Oatmeal Pancakes

This recipe should be on your list as an alternative to traditional pancakes and I think you'll find that you will love them just as much.  They are light as a feather and a perfect Saturday morning breakfast, along with some fresh fruit and your favorite newspaper.  These pancakes won't weight you down, so go for a bike ride after breakfast and pick up some fresh produce at your local Farmer's Market and start thinking about dinner.

Oatmeal Pancakes
Start getting these ready the night before you want to make them and they'll come together in a flash.

2/3 cup old fashioned oats

2 cups well-shaken low-fat buttermilk

1 large egg

2 Tbsp. light brown sugar

1/3 cup all-purpose flour

1/3 cup whole wheat flour

1/2 tsp. baking soda

1/2 tsp. salt

2 Tbsp. unsalted butter, melted

Stir oats and buttermilk together in a large bowl.  Let sit at least 6 hours or refrigerate overnight.  In a medium bowl, stir together the egg and brown sugar until well mixed.  Add the remaining ingredients and stir.  Add this to the buttermilk-oats mixture and stir just until the batter comes together and all the flour is moistened.

Heat a large skillet and brush with vegetable oil.  When skillet is very hot, spoon about 3 Tbsp. of the batter on it and cook until brown.  Flip over and cook for another 1-2 minutes.  Serve hot with syrup and favorite fruits.

Muffins for the Weekend

It's recipes like this that make being in the kitchen easy and wonderful.  If all recipes were as simple and the results so perfectly satisfying, I know that all of us would be cooking much more often.  This is an old one.  A newspaper clipping that my mom cut out probably 40 or so years ago.  Which tells me automatically that it's good.  Homemade orange muffins.  What a soothing way to start a Saturday or Sunday morning.  They can be made in a snap and with ingredients you most likely have in your pantry.  It's also a recipe that's perfect to have children help with.  No electrical appliances!  And they love to help stirring and putting on the crunch topping!  I hope you'll make them for your family soon.  And keep this thought close, as well...soon it will be sunny and warm.  Take these outside, breathe in the fresh air and enjoy every bite.

Orange Muffins with Crunch Topping
Makes 12

1 1/2 cups sifted flour
1/4 cup sugar
1/4 cup brown sugar, packed
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg, slightly beaten
1/2 cup vegetable or canola oil
1/2 cup whole milk
1 tsp. grated orange rind

Crunch Topping:

Combine 1/2 cup chopped pecans or walnuts, 1/2 cup brown sugar, 1/4 cup flour, 1/4 tsp. cinnamon and 2 Tbsp. melted butter in a medium bowl.  Mix until crumbly.

Orange Glaze:

Combine 3/4 cup sifted confectioner's sugar, 1 Tbsp. orange juice and 1/2 tsp. vanilla in a small bowl.  Stir until smooth.

For Muffins:

Preheat oven to 400 degrees Fahrenheit
In a large bowl stir together the flour, sugar, brown sugar, baking powder, salt and cinnamon.  In a medium bowl, combine the beaten egg, oil, milk and orange rind.  Add all at once to the dry ingredients, stirring just enough to moisten. (Don't over mix!)  Spoon the batter into a paper-lined (or greased) muffin pan, filling two-thirds full.  Prepare the Crunch Topping and sprinkle evenly over the batter.  Bake for about 20 minutes or until golden brown. (It's always best to check a few minutes before.  Stick a toothpick in the center.  It should come out clean.)   Let rest on cooling rack for five minutes, then remove muffins from pan.  Prepare Orange Glaze and drizzle over hot muffins.  Serve warm!

Sunday Snack

Never be afraid to switch things up.  Experiment. Substitute. What's the worst that can happen?  If it doesn't work out, there's always peanut butter.  Try this:


Scrambled Eggs with Brie
Serves 1 (I was being selfish. I didn't ask anyone else if they wanted any)

1 egg
2 tsp. cream or half & half
2 slices pancetta or bacon
1 tsp. butter
1 1/2 Tbsp. creamy, delicious brie (no rind!)
1 or 2 slices of your favorite bread (I used rye).  Number of slices depends on how many carbs you feel like consuming.  I had a big dinner last night. I used 1 slice.

In a small bowl, crack the egg and add a little salt & pepper.  Add the cream and mix with a fork.  Set aside.  Heat a small skillet on medium-high heat.  Add a little olive oil (about 2 tsp.) and add the pancetta or bacon.  Fry on both sides until slightly crispy.  Remove to a paper towel to drain, but keep the oil in the pan.  Put the bread down in the toaster and add the egg to the pan.  Cook until softly scrambled.  Spread 1 tsp. butter on the toast.  Then spread the brie.  Now, lay out the 2 slices of pancetta or bacon then top with the scrambled egg.  (And if you just got done working out, add the next slice of toast, which also needs a little butter too.)  I enjoyed mine open-faced.   Done.  Enjoy.  And if you're so inclined, have a little glass of white wine or champagne.   It's brie for pity's sake!!