Saturday, April 25, 2015

Golden Buttermilk Pancakes

1 large egg
1 cup all-purpose
 1 cup buttermilk
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda

In a medium bowl, beat egg until fluffy, add remaining ingredients in order and beat until smooth, with no lumps.

Heat a griddle of pan that has been lightly greased over low-medium heat.  Pour 1/4 cup of batter for each pancake.  Cook pancakes until the surface is covered with bubbles and seems cooked around the edges, then turn and cook other side until they are a nice golden color

    Makes 9

    Mom's Italian Breakfast asparagus Frittata

     3/4 pound fresh asparagus spears or use a package frozen cut asparagus 10 ounces
     6large eggs
     3/4 cup cottage cheese or ricotta
     1 teaspoon yellow mustard
     1 teaspoon of pepper
     1 teaspoon salt optional
     1 cup washed and sliced fresh mushrooms
     1 small tomato chopped about 1/4 cups

    Cook  asparagus spears in a 1/3 cup of  water for 15 minutes, until tender, once cooked drain.  If you use the frozen just cook according to package.

    Also cook your mushrooms on medium heat until tender as well.

    In a medium bowl beat eggs until foamy, add the cottage cheese or ricotta, add mustard and pepper, if you want to add some salt it is optional,

    Using a 10 inch pan, spray nonstick coating, add asparagus and mushrooms, pour egg mix over the mushrooms/asparagus.

    Bake Frattata uncovered in a 400 oven for 15 minutes or until set, then top with the fresh tomato.  Serves 4-6
     Copyright@ Maria A. Piccirillo