Oatmeal buttermilk pancakes

Yield 4 Servings

2 cups old fashioned oats
2 ½ cups buttermilk
2 eggs lightly beaten
¼ cup butter or margarine, melted and cooled
½ cup whole wheat flour or white flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt

Combine the oats and buttermilk for at least ½ hr or overnight. Add eggs and butter. Mix well. Add the rest of the ingredients. Stir gently. Let rise for ten minutes. Cook on medium hot grill. Use a ¼–cup measuring cup to ladle onto the grill. Perfect size every time. Serve with warm maple syrup.


Zucchini Nut Bread

2 cups grated zucchini
2 cups flour
2 teaspoon baking powder
2 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
½ cup currants/raisins
½ cup chopped walnuts
3 eggs
1 cup sugar
2 tablespoon vanilla essence
1 cup oil

Combine zucchini and dry ingredients (except sugar). Mix in nuts and currants. Mix eggs, oil, sugar and vanilla, then add to dry ingredients. Pour into 2 greased loaf pans. Bake at 350 degrees for 40 minutes.

Cream Cheese Icing:

8 ounces cream cheese
½ cup icing sugar

Whip cheese, gradually adding icing sugar. Spread over nut bread.


Egg and Mushroom Puff

4 cups sliced mushrooms
½ teaspoon dried thyme
6 eggs, separated
2 cups (500 ml) creamed cottage cheese
2 green onions, chopped

In a large skillet, heat 2 tsp vegetable oil over medium-high heat; cook mushrooms and thyme, stirring occasionally, for about 5 minutes or until golden and no moisture remains.

Meanwhile, in bowl, combine egg yolks, cottage cheese and ¼ tsp each of salt and pepper; stir in mushroom mixture and onions. In separate bowl, beat egg whites until stiff peaks form; stir ¼ into yolk mixture. Fold in remaining whites. Scrape into greased baking dish (3L or 13 × 9 inch). Bake at 375 F for about 25 minutes, or until puffed and golden.


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