A rainy Sunday so Jim did not play golf.  I made pancakes and eggs.  The pancakes were successful; I thought the eggs were overdone.  The pancake recipe comes from that free Wilson County Fair cookbook again.  The recipe yielded 7-5” pancakes.    

Ingredients:

1 C whole wheat flour

3 t baking powder

½ t salt

1 egg beaten

1 T honey

2 T vegetable oil

1 C milk

(I added walnuts to the pancakes as I cooked them)

Directions:

1.       Mix the dry ingredients together in a small bowl and set aside. 

2.       Mix egg, honey, oil and milk in a small bowl.

3.       Add the dry ingredients to the wet and stir until just blended. 

4.       Cook on a hot griddle 2 minutes per side.  Sprinkle the chopped walnuts on the pancakes as you have them on the griddle before flipping them to side two. 

I served these with maple syrup and butter.  We really liked the flavor.

This baked egg recipe comes from my Cooking Light cookbook.  The cooking time I think is off.  They were too overdone for me.  So I will need to experiment.  The recipe is for 6, but easy to cut down to 2 which I did. 

Ingredients:

1 T butter

6 eggs

1 t pepper

¾ t salt

2 T heavy cream

Directions:

1.       Preheat the oven to 350 degrees.

2.       Spray each of 6 (6 oz.) ramekins or custard cups with cooking spray.

3.       Place ½ t butter in the bottom of each ramekin.

4.       Break an egg in each ramekin and sprinkle evenly with salt and pepper.  Add 1 t of cream to each egg. 

5.       Place in a 9” X 13” baking dish and add hot water to pan to a depth of 1 ¼”.

6.       Bake at 350 for 25 minutes.  (I thought the eggs were too hard.  I am going to look at them at 15 minutes the next time.)