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Lynsey Lou's

Enjoying Life One Bite at a Time!

Search Results for: breakfast

Baked Oatmeal

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Lately recipes for baked oatmeal have been popping up all over the blogasphere.  After seeing this on several blogs I knew I had to try it out and see what all the hype was about.  Boy, I can now say I see why this has been showing up pretty much everywhere I look.  I have been missing out.  I have always enjoyed oatmeal as a traditional breakfast dish as well as a quick fix for supper, and of course I’ve also enjoyed it in cookies!  Although bland on it’s own, oatmeal is a blank canvas and can be jazzed up by a multitude of spices, fruits and various other “toppings”.

Until now, I had never tried baked oatmeal.  Don’t ask me why, I just hadn’t.  I can honestly say I should kick myself for not attempting this until now.  Not only was I holding out on myself, but on my family.  I love this recipe for many reasons.  First, and most importantly is for taste.  Secondly; it is so easy to assemble.  Third; it is so versatile and the flavor combinations can be easily adapted to suit your tastes as well as the season.  So far I have only tried the original, blueberry banana combination, and loved it.  I can’t wait try try other flavor variations, I am thinking something pumpkin for fall!

Each bite was packed with so much flavor.  The natural sweetness from the fruit along with the touch of maple syrup is all this dish needs to be a satisfying meal.  Enjoy the leftovers for breakfast throughout the week since it reheats well and is just as delicious the second…and eve third time around.  Don’t hold out on yourself, or your family, for as long as I did.  You  have to go make this now!  I promise it will become a staple for your family just as it has mine.

Baked Oatmeal

Ingredients:

1 Cup old fashioned rolled oats
1/4 Cup chopped walnuts or pecans, lightly toasted, divided
1/2 Tsp baking powder
3/4 Tsp ground cinnamon
Pinch of salt
1/4 Cup maple syrup
1 Cup milk, almond milk, or coconut milk
1 Large egg, lightly beaten
2 Tbsp unsalted butter, melted and cooled slightly
1 Tsp vanilla extract
2-3 Ripe bananas, peeled and sliced 1/2-in. thick
1 c. Blackberries (fresh or frozen), divided

Directions:

Preheat the oven to 375 degrees.

Lightly grease (or spray) a 2 quart baking dish and set aside.

In a medium bowl, combine the oats, half of the nuts, baking powder, cinnamon and salt and stir together.

In a cup, combine the maple syrup, milk, egg, butter, and vanilla.

Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Recipe source: seen on Kelsey’s “Apple a Day” originally from Super Natural Every day by Heidi Swanson

Low Fat Chocolate Zucchini Muffins

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Who doesn’t love a muffin?  And, I mean, what’s not to love?  They are delicious, and they are small and portable so they can easily be enjoyed on the go.  They are like cupcakes; you get the same taste and deliciousness of a cake but they are “less work” to eat, not that cake or any food for that matter is really troublesome to eat!  For a while I was on a muffin kick, and I had muffins up to my ears.  It’s been a while since I’ve made any muffins, not really sure why, but when I came across this recipe I had to try it.

I love zucchini and I love chocolate, so why not try combining the two together?  I was extremely excited to try this recipe; and one of the reasons was I had never tried a sweet recipe that incorporated zucchini into its list of ingredients.  I’m always up for new things and figured I should give this recipe a try.  Boy am I glad I did!  These muffins were delicious.  They were crumbly, moist and full of flavor from both the zucchini and the chocolate.  While you get the flavor from the zucchini, the chocolate gives it a nice sweetness and a great flavor contrast.  Plus, with the chocolate in there you almost forget these are low fat…and even good for you! 

I know this recipe sounds kind of if-y…zucchini and chocolate?  But I promise you will not be upset you tried these.  If you’re unsure about how much of the zucchini you want to taste, reduce the amount to a cup and then go from there.  I loved having these on hand; they were a great alternative for Tucker for breakfast and they were perfect for Spencer and I to grab on the way out the door.  These make a great breakfast but also are perfect for a snack when you need a pick-me-up.   

