Category: Breakfast

Wheat Waffles

This, our favorite wheat waffle recipe, comes from Grandma Honey. When our kids wake to the sound of the wheat whirling in the blender they know that Grandma Honey’s wheat waffles will soon be on the table.

INGREDIENTS
3⁄4 cup whole wheat
1 1⁄2 cups milk
2 tbsp corn meal
2 tbsp oat meal
2 tbsp oat bran
2 eggs
1 tbsp raw sugar
1⁄4 cup butter
1 tbsp baking powder


DIRECTIONS
Blend whole wheat and milk in blender for 3 to 4 minutes. While still blending, add corn meal, oat meal, oat bran, eggs, raw sugar and butter. Turn off blender and add baking powder. Blend for 3 to 4 seconds. Cook in waffle iron. If batter rises too much, stir with spoon.

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Crepes

4 large eggs
1 1/2 cups milk
1 1/2 cups flour
1/4 tsp salt


Combine flour and salt in a large mixing bowl.  Make a well in the center; add eggs and 1/2 of the milk in the center.  Whisk constantly until all of the flour is drawn in and incorporated into a thick mixture.  Add remaining milk and whisk until smooth.

Strain batter to remove lumps; rest for 30 minutes.

Brush pan with melted butter and cook each side until desired doneness is achieved.

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Pannekoeken

This recipe comes from Zr. Ina de Jonge, via Sietske.  When the de Jonges (Cees, Ina, and Sietske) were visiting our home a few years ago, Zr. de Jonge made these traditional Dutch pannekoeken for the whole family.

400 grams flour
4 eggs
1 liter milk
salt to taste

In mixing bowl, combine all ingredients and mix thoroughly. Pour a portion of the batter into a heated and buttered frying pan. Swirl to cover the pan with a thin layer of batter. Pannekoeken should be thin and crepe-like. Cook on both sides and serve hot with Dutch syrup (stroop)–no maple syrup here. For a variation, add bacon and cheese, or fruit to batter before cooking. Add-ins can be either sweet or savory. (Note: pannekoeken is plural, pannekoek is singular)

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Coconut Pancakes

21⁄2 cups coconut milk
3⁄4 cup rice flour
3 eggs, beaten well
1⁄2 cup sugar
1 cup shredded coconut (optional)
pinch of salt

Pour coconut milk into a mixing bowl. Add rice flour and eggs and blend well, then add the sugar and beat until dissolved. Fold in half of the shredded coconut and the salt. Pour a portion of the batter into a buttered frying pan. Cook on both sides and serve hot.

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