Banana Cornmeal Pancakes

Banana Cornmeal Pancakes
(File Photo)

O.K., I admit it!  I wrote this post for me.  That's right.  Banana Cornmeal Pancakes are so easy to prepare- especially if you use a box of "Jiffy" Corn Muffin Mix.  That is one of the few "mixes" that I use when baking/ cooking.  It's probably totally comfort food for me.  Growing up my mom always used this mix for Cornmeal Muffins.  Now, I use this mix for pancakes that are banana flavored.

In the past the recipe for the Cornmeal Pancakes was printed on the box.  However, times have changed.  It's no longer visible- at all.  So, I always google to locate it.  I always seem to forget the amount of Milk needed.  For this reason I am writing this post!  For me & also for all of you who just may try it!

My Substitutions:

• Soy Milk for the Milk  

• 2 Egg Whites for 1 Whole Egg.   

• Olive Oil for sauteing & baking for melted shortening.

Banana Cornmeal Pancakes

Ingredients:
1 whole ripened Banana, mashed
2 Egg Whites, beaten
1/2 Soy Milk
2 Tablespoons Olive Oil for baking & sauteing
1 pk. Jiffy Corn Muffin Mix

Method:

1. Combine mashed Banana & beaten Egg Whites.
2. Add Soy Milk + Olive Oil.
3. Combine with 1 pkg. Jiffy Corn Muffin Mix.  Stir well.
4. Use about 1/2 cup batter for each pancake, more if desired.
5. Place batter on hot griddle, turning over when brown.

This morning we enjoyed this pancakes.  When I prep them again, I will not need to google the amount of Milk! Woohoo!

The extra pancakes???  Oh, I always freeze them.  Place in a sandwich bag & then in a Ziploc Freezer Bag.  Label/ date & freeze.  They are so tasty on a busy morning- after heating in the microwave!

Enjoy
Yummy!

~Butternut Squash Bread~

Butternut Squash Bread cooling!

Last Friday was the designated day for me.  Our weather has been quite brisk lately with the exception of Monday's rain.  On our garage floor were 5 Butternut Squash remaining in the carton.  They needed to be prepped for our freezer.  It's always best to take care of that before our cold temps make an appearance.  So... more bags of yummy locally grown Butternut Squash that is mashed/ ready to microwave is now in our freezer.  This week's been cold, brrrr!

2 Cups of the mashed Squash were refrigerated.  I had plans- Butternut Squash Breads!  It's a tradition with me to use Butternut Squash rather than Pumpkin for breads & pies.  It's a baking custom in my family.  Now, as long as my bowls & measuring utensils were to be used for baking, I baked 2 breads.  One is always cooled/ wrapped/ placed in the freezer for Thanksgiving weekend.

Butternut Squash works so well in this recipe.  However, if you do not have this yummy mashed vegetable readily available, use Pumpkin! 

• I use Olive Oil for sauteing & baking 
• Egg Whites rather than a Whole Egg is used.

The recipe below is for 1 Bread.  It's definitely a family fave here!  Light & moisty!

Butternut Squash Bread

Oven:  350°F      Time:  55 Minutes  

Ingredients:

1 and 1/2 Cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Ground Cloves (optional, but delicious)
1  Cup Sugar

4 Egg Whites (= total of 2 Whole Eggs)
3/4 Cup Olive Oil for sauteing & baking
1 Cup Butternut Squash (cooked, mashed & cooled - defrosted if frozen)
PAM

Method:

1. Spray 1 large bread pan with PAM. 
2.  Preheat oven to 350°F.
3.  Combine all dry ingredients in large bowl.
4.  In smaller bowl, beat Egg Whites until frothy.
5.  Mix in Olive Oil.
6.  Add mashed Butternut Squash to Egg Whites/Olive Oil & stir.
7.  Pour liquid mixture into dry ingredients and stir until combined.
8.  Pour batter into bread pan.
9.  Bake at 350°F for 55 Minutes or until toothpick or cake tester comes out clean when inserted in   middle of loaf.
10.  Cool in pan on wire rack for 10 Minutes.
11.  Then remove from pan & continue cooling.
12.  Later, place on plate & cut into slices.

We always enjoy Butternut Squash Bread during Thanksgiving weekend.  It's also a holiday treat that can be baked/ cooled/ wrapped in foil & placed in the freezer.  When needed, defrost.      

Enjoy!
Yummy!

Banana Cornmeal Pancakes

Banana Cornmeal Pancakes with Turkey Sausages

O.K., that was a surprise this AM!  Snow covering our yard along with no Internet connection!  Out came my iPad with my playlist!  The day needed a bounce, so Pharrell's "Happy" sounded great!   

Yesterday AM it was chilly!  Raindrops fell, but there was a plan!  A break in the drizzles brought - a walk outdoors!  The daily walks have been missed during our cold, snowy winter months.  Sure, the treadmill is second best, but walking outside is just the best! 

There was a "I have no clue what is for breakfast this AM" dilemma.  If I do not know... it is not good.  A quick & easy meal was needed.  In my pantry was a box of the inexpensive "JIFFY" corn muffin mix.  The muffins made with this mix are comfort food from my childhood, so there's always a package in the pantry.  One day I read the side of the box and discovered the Cornmeal Pancakes.  They are so yummy when Egg Whites, Soy Milk, Olive Oil for baking & sauteing, Cinnamon & Nutmeg are used.

There's 1 more addition for me.  2 over ripe Bananas were just waiting in the fruit bowl.  Adding those 2 pieces of fruit after mashing them made for very light Banana Cornmeal Pancakes.  I now only make these pancakes when adding this fruit.

(File Photo)

These pancakes are easy & yummy when substituting:

• 2 slightly beaten Egg Whites for 1 Whole Egg

• Olive Oil (for baking and sauteing) for melted Shortening

• Soy Milk for Milk

And adding:

• 1/8 teaspoon Cinnamon

• 1/8 teaspoon Nutmeg

• 2 mashed over ripe Bananas

If you have extra pancakes- after cooling, place each in a sandwich bag and then place sandwich bags in a Ziploc Freezer Bag.  Into the freezer they go.  These pancakes will be microwaved for breakfast on a busy AM.

Serve these for breakfast one morning.  They are so good! 

Enjoy!
Yummy!

                 

Strawberry Cornmeal Pancakes

Strawberry Cornmeal Pancakes

With a little Cinnamon & a little Nutmeg!  Oohh, what a great tasting pancake!

There was a quart of fresh Strawberries in our fridge and there was a pkg. of "JIFFY" corn muffin mix in the pantry.  Saturday AM a quick & easy breakfast was needed.  With our current weather of heat and also storms mixed in, our lawn grows quickly.  My DH's plan was to mow the front/ sides and perhaps squeeze in mowing the back.  It all depended on what surprise Mother Nature had for us.

On the side of the "JIFFY" corn muffin mix box is a recipe for Cornmeal Pancakes that I use perhaps once a month - with a few changes.  I substitute:

1. 2 slightly beaten Egg Whites for 1 Whole Egg
2. Olive Oil (for baking and sauteing) for melted Shortening
3. Soy Milk for Milk

I also add:

1. 1/8 teaspoon Cinnamon 
2. 1/8 teaspoon Nutmeg

Usually a mashed Banana is added to the batter.  However, Saturday AM the fresh Strawberries suddenly came to mind.  Adding sliced fresh Strawberries to the batter (on the griddle) makes for very yummy pancakes.  Warmed Strawberry slices combined with Cornmeal is so good!   

The lawn?  Our entire lawn was mowed, so we are all set for a few more days.  The few extra pancakes?  They are in our freezer.  :)

Enjoy!
Yummy!

   

Banana Cornmeal Pancakes

Ready to be flipped over!

The sun was shining brightly Monday AM.  It was time for breakfast and we were starved!  Opening the fridge and then the freezer door quickly revealed that any of the "stashed" breakfast goodies were...well...GONE!  What were we thinking?  Easter weekend was filled with many good chats, much FuN laughter and many hearty appetites.

Looking over to the Banana Bowl on the counter there were two overripe spotted bananas!  I knew that one box of "Jiffy" corn muffin mix was waiting to be opened.  This mix for corn muffins makes the best muffins - I've eaten these muffins since my childhood.  NO, not since 1930!  :)  And the pancakes = Yum! 

The instructions are located on the side of the box for easy, tasty pancakes.  There is a bit of substitution and additions going on also when I make the pancakes:

2 Eggs Whites replaces the 1 Whole Egg.
Soy Milk replaces Whole or Low Fat Milk.
Olive Oil for sauteing and baking replaces the melted shortening.
Add 1/8 teaspoon Cinnamon.
Add 1/8 teaspoon Nutmeg.
And 2 sliced Bananas are mashed before adding into the batter.

Banana Cornmeal Pancakes are scrumptious! 
Enjoy!
Yummy!