School Pancake Mix

School Pancake Mix

2 1/2 C whole wheat flour
1 C buttermilk powder
5 T dried egg whites
1/4 C sugar
1 1/2 T baking powder
2 t baking soda
1 t salt
1 C flaxseed meal
1 C nonfat dry milk
1/2 C wheat bran or oat bran

Mix dry ingredients together and store in an airtight container in refrigerator.  When ready to make, mix:
2 C pancake mix
1 1/2 C skim milk
2 T canola oil
1 t vanilla
Cook on a griddle and top with favorite toppings.

** I have a silly little rule that school morning breakfasts have to have at least 5g of fiber per serving. As you can imagine, my kids live for weekend breakfasts. However, these pancakes are great (6g fiber and 9g protein per 2 - 4inch pancakes), and I let them put whatever they want on them! Tons of syrup, I don't care!

Pumpkin Pancakes

Do one batch of pancakes (2 C mix etc.)
And add:
1 C pumpkin
1 1/2 tsp pumpkin pie spice
Mix and cook as usual. Best with buttermilk syrup.

**The pumpkin adds another gram of fiber and maybe .5 g of protein! Nice! So much good and they don't even know it!

 Gingerbread Pancakes

Do one batch of pancakes (2 C mix etc.)
And add:
1 T molasses
1/4 t cloves
1/4 t allspice
3/4 t ginger (may increase to 1 t if kids like it)
1/2 t cinnamon

Mix and cook as usual. Best with buttermilk syrup. And some cinnamon whip cream can't hurt!

**Looking at all my pancakes, they all look so different...it's because I have a grill with a mind of it's own.

Banana Pancakes

Do one batch of pancakes (2 C mix etc.)
And add:
1 C mashed bananas
Mix and cook as usual. Best with buttermilk syrup. (My kids preferred the badder blended, I used a hand blender.) Serve with sliced bananas on top.

Gingerbread House Frosting

Royal Icing
(The Glue)

2 egg whites
1/4 t cream of tartar
2 2/3 C powdered sugar

Mix until stiff. Should be enough for one house. (7 houses...8 batches with quite a bit left over.)

Snow
(Ground Cover-dries shiny and hard)

1 C sugar
1/3 C water
1/4 t cream of tartar
2 unbeaten egg whites

Heat sugar, water and cream of tartar over medium heat until sugar dissolves. Place egg whites in mixer and turn mixer on.  Slowly drizzle in sugar mixture and beat for 4 minutes on high. Enough to cover 2 grounds or one roof and one ground. (7 houses-5 batches)

Gingerbread House

Gingerbread House for Victorian Cast Iron Mold

1 1/2 C shortening
1 1/2 C sugar
1 1/2 C dark molasses
12 1/2 T cold water
9 C flour
4 t ground ginger
4 t cinnamon
1 1/2 t salt

Cream together shortening, sugar, molasses and water.  Sift together flour, spices and salt.  Add dry ingredients to shortening mixture and mix well. Dough will be stiff. If dough is still crumbly, add a T of water. Chill at least 1 hour. Using a pastry brush and solid shortening, and grease mold. ( I use Pam.)  Press dough into the mold.  Bake in a preheated 350 degree oven for approximately 25 minutes or until golden brown. (When mold is already hot from previous baking, bake for 22 minutes.) Flip house pieces onto cooling rack.  It is better to bake gingerbread a day ahead to allow for hardening. 

*This recipe makes 2 houses.