Easy to make, versatile, and delicious! Thank you. I can see the opportunity to easily change up the fruit for these wonderful pancakes. My husband loves pancakes, so I am always looking for different ways to make them and this recipe fit the bill. I used canned peaches as that is what I had on-hand and they were still great. Half of the can went in the pancakes and I used the other half for the topping - peaches, sour cream, and a bit of Trader Joe's pumpkin butter - a terrific accompaniment. We will be making these again.
Amazingly versatile recipe! Thank you for all of the ideas and variations. This has become one of our favorite breakfasts. My pancakes never turn out quite right, but this is nearly foolproof and comes out hot in one dish (as opposed to one pancake at a time). We typically use 2 eggs, but I also like it with 3. I also use whole wheat flour and skim milk with a little greek yogurt or sometimes almond milk. Again, very versatile. We really like strawberries or cherries with cocoa powder and/or chocolate chips. I use a regular oven proof skillet without the butter and the pancake just slips right out onto the plate, ready to serve. We typically eat it with yogurt. Wonderful and tasty recipe!
Simple, quick, and easy! I should also mention that they are tasty. This recipe made two waffles. I used honey instead of sugar and added pecans. The honey was good, but I would skip the pecans next time. I was a little iffy about the consistency of the batter, but it worked well for waffles without additional milk. I did use oil instead of butter and whole wheat flour. The husband - who usually drenches pancakes in syrup - was very pleased with the flavor and we sued jams, raspberry coulis, and greek gods yogurt. I will definitely be making this again....thanks!
Great recipe. Cooked our eggs sunny side up and the runny yolk added just the right flavor and moisture to the dish. IMO the fresh cilantro adds just the right touch. A simple keeper. Thank you!
This was my first shot at using eggplant as a main dish other than an eggplant parmesan. This dish was easy, wonderfully flavorful, and filling. My husband says this is a keeper. The only 'changes' I made was using fish sauce instead of oyster sauce and a medium-sized Italian eggplant based on what we had on-hand. This will become a go-to after work dinner or weekend lunch. Thank you!
A simple and great tasting way to make brussel sprouts. My husband and I have come to enjoy these a lot - I've now made them several times. I typically use some garlic salt and/or an asian season blend that includes salt, pepper, garlic, etc in addition to salt/pepper. Very simple and always well liked. Lots of different variations that you can try as far as seasonings. Throw them in the oven and forget them. It's all good!
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