Low Fat Chocolate Chip Zucchini Muffins

Ingredients:

1 Cup all-purpose flour
1 Cup whole wheat pastry flour
1/2 Cup brown sugar (not packed)
1 1/8 Tsp baking soda
1/2 Tsp salt
1 Tsp vanilla
1/2 Cup chocolate chips
1 Large egg, beaten
2 Tbsp unsalted butter, melted
1 Cup unsweetened applesauce
1 1/2 Cups (about 1 1/2 medium) zucchini, shredded

Directions:

Preheat oven to 325.

Place muffin liners in pan and set aside.

In a large bowl sift together flour, baking soda, and salt.  Add the chocolate chips and stir gently to combine.  Set aside.

Place the butter, egg, and applesauce in a bowl of an electric mixer and mix on low to combine.  Add the zucchini and mix until incorporated.  Slowly pour in the flour mixture and mix on low until blended.  Spoon the batter into the prepared muffin tins, filling them 3/4 of the way.

Bake muffins for 30-35 minutes, or until toothpick inserted in the center comes out clean.  Cool for about 10 minutes, then remove to cooling rack and allow to cool completely.  Store in an airtight container.

Recipe source: seen on Prevention RD originally from Skinny Taste

Chicken and Asparagus Crepes

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While they can be served with both savory and sweet fillings, crepes are most commonly associated with sweet or breakfast type foods.  Although that is rapidly changing, as people are finding more and more savory fillings to pile into their crepes.  Until now, I have never had crepes and I’m not really sure why.  I see recipes for them all the time and I always tell myself that I am going to try them and then I never do.  I’m so glad I finally got around to it because they were delicious!

The crepes were light and buttery while having  perfectly, delicious, crunchy edges.  And the filling, wow, it was equally good.  I loved the creaminess of the filling; and the rich and flavorful cheese and the chicken; all the ingredients complimented one another perfectly.  There were a variety of textures; the flufiness of the crepe, the rich creaminess of the filling, and the crunch from the aspargus in the sauce.  This dish was perfect; it had every flavor and texture one could possibly want, and each bite was filled with a little bit of everything.

I definitely encourage you to make crepes if it’s something you’ve been thinking about for a while.  They are not hard to make but they definitely take a little time and patience, but they are so worth it in the end.  I think once you make them and get over any fears you may have, you will make them from now on for any dish your heart desires; savory or sweet!  The next time I make crepes, which will be very soon, I will be making a dessert!    

Chicken and Asparagus Crepes

Ingredients:
3 Tbsp unsalted butter, plus more for the dish
2 1/2 Cups shredded rotisserie chicken
1 1/2 Cup ricotta cheese
3/4 Cup grated parmesan cheese, pluss more for serving
1/4 Cup chopped fresh herbs (such as parsely, dill, chives or mint)
Kosher salt and freshly ground pepper
8 crepes, store bought or homemade
1 Shallot, sliced
1/2 Pound asparagus, trimmed and cut into pieces
3/4 Cup low-sodium chicken broth
1 Tsp finely grated lemon zest

Directions:

Preheat oven to 425.  Butter a large baking dish and set aside.

Combine the chicken, ricotta, 1/2 cup parmesan cheese, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.  Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling.  Place the crepes, seam-side down, in the baking dish, continue until all crepes are stuffed.  Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat.  Add the shallt and cook until it softens, about 1 minute.  Add the asparagus and cook until just tender, about 3 minutes.  Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes.  Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Divide the crepes among plates, top with asparagus and sauce, and sprinkle with parmesan.

Recipe source:  Food Network Magazine, April 2011

Monkey Bread

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The first time I had monkey bread was when I was a sophmore in college.  There is a local bread company and bakery in my current hometown, which is also my college town, specializes in wonderful homemade breads both sweet and savory and this is where I first saw Monkey Bread.  I told Spencer about it, then he was my boyfriend, and his eyes opened so wide and he perked up.  Little did I know that monkey bread was one of Spencer’s favorites when he was growing up and that it had been ages since he had any.  So the next day I went to Boulevard Bread and bought a loaf of bread that Spencer said was so wonderful.  I think that loaf of bread lasted all of 5 minutes once I got it hom and that’s when I knew I needed to find a recipe and have it on hand at all times.

