Pancake Mix

Today's edition of "What to Cook" has a very simple, easy recipe -- and it's pretty healthy and recognizable. Homemade Pancake Mix! Store-bought pancake mix (just like most store-bought things bought outside of the produce or meat departments) has a ton of ingredients most people have never heard of! This might not be "bad" all the time, but it's definitely not the best for your body. This recipe is great because it has such simple ingredients, all of which you'll not only be able to pronounce, but will most likely already be inside your cupboards and fridge.

Um, WOW! Compare to the ingredients in the recipe below.

Delicious Homemade Pancakes

Recipe makes about eight 3” diameter pancakes

 You will need:
* 1 c. Flour
* 1 tbsp. baking powder
* 1/2 tsp. baking soda
* 2 tbsp. vegetable oil    
* 3 tbsp. Sugar        
* 1 c. Milk    
* 1 egg    
* 1/2 tsp. salt

Combine dry ingredients. Add milk, egg and oil. Mix until smooth. Heat nonstick pan over low-medium heat until water beads. Do not oil. Alternatively, use a lightly oiled griddle.

Pour pancake mixture in 1/4 cup amounts. Turn when tops are covered with bubbles and edges look cooked. Remove from heat when pancake stops steaming.

Top with powdered sugar, syrup, or strawberries and whip cream (or Greek yogurt for a healthier twist!)

Sunday Morning Omelettes

If anyone's still out there after my four month hiatus, I'm here to deliver a steaming hot, delicious omelette ... recipe. Now keep in mind, this omelette recipe is not what you'd want to eat on a diet, unless your diet plan is to gain some weight (like a certain someone I happen to live with). But, if you're not worried either way, this omelette is sure to make your mouth water and your tummy full!

Omelettes

Ingredients:
2-3 eggs
1 tbsp of milk
Salt and pepper
1 tbsp olive oil
Bacon bits (optional)
Canadian bacon (optional)
Pepperjack cheese (optional)
Chopped onions (optional)
Tomatoes (optional)
Chopped peppers (optional)
Seasonings

Break the eggs into a bowl, and add the milk, salt and pepper. Beat the eggs gently with a fork, just until they combine. Do not overbeat or whisk into a froth.

Place the frying pan (about 6” diameter) on the stove and warm the pan over a low-medium heat before adding the olive oil. Turn the heat up and as the warming, tilt the pan so that the bottom and sides are both coated. Carefully add the eggs to the center of the pan, tiling the pan so the eggs also spread out evenly over the bottom.

Cook over a low-medium heat. As the eggs begin to set, very carefully lift the edges of the omelette upwards with a spatula, ensuring that the omelette does not stick and also allowing the uncooked eggs to run underneath. Rotate the pan as you do so, making sure that all the sides have been moved.

Cook until the eggs have set on the bottom but the top is still a little moist. The underside should be a golden brown in color. Before the top has set, add any toppings you’d like. After this, lift up the edge of one side of the omelette and fold this half so that it covers the other half and sits neatly on top. Try to avoid breaking the omelette in half.

Loosen the omelette away from the pan and tip out onto a warmed plate. Serve immediately.

Tip: I like to start with a very small spatula as I am lifting the edges, but switch to a much larger spatula for folding and flipping as the omelette will need the extra support.

Coming soon! How to make your own pasta and marinara and vodka sauces!