Stuffed French Toast with Fruit Salad

This brunch dish is wonderful, rich, and not complicated, and can be prepared in advance. If you do prepare it in advance, the only adjustment needed will be when cooking the French toast. Since you will have chilled it overnight, you will want to allow time to warm the bread all the way through, without burning it, so a lower heat may be needed. The syrup can be re-warmed in the microwave, or on the stove top. When we had it for breakfast with our very young grandchildren, I prepared slices of the bread without the filling. This worked very well without making a separate dish.

A large bowl of fruit salad makes a good and very simple side dish.  Add coffee, tea, and juice, or maybe a fruit punch, and you’re ready to enjoy a wonderful meal with your family and friends. Blessings...

Recipe:

1 8-ounce package Neufchatel (low-fat) cream cheese, softened
1 cup apricot jam
1 teaspoon vanilla
½ cup finely chopped pecans
1 16-ounce loaf sweet French bread
4 eggs
1 cup whipping cream or half-and-half
½ teaspoon ground cinnamon
½ teaspoon vanilla
½ cup orange juice

1. In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the teaspoon of vanilla until light and fluffy. Stir in the pecans and set aside. Cut the bread into ten to twelve 1 ½-inch-thick slices; cut a pocket in the top of each. Fill the pocket with about 1-½ tablespoons of the cheese mixture.
2. Combine the remaining apricot jam and orange juice in a small saucepan. Warm over low heat, whisking as jam melts so the mixture becomes a smooth syrup.
3. Beat together eggs, whipping cream, cinnamon and the 1/2 teaspoon vanilla. Preheat a large frying pan over medium heat, or use a griddle, if preferred. Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook in lightly greased pan for about 2 minutes per side or until lightly brown. Keep warm in a 300-degree oven while cooking remaining slices.
4. To serve, drizzle warm syrup over the hot French toast. Delicious!

Yield: 5 to 6 servings
Tip: For a lower fat version, use 1 cup refrigerated egg product in place of whole eggs and 1 % milk instead of whipping cream. It is still excellent and a little easier on the waistline.

Buttermilk Waffles

Weekends are for waffles or pancakes in our house. Weekdays we are up at 4:00 a.m. and cold cereal is the routine breakfast, so we look forward to having a bit more time on the weekend for a breakfast of waffles, pancakes, coffee cakes, etc. This has been a favorite waffle recipe in our family for over 35 years. Blessings...

Recipe:

2 eggs
2 cups low-fat buttermilk
1-1/2 cups unbleached all-purpose flour
1/2 cup unprocessed wheat bran
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1/4 cup plus 2 tablespoons shortening
chopped pecans for sprinkling on top

1. Beat eggs; beat in remaining ingredients, except pecans, with an electric mixer until smooth.
2. Pour batter onto hot waffle iron and sprinkle with chopped pecans. Bake according to manufacturers directions.

Yield:  about eight 7-inch waffles
Tip: Wheat germ or whole wheat flour can be used in place of the wheat bran.

This recipe was adapted from the "Betty Crocker's Cookbook".

Broccoli Cheddar Quiche

My friend, Patti, and I got together for our monthly catching-up-with-each-other-time today. We shared this Broccoli Cheddar Quiche and some wonderful late-harvest peaches from her yard, while we enjoyed our visit together.

This quiche is mild in flavor and works well for brunch or dinner, and it is very kid-friendly. Our little granddaughter thoroughly enjoyed it when I made it a few years ago for brunch on Thanksgiving weekend. Blessings...

Recipe:

Pastry for a 10-inch one-crust pie
1/2 lb. bacon, crisply fried and crumbled
1 cup grated medium cheddar cheese (4 ounces)
1 cup diced fresh broccoli
1/3 cup minced onion
1-2 tsps. butter
4 eggs
1 cup whipping cream
1 cup half-and-half
1 few grinds white pepper
1/2 tsp. nutmeg


1. Line 10-inch pie plate or 10-inch quiche dish with pastry. Make high fluted edge and set aside.
2. In small frying pan over low heat, melt butter. Add onion and fry until golden in color, remove pan from heat.
3. Heat oven to 425 degrees.
4. Carefully spread cooked onion in pie plate.
5. Sprinkle bacon, cheese and broccoli pieces over onion.
6. Whisk together last 5 ingredients in a medium-sized bowl until well combined. Carefully pour cream mixture into pie plate.
7. Bake 15 minutes. Lower oven temperature to 300 degrees; cover quiche with foil to prevent over-browning and bake another 30 minutes, or until knife inserted in center comes out clean. Remove quiche from oven and let rest for 10 minutes before cutting.

