Eier-Kuchen - 5 points

Eier Kuchen (from the Loaves and Fishes book Dom at Belleau Kitchen inspired me to pull off the shelf) are a lovely, thin German pancake. They have the pliability and light texture of a crepe. They are versatile - equally good topped with cottage cheese and chives or smothered in cinnamon cream syrup (as below).  They have the added bonus of being kind to one's diet - three pancakes for only five points.

Eier-Kuchen

4 eggs

1 cup milk

1 cup flour

pinch of salt

1. In a medium bowl, beat the eggs. Add flour, milk, and salt; beat until smooth.

2. Heat a non-stick skillet over medium heat. Pour out pancakes by 1/4 cup. Flip when bubbles form and the edges are dry.

3. Yields 4, 5 point servings (approximately 3 pancakes per serving)

 

If you would like the recipe for the taste bud tempting cinnamon cream syrup, it is posted directly below this recipe. Yes, two posts in one day - I know, I know. Too much. I am just trying to catch up a bit, and I am anxious to post on the cookie I made tonight for the Random Recipe challenge!

 

For more about points, click here.

Here is my plan a la Menu Plan Monday.

Sunday

loaded potato soup

creamy cabbage soup

banana brownie pie

Monday

old fashioned stewed chicken

gingerbread modeling dough for Random Recipe Challenge

Tuesday

spicy split peas

Wednesday

spicy teriyaki mushrooms

bunny cake for Simon to take to school

Thursday

dinner out before Maundy Thursday services

Friday

onion, pepper, and feta quiche

prepare bean casserole to take to party on Saturday 

Saturday

eat at former students' quinceanera

Chunky Pancakes - 4 Points

Yes, another pancake recipe! Someday I will be able to start a blog full of them! This recipe was adapted from the excellent cookbook The Newcomer's Guide to Cooking in Africa: American Recipes from Scratch, edited by Edith M. Jenkins.

Chunky Pancakes

1 cup whole wheat flour

1 cup quick cook oats

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1  cups milk

3/4 cup yogurt

2 egg whites, slightly beaten

1/4 cup vegetable oil

1. Mix dry ingredients in a large mixing bowl.

2. In a medium mixing bowl, combine wet ingredients.

3. Pour wet ingredients into the dry ingredient bowl. Stir just until combined.

4. Heat a medium skillet over medium heat. Pour out 1/4 cup batter for each pancake, flipping when bubbles form in the middle and the edges are dry.

5. Yields 12, 4 point servings (for an explanation of the points system, click here)

Eggless Pancakes - 2 points

1. I have to work overtime every day this week.
2. A disk slipped in my back (teaching children to read is dangerous business).
3. My computer has completely crashed, so I have to share the laptop with Stone - the grad student husband.

These are the reasons why, even though it is a few days, I have not get had time to get to my resolution round up. It will come, I promise. After all, these things shall pass.

Here is another pancake recipe. Simon wanted pancakes and I was all out of eggs. Luckily, I found a recipe from cooks.com and was able to adapt it for my needs. I was quite pleased with how they turned out. I served them with homemade berry syrup.

Eggless Pancakes
1 cup flour
1 tsp Splenda or other non-calorie sweetener
1 tsp cinnamon
2 tsp baking powder
1 cup soy milk, light regular
1 vegetable oil
1 tsp vanilla extract
1 tbsp water

1. Sift dry ingredients int a medium bowl. Add wet ingredients; whisk until combined.
2. Let the mixture rest while you heat a medium skillet over medium-high heat. Spray with non-stick cooking spray. 
3. Cook pancakes, 1/4 cup batter each, flipping when bubbles form and edges are dry.
4. Yields 8, 2 point servings

Enjoy!  I read many books over the break and have so many to share with you. I loved Atonement by Ian McEwan. This was my second attempt at reading it. The first part is painfully dull, and I could not overcome it during my first reading. I am glad that I plowed through it this time, because the second half of the book is truly stunning. The descriptions of the French and English experience during the early years of World War II were riveting. I was also intrigued by the brave work of wartime nurses. Well worth reading, in my humble opinion.

Apple Cinnamon Pancakes - 2 points

You may think, if you look back through the breakfast section of my blog, that I am obsessed with pancakes. I am not. It is Simon. Simon is obsessed with pancakes. Every time that kid is over here at mealtime, he wants pancakes. The problem is that I do not always have the same ingredients on hand, so I have to figure out new pancake recipes depending on what is in the cabinet.

Even though I blog Weight Watchers friendly fare, I almost never, ever give you recipes that come from Weight Watchers. Here is an exception. These delicious pancakes come straight from the Weight Watchers website! Well, sort of. I messed with them a little. I can't help myself.

Apple Cinnamon Pancakes
1 cup all purpose flour
1 cup whole wheat flour
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
2 pkt Splenda
1/2 cup unsweetened applesauce
1 tbsp oil
1 tsp vanilla
1/2 cup peeled, chopped apples
1 cup regular, light soy milk
1 tbsp vinegar
2 egg whites

1. In a medium bowl, mix dry ingredients. In a separate bowl, mix remaining ingredients save apples.
2. Create a well in the center of the dry ingredients, pour in wet mixture. Stir to combine. Stir in apples.
3. Cook 1/4 cup at time in skillet over medium heat.
4. Yields 10, 2 point servings

As you can see, I am also a creature of habit. Apricot All Fruit and powdered sugar - my pancake topping of choice.

Instant Oatmeal Pancakes - 2 points

My fab friend Lisa sent me a recipe for pancakes using instant oatmeal. I thought it was a terrific idea! Unfortunatly, I couldn't find the recipe that Lisa sent, but I was able to find another one on the internet at cooks.com. I used the basics of that recipe to put these pancakes together. They were tasty, filling, and are a quick, hot breakfast for a busy morning.

Instant Oatmeal Pancakes
2 packets instant oatmeal (I used cinnamon roll flavor)
1 banana, mashed
1 egg white
1 tsp vanilla extract
1 tsp baking powder

1. Mix all indredients together in a medium bowl.
2. Place a medium skillet over medium heat and spray with nonstick cooking spray. Fry as for regular pancakes.
3. Yields 8, 2 point servings

I had mine with powdered sugar and all fruit spread. Thanks again, fab friend Lisa:)

Oatmeal Pancakes - 2 points

Last night I got a wonderful message on my phone, which I can boil down to two words: snow day! If you are not a teacher and do not know the joy of snow days, let me explain. Every day I work fifteen minutes of unpaid overtime. That overtime accumulates to ten snow days (actually 13, but three of them were stolen by The Man use for other purposes). So, all year I hope that it will actually snow enough for me to get my ten days. Otherwise, I am just being bilked by the system.

I started the day by finishing  Faking It by Jennifer Crusie. It was cute and funny and had a good little twist at the end. Then, I called my nephew to ask how he liked the snow. He liked it, and he suggested I eat pancakes for breakfast. (He's two, they don't stay on topic).

This is my mom's recipe, which I messed with slightly for Weight Watchers.

Oatmeal Pancakes
1 cup quick cooking rolled oats
1 cup fat free soy milk
1/4 cup all purpose flour
1/2 tsp baking powder
1/8 tsp cinnamon
1 tbsp Spleda or other non calorie sweetener
2 egg whites
1 tbsp vegetable oil
 
1. Place the oats in a small bowl; add milk. Leave in the fridge overnight to soak (I left them for 30 minutes this morning because I didn't plan ahead).
2. Add remaining ingredients, mix until just blended.
3. Use a ladle or measuring cup to pour out pancake batter onto non-stick skillet over medium heat. (There is a video below to help you with cooking pancakes if you are not an aficionado of flapjacks).
4. Yields 8, 2 point servings. I chose to eat mine with all fruit spread and a dusting of powdered sugar. Please remember to adjust points for your toppings.

My pancakes:

How to cook pancakes: