Mile-High Buttermilk Pancakes

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I’ve got this thing for pancakes.  I love fluffy, rich pancakes dripping with syrup.

Of course, I don’t actually like the huge amounts of empty calories that accompany those tall stacks of sticky goodness, so for years I’ve been trying to create a recipe that would keep the tasty goodness but put some nutrition back into those calories.

I think this one will do it. Pancakes

These are the fluffiest pancakes I’ve ever seen.  They beat out all those pancake-house offerings by far.  In fact, when I made them a few weeks ago, the batter rose so much that it spilled over the edge of my bowl and creeped down the sides!

Pancakes

The rising continues on the griddle.  These pancakes are definitely fluffy – and they’re made with white-wheat flour and ground flax seed, so they’re also full of fiber and nutrients. 

Topped with a bit of butter and some real maple syrup, and I’ll choose a stack of Mile-High Buttermilk Pancakes over those empty restaurant ones any day.

Mile-High Buttermilk Pancakes

Ingredients

  • 1/3 c. brown sugar
  • 2 c. white-wheat flour
  • 1 t. baking soda
  • 2 T + 2 t. baking powder
  • scant 1/4 c. ground flax seed
  • 2 T. melted butter
  • 2 c. buttermilk
  • 2 eggs

Instructions

  1. Stir together dry ingredients.
  2. Add the wet ingredients and combine until just mixed.
  3. Fry on a hot griddle, flipping when pancakes rise and get bubbly on top.
  4. Serve with your favorite pancake toppings.
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How do you like your pancakes?

This is my favorite pancake gear!

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R & R Wednesday

 

Chocolate-drizzled Strawberry Crepes

Strawberry crepes with chocolate saucee and whipped cream

It’s been a while since we ate crepes, and with an abundance of strawberries and a reader’s suggestion, we made them for dinner the other night.  Now, we do not normally serve chocolate as part of our main course; we rarely even eat dessert, but with ganache in the fridge, this meal just screamed out for it.

Because my husband was away and a batch of crepe batter makes oodles of crepes, I made only half a batch, and that was barely enough.  I think my Big Helper would’ve happily eaten a few more.


“Mommy, these are DELICIOUS!”  she kept shouting.  “I need another one!”


So, with reviews like that, we might just have to have these a bit more often.


Here’s how to pull together your own Chocolate-drizzled Strawberry Crepes.


You’ll need fresh strawberries, washed and sliced; chocolate ganache, crepes, and whipped cream.


For the chocolate ganache, simply measure out equal parts of chocolate chips and heavy cream.  Put the chips in a heat-safe bowl and heat the cream on the stove until bubbles just begin to form – do not boil!  Whisk the cream into the chips into smooth.  Cool.


For the whipped cream, I put 1 c. of heavy cream into my KitchenAid with the whisk attachment and let it go to town.  It took less than 5 minutes to get seriously fluffy whipped cream – and the machine did all the work.


For the crepes, we made 1/2 batch of our Creative Crepe batter.  Just whisk the following together:

  • 1/2 c. flour
  • a few grains of Kosher salt
  • 1 1/2 t. honey
  • 1 c. + 2 T. milk (I just eyeballed the tablespoon part.)
  • 1 T. melted butter
  • 1 egg
Over medium heat, butter a small non-stick frying pan and let it get hot.  Add a few tablespoons of the batter and rotate the pan until covered.  Pour the rest back into the bowl and let it cook until the top appears dry.  Flip with a rubber spatula.  The second side will cook in seconds.  Slide out of the pan and repeat until batter is gone.
 
 
To assemble the crepes, lay a crepe flat on a plate.  Spoon strawberries down the middle, fold the ends over, and top with ganache and whipped cream.  Or, as my French friend says is often done in France, simply fold the crepe into quarters and pile everything on top.  Either way, you can’t go wrong with chocolate and strawberries.
 
 
See?  He liked it so much he dove right in.  😉
 
Shared at:  Home to 4 Kiddos

Apple Pie Enchiladas

Apple Pie Enchiladas

A few days ago I was thinking about all the things I’d like to do with a few bushels of apples – but I only had two Granny Smiths in the fridge.  After thinking over my options and our need for a quick, yummy breakfast, I came up with this dish.

The kids and I loved the cinnamon sugar snowflakes we made out of tortillas last winter, and crepes stuffed with cinnamon apples make a great treat, so I combined the two to get these breakfast enchiladas.  They’re quick and healthy but “fancy” enough for company, too.

