Zucchini Pancakes

Credits: Papers - From The East by Lelanie
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Zucchini pancakes have great flavor and they look like a pancake with the texture of a soufflé. They're a wonderful morning or brunch treat!


Zucchini Pancakes

1 medium zucchini
1/2 cup egg beaters or 1 egg
1/4 cup parmesan cheese
1/3 cup flour
Fresh ground pepper to taste

Grate zucchini into a small-medium mixing bowl.

Add the egg beaters (If using an egg, whip the egg in a separate cup first) mix until the zucchini is coated. Add the parmesan cheese and flour and mix until it forms a batter. Grind in fresh black pepper.

Heat griddle sprayed with cooking spray or with a teaspoon of cooking oil.

Spoon batter into the hot griddle in the same wa you would regular pancakes. When the bottom is browned, flip the pancakes to cook the other side. When the pancakes are done, both sides will be browned and the inside moist and airy, like a soufflé.

Serve with butter or sour cream.

Recipe makes four regular sized pancakes.

Originally posted at The Chronicles of Nani August 2008

French Donuts

French Donuts

Makes one serving

1 day old donut
1 egg
1/2 tsp cinnamon

Cut the day old donut in half (bun style)

In a flat bowl whisk the egg and cinnamon. Place the donut halves in the egg mixture insides down to soak up egg. Flip them to coat outsides.

Heat a frying pan with coking spray or butter on medium heat. Place the two donut halves in the pan. Cook the donuts until they are lightly brown and the egg mixture is cooked through.

Serve plain or with syrup or raisins and crushed peanuts as a garnish.

Originally posted at Simply Davine July 2006

Chocolate Pancrepes with Buttercream Glaze

Chocolate Pancrepes with Buttercream Glaze

Chocolate Pancrepes

1 box Jiffy Brownie Mix
2 eggs
1/3 cup milk
Butter Cream Frosting (recipe below)

Empty contents of brownie mix into a bowl. Add eggs and mix well. Add milk whisking batter slightly. the batter will be moderately thin.

Spoon a small pancakes worth of batter onto a hot griddle. The mix will spread thin. cook until crepe bubbles on top and flip over, cooking until done. Repeat until the batter is gone.


Buttercream Glaze

1/2 stick softened butter (or margarine)
1/4 tsp. vanilla extract
2 cups or more of powdered sugar
splash of milk if needed to thin frosting

Blend butter and vanilla with an electric mixer on medium speed. when the vanilla and butter are combined and fluffed, gradually add the powdered sugar continuing to mix on medium speed. Add sugar to desired consistency, add a splash of milk if frosting gets too thick.

Spoon buttercream frosting onto warm pancrepes to melt it into a glaze. Serve remaining frosting with the finished crepes.

Originally posted at Simply Davine August 2004

Fireside Cinnamon Buns

Fireside Cinnamon Buns

This makes great breakfast rolls or a sweet treat curled up by the campfire!

1 box Jiffy biscuit mix
2/3 cup of water
1/4 cup butter or margarine
1/4 sugar
2-3 TBS cinnamon
3 TBS each of raisins and chopped nuts if desired
heavy duty aluminum foil.

Add just enough water to biscuit mix to make a dough. On half an opened large sheet of aluminum foil place the dough spread out into a squarish shape. Spread the butter all over the dough. If desired, sprinkle the raisins and nut pieces onto the dough. Sprinkle the sugar and the cinnamon on top.

Fold over and loosely cover the dough and fold the seams shut. wrap the biscuit dough again in a second sheet of foil. Place directly onto burned down coals, or on a grill. turn the packet every 1 to 2 minutes. Cinnamon buns will be done in 8-15 minutes depending on the intensity of the heat.

Originally posted at Simply Davine July 2003

Stuffed French Toast

Stuffed French Toast

Makes 6 slices

12 slices of white bread
6 oz package cream cheese
4 eggs
1/2 cup milk
cinnamon (to desired amount)
powdered sugar

Spread 1 ounce of cream cheese on each of six slices of bread. On each place another slice of bread over cream cheese making a sandwich.

In a bowl mix the eggs, milk and cinnamon.

Prepare a lightly greased griddle. One at a time, dip the sandwich in the egg mixture being sure to coat it and place it on the griddle. when the eggs are cooked on the bottom, flip the sandwich over to cook the other side.

Originally posted at Simply Davine May 2003

Nana Pancakes

Nana Pancakes

The name comes form my younger twin nieces' name for me It's a basic recipe for buttermilk pancakes made with cinnamon chips, but when I make it for them, it's a griddle full of love!

Makes about 14 pancakes

2 cups flour
2 TBS baking soda
1 tsp salt
1 heaping tsp sugar
2 eggs
2 cups buttermilk
1- 1/2 cups cinnamon chips



In a large bowl combine all ingredients. Batter will be thick.

Drop batter onto lightly greased heated griddle in about 1/4 cup measurements. While bottom is cooking, sprinkle cinnamon chips on top. Bottom is done when you can see bubbles rise on top. Flip pancake and cook until golden on both sides.

Serve with butter or margarine and maple syrup.

Variation - substitute any flavor of cooking morsel for the cinnamon chips. try chocolate, peanut butter, raspberry or butterscotch.

Originally posted at Simply Davine May 2003