Yield: 6 to 8 main dish servings

Continental Peaches

This recipe for fresh peaches is a wonderful accompaniment to meats and brunch dishes. I was a little leery about the idea of baked peaches the first time I made the recipe, but my fears vanished with the first bite, and my husband's rave reviews. The original recipe called for rum extract, which was nasty tasting since it's a strong artificial flavoring, so I substituted the real thing with much better results. Since the alcohol cooks away the flavor of the peaches and brown sugar shines through. Blessings...

Recipe:

3 large ripe peaches, peeled and halved
1 tbsp. rum
1/2 cup sour cream (see note)
3 tbsp. brown sugar
2 tbsp. sliced almonds (honey roasted or toffee are wonderful)

1. Preheat oven to 350 degrees.
2. Arrange peaches, cut side up, in a 9-inch pie plate or baking dish.
3. Sprinkle with rum. Spoon sour cream onto peaches. Sprinkle with sugar and almonds.
4. Bake for about 20 minutes or until sugar caramelizes and almonds turn golden brown. Serve hot.

Yield: 6 servings
Note: The original recipe from the cookbook, San Francisco A La Carte, calls for 1 cup of sour cream, which I thought was way too much. You might like much more sour cream than we did.

Breakfast Casserole

While we were visiting with our son, daughter-in-law and grandchildren on our vacation our daughter-in-law served this breakfast casserole one morning. It is one of those wonderful recipes that is put together the evening before, refrigerated overnight, and baked the next morning. I love this one because it has lots of cheese, bacon and sausage in it making it a very filling and satisfying start to a busy day, which all of our days were. I have never made this recipe but I have eaten it twice, and I can attest to how good it is! Blessings...

Recipe:

10 slices white bread (trimmed)
1 lb. Jimmy Dean Hot Sausage, fried and crumbled (see note)
1/2 lb. bacon, fried and crumbled
1/2 lb. sharp cheddar cheese, grated
6 eggs, beaten to blend
3 cups milk
1/2 tsp. salt

1. Layer in 9 x 13-inch pan bread, sausage, bacon, and cheese.
2. Mix eggs, milk, and salt; pour over casserole.
3. Cover and let stand in the refrigerator overnight.
4. Remove cover and bake in a preheated 350 degree oven for 40 to 60 minutes or until set.
5. Remove from oven and let stand for 10 minutes before serving.

Yield: 12 servings
Note: the hot sausage is needed for flavor and does not add undue spiciness. It is wonderful!

Ham 'n' Cheese Pie

Do you remember the days of the "impossible pie" recipes on the back of the Bisquick boxes? Goodness, these go back a long way! Well, I found this recipe in a Taste of Home cookbook and decided to give it a try since I hadn't made an "impossible pie" in years. The combination of cheeses, ham and bacon are traditional in quiche and taste great for brunch, lunch or dinner. In the "impossible pie" recipes there are no crusts. The custard is formed by the combination of Bisquick, eggs and milk. So easy, and very tasty! I was curious to go to the Bisquick website to see if there were any of these kinds of recipes posted and there are. If you might be interested in checking out the site it is http://www.bisquick.com Blessings...

Recipe:

1 cup diced fully cooked ham
3/4 cup shredded Swiss cheese
5 bacon strips, cooked and crumbled
3/4 cup shredded sharp cheddar cheese
3 tbsp. chopped onion
3 tbsp. chopped green pepper
1 cup milk
2 eggs
1/4 cup biscuit/baking mix such as Bisquick
1/4 tsp. salt
1/8 tsp. pepper

1. In a greased 10-inch quiche dish or pie plate (see note), layer ham, Swiss cheese, bacon, cheddar cheese, onion and green pepper.
2. Place the remaining ingredients in a blender in the order given; blend for 30-40 seconds. Pour over meat and cheese; do not stir.
3. Bake, uncovered, in a 350 degree oven for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Yield: 6-8 servings
Note: I baked the pie in a 10-inch quiche dish and it was incredibly thin, as you can see in the picture. In the future I will use a 9-inch pie plate. Since the pie will be thicker it might need a few more minutes of baking time.

