Breakfast Entrees

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APPLE CIDER SYRUP  by Marlene L.

• 2 cups apple cider or apple juice
• 1 cup sugar
• 1/4 cup butter
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Mix together sugar, cornstarch, cinnamon and nutmeg in sauce pan.  Pour in juice (apple and lemon).  Cook and stir constantly until thickened and boils.  Boil and stir one minute.  Remove from heat and stir in butter.  Serve warm over pancakes.

Whole Wheat Pancakes  by Kimberly S.

• 3 cups whole-wheat flour
• 2 Tbsp baking powder
• 1 ½ tsp salt
• 6 Tbsp brown sugar
• 4 eggs – separated
• 3 cups whole milk
• 6 Tbsp oil

Separate eggs and beat whites until stiff. Combine the rest of the ingredients and fold in egg whites.

Whole Wheat Pancakes  by Sarah H.

• 2 cups whole wheat flour
• 2 tsp baking powder
• 1 tps salt
• 2 eggs, well beaten
• 2 cups milk
• 2 tbsp vegetable oil

Stir together dry ingredients. Add eggs, milk, and oil. Stir until dry ingredients are moistened (batter may be lumpy). Cook on preheated griddle until bubbles form and edges start to dry. Flip and cook until lightly browned. Serve with sliced strawberries and bananas, and cool whip. Or just plain maple syrup.

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