Breakfast From Stores

[Guest]

A couple of weekend days a month I make breakfast from our LTS in order to fine tune methods and assure the family is used to the tastes. Most often it is pancakes and bacon.

Whole Wheat Pancakes:
2 cups whole wheat flour, freshly ground from stores of whole wheat.
3 TBSP sugar
1 tsp salt
6 TBSP Country Cream powdered milk powder
3 TBSP butter powder
2 TBSP powdered eggs
4 tsp baking powder
Stir dry ingredients together and then add:
2-1/4 cups water
5 TBSP of cooking oil
Whisk together well, and let stand for 10 minutes to allow flour to absorb liquid.
Add sufficient additional water, whisking well, to make a pancake batter that is well on thin side, probably about 2-1/2 cups water all together.
Grill as usual.
Optional: substitute 6T canned applesauce for the oil and some or all of the sugar.

Canned Bacon:
Open a one pound canned ham. Slice thinly and fry crispy like bacon.

Imitation Maple Syrup:
Follow the directions on package of Mapleine Imitation Maple Flavor

The pancakes do have a different taste than pancakes made from Bisquik, whole milk, and whole eggs, but husband and I like them, and my kids don't complain. They are way more nutricious than factory pancake mix, or bleached flour, with the vitamins and fiber from whole wheat. Some of the family likes a little peanut butter on the pancakes, along with some maple syrup.

[kappydell]

I have some white flour stored, to help in the transition period. These pancakes are very cheap (about 1/10 cent each or $1.20 for a batch of 12) and well liked. They are my busted budget specials-

Pancakes like IHOPs
1 c all purpose flour
1 tsp baking soda
1 heaping tsp baking powder
dash nutmeg
1 cup milk (any kind, even reconstituted)
1/4 c oil
1 egg
Stir together dry ingredients (first 4). Separately beat togeter wet ingredients (the last 3). Mix dry ingredients into wet ones, stir to mix. OK if lumpy, don't over beat, just blend them so flour disappears. Bake on griddle, frypan or even a hot rock if that's all you got. Use 1/4 cup per pancake (I use an ice cream scoop to measure). Cook over med-high heat until edges look dry and it is light brown underneath, then flip and cook the other side the same length of time.
These are well received even without syrup, the nutmeg seems to add that 'something'.

OATMEAL WITH DRIED FRUIT
enough oatmeal to feed your bunch (whatever you normally use, or what is on the box)
water to cook oatmeal, plus 1/4 cup (follow box directions)
dried fruit of choice or what you can get (raisins, diced dry apples, diced dry peaches, dried cranberries if you like them, etc)
dash of cinnamon (with apples or raisins), dash nutmeg (with peaches)
Mix oatmeal, dried fruit and spices of choice. Make up like 'regular' oatmeal. The dry fruit will rehydrate as you cook, and add that wonderful 'custom' flavor.

I also make scrambled eggs from dried. Omelets are a good way to introduce them into the diet;
fried rice with extra eggs are a favorite breakfast as well - uses up cold cooked rice, leftover veggies and meat, and ramps up the protein of those bits with some egg added.