It’s been quite some time since I’ve made this and to be honest I had forgotten about it until my brother said something about it.  He had gone to a brunch at his girlfriend’s house and he was telling me about all the wonderful food they had and one of the things he mentioned was monkey bread.  He went on and on about it and how good it was and asked if I could make him some the next time our family got together.  So in honor of my brother and my husband, here is a wonderfully easy and delicious recipe that is perfect for breakfast, brunch or dessert!

Monkey Bread

Ingredients:
4 Cans refrigerated biscuits, jumbo
2 1/2 Cups brown sugar
1 Cup (2 sticks) butter, melted
1 Cup white sugar
4 1/2 Tablespoons cinnamon
Directions:
Preheat oven to 350.  Grease a bundt pan and set aside.
Cut each biscuit into 4-6 pieces, depending on the size preference. 
Place the brown sugar, white sugar and cinnamon in a bowl and stir together.  Roll the biscuit pieces in the melted butter and then coat with the cinnamon sugar mixture.  Place the coated pieces in the prepared pan and continue layering until all the pieces are coated.  Pour any remaining butter and sugar mixture over the top.
Place in a preheated oven and bake for 30-45 minutes.  Let cool in the pan for 5-10 minutes and then transfer to a cake stand.  Serve while hot.
Recipe Source: very slightly adapted from Moms Who Think 

French Toast

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We love breakfast food in our house; we not only eat it for breakfast but many times we’ll have it for lunch or supper, I think Spencer would be completely content if I made it three times a day everyday.  It’s just the type of food that you can have any time of day and be totally satisfied after you’re finished eating.  The other night was one of those nights where we had breakfast food for supper and it was delicious.

We had bacon, scrambled eggs, and Alton Brown’s french toast.  Let me tell ya, the french toast was amazing; it was crispy, crunchy and fluffy and soft all at the same time.  The “custard” that the bread was soaked in gave it so much flavor, it was so much more than “fried” bread with no true taste other than the syrup that covered it.  The toast itself had so much taste that I could have eaten it without any toppings. 

If you’re looking for a wonderful breakfast dish, look no further, this french toast is amazing.  We had this toast along with scrambled eggs and bacon, but I could make a meal out of only toast…yes, it was that good!         

French Toast

Ingredients:

1 Cup half and half
3 Large eggs
2 Tablespoons honey, warmed in microwave for 20 seconds
1/4 Teaspoon salt
8 Slices day old or stale country loaf, briochi or challah bread
4 Tablespoons butter

Directions:

In a medium mixing bowl, whisk together the half and half, eggs, honey and salt.  (This can be done in advance)

When you are ready to cook; pour the custard mix in a shallow dish and set aside.

Preheat oven to 375.

Place a cooling rack on a sheet pan.

Dip the bread into the custard mixture and allow to set for 30 seconds on each side; remove and place on the cooling rack sitting on the sheet pan, and allow to sit for 1-2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a medium non-stick skillet.  Place 2 slices of bread at a time in the skillet and cook until golden brown, about 2-3 minutes per side.  Remove from the skillet and place on a rack in the oven for about 5 minutes.  Repeat with all eight slices.

Serve with syrup, maple syrup, or fresh whipped cream and fruit.

Recipe Source: Food Network, Alton Brown

Gulf Shrimp and Grits

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Growing up in the south I had some truly southern meals growing up, and continue to cook them now, but there are a few dishes that I have recently learned about that are said to be “true southern food” that I have never heard of.  While I have had grits, shrimp of all varieties, waffles, and fried chicken I have never had the combination of shrimp and grits or waffles and fried chicken and I must say the first time I heard of these food combinations I was a little taken aback.  When I think of grits and waffles I think of breakfast, and while I do eat breakfast foods on a regular basis I typically don’t put shrimp in that category and most of the time I don’t put chicken in that category…unless we are talking about Chic-fil-a’s chicken biscuit…we all make exceptions!  One of the shows I was watching that featured shrimp and grits said that it was a southerners meal and that if you had never had shrimp and grits then you weren’t a true southerner; well I guess I wasn’t a true southerner until about a month ago when I decided to make this meal.  Let me tell ya, I have been missing out, this was soooo good and the combination of all the flavors just melded so well together.  The cheesiness of the grits, the sweetness of the shrimp, and the smokey and salty flavor of the bacon were truly sublime.