Apple Pie Enchiladas
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734 calories
134 g
31 g
20 g
11 g
9 g
574 g
552 g
56 g
0 g
9 g
Nutrition Facts
Serving Size
574g
Amount Per Serving
Calories 734
Calories from Fat 178
% Daily Value *
Total Fat 20g
31%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 31mg
10%
Sodium 552mg
23%
Total Carbohydrates 134g
45%
Dietary Fiber 14g
56%
Sugars 56g
Protein 11g
Vitamin A
11%
Vitamin C
28%
Calcium
10%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Granny Smith apples
  2. 2 T. honey
  3. 1/4 c. water
  4. 3 T. butter, softened & divided
  5. 1 1/2 t. cinnamon-sugar mixture
  6. 2 8-inch whole wheat tortillas
  7. 1 t. cinnamon
Instructions
  1. Peel and slice your apples into thin pieces.
  2. Place them in a small frying pan with the cinnamon, honey, and half of the butter.
  3. Saute the apples over medium heat until they are caramelized and cooked through.
  4. Spread a thin layer of the remaining butter over the tortillas.
  5. Sprinkle the cinnamon-sugar mixture over the tortillas. I keep a shaker of this in my cupboard, and I don't measure how to make it. Just mix a few teaspoons of cinnamon with a few tablespoons of sugar until it's a happy soft brown color.
  6. Place half the apples into a tortilla. Roll the tortilla up and place it in a baking dish. Repeat with the second tortilla.
  7. Bake at 350 degrees for 10-15 minutes or until tortilla begins to get crispy. Watch carefully - you don't want it to burn!
  8. Enjoy plain or with whipped cream.
Notes
  1. This would be a super fun dessert with ice cream, too, and lots simpler than making an apple pie - though those are fun, too.
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calories
734
fat
20g
protein
11g
carbs
134g
more
A Nest in the Rocks http://anestintherocks.com/
What’s your favorite way to eat an apple?

Whole Wheat Pinch-Me Cake

I remember helping my mom make Pinch-Me Cake as a little girl.  I loved rolling the yeasty dough into balls and covering it with cinnamon and sugar.  It smelled wonderful while it was baking and tasted even better later when we ate it.

There was something special about the eating of it, too.  Once, for a special family celebration, we made it and when the women had settled down at the table to talk, the Pinch-Me Cake went in the middle.  Everyone pinched off pieces as they caught up with what was happening in each other’s lives.  It was, at least for me, the social centerpiece of the party, and I’ve never forgotten it.

I don’t think my kids are likely to forget it, either.  They LOVED making this cake – every aspect of it.  We made it for a special breakfast, served with fresh fruit, and we sat around the table on an icy Saturday morning enjoying a breakfast together.  With only four of us, we had leftovers the next day, which made everyone happy again.

This cake’s specialness doesn’t happen in the blink of an eye, though.  It takes time to put together – not just concentrated time, but slow, take-a-big-part-of-your-day time.  The bread needs to rise and roll and rise again and bake, so this is a great project for an at-home day.  It does most of the work itself, but it does require frequent checks – and kids love to help make it.

Pinch-Me Cake is worth the effort, though.  It’s definitely one of those meals that makes people appreciate something done well.  If, however, you really want to speed up the process, you can use frozen bread dough, and that will allow you to skip several steps.

We chose to make this now as part of our Amish studies unit – for in central Pennsylvania where I’m from, you often see a treat of this sort at Amish roadside stands.  We’ve lightened it up a bit here with a yummy whole wheat dough, but there’s still plenty of cinnamon-y sweetness. Amish or not, this makes a fun treat for the whole family.

