Yummy Pancakes!

There's nothing worse than promising your daughter pancakes on a rushed morning to discover you are out of pancake mix.  That's what happened this morning, so I had to whip up an easy "from scratch" pancake recipe.  This recipe came together quickly and was really quite light and fluffy.  It just soaked up the maple syrup and was absolutely delicious!

For a dairy-free alternative, use unsweetened (vanilla) almond milk and oil (vegetable, canola or melted coconut) instead of milk and butter.

Ingredients:

1-1/2 cups all-purpose flour
3-1/2 tsp baking powder
1 tsp salt
1 tbsp white sugar
1-1/4 cups milk
1 egg
3 tbsp butter, melted
1 tsp vanilla


Directions:

1. In a large bowl, sift together the flour, baking powder, salt and sugar.  Make a well in the centre and pour in the milk, egg and butter; mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium-high heat.  Scoop the batter onto the griddle (approximately 1/4 cup each pancake).  Brown on both sides and serve while it's ot.

Feel free to add in your favourite mix-ins: chocolate chips, cinnamon, berries, etc.

Makes approximately 10-12 pancakes.

Italian Easter Bread - Pane do Pasqua

I've always wanted to make a traditional Easter bread so this year I actually did it. I had a lot of fun decorating the eggs with my little one and we had a blast making the dough as well. While I didn't taste my own bread (still trying gluten free) it smelled amazing as I baked it and I got positive feedback at Easter lunch!

Ingredients:

1/2 cup unsalted butter, room temp. 

1/2 cup milk

2-1/2 tsp yeast

1/2 cup warm water

3 eggs, room temp. 

2/3 cup sugar

1 tsp vanilla

Zest of one lemon

4-1/2 - 5 cups all purpose flour

1 tsp ground anise seed

1 tsp salt

6 hard boiled eggs (optional, don't have to be hard boiled)

Directions:

1. In a small saucepan, heat the milk and butter just until the butter melts. Set aside to cool. 

2. Add 1 tbsp sugar to the warm water and stir to mix. Sprinkle the yeast over the top and set aside for 5 minutes. 

3. In a stand mixer, whisk together the eggs and sugar until combined. Add the butter/milk mixture, yeast mixture, vanilla, zest and anise. Mix together until all the wet ingredients are combined. 

4. Switch to the dough hook and add in 4-1/2 cups flour and salt; mix until a soft dough forms. Gradually add more flour to make a smooth and slightly sticky dough. 

5. Turn onto a lightly floured surface and knead for a few more minutes until very smooth. Shape into a ball. 

6. Grease the bowl with oil and return the dough, turning to cover in oil. Cover with plastic wrap and let rise for 1-1/2 hours until it has doubled in volume. 

7. Line a very large baking sheet (or 2 sheets) with parchment paper and lightly grease. 

8. When the dough is ready, punch it down on a lightly floured surface and divide into 4 equal pieces. 

9. Roll each piece into a rope about 22" long. Lay two ropes side by side and loosely braid them together. 

10.  Lift the braid onto the baking sheet and pinch the ends to seal into a circle. Place 3 eggs in each circle lengthwise, tucking them between the ropes. (I used hardboiled eggs, but you can put them in uncooked and they will cook as the bread does.)

11. Repeat this process with the other two braids. 

12. Cover with plastic wrap and let rise for another 45 minutes until doubled. 

13. Brush the tops with egg wash (and sprinkle with sprinkles if you desire). Bake them for 30 minutes in a 350F oven until golden and cooked through. (The bread should sound hollow when tapped.)

14. Let cool then slice and serve. 

This picture is deceiving.  These are not small individual buns, but two large breads.

Crustless Quiche

This quiche comes together quickly and easily and is so very filling!  It warms up nicely in the microwave - if you have any leftovers!


1 pkg (227g) sliced mushrooms
1 clove garlic, minced
1/2 bag baby spinach
6 eggs
3/4 cup milk
1/2 cup feta cheese (or to your taste)
1/2 cup grated Parmesan
1 cup mozzarella, shredded
salt and pepper to taste

1. Preheat oven to 425F. Place the sliced mushrooms in a pan coated with non-stick spray with the garlic and salt and pepper.  Turn the heat to medium-high and saute the mushrooms until they release all of their moisture and no water remains in the pan, approx. 5-10 minutes.

2. Spray a pie dish with nonstick spray.  Spread the baby spinach on the bottom of the pie dish.  Add the cooked mushrooms and crumble the feta over top.

3. In a medium bowl, whisk together the eggs until smooth.  Add the milk, Parmesan and some salt and pepper.  Whisk to combine.  Pour the egg mixture into the pie dish, over the vegetables and feta.

4. Sprinkle the mozzarella over top.  Place the pie dish in the oven and bake until it is golden brown on top and the center is solid, approximately 30-35 minutes.