use as desired.

These are seriously better than any protein bar I have ever bought. You can grab a couple on the go for breakfast or after a workout. Mmmm.

Cheese Blintzes

Filling:

6 oz. cream cheese

1 1/2 cups cottage cheese, small curd

2 Tab. flour

1/8 teas. salt

Mix with beaters in med. bowl.

Crepes:

4 eggs

1 cup flour

1 1/2 cups milk

3/4 teas. salt

Cook crepes in small fry pan, fill with cheese filling. Then top with raspberry jam or blueberr pie filling and sour cream.

Makes 10-12 blintzes

Quiche Lorraine

1 9-inch unbaked pie crust
1 cup shredded Swiss cheese
6 slices of bacon or ham, cut into pieces
3 eggs, slightly beaten
1 cup canned milk
2 green onions, sliced (optional)

Bake unpricked pie shell for 5 minutes at 425 degrees
remove from oven and arrange cheese, meat and onion (if desired) in bottom of shell.
In medium bowl combine eggs and milk. Pour evenly over cheese mixture. Bake at 325 for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.