Whole Wheat Pinch-Me Cake
Yields 1
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5264 calories
956 g
297 g
115 g
104 g
69 g
1806 g
5070 g
355 g
4 g
36 g
Nutrition Facts
Serving Size
1806g
Yields
1
Amount Per Serving
Calories 5264
Calories from Fat 1007
% Daily Value *
Total Fat 115g
177%
Saturated Fat 69g
343%
Trans Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 29g
Cholesterol 297mg
99%
Sodium 5070mg
211%
Total Carbohydrates 956g
319%
Dietary Fiber 25g
100%
Sugars 355g
Protein 104g
Vitamin A
80%
Vitamin C
2%
Calcium
102%
Iron
63%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 3/4 - 6 1/4 c. white-wheat flour
  2. 2 1/4 c. milk
  3. 2 T. honey
  4. 2 1/4 t. active dry yeast
  5. 2 t. salt
  6. 1 T. butter
  7. 1/2 c. sugar
  8. cinnamon
  9. 1 stick butter
  10. 1 c. brown sugar + handful
Instructions
  1. Combine the flour and yeast.
  2. In a small saucepan, heat milk, honey, butter, and salt until just warm, stirring constantly.
  3. Add to dry mixture and beat at low speed for 1/2 minute.
  4. Scrape sides of bowl.
  5. Beat for 3 more minutes at high speed.
  6. Slowly stir in enough of the remaining flour to make a moderately stiff dough.
  7. Knead for 8-10 minutes, until smooth and elastic.
  8. Shape into a ball.
  9. Place dough in a lightly greased bowl, turning once to grease surface.
  10. Cover; let rise in a warm place 'til double, about 1 1/4 hours.
  11. Punch dough down.
  12. Divide dough in half.
  13. Combine 1/2 c. sugar with enough cinnamon to become a warm brown color in a small bowl.
  14. Pull off dough the size of a walnut and roll gently into a ball. Roll in the cinnamon- sugar mixture. Place into a buttered Bundt pan. Repeat until you have used half the dough.
  15. Sprinkle a handful of brown sugar over the dough balls in the Bundt pan.
  16. Repeat rolling process with second half of the dough.
  17. Cover and let rise in a warm place until 1 inch from the top of the pan, about 30 - 45 minutes.
  18. In a small saucepan, melt 1/2 cup of butter and stir in the brown sugar to make a 'goo.'
  19. Pour 'goo' over the dough in the Bundt pan.
  20. Bake at 350 degrees for 30 - 35 minutes.
  21. Turn out onto a foil-covered pan.
  22. Serve warm.
beta
calories
5264
fat
115g
protein
104g
carbs
956g
more
A Nest in the Rocks http://anestintherocks.com/
The picture of only a partial cake above?  That’s because people started eating it as soon as I flipped it over – there was never a whole cake to photogragh.  Pinch-Me Cake is always a hit.

What’s your favorite special occasion dish?

Whole Wheat Cinnamon Rolls

Our favorite Sunday morning breakfast is homemade cinnamon rolls.  I can mix these up on a Saturday afternoon, throw everything into the bread machine, and then have them rolled out and assembled in minutes.  With some fruit on the side, we can have a special breakfast without too much fuss.

Whole Wheat Cinnamon Rolls
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Cook Time
20 min
Cook Time
20 min
3566 calories
727 g
444 g
39 g
75 g
19 g
1230 g
2826 g
339 g
1 g
16 g
Nutrition Facts
Serving Size
1230g
Amount Per Serving
Calories 3566
Calories from Fat 344
% Daily Value *
Total Fat 39g
60%
Saturated Fat 19g
97%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 444mg
148%
Sodium 2826mg
118%
Total Carbohydrates 727g
242%
Dietary Fiber 16g
64%
Sugars 339g
Protein 75g
Vitamin A
33%
Vitamin C
1%
Calcium
57%
Iron
49%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dough Ingredients
  1. 1 c. + 2 T. warm milk
  2. 3 T. melted butter
  3. 2 eggs
  4. 1/2 c. sugar
  5. 4 c. white-wheat flour
  6. 1 t. salt
  7. 1 T. yeast
Filling
  1. 1/2 c. brown sugar
  2. 2 T. softened butter
  3. sprinkling of cinnamon
Icing
  1. 1 c. powdered sugar
  2. 1 T. milk
  3. dash of salt
  4. 1 t. vanilla
Instructions
  1. Put ingredients into bread machine pan in order listed.
  2. Select the 'dough' cycle.
  3. When the dough is mixed, roll out into a large rectangle.
  4. Spread the softened butter onto the dough.
  5. Sprinkle the brown sugar and cinnamon (to your liking) over the butter.
  6. Roll tightly.
  7. Slice into 3/4" rolls and place on a buttered cookie sheet.
  8. Bake at 325 degrees for about 20 minutes.
  9. Drizzle icing over the rolls immediately.
  10. Serve warm.
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calories
3566
fat
39g
protein
75g
carbs
727g
more
A Nest in the Rocks http://anestintherocks.com/

Steal-Good Pumpkin Bread

Steal-Good Pumpkin Bread

When my grandmother visited a few weeks ago, I was determined to make pumpkin bread for her.  She loves it, but since she lives alone now, she rarely cooks or bakes for herself.

