Sunday, August 2, 2009

Mickey Mouse Pancakes

If you know me, or if you've ever lived with me, or just spent the night at my house, you know how much I love love love breakfast! Hens in a Nest, french toast, omelets, pancakes, biscuits and gravy, muffins, bacon, bacon, and more bacon... what's not to love? I often find myself eating breakfast for dinner because I usually don't make much of a breakfast during the school week. I was especially excited on Father's Day because I was going to go to Fort Wayne, and my Nana was making breakfast for everyone. I knew this would involve my childhood favorite, Mickey Mouse pancakes. Sometimes just the head, other times the whole body, these were a staple of my childhood. I couldn't wait!

Then, it was all ruined. My brother's car got towed, and I don't have a car, so I was stuck in Indy. But, I still wanted my damn pancakes! Luckily for me, Joy the Baker (have I mentioned how much I love her?) posted her dad's recipe for buttermilk pancakes. I cut the recipe in half, and added more buttermilk so I could get a good Mickey shape. They were delicious! Not quite like Nana's, but yummy nonetheless. Now go make some pancakes!

Buttermilk Pancakes

Makes about 5 Mickey Mouse or 10 small pancakes

  • 1/2 cup buttermilk
  • 1 egg
  • 1 Tablespoon vegetable oil
  • 1/2 stick unsalted butter, melted and cooled slightly
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon salt
Whisk together milk, eggs and vegetable oil in a medium bowl, then whisk in the butter.

Stir together flour, baking powder, sugar and salt in another medium bowl. Whisk in egg mixture until combined.

Once combined, let the batter sit for 10 minutes while griddle preheats.

Spray a griddle or skillet with nonstick vegetable spray over medium heat. Pour about 1/4 cup of batter onto skillet in a circle, then add two smaller circles for the ears. (You may need to add some more buttermilk if the batter is too thick to pour easily.) Cook until bubbles have formed on the top and sides of the pancakes and broken, about 2 minutes.

Flip pancakes with a spatula (a super thin metal spatula works great) and cook until undersides are golden, about 1 minute more. Lower heat if pancakes brown too quickly.

Serve with maple syrup. Don't forget the blueberries and bacon if you want to be super awesome like me!

Blueberry Oatmeal Muffins

Hullooooooo! (in that wonderful Julia Child/Mrs. Doubtfire sort of way)

Please forgive me for my extended absence. Yes, I know that it's been over a year since I last posted. Yes, I have baked a lot since then. Yes, I know that I am incredibly lazy and a procrastinator. But let's put that all behind us, and talk about some tasty muffins, mmkay?

I have been on a blueberry kick this summer. Hardly a day has gone by that I haven't had a blueberry in my fridge. Usually they just go in my yogurt or some pancakes (we'll get to that). But last time I went to the farmer's market, I bought an absurd amount. I was considering freezing them, but then I came across this recipe from Joy the Baker. It was truly destiny. I actually have buttermilk in my fridge, which I can never seem to use up before the expiration date. I had two little applesauce cups left to make one cup, and exactly half a cup of brown sugar. Perfect way to start a lazy Sunday, don't ya think?

Blueberry Oatmeal Muffins

Makes 12-15 muffins

* 1 1/4 cups whole wheat flour (I used white whole wheat flour)
* 1 1/4 cups oats
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/2 tsp cinnamon
* 1 cup unsweetened applesauce (two of the snack pack size)
* 1/2 cup low-fat buttermilk
* 1/2 cup firmly packed brown sugar
* 2 tbsp canola oil
* 1 large egg, lightly beaten
* 3/4 cup blueberries (fresh or frozen)

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I used the Crisco baking spray, which is great for muffins!

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full. (I use a 1/4 cup measuring cup and it seems to fill them perfectly) If you have extra berries, it's always nice to put a few on top of the muffins.

Bake for 16-18 minutes, or until golden brown and delicious.

These go very well with a mug of coffee and Meet the Press, in my opinion.

Happy Sunday! :)