Archive for the 'Breakfast' Category

Best Ever Low-Fat Pancakes. Yum.

Makes six pancakes

Is that possible? Low-fat pancakes that taste good? You bet.

This is one of the best pancakes I have ever had. This recipe makes six huge pancakes that are about 60 calories each.

Of course, you’ll have to hold off of the butter to keep them low fat!  Enjoy.

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Moist and Tasty Bran Muffins

Adapted from a recipe by Cook’s Illustrated
Makes 12 muffins. Published May 1, 2007.

No, that title is not an oxymoron. How can a BRAN muffin be both moist and tasty you ask? Let me explain…
…I have fallen in love with muffins. They are relatively easy to make and very forgiving. Yea, I still measure everything exactly (it is baking after all). But my guess is that if you just threw these together without weighing everything, they would still come out delicious.
I have made lots of muffins in my day and most of the bran muffins have been more like hockey pucks until now. This recipe delivers a bran muffin that is low in fat, moist, and tasty — all at the same time. And they said it couldn’t be done.
I made a few alterations to the basic Cook’s Illustrated (CI) recipe and I think I improved on it just a bit.
The ordinal recipe avoided using wheat bran and wheat germ to avoid a trip to the health food store. Well, I have both of those things on hand for bread baking so I added both to the recipe.
CI used 2-1/4 cups of All Bran Original cereal and took half of the All Bran “noodles” for a ride in a food processor until they were finely ground. I eliminated that step and substituted one cup of wheat bran and 1/2 cup of toasted wheat germ.
To make sure that the wheat bran did not dry out the muffins, I added one-half cup of buttermilk. To compensate of the buttermilk, I added 1/2 teaspoon of baking powder to the dry mixture.
The result is a moist, tasty (the buttermilk), delicious bran muffin with raisins. This may be one of the best muffins I have ever tasted.

Recipe follows.
Moist and Tasty Bran Muffins

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Pecan Pancakes

Adapted from a recipe by Tyler Florance

Makes 16 pancakes

These pancakes are really, really good. My family loves pancakes and I am always looking for new recipes to try. Usually these attempts are not much to write home about.
But these are different.
The thing that attracted me to these pancakes is that they include ground pecans in the batter. What an interesting idea. I wondered if the pecans would add flavor or texture. Answer: BOTH.
Here again these pancakes call for buttermilk which gives them a great tangy flavor and fluffy texture.
These are easy to make. Give them a try. Delicious.

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How to Poach an Egg the Right Way

Poaching eggs is not all that hard. It just takes the right equipment and some time. And, don’t try to hurry the process. Before you start, take the eggs out of the refrigerator so they can come to room temperature. Or, put them in a bowl of warm water to take the chill of off them.
You will need a skillet that is about three inches deep. A sauté pan works great. Fill the skillet with about 2-1/2 inches of water and heat over medium heat until it boils. You want the eggs to sit on the bottom of the skillet and be covered with water.
While the water is heating up, add about one teaspoon salt and two tablespoons of white vinegar to the water. This will help stabilize the egg whites and make for better looking poached eggs.
Now, once the water starts to boil, turn the heat down until the water is just simmering.
If you have an instant read thermometer (here), the water should be about 160 to 180 degrees F. You do not want the water boiling!
Take your room temperature eggs and crack each one into a ramekin or coffee cup. When the water is the right temperature, place the lip of the cup about a half inch into the water and let the egg slid into the water. You can most likely cook two eggs at a time by using your right and left hand to slide the eggs into the water. If you want to cook more eggs at one time, get help.
Eggs take about three to four minutes to poach (it’s closer to four minutes for me). Watch the top of each egg and the white will creep up on the yolk. Then about a minute or two after that, the egg are done.
Remove the eggs from the water with a slotted spoon and plate up on slices of toast or toasted sourdough English muffin (here).

Yummy Multigrain Pancakes

Adapted from The Joy of Cooking (1997 edition)

Makes 20 pancakes. Recipe can be cut in half.

My family loves pancakes. When the boys were younger, we made a recipe called Swiss pancakes every Sunday morning; sort of a crape and they were delicious.
Next we moved to cornmeal pancakes. Again, delicious.
However, now,  in this time of healthy eating and wanting more grains in our diet, we have gone to a multigrain pancake.
These pancakes are easy to make and taste great. My family and I like thinner pancakes so I upped the milk from 1-3/4 cups of milk to 2 cups. The added milk does not seem to affect the wonderful full-grain taste of these pancakes.

Recipe follows.

Yummy Multigrain Pancakes — From MuirFood

Adapted from The Joy of Cooking (1997 edition)

Makes 20 pancakes. Recipe can be cut in half.


1 cup whole wheat flour
3/4 cup all-purpose flour
1/3 cup cornmeal
1/4 cup old-fashioned rolled oats
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of freshly ground nutmeg
2 cups milk
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup honey
3 large eggs


  1. Preheat a large fry pan or griddle until water bounces off the surface of the pan.
  2. In a large bowl, whisk together the two flours, cornmeal, oats, sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.
  3. In another bowl, whisk together the milk, butter, honey and eggs.
  4. Pour the wet goods into a well in the dry goods and mix until just combined.
  5. Spray the fry pan or griddle with vegetable oil spray.
  6. For each pancake, spoon about a 1/4 cup of batter on the hot surface of the fry pan or griddle.
  7. Cook until the top is flecked with bubbles and the bubbles have popped.
  8. Turn the pancakes over and cook until the under side is nicely browned.
  9. Serve hot.
  10. Serve with jam, maple syrup, honey and/or powdered sugar.