I got this recipe from Food Network after I watched “Throwdown” with Bobby Flay.  Can I just say I love watching that show!  The challenges he takes on are from all different cuisines and from all different courses of the meal; it doesn’t matter if it’s a traditional wedding cake or an Asian breakfast dish he’s game for whatever is thrown his way.  I think it is so neat that he steps out of his comfort zone, and risks being defeated in the challenge, to take on the best of the best.  Enough rambling; when I saw this episode of “Throwdown” it made me really want to try this dish for my self.  This particular recipe is the one that Bobby Flay used and it was delicious, but the next time I make it I am going to try his competitor’s recipe…so stay tuned to see which one I like better!

If you’ve never tried shrimp and grits I strongly urge you to go make some…now!  I promise you won’t be disappointed.

Bar Americain’s Gulf Shrimp and Grits

Ingredients:

For the grits-

4-5 Cups shrimp stock

Salt

Fresh ground black pepper

1 Cup yellow stone ground cornmeal

1 Cup white cheddar, grated

3 Green onions, thinly sliced (for garnish)

For the shrimp-

1/2 Pound thick, double smoked cut bacon, cut into lardons

2 Tablespoons pure olive oil

20 Large shrimp, shelled and deveined

3 Cloves garlic, finely chopped

Salt and fresh ground black pepper

Directions:

For the grits-

Bring 4 cups of shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat.  Slowly whisk in the grits and let stock return to a boil.  Reduce the heat to medium and continue cooking until the grits are soft and have lost most of their gritty texture, whisking every few mintues for about 15-20 minutes.  If the mixture becomes too thick add the remaining stock and continue cooking until it’s completely absorbed. 

Add the cheese and whisk until melted and smooth.  Season, to taste, with salt and fresh ground black pepper.

For the Shrimp-

Place the bacon lardons in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered.  Remove bacon, with a slotted spoon, and place on a paper towel lined plate.

Remove all but 2 tablespoons of the bacon fat from the pan and return to medium heat.  Add the olive oil and increase the heat to high.  Season shrimp with salt and pepper and add to the pan along with the garlic.  Saute until golden brown on both sides, and until cooked through, 1 to 2 minutes per side.  Remove the shrimp with a slotted spoon to a plate.  Reserve the garlic oil to drizzle over the finished dish.

Divide the grits among 4 bowls and top each with 5 shrimp.  Drizzle with some of the reserved bacon garlic oil and sprinkle with some green onions and bacon.

Recipe Source: Food Network, Bobby Flay

Hot Buttered Rum Pancakes

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 There were many different recipes that went through my mind when I was deciding what to make for our Valentine’s Day breakfast; I thought about something hearty, then something sweet, then savory and the options were definitely endless but I finally decided on something sweet…since it was for Valentine’s day!  These pancakes were absolutely incredible; they were light and fluffy and the perfect breakfast to start out such a wonderful day.  To top these wonderful pancakes I used whipped cream and a few chocolate chips, we usually wouldn’t top them with the extras like we did but since it was a special occasion we splurged.  The pancakes themselves had a great flavor, the hint of cloves was awesome!  This recipe definitely didn’t dissapoint and I’m sure we will be having them many more times!  These would be soemthing fun to make for a weekend breakfast, and with the cloves added to the batter it makes them feel like a special occasion meal!

Hot Buttered Rum Pancakes

Ingredients:

1 1/3 Cups flour

2 Tbsp sugar

1 Tbsp baking powder

1/4 Tsp ground cloves

Salt to taste (I used 1/2 teaspoon)

2 Eggs

1 Cup milk

1/4 (1/2 stick) butter, melted and cooled

1 Tbsp dark rum, or 1 tsp rum extract

1 Tsp vanilla extract

Directions:

In a large bowl combine the flour, sugar, baking powder, cloves and salt.  Mix well and set aside.  In a separate bowl, beat the eggs and then add milk, butter, rum and vanilla and whisk together.  Add to the flour mixture and mix until smooth. 

Ladle onto an oiled medium-hot griddle.  Cook until bubbles appear and being to pop.  Turn and cook for 1 to 2 minutes longer or until golden brown. 

Serve with additional melted butter.  Also, 1/2 cup of semisweet chocolate chips if desired and serve with whipped cream.

