Pancakes

Description:
The first order of the day- pancakes. This morning's breakfast is Brenzie's special request. The recipe makes fluffy and yummy pancakes, plus the texture absorbs the maple syrup. So delightful! After Brenzie's first bite, he said, "So sarap!" Take it from him, these pancakes are really good. (I previously posted Nigella's pancake recipe; throw that one out if you copied it, and use this one from now on. This one is really a keeper.)

Ingredients:
Dry Ingredients:
1 cup unbleached all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:
1 cup milk
1 egg
2 tablespoons oil
1/2 teaspoon vanilla

Directions:
Mix the dry ingredients together; do the same for the wet ingredients.
Combine the dry and wet ingredients using a whisk; it's okay to have some small lumps.
Cook in a skillet (I don't add oil anymore).
The pancakes are ready to be flipped when bubbles appear on top.
Serve with butter and maple syrup (there's really no substitute for the real thing).

Breakfast Waffles

Description:
To officially mark the start of summer, we had waffles for breakfast. This recipe (which I tweaked from allrecipes.com) is a keeper. The waffles come out crisp on the outside but with a slight chew inside. They are also not so sweet so it's best to serve with maple syrup. I keep leftover waffles in the fridge then we simply toast them before serving.

Ingredients:
2 eggs
Dry:
2 cups all-purpose flour
5 tablespoons white sugar
4 teaspoons baking powder
1/4 teaspoon salt
Wet:
1 3/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions:
Using a mixer, beat eggs until fluffy.
In a separate bowl, combine all the dry ingredients.
Add the wet ingredients and using a wire whisk, combine everything well.
Fold in the beaten eggs.
Cook waffles until golden brown.

Whole Wheat Waffles

Inspired by my health-buff Atsie, I decided to tweak a typical waffle recipe and make it extra healthy with whole wheat flour, soy milk and unrefined sugar.  The result?  Still soft and fluffy waffles with a distinct flavor from the muscovado sugar and cinnamon.  It was a nice breakfast treat :)  But I have a confession to make- this is even better with butter and syrup.


Whole Wheat Waffles
(Makes a big batch enough for two breakfasts for 3)


Ingredients:
2 eggs
125 g whole wheat flour
125 g all-purpose flour
1 3/4 c Silk Plain Soy Milk
1/2 c vegetable oil
40 g muscovado sugar
4 t baking powder
1/4 t salt
1/2 t ground cinnamon
1 t vanilla


Procedure:
Using a stand mixer, beat eggs in a large bowl until light and fluffy. 
Add the oil.  Combine thoroughly.
In a separate bowl, combine the flours, sugar, baking powder, salt and cinnamon--- or basically all the dry ingredients.  Add the dry ingredients to the egg mixture alternately with milk.  Add vanilla.  (I did this to prevent lumps in the batter.)
You can store this waffle mixture in the fridge for about a week.  
Cook waffles in a waffle iron until golden brown.
Have a healthy and happy breakfast, everyone!