*This recipe makes a large batch. If you are making these for 2 or 3 people, just save the extra dry mix as I’ve indicated below. This way you’ll have plenty for the next time you decide to make pancakes! If you’d prefer not to use whole wheat flour, use white flour instead.
- 3 cups whole wheat flour
- 3 cups white flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons baking powder
- 1 tablespoon salt
Place ingredients in an airtight container and store until ready to use. Or continue with the recipe below, which makes nice amount of pancakes for 2 very hungry people or 4 not so hungry people:
- 1 cups dry pancake mix
- 1 egg, separated
- 2 tablespoons olive oil
- 1/4 cup buttermilk (or )buttermilk substitute
- 1/4 cup plain yogurt
- 1 teaspoons honey
- 1/2 cup apple cider (or apple juice if you can’t find cider)
- Unsalted Butter (both for cooking the pancakes and topping them when they are finished)
- 3 Tablespoons sugar + 1 1/2 Tablespoons ground cinnamon
Place the 1 cup of dry mix in a large bowl. In a small bowl, whisk the egg white, buttermilk, yogurt, honey and cider. In another small bowl, whisk together the egg yolks and olive oil. Whisk the wet ingredients in one bowl until combined. Pour the wet ingredients into the bowl with the dry mix and stir until just combined. Lumps are good! Don’t get rid of them!
Heat 1 tablespoon of butter or vegetable oil in a medium pan. Measure 1/3 cup of the batter and pour into the pan. When you start to see small bubbles on the top of the pancakes and the edges are beginning to cook, flip the pancake. Be sure to add more butter or oil as needed so the pancakes don’t stick.
While the pancakes are still warm, top with some butter and allow it to melt over the top of the pancakes. Sprinkle with the cinnamon and sugar mixture and eat!
Recipe Courtesy of TokyoTerrace.com
- 1/2 ounce package yeast
- 1/4 cup hot water, roughly 100 degrees temp
- 1 1/2 cups milk, scalded and cooled
- 1/2 cup sugar
- 1 tsp kosher salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all-purpose flour
- 1/3 cup butter
- 2 cups powdered sugar
- 1 cup apple cider
- Vegetable Oil (enough to immerse donuts for frying)
-Dissolve yeast in warm water in the bowl of a standard mixer.
-Add milk, sugar, salt, eggs, shortening, and 2 cups flour. Beat on low for 30 seconds, scraping bowl frequently to incorporate. Beat on a medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth.
-Cover and let rise until double, 50-60 minutes.
While dough is rising boil down roughly 1 cup of apple cider to form syrup. Set aside until you are ready to make the glaze.
-Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter, or round cookie cutters.
Cover and let rise until double, 30-40 minutes. At 25 minutes, begin to heat vegetable oil in high-sided stock pot to 350 degrees.
-While donuts are rising, make the Apple Cider Glaze. Heat butter over low heat until it is melted. Remove from heat. Stir in powdered sugar until smooth. This will take a little elbow grease! Stir in tablespoons of apple cider syrup one at a time, until desired consistency. Set aside until ready to glaze. Warm the glaze gently if necessary.
-When the vegetable oil is ready, slide doughnuts into hot oil with a wide wooden slotted spatula. Fry until golden brown, about 1 minute on each side. Remove carefully from oil and drain well.
-Dip the donuts into the Apple Cider Glaze and set on rack for glaze to set.
Recipe courtesy of CherryTeaCakes.com
- 7 tablespoons flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- Dash of ginger, ground cloves and nutmeg
- 1 egg
- 2 tablespoons milk
- 1/4 teaspoon vanilla
- 1/4 cup canned pumpkin
- 3 tablespoons chopped pecans (optional)
1.) In a large mug or Pyrex measuring cup (you may want to spray the inside of the mug/cup with non-stick cooking spray) cup mix flour, brown sugar, cinnamon, ginger, ground cloves, and nutmeg. Add egg, milk and vanilla. Mix well, making sure to scrape the sides and bottom of the mug. Stir in the pumpkin and pecans.
2.) Cook for 3 minutes on high on a microwavable plate, followed by 2 minutes at 50% power. Remove from microwave and turn the mug upside down to release the cake onto the plate. Enjoy!
Credit to Alden Monger and Rag & Bone
(All credit for these two Starbucks recipes goes to http://wonderfullifee.com/!)
December is finally here!!