JAMSquared

I made these for breakfast when we had company at Thanksgiving. I got the idea for them from Green Lite Bites, a blog I found about when James directed me to read an article about the lady who writes the blog that was on CNN’s website a little while back. Of course, I couldn’t make purely whole wheat pancakes if I wanted James to enjoy them. As it was, he thought they were just okay. I thought they were pretty good, even as leftovers a couple days later.

Cooking First Side

Apple-Cinnamon Pancakes

Ingredients:

• 1 cup unsweetened applesauce
• 2 eggs
• 1 cup skim milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 cup whole wheat flour
• 1 cup all-purpose flour

Directions:

In medium bowl, whisk together applesauce, egg and milk. In smaller bowl, add the flour, baking soda, baking powder and cinnamon. Sift into apple mixture; mix until just blended.

Heat a skillet over medium heat. Spray with non-stick cooking spray. Using about 1/4 cup of batter, form pancakes. Cook about 1-2 minutes per side (small bubbles will form but not as many as traditional pancakes).

Yield: approximately 6 (16-18 3-inch pancakes)

After Flipping

Of course, my flipping skills need work.

Earlier in the month, we had out of town guests, the perfect opportunity to try something new for breakfast. The picture (thanks Mona for snapping a pic) doesn’t do the ooey-gooey breakfast justice. It was delicious. And it was even great a few days later reheated.

Chocolate Chip Cinnamon Roll Coffee Cake

Chocolate Chip Cinnamon Roll Coffee Cake

Source: Pillsbury Christmas 2008 (Yes, I know. I have a cookbook addiction.)

Ingredients:

• 1/2 cup butter or margarine, softened
• 2 12.4-oz. cans Pillsbury refrigerated cinnamon rolls with icing
  
• 1 3.4-oz. package vanilla pudding and pie filling mix (not instant)
  
• 1/2 cup firmly packed brown sugar
  
• 1/4 cup miniature semisweet chocolate chips
  

Directions:

Preheat oven to 375°F. Using 1 tablespoon of the butter, generously grease 12-cup fluted tube pan. Place remaining butter in small microwaveable bowl. Microwave on high for 1 minute or until melted when stirred.

Separate both cans of dough into 16 rolls; cut each in half crosswise. Place half of roll pieces in greased pan. Sprinkle with half of the pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat layering with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.

Bake for 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in the pan 2 minutes. Invert onto a serving platter.  (Don’t use a regular dinner plate as your serving platter unless you want icing to drip off the edges of the plate.) Cool 15 minutes.

Remove lid from icing. Microwave icing on high for 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Cut into wedges. Serve warm.

Yield: 16