I made a batch of this pumpkin bread, and we ate some for breakfast one day, and a bit more with some veggie beef soup for lunch after church.  My Big Helper kept laughing, because each time she asked for another piece, my grandmother would pretend to wrap it into her napkin and slip it into her pocket!

We had to wrap the rest up and send it home with her.  When your guests like something enough to jokingly steal it and take some home, what else can you do??  (Of course, we didn’t mind.  Sending the second loaf home with her was the plan all along – but it was good to know that it met with her approval.)

Steal-Good Pumpkin Bread
Yields 2
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2594 calories
400 g
391 g
93 g
44 g
23 g
940 g
2711 g
212 g
0 g
64 g
Nutrition Facts
Serving Size
940g
Yields
2
Amount Per Serving
Calories 2594
Calories from Fat 829
% Daily Value *
Total Fat 93g
143%
Saturated Fat 23g
115%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 50g
Cholesterol 391mg
130%
Sodium 2711mg
113%
Total Carbohydrates 400g
133%
Dietary Fiber 17g
67%
Sugars 212g
Protein 44g
Vitamin A
720%
Vitamin C
16%
Calcium
47%
Iron
60%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 1/2 c. whole wheat or white wheat flour
  2. 1 1/2 c. brown sugar
  3. 2 t. baking soda
  4. 2 heaping t. ground cinnamon
  5. 1 t. salt
  6. 16 oz. of pumpkin puree
  7. 1/2 c. vegetable oil
  8. 4 large eggs
  9. 2/3 c. water
  10. 1 c. chocolate chips (optional)
Instructions
  1. Grease two loaf pans and preheat the oven to 350 degrees.
  2. In a large bowl, mix together the dry ingredients.
  3. In a medium bowl, stir together the wet ingredients.
  4. Add the wet to the dry ingredients until just moistened.
  5. Pour batter into prepared pans and bake for 60 - 70 minutes or until an inserted toothpick comes out clean.
  6. Let cool for 15 minutes, and then gently remove bread from pans. Cool completely and store or freeze.
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calories
2594
fat
93g
protein
44g
carbs
400g
more
A Nest in the Rocks http://anestintherocks.com/
We took this bread to Disney with us for breakfast.  I made it and froze it in advance, wrapped well, and it tasted great even after being frozen and transported so many miles.  
 
This would make great make-ahead Christmas gifts!
 
What’s your favorite type of bread?

Spiced Applesauce Bread

My Little Man and I made this applesauce bread for our trip to Disney.  It became our breakfast for the car ride down, and although I thought everyone would want a cereal bar or some fruit to go with it, but they didn’t.  A second slice of this hearty bread kept everyone happy for hours. It’s sweet and smooth with a bit of crunch from the granola on top, and with lots of applesauce instead of fats, it’s pretty good for you, too.

Spiced Applesauce Bread
Yields 1
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Cook Time
1 hr
Cook Time
1 hr
2138 calories
345 g
373 g
69 g
40 g
7 g
909 g
2043 g
143 g
0 g
57 g
Nutrition Facts
Serving Size
909g
Yields
1
Amount Per Serving
Calories 2138
Calories from Fat 608
% Daily Value *
Total Fat 69g
106%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 44g
Cholesterol 373mg
124%
Sodium 2043mg
85%
Total Carbohydrates 345g
115%
Dietary Fiber 12g
49%
Sugars 143g
Protein 40g
Vitamin A
14%
Vitamin C
7%
Calcium
36%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 c. applesauce
  2. 1/4 c. vegetable oil
  3. 1/2 c. brown sugar
  4. 2 eggs
  5. 3 T. milk
  6. 2 c. whole wheat flour
  7. 1 t. baking soda
  8. 1/2 t. baking powder
  9. 1 t. cinnamon
  10. 1/4 t. ground allspice
  11. 1/4 t. salt
Instructions
  1. In a large bowl, mix the wet ingredients together.
  2. In a small bowl, mix the dry ingredients together.
  3. Stir the dry ingredients into the wet ones until just moistened.
  4. Then stir in 1/2 c. of almonds.
  5. Pour batter into a greased loaf pan. Top with a handful of granola and bake at 350 for about 1 hour.
  6. After removing from the oven, let cool on a wire rack for about 10 minutes.
  7. Gently loosen the edges with a butterknife.
  8. Slide the bread from the pan.
  9. Cover with a dish cloth and let cool completely before wrapping.
beta
calories
2138
fat
69g
protein
40g
carbs
345g
more
A Nest in the Rocks http://anestintherocks.com/
This bread says ‘fall’ to me.  What are your favorite autumn foods?