Cornmeal Waffles

These waffles have a wonderful crunchy texture from the addition of wheat germ and cornmeal that is not usual with waffles. Since most of us eat breakfast on-the-run on weekdays, it's so nice to slow down with a breakfast a bit more special on the weekend when time might allow. This favorite recipe is kid-friendly and comes from Sunset's Ideas and Recipes for Breakfast and Brunch. Blessings...

Recipe:

2 eggs, separated
2 cups buttermilk
1 cup whole wheat or unbleached white flour (I use whole wheat)
3/4 cup cornmeal
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tbsp. sugar
1/4 cup wheat germ
6 tbsp. butter, melted and cooled

1. In a medium-size bowl, beat egg yolks and buttermilk until blended.
2. In another medium-size bowl, stir together flour, cornmeal, baking powder, soda, salt, sugar, and wheat germ. Gradually add flour mixture to yolk mixture; blending until smooth with a spoon. Stir in butter.
3. In a small bowl, beat egg whites just until stiff, moist peaks form; fold into cornmeal batter just until blended.
4. Bake waffles in a preheated waffle iron according to manufacturer's directions. Serve hot with butter and syrup.

Yield: Makes about 1 dozen 4-inch-square waffles.
Tip: If you are making waffles for a crowd, an easy way to keep the baked waffles warm while you continue cooking is to lay them on wire cooling racks on rimmed baking pans in a 300 degree oven. They will stay nice and warm until everyone is able to sit down together.

Streusel-Layered Coffeecake

This delicious coffeecake is a favorite that our family has enjoyed for many relaxed weekend breakfasts over the years. We love the buttery-rich brown sugar-and-pecan streusel that is layered in the middle and on top of the cake. Oh, my goodness, it is good no matter what you want to serve it with. But, because it is rich, I usually serve it alongside something as simple and uncomplicated as scrambled eggs and fruit. The coffeecake is the star of the meal. This wonderful recipe comes from The New McCall's Cookbook; new back in 1973! Blessings...

Recipe: 

Streusel Mixture:
1/2 cup light-brown sugar, firmly packed
2 tbsps. soft butter
2 tbsps. unbleached all-purpose flour
1 tsp. cinnamon
1/2 cup finely chopped pecans, or nuts of your choice

Batter:
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
2-1/2 tsps. baking powder
1/2 tsp. salt
1 egg
3/4 cup granulated sugar
1/3 cup butter, melted
1/2 cup milk
1 tsp. vanilla extract

1. Preheat oven to 375 degrees. Grease an 8 x 8 x 2-inch baking pan or a 9 x 1-1/2-inch layer-cake pan.
2. Make Streusel Mixture: In a small bowl, combine brown sugar, flour and cinnamon; cut in butter with a pastry blender until crumbly. Stir in pecans; set aside.
3. Make batter: In another small bowl, combine flours, baking powder and salt.
Set aside.
4. In a medium bowl, with a rotary beater, beat egg until frothy. Beat in sugar and butter until well combined. Add milk and vanilla. With a wooden spoon stir in flour mixture until well combined.
5. Turn half of the batter into prepared pan. Sprinkle evenly with half of streusel mixture. Repeat with remaining batter and streusel mixture.
6. Bake 25 to 30 minutes, or until cake tester inserted in center comes out clean. Cool slightly in pan on wire rack. Serve warm.

Yield: 8 servings
315 calories per serving
2 grams fiber per serving

Blueberry Coffeecake

This lovely coffeecake is perfect for a weekend breakfast, brunch, or a special holiday gathering. The recipe is very easy to put together and can be made in advance and reheated when needed. I love to serve it with eggs and a breakfast meat, or quiche for a family breakfast. The recipe comes from a favorite old cookbook entitled "San Francisco A La Carte". Fabulous recipes! Blessings...

Recipe:

1/2 cup butter, softened

1 cup sugar

3 eggs

1 tsp. baking powder

1/4 tsp. salt

1 tsp. soda

2 cups unbleached flour

1 cup light sour cream (I've also used plain, low-fat yogurt)

2 cups fresh or frozen blueberries

Topping:

1 cup packed brown sugar

1/4 cup butter

1/4 cup unbleached flour

1. Cream butter and sugar in a large bowl of an electric mixer. Add eggs, baking powder, salt, and soda and mix until combined.

