Apple Pancake

2 medium tart apples
2 cups flour
3 tbsp sugar
1 tbsp baking powder
½ tsp salt
½ tsp cinnamon
1 1/3 cup milk
½ tsp vanilla
3 tbsp butter
brown sugar
maple syrup

Preheat oven to 450°. Peel, core and thinly slice apples. In mixing bowl combine flour, sugar, baking powder, salt and cinnamon. Add milk and vanilla, mix until smooth.
Melt butter in a 12" oven-proof skillet. Arrange apples in bottom of pan and pour batter over. Bake until apples are golden, about 15 minutes. Turn by flipping pancake over onto a clean plate, then sliding it back into the pan. Continue baking until other side is golden and pancake is cooked through, about 10-15 minutes. Remove from pan, sprinkle with brown sugar and serve with maple syrup.

Buttermilk and Banana Waffles

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ¼ cups buttermilk
1 egg
2 tablespoons unsalted butter, melted
2 ripe bananas, peeled and sliced
Vegetable oil
Maple syrup, warmed

In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon and salt, mixing well. In a large measuring cup, combine the buttermilk, egg and melted butter and whisk until blended. Place half of the sliced bananas in a small bowl and mash coarsely; do not worry if the mixture is a little lumpy. Add the mashed banana to the buttermilk mixture, then stir into the flour mixture. Using a fork or whisk, mix until the batter is smooth.
Preheat a waffle iron. Using a paper towel or pastry brush, lightly grease the waffle iron with vegetable oil. Ladle batter sufficient for 1 waffle into the iron, spreading it evenly. Close the waffle iron and cook until the waffle iron will open easily (no peeking for the first 2 minutes). Transfer the waffle to a platter and keep warm while you cook the remaining batter.
Serve the waffles garnished with the remaining banana slices and drizzled with the warmed maple syrup.

Chocolate Porridge

1 cup water
3 cups milk
2 tbsp cocoa powder (sweetened or unsweetened)
3/8 cup quick-cooking Cream of Wheat
1 tbsp sugar, ¼ tsp salt

Mix cocoa powder together with Cream of Wheat in small cup. Bring milk, water and salt to simmer, add dry ingredients. Simmer and stir until thickened, about 3 minutes.

Chocolate Waffles

8 ounces bittersweet chocolate
4 ounces semisweet chocolate
6 eggs, separated
½ cup brown sugar
1 cup sifted all-purpose flour
2 tablespoons Grand Marnier liqueur or orange juice
1 cup sugar
1 ounce butter for waffle iron

In the top of a double boiler or in a glass bowl in a microwave oven, melt together the bittersweet and semisweet chocolates. In a bowl, whisk or beat together the egg yolks and the brown sugar until their volume is almost double. Fold the egg yolks and brown sugar mixture into the melted chocolates. Fold the flour into the chocolate mixture, 1/4 cup at a time. Add in the Grand Marnier or orange juice.
In another bowl, whisk the egg whites until they begin to stiffen, then add in the granulated sugar, 1/4 cup at a time, while continuing to whisk. When the egg whites start to stand in peaks, fold one third of them into the chocolate mixture, then fold in the remaining whites. Cover the container and place this batter into a refrigerator. When you are ready to serve the waffles, preheat and lightly butter your waffle iron. Remove the batter from the refrigerator and while it is still firm, scoop about a cup of the batter onto the hot iron. Of course, you may need to adjust the amount of batter that you put on your waffle iron in accordance with its size and shape. Cook the batter on each side for 3 minutes. Garnish with fresh strawberries and powdered sugar and serve.

Gingerbread Pancakes

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
½ tsp baking soda
½ tsp cinnamon
dash of ground cloves
2 tbsp molasses
1 tbsp vegetable oil
1 cup buttermilk
1 egg, lightly beaten

In a large bowl, combine all the dry ingredients. In a small bowl, whisk the molasses, oil, buttermilk and egg. Slowly pour the liquid mixture into the flour mixture and stir until uniform. Lightly grease a griddle or pan over medium-low heat and cook the pancakes for about 3 minutes on each side. Makes 6 pancakes.

Hashbrown Casserole

2 lbs frozen shredded hashbrowns
½ cup margarine, melted
1 tsp salt
½ tsp black pepper
¼ cup finely chopped onion
1 can condensed cream of chicken soup mixed with ' cup milk
8 oz Colby cheese, grated

Preheat oven to 350°. Spray a 9x13 baking pan with Pam. Combine soup, margarine, salt, pepper, onion and cheese. Gently mix in the potatoes and pour into prepared pan. Bake for 35-40 minutes.

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