Saturday morning pancakes

Saturday mornings are my favorite! I love getting up late and moseying into the kitchen to fix breakfast for my family.

I am usually the last one up, and the first one to the coffee...rather the only to the coffee.

The kids and daddy are patiently awaiting mommy to get up and get moving, while passing the time playing games or snuggling together with a good book.

Here is my favorite pancake recipe. Some days I add more or less, but here is the basic recipe:

Whole Wheat Pancakes
1 cup whole wheat
1/4 cup milled flax
1/4 cup wheat germ
maybe some bran if you have
1 snack cup of apple sauce
1/4 tsp salt
3 tsp baking powder
dash of cinnamon
1 egg (or can use flax and water as a replacement)
1 cup water (or rice milk or OJ)
bluberries, pecans or choco chips

Mix all ingredients. Add more liquid as needed. Add berries, pecans or choco chips. It varies with the quantity of flour added so, I don't know how many pancakes it makes. I usually have to make several tiny cakes for the kids and normal size for us adults.

Our Garden Bouquet

What can make up a very pretty bouquet? Anything you can find! I picked the last Gerbera Daisy by the mailbox, added a few stems of rosemary,

and a few stems of periwinkle flowers in pink and white,

and a few stems of snapdragon blooms,

and a few stems of mint and sage.

Presto! You have a beautiful bouquet full of character.

Easy Vegitarian Corn Chowder

I pulled this recipe out this morning from my recipe cards and altered it somewhat to our taste. I used evaporated Goat's milk and added an extra can of corn, beans and took out the ham and bacon.



Here is what I came up with:
Easy Vegitarian Corn Chowder

1/2 medium onion chopped
1 bell pepper chopped
1/4 cup chopped celery
4 small red potatoes unpeeled chopped small
2 Tblsp flour
1 can vegetable broth
1 can evaporated Goat's Milk
1 can creamed corn
1 can whole kernal corn
1 can garbanzo beans, rinsed
2 Tblsp chopped chives
salt and pepper to taste

Saute onion, bell pepper, celery in few tblsp water. Stir in flour; heat until bubbly. Gradually add broth, milk and corn. Stir until well blended. Add potatoes; bring to boil then reduce heat; cook uncovered until potatoes are tender. Stir in chives.

Tastes great with homemade whole wheat bread.