Making soft pretzels at home is easy-peasy if you have time.
A beautiful springtime muffin. Sweet, tart and perfectly spiced with cardamom.
A quick and easy breakfast that is fresh and nutritious. Sometimes the best things in life are the simplest.
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
A versatile spread that can make your corn on the cob extraordinary, your cheese board enviable, and your scampi legendary.
A bright and summery lemon dessert that bakes into two layers: an airy cake on top and a creamy custard on the bottom.
by Stephanie | Girl Versus Dough
Thai iced coffee turned into a frozen drink of wonderfulness.
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Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic. Perfect as a spread on toasted bread rounds or as topping for fish, chicken, steak … really, the options are endless.
Tender chicken with a crispy skin, cradled in a flavorful shandy sauce!
This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
Cauliflower masquerading as rice? So good and so good for you. Picture a big bowl of delicious, crave-worthy fried rice—only it’s not!
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Corn chowder loaded with roasted peppers, potatoes, smoked paprika, and just a hint of cream.
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
Pikelets are like small thin pancakes that are served at morning tea. We like them for breakfast too. They can be served cold with butter and jam, with cream and our favourite is warm with lemon juice and sugar.
I use natural yoghurt. I have used flavoured yoghurt before and reduced the sugar. They still taste great.
Heat griddle or frying pan to a medium heat. Spray with oil or use butter to grease the pan.
Mix all ingredients together using a Bamix or stick blender.
Use 1/8 cup measure to dollop mixture onto the pan. When there are lots of bubbles on the top of each pikelet and it has lost its ‘wet’ look, turn over. (Just as you would with regular pankcakes.) After 1 minute, remove pikelet to a plate.
Serve.
Suggestions for serving….
*buttered
*jam and cream
*lemon and sugar
*Vegemite (if you are game!)
by Faith (An Edible Mosaic) and filed in Breakfast
Granola without oats or even nuts? Oh yes I did!
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It’s French toast, it’s a casserole—enough said.
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Fancy like a restaurant, easy like Sunday morning.
Inspired by Irving St. Kitchen French Toast.
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Lemon and poppy seeds come together to make the most amazing pancakes. Top with fresh blueberries for the full experience!
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Here’s a recipe I experimented with until I got it just right. It’s so nice to prepare the ingredients the night before, set it to cook, and wake to a warm breakfast. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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Comments
Holly on 8.20.2009
HAS to be strawberry jam on these – great recipe!
manaphraim on 8.20.2009
Bindi, you were doing so good until you mentioned Vegemite.
I’m not game!
I am game to make your pikelets.
Thank you for sharing.
Sidenote: My husband was born in Australia during the war.
My mother-in-law had the most-enjoyable accent!
I miss her.
clrand on 9.25.2010
Hi Bindi–
I tried these today and they have a marvelous taste. I do have a question though. The batter was very liquid and ran right off the griddle. Should I have only tried cooking only one at a time, in a skillet, instead? I ended up adding another 1/2 cup of flour. While it was still quite a thin batter, I was able to put more than one on the griddle if I was careful.
Any advice/insights would be greatly appreciated! And be sure that despite my little mishap, they were loved and are already all gone.
Thanks!
Collette
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