2. Alternating, add flour and sour cream; 1/4 flour and 1/3 sour cream until combined.

3. Gently stir in blueberries with a wooden spoon or spatula.

4. Pour into a well-buttered 9 x 13-inch baking pan.

5. For the topping: Cream brown sugar and butter; add flour to get a semidry, lumpy mixture. Sprinkle on top of the batter.

6. Bake in a 350 degree oven for 30 minutes or until a toothpick inserted in the center comes out clean. The topping should melt and partially sink into the batter.

Yield: 12 servings

"Google account not needed to leave a comment"

A Tasty Brunch Casserole

This past Sunday a young friend joined us for brunch after church. We enjoyed this simple egg casserole, fruit and good conversation together. I've served this recipe many times over the years because it has ingredients that are easily prepared in advance, covered and refrigerated until the next day. Then, when we get home from church everything gets layered in the casserole dish, the egg mixture is stirred together and poured over the top and all is ready to bake. The large casserole feeds a crowd, especially when served with fruit and maybe a bread or muffins. For our brunch on Sunday, I cut the recipe in half and served only fruit along side for the three of us. We did have leftovers but, we won't be eating them forever, just one more meal. Blessings...

Recipe:

2 lbs. mild Italian sausage, cooked and drained
4 oz. fresh mushrooms, sliced
1/2 cup sliced green onions (with some tops)
2 medium tomatoes, chopped
2 cups shredded mozzarella cheese (about 8 oz.)
1-1/4 cups buttermilk baking mix
12 eggs
1 cup milk
salt and pepper at table, if needed

1. Layer sausage, mushrooms, green onions, tomatoes and cheese in greased
 9 x 13-inch baking dish.
2. Beat remaining ingredients together with an electric mixer and pour over sausage mixture.
3. Bake uncovered in 350 degree oven until golden and set, about 30 minutes.

Yield: serves 12
Note: If preparing the day before, cook and drain sausage and place in a covered container. Shred cheese and store covered. Prep veggies and store tomatoes separate from mushrooms and onions, covered. The next day, continue recipe as written except the baking time will be about 45 minutes, or a bit longer because all the ingredients have been chilled.
Note: This recipe is easily cut in half to serve 4-5 people. Bake half recipe in an 8 x 8-inch baking dish.
Note: Reheat any leftovers in a covered casserole in a 350 degree oven for about 30 minutes. We think the leftover casserole is wonderful.

"Google account not needed to leave a comment"

Blueberry Buttermilk Pancakes

When the weekend rolls around, my husband and I love to slow down and have a breakfast that is made up of more than cold cereal, or muffins and fruit. We love waffles and pancakes, and this recipe for blueberry pancakes is one of our favorites. I've been making this recipe for years, with and without the blueberries. Either way, the pancakes are delicious. Thawed frozen berries can be used and are wonderful, but I prefer fresh when I can get them because they are plumper and maintain their shape better for cooking. I hope you are able to slow down and enjoy breakfast with your family this weekend, blessings...

Recipe:

3 eggs
1 cup unbleached flour
3 tsps. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
2 tsps. sugar
1 tsp. light brown sugar
1/2 cup buttermilk
2 tbsps. butter, melted
1 pkg. (12 oz.) thawed frozen blueberries or 1-1/4 cups fresh blueberries
1/2 cup chopped pecans

1. In large bowl of electric mixer, at high speed, beat eggs until light and fluffy-about 2 minutes.
2. Into eggs, add flour, baking powder, salt, nutmeg and sugars; beat until smooth.
3. Stir in buttermilk and butter just until combined; do not over mix.
4. Stir in blueberries and pecans with a large spoon.
5. On a heated griddle, using 1/4 cup batter per pancake, cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with butter and maple syrup.

Yield: 12-14 pancakes
Tip: When using thawed frozen blueberries, it is helpful to drain the berries on a paper towel-lined plate while you prepare the batter so there is not excess moisture added to the batter.

Chili Egg Puff - Brunch Anyone?