Recipe source: Beach Appetit by the Junior League of the Emerald Coast

Our Valentines Meal

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We always get into the spirit of Valentine’s Day and love to celebrate it but one thing that we really don’t enjoy is dodging tons of people in an overcrowded and loud restaurant when we’re trying to have a nice, romantic meal that most of the time ends up being just okay.  On top of dealing with the chaos of the crowded restaurant we usually end up saying we could have cooked a better meal at home for a lot less.   Last year we decided to stay away from the hectic restaurant scene; we spent the day doing different things we both enjoyed and then spent the evening together in the kitchen making an awesome meal!  We had so much fun that we decided to stay in again this year.  
 Our day started out with breakfast of hot buttered rum pancakes.  They were very good, and I was so pleased with them.  It wasn’t a very complicated dish but it definitely hit the spot and it’s one of those that is super easy to put together.  Since we had a late breakfast we didn’t have lunch, so I focused on preparing our supper.  It was pretty easy deciding what we would have this year; a while back I made steaks and mushrooms using  a recipe by Ina Garten, they were amazing, and Spencer went on and on about them so I figured that would be the perfect meal to make.  It was a little bit harder deciding what we would have for dessert; the options are endless when it comes to desserts and I tend to get overwhelmed when I’m trying to choose.  I find tons of desserts that look incredible and I want to make them all so it’s really hard to narrow them down and choose one.  I finally picked a few and then showed them to Spencer to get his input; it was hard on him at first but then he picked a chocolate cake with raspberry filling.  This cake was incredible and I’m so glad he chose this for our Valentine’s dessert.
Here are the things we had on Valentine’s Day.  I will be posting the recipes soon!  I hope everyone had a wonderful Valentines!
    
Hot Buttered Rum Pancakes
These pancakes were so good.  Like I said, they were really easy to put together but they were still impressive.  They have so much flavor alone, but since it was a special occasion we splurged and topped them with whipped cream and milk chococlate chips…so good!
   
         Steakhouse Steaks and Mushrooms
These steaks and mushrooms are absolutely amazing; together they make such an impressive meal.  These steaks are probably the some of the best steaks we’ve ever had; the flavor is incredible and there’s really not that much to them and then topping them with the Roquefort Chive sauce just puts them over the top.  The mushrooms are great too; they have a creamy, buttery flavor that  is just amazing!
 

Chocolate Raspberry Cake
Absolutely amazing…this cake was incredible.  The combination of the chocolate and raspberry is so good.  The raspberry isn’t overpowering at all, there’s just enough flavor of raspberry where it can be tasted but it doesn’t overpower the rest of the flavors in the cake.  This was definitely the perfect dessert for Valentine’s!   
 

Cinnamon Raisin Bread

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Spencer loves cinnamon raisin bread.  It seems like he gets a loaf almost every time we go do our major grocery shopping.  I don’t know why but I’ve never really thought about trying to make it before.  The idea came to me one day while I was looking at some food blogs I saw on Le Petit Pierogi where she had made some homemade raisin bread.  I thought that was a great idea, I mean we buy it quite often and since it seems to be one of Spencer’s favorite things I might as well give it a shot and see if the homemade version turns out any good.  I’m so glad I attempted this recipe, it was so good and it definitely hit the spot.  Spencer loved the bread, it definitely met his expectations as well as mine.

This recipe was very tasty and very easy to follow.   This recipe makes three loaves of dough, so keep that in mind while mixing it.  Be sure the bowls that you use to mix in and let the dough rise in are large, you’ll definitely need room to maneuver while mixing and the dough will need plenty of room to expand and rise.  If you have a sturdy mixer with a dough hook I definitely suggest using that; if you attempt to use a handheld mixer it won’t be strong enough once the flour starts being added and if you knead it by hand your arms and hands will be worn out by the time you’re finished and you’ll be up to your elbows in dough.  Be sure you allow ample room for both mixing and letting the dough rise.  The dough rose perfectly, and the consistency was perfect, it was light and fluffy.  It was very easy to work with too.

I definitely recommend making this recipe if you are a fan of cinnamon raisin bread, you won’t be disappointed.  This would be great for breakfast, with a cup of coffee or for a snack.  It will hit the spot no matter when you eat it.  We loved it, and I know I will be making this again.

