Cooking Gazette

1/4 C butter, melted
3 eggs
3/4 C flour
3/4 C milk
1 Tbsp of honey

Divide the melted butter into 3 individual ramekins. Place a dozen or so blueberries into each ramekin. Combine the rest of ingredients & beat until fluffy. Divide equally between the 3 ramekins.

Bake at 425 until browned, approximately 20 to 25 minutes. Sprinkle with powdered sugar & serve as quickly as possible. They will deflate after they sit. You may double recipe as needed.

3 Cups Nonfat Dry Milk
2 1/2 Cups All-Purpose Flour
1 Cup Whole Wheat Flour
1 Cup Almonds, Finely Ground
2/3 Cup Baking Powder
1/2 Cup Sugar
1 Tbsp Salt

In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag. Yield about 7 1/2 cups pancake mix, enough for 3 batches of pancakes.

To make pancakes: In a medium bowl, combine 2 1/2 cups pancake mix, 1 1/4
cups water, 1 egg, and 2 tablespoons vegetable oil. Stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Turn with a spatula and cook until remaining side is golden brown. Regrease griddle as necessary. Yield about 1 dozen 5-inch pancakes.

2 cups flour
5 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 eggs; slightly beaten
1 cup fruit flavored yogurt
1 cup water
4 Tbsp. melted butter

Combine dry ingredients in large bowl. Whisk together remaining ingredients and add to flour mixture. Preheat griddle, oil lightly, and ladle 1/4 cup batter onto griddle for each pancake. Cook until bubbly, turn and cook until light brown.

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