Baking powder – Sweet Heat Chefs

That ah-ha moment when you serve this at the breakfast table will be all the redemption you need. Once they taste the fluffy, sweet & tartness of these pancakes they will not know there is a hidden secret ingredient PACKED full of nutrients, Chia Seeds.

Chia seeds carry the omega-3 fats our bodies need.
Chia seeds have more omega-3’s than salmon and they also contain a fat called omega-6. Both of these “good” fats help regenerate cells in our bodies and regulate processes of our bodies. Our bodies themselves do not make these fats and that is why it is essential to eat them daily.
They have 11 grams of fiber per ounce! That is 42% of your recommended daily allotment in just 1 ounce.
Chia seeds are full of calcium too, 3 times MORE than skim milk!

I could go on about all the benefits, but I think you get the idea. Eggnog is one of my favorite drinks this time of year, I have yet to make my own, but I try to put it into everything during the season it is around. My husband absolutely HATES the stuff, so I am limited somewhat. BUT since he is at work, I am playing in the kitchen, shakin’ my groove thang to Dominic the Donkey (no I’m not Italian) and drinking my coffee! There is nothing better today…

These pancakes and nutritious, sweet, tart and beautiful to look at. They are easy to make ahead and refrigerate for Christmas morning. All you have to do is get up and cook them while listening to some relaxing Christmas Music or some soothing jazz!

This recipe yields approximately 16-18 pancakes give or take.

INGREDIENTS:

3 cups all-purpose flour
7 teaspoons baking powder
1.5 teaspoon salt
1 tablespoon white sugar
1.5 cups eggnog
1 cup milk
2 eggs, beaten & room temperature
1/2 teaspoon pure vanilla extract
pinch of cinnamon
2 tablespoons strawberry jam (I use my homemade jam, use a good quality one for this recipe)
3 teaspoons Chia Seeds
Butter for cooking with

DIRECTIONS:

In a large bowl, sift together the flour, baking powder, salt and sugar; then sift again into another bowl. The second sifting creates a fluffier pancake.
In a small bowl or measuring cup, beat the eggs and add vanilla and pinch of cinnamon to it.
Make a well in the center of the flour mixture and pour in the eggnog, milk, egg mixture; mix until combined (no need to over do it)
Add strawberry jam and Chia seeds and stir until just combined.
Heat 1-2 teaspoons of butter in skillet and brown it, if you want the method for browned butter click here.
Once browned and ready to go add 1/4 cup of batter to skillet and cook until golden brown on both sides. Wipe out pan after each batch with a paper towel adding fresh butter to the pan for the new batch. Repeat until desired number of pancakes are reached.
Drench or drizzle your strawberry jam over the top. I heat mine up for about 30 seconds in the microwave prior to the pancakes being completed.
Garnish with some cranberries or blueberries or strawberries.

Nutritional information cited from Dr. Oz

This recipe was shared at Wicked Good Wednesday & Manic Monday.

Swedish pancakes (sugarandspicebaking.com)
No Santa Cookies This Year…Eggnog Rum Bread (sweetheatchefs.com)
{Pumpkin} Streusel Pancakes (cleaneatingintexas.wordpress.com)
Gingerbread pancakes help create holiday spirit (triblive.com)

This is it…all the ingredients needed for this recipe, only 9 of them! Love easy, love convenient, love quick & YUMMY!

Do you remember the days when your mom was making homemade cornbread and as it was baking away in the oven and the odor of that sweet corn traveled through the house and made its way to your room? You emerge from under a pile of clothes that has been strewn about your room for weeks even though your mom has asked you to pick it up every time she walks by, to see what was for dinner. I love cornbread in many things and with many things. Now that the weather is getting cooler I can’t think of anything better than to get cooking on finding a new use for them.

I have had cornbread for lunch and dinner…how about breakfast? I can’t remember a breakfast that I have had that included fresh-baked cornbread. The vest part about this recipe is it is quick to assemble and a quick bake for the morning. You can get up throw everything together and bake. When you make you can eat it right as it is out of the oven with melting butter and drizzled honey and a few sprigs of freshly toasted rosemary leaves! You will not be able to stop at 1 piece!

Since this makes an entire sheet pan, you most likely will have left overs. Pop these in the toaster in the morning and repeat the process of butter, honey and rosemary. Enjoy with a hot cup of coffee or tea and you are in sweet cornbread bliss.

NOTE TO SELF: If possible get a plate, put your feet up and zen out!

INGREDIENT LIST

1 stick butter, melted
1/2 c + 2 T sugar
2 eggs
1.5 t vanilla
1 1/2 t baking powder
3/4 c + 2 T cornmeal
1 1/4 c all-purpose flour
1/2 t salt
1 c milk

Preheat oven to 350 F. and
In a medium-sized bowl mix together the melted butter & sugar.

Stir in the eggs and vanilla.

Add the baking powder, cornmeal, flour & salt. Mix until everything is moistened.

Add milk & mix until smooth

Line a 10″ x 15″ baking sheet with 1/2″ sides with foils and a piece of parchment paper. Spray a little non stick cooking spray on the parchment and throw a small handful of cornmeal over the top (this is optional) Pour your batter onto the parchment paper and spread it out over the entire sheet, getting it in each corner. If the mixture is uneven just give the cookie sheet a couple shakes to even it out.

Bake for about 25 minutes. The edges should be brown & pulling away from the side of the pan & the top should be set and not jiggly.

Allow to rest in the pan 5 to 10 minutes before cutting into. This helps keep the shape you want for making the taster bites. Using a sharp knife cut into individual pieces.