mystery ingredient | Revolution of Love

This week Tasha at A Clan’s Tale is hosting Mystery Ingredient Monday and the special ingredient is…

We love fresh strawberries but I don’t really cook or bake with them very much. I did make a Strawberry Coconut Cake for a previous Pinterest Party and it was delicious but for this week I decided to try strawberry pancakes. I am not much of a pancake eater but Brian loves them. Usually when he gets a craving he’ll buy a box of the ready made mix where you just add water and make himself a batch.

I wanted to surprise him and make some pancakes for him from scratch (for the first time!) and the mystery ingredient would be a perfect match.

I found this recipe for Strawberry Pancakes from Little Leopard Book.com and they looked delicious. The adorable Whitney also had a recipe for Cream Cheese Syrup, which sounded amazing but I didn’t have any cream cheese so I’ll have to save that for another time.

The Ingredients & Directions:

1 1/4 cups flour
1 tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1 large egg
1 cup milk
1 tbsp honey
1/2 tsp vanilla extract
1 tbsp unsalted butter (melted)
1 pint strawberries (sliced)

Prepare the pancake batter by combining the flour, sugar, baking powder and salt in a small mixing bowl.

Next, combine the egg, milk, vanilla and honey in a medium mixing bowl.

Add in the dry ingredients, stir to combine, then add the melted butter.

Gently fold the strawberries into the pancake batter.

Heat a griddle or large skillet to medium and spray lightly with cooking oil.

Pour the pancake batter by 1/4 cup onto the griddle.

Wait for the pancakes to be covered with small bubbles, then flip!

Well I made the pancakes and everyone loved them even if they were not as pretty as Whitney’s. 😉

Things I’ll remember next time:

Read the directions carefully. (I messed up the part about adding the butter after the dry ingredients. Instead I stuck it in with the wet ingredients.)
Consider a thicker milk than non fat.
Make sure I have enough fresh syrup, especially since I don’t make pancakes often, otherwise I may find this in my cabinet…

Use a sieve to make sure my dusted powder sugar is dusted and not clumped.
When I buy that sieve hide it from the munchkins because they just may take it, us it as a Lego jail and them step on it like Godzilla was attacking the jail…again.
On second thought, forget the sugar and make Whitney’s Cream Cheese Syrup.

Well, despite the few snafus, it was still fun and tasty! Thanks to Tasha for hosting!

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This week Jessica at Housewifespice is hosting Mystery Ingredient Monday and the special ingredient is…

I wanted to try a new recipe for this link-up but alas, it never happened. So instead I whipped up a quick batch of the family’s favorite banana blueberry muffins. And since I am not one of you skinny-minny-running-a-marathon gals who can afford a high calorie muffin, I have to make mine with a little less of the good stuff. I got the original recipe in this book but modified it. (ie. I use half the amount of sugar it called required.)

Ingredients

1/2 cup sugar
1/2 cup canola oil (I use a little less than 1/2 cup.)
1 cup very ripe bananas (about 2-3)
1/2 cup apple sauce (or vanilla non-fat yogurt)
1 teaspoon vanilla
2 eggs
2 cup all-purpose flour (or 1/2 white, 1/2 wheat)
1 teaspoon baking soda (When I double this recipe I use 1 & 1/2 tsp)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 teaspoon salt
1 cup fresh blueberries (You could also use unthawed frozen but fresh is best. ;-))

NOTE: Now that we have cut out white flour and sugar from our diet, I’ve modified this and use whole wheat flour and instead of white sugar I use unprocessed coconut sugar. There is some difference but all together, still yummy.) 🙂

Directions:

1. Heat oven 400 degrees. Lightly grease muffin pan. In large bowl, combine sugar and oil; beat well. Add bananas, apple sauce (or yogurt), vanilla and eggs. Blend well.

2. In a separate bowl whisk flour, baking soda, cinnamon, nutmeg and salt.

3. Add to wet ingredients. Stir just until dry ingredients are moistened. Gently stir in blueberries. Divide into muffins tins.

At this point of following the recipe, Matthew climbed up on the other side of the kitchen counter to see what I was doing.

He did not think I had enough blueberries so he added some to the top. (Actually, I didn’t realize how many berries the kids ate so I didn’t have as many for this recipe as I usually do.)

Okay, back to our recipe…

4. Bake at 400 degrees for 10-12 minutes. Cool 5 minutes. Transfer to a cooling rack. (The recipe makes 12 muffins but I stretch it out to 18 so they are more kid sized.)

Viola!

A tasty treat to start your morning.

Just be forewarned. Eat your treat before your munchkins wake up. I did not and when I turned my back for a moment someone (cough…Matthew) stuck his questionable fingers into the muffins and poked out all the blueberries on top. Sigh. 😉

Now go check out a lot more blueberry recipes here.

Revolution of Love

Do small things with great love.

Tag Archives: mystery ingredient

Recipe: Strawberry Pancakes

Recipe: Banana Blueberry (Lower Fat But Still Delicious) Muffins