Bentos!

I know it is Monday and this is not a recipe, but it is food related, so I am pleading artistic license.

Two things recently led me to change the way I pack Gideon’s lunch and how I prepare my own lunch for the day.

A couple weeks ago, I stopped midway through my afternoon and I realized my food intake since breakfast had been a peanut butter and jelly sandwich plus the crusts from Gideon’s pb and j. As a nursing mom, and a mom trying to loose my baby weight in a healthy way, not having time to eat more than pb and js and crusts is not wonderful. I needed a way to have a real lunch.

I went to Gideon’s meet the teacher before his school started and one of the things they stressed is that the kids be able to open all of their lunch containers themselves. We are very big into trash free lunches so I have a lot of small containers that I pack things into.  After some experimentation, I realized, Gideon was not able to open most of the small containers I was planning on sending to school with him.

I was looking around for alternatives to packing our lunches and I found bentos. Bentos are meals packed in a small box and are Japanese in origin. The food packed into the bento should be healthy, not fatty or too carb heavy. The boxes for the bentos are very small.

The size I bought for Gideon and I are 600ml. They are just small Sterilite plastic containers with locking lids. Your bento box should have the same number of ml as calories per meal you are supposed to eat. The box is packed very tightly. I also bought some regular and mini-muffin silicone cups to use as separators.

Here are some bentos I have made:

These bentos contain half a turkey sandwich, strawberries, pineapple, cucumbers, and a pickle. The one on the right is Gideon’s and his only has one cucumber. I pack mine a little tighter and fit a few more things into it. In this first photo, I had not found the silicone baking cups and I used foil baking cups as dividers.

This was a bento for me, though Gideon has gotten very similar ones. It has half a bagel with cream cheese, strawberries, cucumbers, a hard boiled egg, and green olives. When I pack an egg for Gideon, I quarter and salt it, which makes it easier for him to eat. In the picture above, you can see the red silicone baking cups.

One more example. My bento is on the left: half a bagel with cream cheese, clementine quarters, grapes, a hard boiled egg shaped like a car, and olives. Gideon’s, on the right, had less oranges and a pickle and cranberry coffee cake instead of the bagel. I wold not normally send something so desert-like but I was feeling generous and he really liked that cake. His egg is shaped like a fish. He informed me after this day that he preferred the quartered eggs to the shaped ones. The shaped eggs are cute, but you have to peel them while they are still hot and it is more work.

Overall, the bentos have been great. Gideon almost always eats all of his lunch, even the bread crusts. He likes that I put a couple olives and pickles in his lunch. That kid would live on those two things if we would let him. I eat lunches filled with healthy fruits and veggies and no longer find myself eating only a sandwich as I try to wrangle two toddlers through lunch time.

One of the benefits of the bento is that the food is usually finger food, so I can eat it in stages if I have to snatch bites between diaper changes and feeding the bairns.

There are a ton of bento websites, but here are the two that helped me get started:

Just Bento

Lunch in a Box

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Recipe: Easy Key Lime Pie

This is a ridiculously easy pie recipe that is tangy and perfect. The recipe calls for a 6 oz can of frozen limeade, which my grocery store does not sell, so I bought the standard 12 oz can and tried to double the recipe. My Kitchenaid was unable to properly whip the doubled liquid, so I would recommend whipping in two batches if you are going to double the recipe.

Easy Key Lime Pie

originally from Real Simple , June 2008

• 1 14 oz can sweetened condensed milk
• 1 6 oz can frozen limeade
• 1 cup heavy cream
• 1 6 oz graham cracker pie crust

Place the condensed milk, limeade, and heavy cream in the bowl of an electric mixer. With the whisk attachment, beat until fluffy, medium peaks form. The consistency will not change that much once the pie is refrigerated, so whip it until it is the consistency you want. Softer peaks for a softer pie and firmer peaks for a firmer pie.

Pour the filling into the pie crust.

Refrigerate for 4 hours ro overnight, until the pie is set.

Voila! Serve with whipped cream and coffee for true decadence.

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Recipe: Baked Pork Chops with Stuffing

These days, I am all about cooking things that are easy, go in the crock pot, or that I can make ahead in stages during the day as I find time. I made these pork chops last week and they were a huge success with everyone. I served them with baked butternut squash.

Baked Pork Chops with Stuffing

• 4 pork chops
• 1/2 of a large onion (or one whole medium) white or yellow, sliced
• 2 stalks of celery, chopped
• seasoning of choice: like Seasoned Salt, Fajita Seasoning for Chicken or similar (for a more savory flavor, try rosemary or oregano)
• 1/4 c. water
• salt and pepper to taste
• 1 box of pork stuffing mix

Make the stuffing mix according to the directions and set aside.

Preheat the oven to 400 degrees.

In a greased 9×11 glass pan, place the pork chops so that they do not overlap. Season one side of the chops and then flip and season the other side. Layer the onions over the pork chops and then spread the chopped celery over the onions. Salt and pepper to taste, keeping in mind that the stuffing mix already has a fair amount of salt in it.

Pour 1/4 c. of water into the pan.

Distribute the stuffing mix so that it covers the pork chops as evenly as possible. The stuffing is very sticky so it will not be in a layer like a casserole, but more like small clumps over the chops and vegetables.

Place a sheet of foil over the dish and seal as tightly as possible.

Bake at 400 degrees for 1 hour then reduce the temperature to 300 degrees for 30 minutes.

Enjoy with a vegetable side and a smile.

