Mimi's Macadamia Nut Pancakes with Coconut Syrup

My mother-in-law got this recipe from her friend, Mimi. I'm not exactly sure who Mimi is, but I'm really glad that she had this recipe!

We ate this for breakfast on Christmas morning and it was a wonderful treat.

Ingredients:

Batter:

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

3 Tb oil

2 to 2 1/2 cups buttermilk

1 cup chopped macadamia nuts

Syrup:

1 stick butter

1/2 cup buttermilk

1 cup sugar

1 tsp vanilla

1/2 tsp baking soda

1/2 to 3/4 cup angel flake coconut

Sift together flour, baking powder, baking soda, and salt.

Add eggs, oil and buttermilk. Mix until lumps are gone and batter is smooth. Stir in macadamia nuts.

This is when I make the syrup. If I have someone to help me, I put them to work on cooking the pancakes. However, since it's just me I make the syrup first.

Place butter (not margarine), buttermilk and sugar in a saucepan.

Bring to a boil and remove from heat.

Once it's off the heat, add the vanilla, baking soda, and coconut. The soda makes the mixture foam up - don't be alarmed.

Now back to the pancakes. Pour the batter on a hot griddle - around 400 degrees.

Cook until little bubble start to form around the edges.

Flip pancakes and cook on the other side until golden brown.

Serve pancakes topped with the coconut syrup.

We didn't put extra butter on ours - I figured there was enough in the syrup. However, if you want to add more butter go right ahead!

These are so good!

Go ahead, give them a try!

German Pancakes

I was going through all of my pictures and I found these - mmmm...German Pancakes. This is a favorite around our house, and they are super easy. I'm not sure how many generations we've been passing this recipe down, but I know it's been at least three.

I hope you make them and enjoy them as much as we do. Oh..and please be forgiving as far as the pictures go - they were taken with my son's camera.

Ingredients:

1/2 to 1 cube butter

6 eggs

1 cup flour

1 Tbs sugar

1 cup milk

1 scant tsp salt

Cut up butter into squares and place in a 9 x 13 baking dish. Turn oven on to 350 degrees and immediately put dish inside.

You want the butter to melt before you put in the batter. The original recipe calls for 1 cube, but I usually do 1/2 cube instead - you know, to make it healthier and all that stuff. : )

While the butter is melting, put the eggs in a large bowl. Whisk until well beaten. You can you a hand mixer if you would like.

Add the sugar, salt, and flour. Mix as much as possible and then add the milk. If you throw the milk in too early, it will be lumpy. You really have to whisk a lot to keep out the lumps.

That hand mixer doesn't sound like such a bad idea now, does it.

Remove the baking dish from the oven and pour in the batter. Do not mix it! You want the butter to float to the top so that it creates a nice crust when it cooks.

Place back in the 350 degree oven and bake for about 28 - 30 minutes, or until the edges are puffed up and golden brown.

Remove from oven, cut into 6 rectangles, and serve topped with maple syrup.

I have also had this with fresh fruit and whipped cream - I think it was peaches. Very good!

Enjoy!

Pumpkin Pancakes with Buttery Syrup

I was making pancakes the other day and got a crazy idea. What if I made pancakes that tasted like pumpkin pie? Wouldn't that be delish? Why, yes...yes it would.

Ingredients:

Syrup:

1 cup evaporated milk

1 1/2 cups sugar

12 Tb. butter (1 1/2 cubes)

Pancakes:

2 cups flour

2 Tb. baking powder

1/3 cup sugar

1 1/2 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 cup pumpkin (from a can)

2 eggs

4 Tb. melted butter

1 3/4 to 2 cups milk

We're going to start with the syrup, since it takes the longest to make.

Combine all syrup ingredients into a saucepan Bring to a boil over medium high heat and boil from 1 minute. Remove from heat and let stand.

In a large bowl, combine all the dry ingredients. Mix with a whisk. Stir in pumpkin, eggs, and butter. Slowly add milk until you get to desired consistency.

Pour batter onto a hot greased griddle - the pumpkin will cause it to stick a little, so make sure you put a little butter on there.

Once bubbles start to form in the batter, it is time to flip them.

Once pancakes are golden and both sides, place them on a large plate and pour the hot butter syrup over the top. No need to add extra butter - the syrup will be enough.

We did discover that a dollop of whipped cream really brought out those pumpkin flavors, so go ahead and throw some of that on.

These were really good and the recipe makes a ton. In fact, you could probably half the recipe and be just fine.

Happy eating!

Overnight French Toast

10-ounce long, thin French bread, cut into slices
8 large eggs
3 cups milk
4 teaspoons sugar
1/3 teaspoon salt
1 tablespoon vanilla

Grease 9x13” baking pan with butter. Arrange bread slices in one layer in pan. Beat together eggs, milk, sugar, salt, and vanilla; pour over bread. Cover and refrigerate overnight. To bake: Remove cover, dot with butter and sprinkle with cinnamon and sugar. Bake in preheated oven at 350 degrees for 45-50 minutes or until bread is bubbly and lightly browned. Remove from oven and let stand for 5 minutes. Serve with syrup, yogurt, or sour cream and fresh fruit.

Overnight Breakfast Strata

6 slices white or wheat bread (I used wheat)
2 1/4 cup shredded cheddar cheese
1 cup chopped cooked ham
5 eggs
2 Tbsp green onions sliced
3/4 tsp dry mustard
3/4 tsp Worcestershire sauce
1/4 tsp garlic powder
dash of cayenne
salt and pepper to taste
1 3/4 cup milk

Trim crust from bread. Butter slices lightly and fit into buttered 7" x 11" dish. Sprinkle with 1 1/2 cups cheese. Top with ham. Mix eggs, onion, mustard, etc.. together and pour over layered ingredients. Cover and refrigerate 8 hours or overnight. Bake uncovered at 350 for 30 minutes. Then top with remaining cheese. Bake an additional 10 minutes or until center appears to be set. Let stand five minutes before cutting.