Sunday, December 13, 2009

Breakfast for Dinner

Sunday's are a lazy day for most...for our family it's a work day.  My husband is the Children's Pastor at our Church (1st grade-5th grade) and I'm the Early Childhood Director (birth-kindergarten)...

(us at work...80's night for the kids...but still working!) by the time dinner rolls around on Sunday we are toast, and that's why we usually opt for breakfast for dinner (pun intended!).

A favorite is country potatoes and scrambled cheesy eggs (the eggs made by my husband, I might be able to cook/bake many things, but the best ChamberMade eggs are made by Beau), but tonight I'm feeling like some flap-jacks, I made some really yummy ones yesterday morning and I've been thinking of them ever since.  Don't have a name for them yet, "Pseudo-Buttermilk, Low Fat, Whole Wheat, Apple Butter Pancakes" seems like a mouth full...maybe just "Apple Butter Pancakes" will do and just knowing that they're Low Fat and Whole Wheat made with fake buttermilk will be fine...
Apple-Butter Pancakes
1 tbs lemon juice or vinegar
1 cup no/low fat milk (approx)
1 cup whole wheat flour
1 Tbs brown sugar
1 tea baking powder
1/4 tea baking soda
1/4 tea salt
1 beaten egg
3 Tbl Apple Butter* (or 3 Tbl of apple sauce and 1 tea of cinnamon)

1.  In glass liquid messuring cup pour lemon juice or vinegar, add milk until it measures 1 cup, (this will make "sour milk" or "pseudo-buttermilk" with a lot less fat than regular buttermilk), let stand at room temperature for 5 minutes.
2.  Mix all the dry ingredients together.  Beat the egg, stir in apple butter, and add the sour milk.  Gradually add the milk mixture to the dry, stir just until moistened; batter will be lumpy.  Add additional milk if the batter is too thick.
3.  Pour batter onto heated, lightly greased griddle (griddle should be around 350 degrees), or heavy skillet.  Pancakes will get a bubbly surface and when the bubbles pop it's time to flip them.

These are great served with peanut butter (tossing the "low-fat" right out the window) or Nutella (a chocolate hazelnut spread that the kids and I love, Beau not so much) and vanilla syrup (will post that recipe soon). 

I was out of vanilla when I made these yesterday morning, so I will also be adding 2 tea of vanilla in the recipe tonight...can't go wrong with vanilla...

*in the recipe that I altered to make these it called for 2 Tbl of oil, in most "bread" recipes (yes, pancakes are in the bread family) , you can replace the oil/fat for a different "liquid", applesauce usually works very well, you can also use pumpkin (add more milk with pumpkin to thin the recipe down) I've made this recipe with pumpkin and we gobbled them up!

We don't eat a whole lot as a family so this recipe is good for us, but your family might need to double it because it makes only about 8 regular sized pancakes.
If you were having a full breakfast spread, serve with fresh fruit, scrambled eggs, slices of grilled ham, orange juice and coffee...very cozy breakfast/dinner!

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