- buckwheat flour
- whole wheat flour
- milk
- vegetable oil
- wheat germ or wheat bran
These make a great breakfast or after-school snack and are a great way to use up those bananas that have gotten a bit too ripe. Remember, if you have overripe bananas and don’t have time to bake, you can just pop them in the freezer, skins on or off. If you take the skins off, just freeze them in groups of three so you can easily pull out what you need for one batch of muffins.
- eggs
- chopped walnuts
- grated coconut
No initial rise has happened to me before with this recipe, and I have found that it very often is the yeast. I also use a candy thermometer or a meat thermometer to be precise about the milk temp.
- DOUGH
- 11⁄4 oz. pckg. Yeast
- warm milk
- 1⁄2 c. granulated sugar
- eggs
- FILLING
- 21⁄2 TBS. cinnamon
- ICING
- 11⁄2 c. confectioners sugar
I like to make these pancakes small – maybe 2" in diameter; they’re more like a snacking cake than something you pile up on your plate and sit down to eat. You can eat them spread with maple butter, creamed honey or just butter. Even by themselves they’re delicious!
- whole wheat all purpose flour
- white all purpose flour
- kosher salt
- buttermilk
- large eggs
- vegetable oil and butter for frying
- dry oatmeal
- medium egg
- brown or white sugar
- large lemon
- sugar -divided into 1/4 cup and 3/4 cup
- large eggs
- plain yogurt
- Glaze
- fresh lemon juice
- flour
- baking soda
- baking powder
- salt
- maple syrup
- milk
- vanilla
- walnuts
- all-purpose flour
- vanilla extract
- salt
- baking powder
- all-purpose flour
- sour cream
- eggs
- butter
- white sugar
- packed brown sugar
- melted butter
- ground cinnamon
- oatmeal
- powdered milk
- peanut butter
- vanilla
- egg
never tried but i love the ones they have at the bakery
- all-purpose flour
- whole wheat flour
- granulated sugar
- baking powder
- baking soda
- kosher salt
- old-fashioned oats
- Grated zest of 2 oranges
- dried tart cherries
- buttermilk
- heavy or whipping cream