Frosty mornings beckon for the quintessential breakfast food – pancakes. Hot buttery goodness covered with your choice of syrup, fruit, powdered sugar or, for many, folded and eaten by hand. For the acid sensitive patient, pancakes are a great way to start your day.
Quick & Easy Pancakes
You can certainly make your pan- cakes from scratch BUT there are some fabulous mixes on the market worth trying. Jiffy Mix® and Bisquick® pancakes are the epitome of comfort food in many American homes but you’ll make a much healthier breakfast with Kodiak Cakes® 100% Whole Grain Flapjack mix. I fix these at least once per week for my family, often with the addition of chopped apples, apple sauce, mashed bananas or pumpkin with no complaints. Surprisingly light and tasty, they have a whopping 14g of protein per serving and 5g of fiber. Need I say more?
Gluten Free for the Win
Both Bob’s Red Mill® and Bisquick® make excellent Gluten Free pancake and waffle mix that I enjoy. With my quirky and sensitive body, I just do better going gluten free with a little less bloating. Because these mixes usually contain rice flour, I usually add a couple eggs, some chopped apple and a tsp of Heather’s® Tummy Acacia fiber to the mix to make them just a wee bit more healthy.
Swedish pancakes are an Osborne family tradition, especially on Christmas morning. We use a very simple recipe passed down by my Grandmother Jenny, who immigrated from Norway in her teens.
Whenever she visited, we children were guaranteed piles of pancakes to enjoy and, let me tell you, they were divine. Swedish pancakes are very, very thin and about 10 to 12” wide, depending upon the size of frying pan and the skill of the cook. It’s an art, of course. These luscious treats can be rolled or folded into quarters and topped with just about anything, including: powdered sugar, jam, fresh berries, whip cream and, of course, maple or chocolate syrup. Here’s the family recipe that’s been on our refrigerator for at least fifty years.
• 4 eggs
• 1⁄4 cup sugar
• 2 cups flour (organic)
• 2 cups milk
• dash of salt
In an electric mixing bowl or blender, mix eggs, sugar and salt. Then slowly add flour and milk, alternating one cup at a time. Beat until very light and thin.
Over medium heat, melt a small pat of butter in a frying pan and swirl to cover the pan. Pour in about 1/2 -2/3 cup of batter and swirl around the pan in a thin layer. Cook for approx. 2-3 minutes per side until golden brown. Serve immedi- ately. Enjoy!!
If you’re a TikTok fan, you may have seen some videos of German pancakes. Instead of making individ- ual pancakes, you make one pancake in a large baking pan. Part cake and
popover, these pancakes are buttery goodness and make for a wonderful brunch centerpiece!
• 6 large eggs
• 1 cup milk
• 1 cup all purpose flour (organic) • 1 tsp vanilla
• 3 Tbsp butter
• dash of salt
Preheat oven to 425F. Put the butter in an ungreased 9 by 13 baking dish and place in oven, just until melted. (DO NOT BROWN). Place eggs, milk, flour, salt and vanilla in a blender and process until smooth. Pour over the melted butter in the baking dish. Do NOT mix with butter.
Bake for 20 minutes or until golden brown and puffy! Top with your choice of topping.
We place a wide variety of top- pings in the center of our dining room table and it’s fun to see what everyone picks. My brother Jack, for example, is a Swedish pancake purist. He goes straight for the Vermont Maple Syrup. (We try NOT to use syrups that contain high fruc- tose corn syrup.) My sister Janice, on the other hand, is all about the berries (strawberries, blueberries and raspberries). I love to top my pan- cakes with a little butter and rasp- berry jam. Then again, you can’t go wrong by rolling up a pancake with some sugar and cinnamon in the center!
May your holiday mornings be filled with the sweetest of memories!