DAY BY DAY

OC's best family calendar

August 2008 Su Mo Tu We Th Fr Sa 27 28 29 30 31 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 1 2 3 4 5 6

KID

QUIPS

“Daddy doesn’t turn green when he’s mad, he turns red. Such a boring color.”... READ MORE

SUBMIT YOUR QUIP

Eat Up

Blender pancakes Whip up a little love for Mother’s Day By Jamie GwenPublished: May, 2008

Print This Article Email This Article RSS Subscribe Digg This Article

Kids will love to make this quick and easy recipe, right in the blender – and mom will feel special this Mother’s Day when she wakes up to the delightful smell of homemade pancakes! For a delicious addition, sprinkle fresh raspberries, blueberries, sliced bananas or even granola into the batter once it’s in the pan, or top these delicious flapjacks with sautéed apples and grade B maple syrup, which is made late in the season and has a wonderfully delicious maple flavor. Ingredients: • 3 T. canola oil • 2 cups vanilla yogurt • 2 large eggs • 2 cups all-purpose flour • 3 T. granulated sugar • 2 tsp. baking powder • 1 tsp. baking soda • Pinch of salt • 3 T. unsalted butter • Raspberries, blueberries, sliced bananas, granola, maple syrup, etc. Directions: In a blender, combine the oil, yogurt and eggs. Blend until smooth. Add the remaining ingredients and blend until smooth. (Add water to thin the batter, if necessary.) Heat a large griddle or sauté pan over medium-high heat. Using a paper towel or a pastry brush, coat the pan with a thin layer of melted butter. Pour 1/4 cup of the batter for each pancake onto the griddle or pan and add the desired toppings. When bubbles appear on the top of each pancake, flip the pancakes and cook 2 more minutes, or until golden and puffed. Makes about 12 pancakes Jamie Gwen is a celebrity chef, certified sommelier and cookbook author with a weekly radio show. For delicious recipes and tips, visit chefjamie.com. Copyright 2008 Jamie Gwen

SEARCH THE SITE