Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!
- In a large mixing bowl, sift together the flour, sugar, baking powder and salt.
- In a small bowl, beat egg with Jif until blended. Stir in milk and melted butter.
- Add all at once to the dry ingredients, beating until blended. Add more milk to thin batter if necessary.
- Bake on a hot, lightly greased griddle until bubbles break on the surface. Turn and brown the other side.
1 cup white sugar
1 cup light corn syrup
1 cup dark brown sugar, packed
scant 1 cup water
1 teaspoon PURE vanilla extract
2 tablespoons maple extract
- Combine all ingredients in a medium saucepan.
- Bring to a slow boil.
- Simmer gently 5 minutes.
- Remove from heat and cool 5 minutes.
- Store in refrigerator.
Peanut Butter Pancakes
1¼ cups flour
2 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
1¼ cups milk
¼ cup peanut butter
3 tablespoons butter, melted
- Combine flour, sugar, baking powder and salt.
- Beat milk with egg.
- Add peanut butter and butter until smooth.
- Add to dry ingredients and beat just until well moistened. Add more milk to thin batter if necessary.
- Lightly butter hot griddle.
- Spoon by ¼ cupfuls onto griddle.
- Cook until golden brown on both sides.
Peanut Butter Strawberry Pancakes
aka Peanut Butter & Jelly Pancakes
1¼ cups Flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup JIF Creamy Peanut Butter
2 tablespoon sugar
2 large eggs
1¼ cups milk
1 teaspoon vanilla
1/4 cup Strawberry Jam
- Combine flour, baking powder and salt in large bowl.
- In separate bowl, whisk together peanut butter, sugar, eggs, milk, and vanilla.
- Stir wet mixture into dry ingredients, stirring until just combined.
- Heat non-stick skillet over medium heat; brush with oil. Swirl half of jam into pancake batter.
- Pour about ¼ cup of batter for each pancake into skillet.
- Cook for 1½ to 2½ minutes or until underside is golden and bubbles break out on top. Turn and cook for 1 to 2 minutes or until underside is golden.
- Repeat with remaining batter, spooning remaining jam into batter, and brushing skillet with more oil as necessary.
for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce
- Preheat oven to 350°.
- Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
- Sprinkle your meat and onions into the ramekin.
- Crack an egg into each ramekin.
- Salt & pepper.
- Bake for 6-10 minutes or until egg whites are just set.
- Top with cheese.
- Bake another 6-10 minutes or until eggs are set to desired doneness.
- With a spoon gently remove egg from cup onto plate or toast.
my slightly adapted from MonsterMama’s recipe (& halved) version
1 1/2 c. Oats (I just used regular old rolled oats)
1/4 c. Vanilla Sugar
1/4 c. Cocoa Powder (I used Hershey’s Special Dark)
1 3/4 c. water
couple pinches of Espresso Brava Sea Salt
~1/2 c. milk
Thanks for the inspiration MonsterMama! I can’t wait to see what Simple dish you’ll all share with us this Saturday…hmmmm….now, what to make for next week….
BAKED OMELET with PAPRIKA CHEESE HASH BROWNS
4 large eggs
1/4 cup milk
1 small tomato, diced
1 small bunch green onions, sliced thin
4 ounces chopped ham (or meat of your choice)
1/2 cup finely shredded white cheddar
salt and pepper to taste
- Preheat oven to 375 degrees.
- Whisk eggs and milk until well blended.
- Generously spray a 9 inch square baking dish with PURE.
- Sprinkle onions, tomatoes and meat over the bottom of the baking dish.
- Sprinkle 1/3 of the cheese over this layer.
- Pour eggs over the cheese.
- Top with 1/3 more of the cheese.
- Bake 20 minutes or until just set.
- Top with remaining cheese and leave in oven just until melted.
PAPRIKA CHEESE HASH BROWNS
4 cups shredded or finely chopped potatoes, dry well with paper towels
4-6 tablespoons butter
1 small bunch green onions, sliced fine
salt and pepper
1/2 cup finely shredded white cheddar (or cheese of your choice)
- Melt butter in a large skillet* over medium high heat.
- Add potatoes, onions and season well with salt, pepper, celery salt and paprika.
- Brown well.
- Sprinkle cheese over top and fold in.
*Use a skillet large enough to have a single layer of potatoes. They will brown better if they are not crowded.
4 oz reduced fat loose breakfast sausage
- Coat a 6-cup muffin pan with nonstick spray. Preheat the oven to 350F
- In a medium nonstick skillet over medium-high heat, cook the sausage, pepper and onion for 5 minutes, or until sausage is browned.
- Spoon mixture into a bowl and cool slightly.
- Stir in egg substitute and eggs, and the additional egg and mushrooms.
- Spoon mixture evenly into prepared muffin pan.
- Sprinkle with cheese.
- Bake 20 minutes, or until egg is set.