The winter cold causes most of us to slow down a bit on the weekends and may give us a bit more time to prepare and enjoy a brunch dish. This easy meatless recipe can be made the night before and baked when needed the next morning. The combination of cheese and chilies gives the dish a subtle Mexican flair. While the dish bakes, prepare some fruit and maybe fry up some bacon or heat some ham to go along side. A wonderful brunch like this will not only fuel the body, but will draw the family together for some great time of sharing after a busy week. Blessings...

Recipe:

10 eggs

1/2 cup flour

1 tsp. baking powder

1/2 tsp. salt

1 pint creamed cottage cheese

1 lb. Monterey Jack cheese, shredded

1/2 cup melted butter

1-2 (4 oz.) cans diced green chilies (I use 1 can)

1. Grease a 9 x 13-inch pan.

2. Beat eggs until light and lemony. Add flour, baking powder, salt, cheeses, and butter. Blend until smooth. Stir in chilies.

3. Pour into prepared pan and bake in a 350 degree oven for 35 minutes or until lightly browned on top and set. A bread knife inserted in the middle of the dish will come out clean, like if you were testing a pumpkin pie.

Yield: 12 servings

Apple Pecan Pancakes

We love pancakes in our home. I have several very good recipes that I use on a regular basis, all of which include some wonderful ingredients such as chocolate chips and blueberries. This recipe was adapted from a Taste of Home recipe and is the only one that I make that has apples and cinnamon in it. The combination is perfect for a weekend breakfast in the fall. Making pancakes from scratch takes a little longer than making them from a mix, but the variety of ingredients is fun, especially for children. The wonderful fragrance will bring your hungry family to the kitchen, if they are not already there helping.

Blessings...

Recipe:

1/2 cup unbleached all-purpose flour

1/2 cup whole wheat flour

2 tbsps. brown sugar

2 tsps. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

3/4 cup plus 2 tbsps. milk

2 eggs, separated

1 tsp. vanilla extract

1/2 cup finely chopped peeled apple

1/2 cup finely chopped pecans

1. In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon.

2. In a measuring cup, combine milk, egg yolks and vanilla; stir into flour mixture. Add apple and pecans.

3. In a clean bowl, beat egg whites until stiff peaks form; fold into batter.

4. Pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden brown. Cook until the second side is golden brown.

Yield: 12 or 13 pancakes

Note: I've substituted dried cranberries for the apples.

Sausage Gravy for Biscuits

This excellent gravy recipe comes from one of my favorite cookbooks by Marcia Adams, "Cooking from Quilt Country". She worked long and hard at gathering some wonderful Amish recipes and compiled them in two beautiful books. The Amish people are committed to family, and a very important part of their day is mealtime together. This recipe sold me on biscuits and gravy, a dish I never intended to try, but am so glad I did. This meal works great on the weekend when there is a little more time to relax and enjoy a slower pace. I hope your family enjoys the dish as much as mine. Blessings...

Recipe:

1 pound sage-flavored bulk sausage, as lean as possible (I've also used plain sausage)
2 tbsps. finely minced onion
6 tbsps. flour
4 cups milk (I use 1%)
1/4 tsp. grated nutmeg, rounded
1/4 tsp. poultry seasoning, rounded
Dash of Worcestershire sauce
Dash of Tabasco
18 large hot Buttermilk Biscuits or biscuits of your choice

1. Crumble the sausage into a large saucepan, and saute' over medium-low heat, breaking the meat into small pieces while it cooks; do not allow it to brown or get crisp.
2. When the  meat is about three-quarters cooked, add the onion and cook until the onion is transparent.
3. Drain off all but 2 tbsps. of the meat drippings - you don't have to be too precise about this. Stir in the flour with a whisk, and cook over medium-low heat for 6 - 7 minutes, or until the flour turns golden and bubbles up.
4. Pour in the milk all at once, and add the seasonings. Cook and whisk until the mixture thickens.

Serve over biscuits. This is a meal in itself, so I usually only serve fruit along side.

Tip: I cut the recipe in half for my husband and I and it will make two meals easily. For the seasoning, I use 1/4 level tsp. nutmeg and poultry seasoning. I do use the dash of Worcestershire sauce and Tabasco. This has worked great for me.

A Surprise Visit

This past weekend we had the most wonderful little "package" show up on our doorstep after dinner. Our son and I spoke Friday morning, so I knew he was going hunting in Oregon over the weekend. He asked me if we would be home to receive a package sometime on Saturday, to which I replied positively. Little did I know that the package that he was talking about was our precious little granddaughter! What a blessing.