Cinnamon Raisin Bread

Cinnamon Raisin Bread

Ingredients:

1 1/2 Cups milk
1 Cup warm water
1 (1/4 ounce) packages active dry yeast
3 Eggs
1 1/2 Cups white sugar, divided
1 Teaspoon salt
1/2 Cup unsalted butter, softened
1 Cup raisins
8 Cups all purpose flour
2 Tablespoons milk
5 Tablespoons cinnamon, divided
2 Tablespoons butter, melted

Directions:

Place raisins in a small bowl and cover with warm water while mixing the dough.  This will allow the raisins to become nice and plump. 

Warm the milk in a saucepan over medium heat until it just starts to bubble, stir occasionally.  Remove from heat and let cool until lukewarm.

Pour yeast packets in a large mixing bowl and then add warm water.  Let yeast dissolve in the water and set aside until frothy (about 10 minutes). 

Once yeast has dissolved mix in eggs, 1/2 cup butter, 1/2 cup sugar, 1 teaspoon salt, and 2 tablespoons of cinnamon.  Gradually add the flour to form a stiff dough.  Once flour is mixed, place the dough on a floured surface, add raisins, and begin to knead for a few minutes until the dough becomes smooth.

Place the dough in a greased bowl and turn to coat all of the dough.  Place a towel over the dough and let rise in a warm place until the dough has doubled in size, about 1 1/2 hours.

Remove dough from the bowl and roll on a floured surface.  Roll the dough into a rectangle that is about 1/2 an inch thick. 

Pour the two tablespoons of milk on the rolled dough and moisten.  Spread the milk over all of the dough with hands. 

Mix 1 cup of sugar and 3 tablespoons of cinnamon together.  Sprinkle the mixture evenly over the moistened dough.  

Tightly roll the dough, long ways.

Cut the dough into three equal pieces.  Place pieces in 3 greased loaf pans.  Let the dough rise for another hour, uncovered.  

Bake dough at 350 degrees for 30-45 minutes, until golden brown.  Remove from oven, let cool for just a moment.  Melt butter and spread over the top of the loaves.  Remove loaves from pan, place on rack and let cool.  Let cool before slicing.

Cinnamond Raisin Bread       

Recipe Source:  Seen on: Le Petit Pierogi, Originally from: Recipe Zaar 

Oatmeal Pancakes

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I have always loved breakfast foods of all kinds.  I love the classics but I also like to try new and different twists on recipes as well.  I’m always looking for new ways to prepare breakfast foods and when I saw this recipe for oatmeal pancakes I knew I had to try them.

Pancakes are one of the classics that have been around for a long time and there’s nothing wrong with them in their original form but it’s always fun to try new things.  They are also very versatile; I’ve seen them served for breakfast but I’ve also seen them made with more of a savory taste and served as some other type of meal.  No matter how they are served and no matter what they are served with they are always a hit.

This recipe for oatmeal pancakes was no exception, it was wonderful too.  Having the oatmeal in the mix really made the pancakes a little more hearty and filling.  The texture was a little different than regular pancakes, so if you have a picky eater on your hands you may want to try these first before setting a plate in front of them.  One other plus about this recipe is the mix can be made in advance and then just scoop out the amount needed to make a batch, that really makes for a quick meal no matter what you have going on.  We thoroughly enjoyed these pancakes and we’ll be making these many more times.   

 

Oatmeal Pancakes

 Ingredients:

2 Cups oatmeal pancake mix

2 Eggs

1/3 Cup canola oil

1 Cup water

Directions:

Mix the pancake mix, eggs, canola oil and water in a bowl. 

Ladle onto a lightly greased nonstick griddle and cook until light brown on both sides. 

Serve with applesace topping. (recipe below)
 Oatmeal Pancakes with Applesauce
Applesauce Topping

Ingredients:

1/2 Pound apples, peeled and chopped

1/4-1/2 packed brown sugar

3/4 Teaspoon cinnamon

1/4 Teaspoon cloves

1/4 Teaspoon allspice

Directions:

Cook apples in saucepan over medium heat for 30 minutes or until tender. 

Add brown sugar, cinnamon, cloves and allspice and mash until desired consistency is reached. 

Serve over pancakes while both are still warm. 

 

Recipe Source: “Big Taste of Little Rock” by Junior League of Little Rock

 

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