Good morning– I would pretty much be happy to eat pancakes every morning of the week– instead of my routine yogurt or oatmeal. And, happily, these little pancakes are pretty much guilt free (until I slather them with maple syrup!). They’re tender and fluffy and I’d say a great way to start out the day…
FLUFFY BRAN PANCAKES
3/4 cup whole wheat flour
3/4 cup unbleached white flour
2/3 cup bran
1/4 cup sugar
1 tab. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk*
1/4 cup canola oil
toppings: fruit, maple syrup, jam, honey, butter, powdered sugar, yogurt, granola… (take your pick!)
In a mixing bowl stir together the wheat flour, white flour, bran, sugar, baking powder and salt. Mix in the egg, buttermilk and oil, Cook the pancakes on a medium high grill, sprayed with cooking spray until they are perfectly browned on each side.
Serve with your favorite toppings. Makes about 16 pancakes.
*If you don’t have buttermilk on hand (like I don’t)– pour a couple tablespoons of cider vinegar into your measuring up and fill up with milk to make 1 1/2 cups.
Hi all– We had these tender little muffins for a post Christmas breakfast last week. Mixed them up with 4 year old Jobay. She got an egg cracking lesson. I think she’ll need a little more practice! Hot from the oven with a couple eggs scrambled up, they make a fine start to the day.
APPLE BRAN MUFFINS
1 cup flour
3/4 cup wheat bran
3/4 tsp. salt
1/2 cup brown sugar
2 tsp. baking powder
3/4 cup buttermilk*
1/4 cup oil
1/2 cup walnuts, chopped fine
1 medium apple
Peel, core and grate the apple. Set aside
In a mixing bowl, stir together the flour, bran, salt, brown sugar and baking powder. Then mix in the buttermilk, egg and oil. Finally fold in the grated apple and walnuts.
Spoon the batter into muffin papers lining a 12 cup muffin pan. And bake them up at 400 degrees for 15 to 20 minutes. So good warm with a slather of butter.
*These are just everyday muffins, so I don’t usually have buttermilk waiting in the fridge– To make your own just add a tablespoon of cider vinegar to regular milk and let it sit for a few minutes to thicken.
Hi there– Made these muffins a couple weeks ago when group of friends were off to hike on a Saturday morning. We met up for coffee and a nibble (that would be the muffins) and we set off up the freeway to Hollywood, where we parked the car in the prettiest old neighborhood and trekked up to the Hollywood sign on the hill, with several stops to admire the views across Los Angeles along the way.
All that to say, these are fine muffins. Just sweet enough and hearty from all that bran and zucchini. A good way to start off a morning of hiking…
ZUCCHINI BRAN MUFFINS:
1 medium zucchini, grated to shreds
3/4 cup sugar
1/2 cup canola oil
1/2 cup unflavored yogurt
1 cup1 flour
1 cup bran
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup walnuts (or pecans), chopped (optional)
In a mixing bowl, stir together the grated zucchini, sugar, eggs, oil and yogurt. Then thoroughly mix in the flour, bran, baking powder and salt. Finally fold in the nuts.
Spoon the batter into muffin tins lined with paper wrappers (makes 12 muffins) and pop them into a 350 degree oven for 20 to 25 minutes until they are lightly browned and firm to the touch.
Butter and marmalade along with a mug of tea make them just about perfect.