Sunday morning I made this quiche recipe that I'm sharing today. This recipe is one that I have been making since our son was a little boy and our family always enjoys. After breakfast I had a very special little kitchen memory created for myself by putting my footstool up to the counter for my granddaughter to stand on so she could help with dishes. She is two-years-old and got very serious about helping grandma by drying dishes. Drying a wooden spoon is a very serious task and a "picture" I will always treasure. My husband and I are very blessed...

Recipe:

Pastry for a 9" One-crust pie
1/2 pound bacon, crisply fried and crumbled
1 cup shredded natural Swiss cheese
1/3 cup minced onion (I've also used green onion with good results)
4 eggs
1 cup whipping cream
1 cup half-and-half cream (I use fat-free with good results, a few less calories)
Salt if needed, be careful because of the bacon
1/4 tsp. sugar
1/8 tsp. cayenne red pepper

1. Prepare pastry
2. Sprinkle bacon, cheese and onion in pastry-lined pie pan.
3. Combine remaining ingredients with a fork and pour mixture into pie pan.
4. Bake quiche in a 425 degree oven for 15 minutes. Reduce temperature to 300 degrees and continue baking for an additional 20 - 30 minutes or until table knife inserted 1 inch from edge comes out clean. Let stand for 10 minutes before cutting into wedges.

Serves 6 - 8

Mama's Quiche

We had a wonderful Thanksgiving! I hope you did as well. Our son, Troy, his wife, Kim, and their baby, Peyton, came to visit for the week. It was so wonderful to have this time to get to know the newest member of our family better. Peyton is our fourth granddaughter, and what a blessing she is.

On Friday morning I needed something for breakfast and remembered this quiche recipe. I didn't have all the ingredients so I needed to improvise with what I did have. The quiche turned out very good and was very easy to put together. It helped that I had left-over pie crust in the freezer to use. This recipe is an adaptation of "Mama's Quiche" from my San Francisco a' la Carte cookbook. A terrific cookbook. Blessings...

Recipe:

1 egg

4 teaspoons all-purpose white flour

1/2 cup mayonnaise

1/2 cup fat-free 1/2 and 1/2

10 ounces medium cheddar cheese, shredded

1 4-ounce can diced green chili peppers ( I used mild)

1 tablespoon finely minced onion

1 prebaked 9" pie crust

Preheat oven to 350 degrees. Beat egg with a wire whisk, blend in the flour, and then blend in mayonnaise. Add the 1/2 and 1/2 and blend well. Fold in the cheese, chilies, and onion. Spread the mixture evenly into pie shell and bake for 45 minutes, or until a knife inserted into the center of the pie comes out clean.

Yield: 4 to 6 servings

Note: I have not tried this recipe with "lite" mayonnaise, so I do not know if it would work.

Chocolate Chip Pancakes

This past Sunday I made these pancakes for our breakfast and I was reminded of how good they are. When I first heard of chocolate chip pancakes, I thought, YUK. But, then I found this recipe in a "Taste of Home" cookbook and decided to give it a try. We really like them, and they are very easy to prepare. In fact, the recipe is so simple that I would encourage going to the kitchen with a child or grandchild to do some cooking together. I hope you will give them a try when time allows in your schedule. Blessings...

Recipe:

2 cups all-purpose flour

1/4 cup sugar

2 tablespoons baking powder

1 teaspoon salt

2 eggs

1-1/2 cups milk

1/4 cup vegetable oil

1/2 cup miniature chocolate chips

1. In a bowl, combine the flour, sugar, baking powder and salt.

2. In another bowl, using a fork, mix eggs, milk and oil until combined.

3. Add egg mixture to the dry ingredients and mix well.

4. Stir in the chocolate chips.

5. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

6. Serve with butter and maple syrup

Yield: 6 servings

Note: the recipe can easily be cut in half for 2 to 3 servings.

This recipe was written with a Cinnamon Honey Syrup that I will pass along, but I will also admit that I have never made it as it looks way too sweet for our tastes. We love pure maple syrup.

1 cup honey

1/2 cup butter or margarine, cubed

1 to 2 teaspoons ground cinnamon

Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally.