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This is full of calories and points (19). It is from The Kitche, Sunny Anderson.  I’m glad I made it, but probably easier would be to sprinkle a pancake as it is cooking with some nuts and blueberries and use the syrup of your choosing.  

Friday was a disaster.  I spent 4 hours making pizza dough and then realized I forgot the yeast when distracted by a phone call.  Saturday we went to a so-so Italian restaurant with the wine club.  I had preordered veal piccata.  It tasted like pounded to death meat on a pile of pasta with beef gravy on top.  The other choices were lasagna (new from the last time, I did not like)  and chicken cordon blu (how is that Italian).  

Ingredients:

Pancake:

3 strips bacon

1 1/3 C Store-bought pancake mix (that requires water only)

1 C water

1 lemon, zested

1 T salted butter

1/2 C blueberries

1/3 C pecan halves, gently crushed in your hand

1/3 C walnut halves, gently crushed in your hand

Sauce:

2 C confectioners’ sugar

1/4 C fresh lemon juice

1/4 C milk

1 t maple extract

Directions:

For the Pancakes:

1. Lay the bacon side-by-side in a cold 9-10” oven-safe nonstick sauté pan.  Place the pan in the cold oven and heat the oven to 350 degrees F.  Let the bacon cook until almost cooked through, about 15 minutes, then flip the bacon and return to the oven to finish, abut 5 minutes more.  Remove bacon to a paper towel-lined plate. 
2. Place the pan with any leftover bacon fat back in the oven. Raise the temperature to 400 degrees F.  Let the bacon cool, than chop.
3. Add the pancake mix and lemon zest to a large bowl.  Stir to distribute the zest and add the amount of water instructed on the packaging.  Whisk together and refrigerate until he oven is at temperature.  
4. Assemble the remaining ingredients, since everything happens fast once you start.
5. Add the bacon, blueberries, pecans, and walnuts, then quickly pour over the batter.  Return to the oven and bake until cooked through and lightly golden on top, 12-15 minutes.  

For the Sauce:

1. Meanwhile, add the confectioners’ sugar, lemon juice, milk and maple extract to a small bowl.  Whisk until the sugar melts away into the glaze.  Drizzle over the finished pancake.  

This morning I finally made this Dutch pancake from American Lifestyle Magazine that my friend Carol sends me.  It was an easy Sunday morning make.  

Ingredients:

1 C unbleached all-purpose flour

1 T granulated sugar

Generous pinch of kosher salt

1/4 t cardamom seeds ground

4 eggs

1 C whole milk

1 T finely grated lemon zest

1/4 C unsalted butter

1/4 C confectioners’ sugar

2 T freshly squeezed lemon juice

Directions:

1. Preheat oven to 425 DF, and place a rack in the middle of the oven.
2. In a small bowl, stir together the flour, granulated sugar, cardamon, and salt. 
3. In a medium bowl, lightly whisk the eggs with the milk and lemon zest.  Add the dry ingredients, and lightly whisk until blended.  The batter doesn’t have to be completely smooth, but make sure there aren’t andy large lumps of flour.
4. In a 10” cast-iron skillet over medium-high heat, melt the butter swirling the pan occasionally, until the butter is very hot and foamy, and almost beginning to brown.  Immediately pour in the batter, and put the skillet in the oven.  
5. Bake for 20 minutes, or until the edges are billowy and brown and the center of the pancake has puffed up.  Remove the pan from the oven, sprinkle the pancake evenly with the confectioners’ sugar and return it to the oven for 3 minutes more.  
6. Sprinkle the lemon juice over the top and serve immediately.  

This made one gigantic pancake.  I was very pleasing with the sugar and lemon juice.  

Last night was was our Let's Dance Club.  Let's just say that dinner left a lot to be desired.  We took guests from our Belle Meade dance lesson group.  Everyone had a great time.  My knee gave out in the end, but other than that it was the best dancing, yet.  

Another pancake recipe.  Our WW group has a special blog set up by one of the members.  On that blog another member posted this recipe that takes only 2 ingredients.  Each batch makes 4 pancakes, which is one serving at 4 points.  

Ingredients:

2 eggs

1 banana

Pam

Directions:

1. Get out your blender.
2. Place all ingredients and blend
3. Heat a griddle pan on the stove.  Spray with Pam and cook the pancakes about 2-3 minutes per side.  

I shared mine with Jim and made us bacon and an additional egg each.  I used some peach butter on mine.  Jim preferred butter and maple syrup.  These were very good.  There are toppings listed:

• Honey
• Maple syrup
• Cherries, Strawberries
• Yogurt
• Sugar and lemon juice

For the batter you can add:

• 2 T flax seeds
• 1 T coconut powder
• A small handful of chopped hazelnuts, almonds, walnuts
• 1 T peanut butter
• 1 T protein powder
• 1 T raisins
• 1 t cinnamon
• 1 t vanilla extract
• sliced apple or pear
• Pumpkin puree

I added peanut butter and flax seed.  

As I am on my way to the pool, I will say that dinner has been done before.  Pasta, asparagus and homemade pesto. 

I thought I made sweet potato pancakes before, but couldn’t find it in the blog.  Anyway, continuing in my Tupelo Cookbook This am I made Sweet Potato pancakes.  It says makes four servings.  That is if everyone can eat 4 pancakes per serving.  I ate 3 with Jo’s help and Jim ate 6.  It made 20 pancakes and they are big ones.  They were delicious, just ask Jo, he liked them better than bacon.  The first bite I gave him, his eyes went wide and, OH, boy, showed all over his face.  He has a sweet tooth.  

Ingredients:

1 large sweet potato

2 3/4 C all-purpose flour

1 t salt

5 T + 1 1/2 t sugar

3/4 t baking soda

1 1/2 t baking powder

3 C buttermilk

3 eggs

2 T unsalted butter, melted

2 T tupelo honey

1 t cinnamon

1/2 t nutmeg

Peach Butter (made yesterday)

Spiced Pecans (made yesterday)

Directions:

1. Wrap the sweet potato in foil and bake in a 350 degree F oven for about 45 minutes, or until tender.  Set aside to cool to room temperature.  (I did this in the microwave yesterday.  I did not want to heat the oven on a very hot day.)
2. In a large bowl, combine the flour, salt, sugar, baking soda and baking powder.  
3. In another large bowl, whisk together the buttermilk, eggs and melted butter.  
4. Add the wet mixture to the dry mixture.  
5. Peel the cooled sweet potato, place in the same bowl you mixed the wet ingredients in, and mash.  
6. Add the honey, cinnamon, and nutmeg and mix well.  
7. Add the sweet potato mixture to the pancake batter, combining well, and let the batter stand for 1 hour.  
8. Heat a skillet or griddle over medium heat.  Spray with Pam and ladle the batter in batches, 1/3 C at a time, cooking the pancakes until browned on each side.  (They took about 4 minutes per side.  I keep the heat lower, medium/low.  
9. To serve.  As you place each pancake on the plate, top with the peach butter and pecans.  A stack of 4 is considered a serving.  End with the peach butter and pecans on the top.  

I served with bacon and we finished breakfast about 1:30.  Of course there was clean up, but I don’t do that.  

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.)