JuBella.com - Get Your Creative Dose

Hi there everybody! How was your weekend? Our weekend went pretty well. I was hoping for rain, yet not a drop was in sight. There is nothing better on a fall Sunday than napping with the rain, snacking on yummy food, and an entertaining stack of old and new movies!

So, I ran across this scrumptious recipe for cranberry pancakes! Oh my, they look so enticing, and this recipe is pretty healthy, especially healthier than the boxed mixes you may pick up at the market. Serve alongside some fresh oranges or orange juice or even some hot orange spice tea, and you have yourself a comforting treat for a fall morning!

Cranberry Pancakes
Ingredients:
1/2 cup fresh cranberries
1/4 cup all-purpose flour
2 tablespoons plus 2 teaspoons whole-wheat flour
1 tablespoon yellow cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg or 1/4 teaspoon vanilla extract
6 tablespoons nonfat milk
2 tablespoons pasteurized egg substitute, such as Egg Beaters
1 1/2 teaspoons walnut or canola oil

Directions:
1. Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.

2. Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.

3. Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.

4. Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.

5. Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

recipe & image from eatingwell.com

Good Morning Everybody! Oh…I am a bit late waking up this morning. I couldn’t seem to find much rest this weekend, but at least I got some slumber sleep last night!

This past Friday the little one wanted me to fix pancakes for his breakfast, so I fixed these pictured above(I bought that fabric recently from a field trip to the thrift store..it’s so pretty) and topped it off with some freshly baked peaches that I baked as if they were apples(cinnamon, brown sugar, vanilla, and a tiny pinch of salt). These were so delicious & super fluffy, but I think the reason why they came out so fluffy and light was by mere accident. The recipe called for 1/4 C. vegetable oil, but all I had was vegetable spray. So I sprayed the spray oil into a 1/4 measuring Cup, and I think the lightness of the oil really makes a difference, because I tried the exact same recipe Saturday with regular vegetable oil, and they came out a bit heavier. Okay, so I say all of that to say, if you can try using the vegetable spray, then that would make them extra fluffy, or you can try beating your egg whites first. Anyhow, however you fix them they turn out quite delicious! Enjoy & have a happy Monday. I have 2 interviews from two awesome ladies, a ‘Let’s Go Visit” post, and of course some creative posts coming up this week! YAY! Happy Monday Creative People!!!

Buttermilk Pancakes

Ingredients
1 1/4 C. flour
1 Egg, Separated
1 1/4 C. Buttermilk
1/4 C. Raw Sugar
1 heaping tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt
1/4 C. Vegetable Spray(recommended) or Vegetable Oil

Peaches
1 Fresh Peach, cut into wedges and skin peeled
1 tbsp. Cinnamon
2 tbsp. Brown Sugar
1/2 tsp. Pure Vanilla
1/4 tsp. Salt

Directions for Peaches: Bake peaches in your microwave using your ‘baked potato” setting or you can cook them on your stove top, whichever you prefer.

Pancake Directions: Separate your egg and place the yolk in your mixing bowl and the egg whites in another. beat the egg whites until they are firm and light.

Mix all of the remaining ingredients together in your mixing bowl and then gently fold in your egg whites. Ladle about 1/4 C. of batter into a non-stick pan or onto a pancake griddle. Turn after the bottom is a light golden brown. Serve with warm syrup and freshly baked peaches. Sprinkle with a little bit of powdered sugar!