The aroma and taste of homemade pancakes or waffles is irresistible! The batter in this recipe makes feathery light pancakes, or light and crispy golden waffles. You’ll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.

You can add some blueberry syrup on top… whipped cream if you think you deserve it after that hour long workout… How about some french toast and bacon? Omelette?? sunny side up??? scrambeled eggs…??? Sometimes you have to pamper yourself… There’s nothing more important than satisfying your appetite with delicious food… So just enjoy!!! My husband and I have pancakes and waffles every weekend !:)

Here’s how to make delicious Pancakes and Waffles…

8 Servings

Ingredients:
2 eggs
1/4 cup freshly squeezed orange juice (optional)
1 teaspoon pure vanilla extract (optional)
1 cup milk
2 cups unbleached white flour/pancake mix (I use Bisquick)
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon sugar
1/2 tablespoon lemon juice

FOR BLUEBERRY PANCAKES:
1 pint blueberries, washed

FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup
whipped cream (optional topping)

WAFFLE TOPPING:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
2 tablespoon pure maple syrup

Instructions:

Crack the eggs, separating the whites from the yolk. Whip with egg whites with a whisk for about 2 minutes until they become fluffy and then firm. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.

Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.

To make blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or vegetable oil and set it over medium heat for about 1 minute. Drop 1/4 cups of batter onto the hot grill. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up.

To make regular plain pancakes: Follow the same instructions without adding the blueberries.

When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote.

To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup. Yummmm……

ENJOY…

Adding beans to pasta salad lowers the glycemic index and adds loads of nutrients including fiber. If you are using canned beans, rinse them to remove excess salt. Be sure to cook the macaroni just to the al dente stage.

3/4 cup cooked chickpeas
3/4 cup cooked small shell pasta, al dente
1/2 cup chopped plum tomato
2 Tbsp chopped red or green bell pepper
1/4 cup chopped parsley
2 Tbsp black olives, slivered
2 Tbsp Tomato Red Pepper Salad Dressing (recipe below)

Tomato Red Pepper Salad Dressing

1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil

Combine all ingredients in a blender container. Blend until well mixed.

Nutritional Information:

Per serving:
478 calories
8 g total fat (1 g sat)
0 mg cholesterol
85 g carbohydrate
21 g protein
16 g fiber
290 mg sodium