Pink Lemonade Doughnuts

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Pink Lemonade Doughnuts


I made these Pink Lemonade Doughnuts just before my Big Helper’s birthday a few weeks ago, and she was super excited.  A huge lemonade fan, she loved the tartness of these doughnuts – and their pretty pink color didn’t hurt, either! 

I loved how quick and easy these doughnuts are to make.  If you pipe the batter into the doughnut pans, it’s even easier.  Adding sprinkles make them even cuter, and you can match the sprinkles to whatever you have going on.  With the sweet lemonade flavor, though, pink or yellow works really well.

The cute size of these small, baked doughnuts make them perfect for a baby shower or special event breakfast.  These are easy enough to serve in quantity but look fancy enough to dress up your buffet table.

Pink Lemonade Doughnuts

Ingredients

  • 1 box of Pink Lemonade cake mix
  • 2 eggs
  • 3/4 c. water
  • 6 oz. strawberry Greek yogurt
  • 1 c. 10X sugar
  • 1 t. vanilla
  • pinch of salt
  • 1-3 T. milk

Instructions

  1. Mix eggs, water, cake mix, and yogurt in a large bowl.
  2. Transfer batter to a bag for piping.
  3. Butter doughnut pan.
  4. Bake doughnuts at 350 degrees for about 10 minutes or until springy (in texture, not color).
  5. Remove from pan and cool on a wire rack.
  6. While cooling, make the glaze by stirring 10X sugar, vanilla, salt, and milk together until it resembles a gravy-like consistency.
  7. Dip each doughnut into the glaze.
  8. Enjoy!
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http://anestintherocks.com/pink-lemonade-doughnuts/

What’s your favorite kind of doughnut?

* Linked up at:  Home to 4 Kiddos

These baked doughnuts are easy to make with a few simple supplies!  Check these out:

 

Perfectly Pumpkin Waffles


My family can’t decide if they like pancakes or waffles better.  Pancakes are definitely faster to make, so I do that more often – but sometimes a good waffle just seems like a decadent meal.

So, one night when the weather began to hint at fall, we made these waffles for dinner.  I adapted our Perfectly Pumpkin Pancake recipe to create this fluffy waffle version. These waffles are just as healthy, just as fluffy, just as pretty – and maybe even easier to cook than the pancakes, since the griddle ensures that every square centimeter is thoroughly crispy.

Topped with some of my grandmother’s real maple syrup, this dinner was a big hit.  We’ll be eating them often this fall!

 

Perfectly Pumpkin Waffles
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2291 calories
376 g
647 g
44 g
95 g
21 g
1841 g
5218 g
69 g
1 g
18 g
Nutrition Facts
Serving Size
1841g
Amount Per Serving
Calories 2291
Calories from Fat 391
% Daily Value *
Total Fat 44g
68%
Saturated Fat 21g
107%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 647mg
216%
Sodium 5218mg
217%
Total Carbohydrates 376g
125%
Dietary Fiber 24g
95%
Sugars 69g
Protein 95g
Vitamin A
1364%
Vitamin C
43%
Calcium
143%
Iron
75%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 c. whole wheat flour
  2. 1 t. cinnamon
  3. 3/4 t. kosher salt
  4. 2 t. baking soda
  5. dash of ground ginger
  6. 2 T. brown sugar
  7. 3 eggs
  8. 1 15 oz. can of pumpkin puree
  9. 2 c. buttermilk + 1 1/2 c. milk
  10. 2 T. melted butter
Instructions
  1. Cook in your favorite waffle iron at 350 degrees for 6-7 minutes per waffle or until desired crispiness is reached.
Notes
  1. This recipe makes a fair amount of waffles - the actual number will depend on the size of your waffle iron - but since each of my kids ate 3 of these waffles apiece, be prepared for them to go quickly.
beta
calories
2291
fat
44g
protein
95g
carbs
376g
more
A Nest in the Rocks http://anestintherocks.com/

What’s your favorite way to eat pumpkin?

Perfectly Pumpkin Pancakes

Pumpkin Pancakes

Today I made these yummy pumpkin pancakes for breakfast.  I expected them to have a mild pumpkin flavor with a bit of cinnamon and spice, but this recipe SO EXCEEDED my expectations!  The batter is thick and creamy, and the pancakes puff up happily as they cook.  The finished product tastes rich and is full of pumpkin flavor – it reminds me of a really good pumpkin cake.  So good!

How do you eat your pancakes?