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The Value of Moms

Now that we have two children, the times when I can choose to do something uninterrupted is virtually non-existent. It does happen every other week or so, for about 20 minutes. Mostly, I have to catch small moments during nap times, when one of the boys is asleep. At this stage, having them both asleep is like the Holy Grail of parenting and we have not achieved that yet.

That being said, this past weekend, Ries went out of town (on a boys weekend to Colorado, jerk) and I sent Gideon to his Oma and Papa’s for the weekend. I felt like I was alone, with only the Wee Wash to look after. Well, and the huge slobbery dogs. Saturday, Wash took a long nap and I was able to sit down and write over 3600 in my new writing project, the most I have done in one sitting, I think, so far. It felt great and I was very happy.

It was quiet here, without Gideon, and I was happy to go pick him up yesterday night. When I arrived, he was playing with some wrenches from Papa’s tool box. I walked up to him, holding a Sonic LemonBerry slush. He took one look at me and said, not “Hi, Mom!” or “Mommy!” or “I missed you.” with a huge. No, he said, “Hey, did you bring me one of those drinks?”

So, on the grand scheme of things, I rank somewhere lower than a Sonic LemonBerry Slush.

Ries on the other hand, ranks higher than both the slush and me because today at lunch, Gideon and I had the following conversation:

Gideon: Our family is missing something.

Me: Oh? What?

Gideon: Daddy.

*eyeroll* Moms are never appreciated. Perhaps it is because we do not come with that fabulous Sonic ice. 🙂

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Recipe: Never Fail Pork Roast

I got the original of this recipe from a good friend. I have used it, with some variation, multiple times and it always yields the best pork roast I have ever had. I have used multiple cuts of meat, from an entire pork shoulder, complete with joint and skin, traditional pork butt, and cuts meant for carnitas (small 1.5lb chunks). I have used many different kinds of juice, though I usually go for something citrus. Enjoy!

Never Fail Pork Roast

• 3-4 lbs pork shoulder, butt, roast or similar
• 1 whole garlic clove, separated and peeled
• 1/3 c. Worcestershire Sauce
• 3/4 c. light brown sugar
• 1 1/4 . apple, orange, pineapple, or other juice
• 1/2 tsp. salt
• 1/2 tsp. fresh black pepper

Make small slits all over the roast then insert a whole garlic clove into each slit.

Place the roast in a crock pot.

Pour the worcestershire sauce over the roast and let it sit at room temperature for 1-1/2 hours.

After 1-1/2 hours spoon any worcestershire sauce that has accumulated on the bottom of the pot back on the roast.  Add salt and pepper to taste onto the roast.

Rub the brown sugar over the roast on all sides. Make sure the sugar sticks to the sides of the meat.

Pour the juice into the bottom of the crock pot (not over the top of the meat).

Place the lid on the crock pot and cook on low all day, about 6 hours. If you are are at home, periodically baste the roast with the juices at the bottom of the pot.

The roast is done when it falls apart.

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Recipe: Kale Chips

My friend Jessica suggested this as a way to use up some of the Kale we have been getting in our produce CSA. I loved them. Ries and Gideon were less enthusiastic. The kale shrinks quite a bit so next time I am going to make enough to fill two baking sheets. I do not think they will keep well, but they are quite crunchy out of the oven.

Kale Chips

• 1 bunch of kale
• olive oil
• salt to taste

Preheat the oven to 300.

Wash the kale well. Remove the ribs and tear the leaves into potato chip size pieces.

Place the kale in a large bowl. Drizzle olive oil over the kale, about 1-2 tbls. Sprinkle salt over the kale. Mix well with your hands, making sure that all the pieces are covered.

Place the kale pieces in a single layer (that is very important) on a baking sheet. The pieces can touch, just not overlap.

Bake at 300 degrees for 25 minutes.

Enjoy.

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Recipe: Chocolate Fudge Cake

Years ago, I tried making a chocolate cake from scratch and it was awful. I have not repeated my efforts, until now. This cake is amazing, moist, and very chocolatey. It is similar to a Texas Sheet Cake, which, unlike this one, often calls for cinnamon and sour cream. I made this for my Tuesday night ladies and Erin wanted it posted here.

A note: In general, if a recipe calls for oil of any kind, I use olive oil because that is what I keep on hand. I also keep cake flour (low protein flour) on hand and I used it for this recipe instead of regular flour. In addition, I used plain yogurt instead of buttermilk. Plain yogurt can substitute 1=1 for buttermilk in almost any any recipe.

Chocolate Fudge Cake

Cake

2 c. flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. cocoa
2 c. sugar
1 c. oil
1 c. buttermilk or plain yogurt
2 eggs, beaten
3 tsp. vanilla
3/4 c. hot water

Icing

4 tbl. cocoa
6 tbl. milk
1 stick of butter
1 box or 1 lb of powdered sugar
1 tbl. vanilla
1 c. chopped pecans or walnuts, optional

Preheat oven to 350.

Sift together flour, soda, salt, and cocoa into a large mixing bowl. Add sugar and stir.

Beat in oil, buttermilk or yogurt, eggs, and vanilla. While mixing this, put the water in the microwave until just boiling. Add hot water to the cake mix and stir well. Batter will be very runny.

Pour batter into a greased 9×13 baking pan or dish.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

When the cake has about 5-10 minutes left to bake, start the icing.

In a small saucepan, place the cocoa and milk. Mix well until the cocoa is incorporated into the milk. It takes a lot of vigorous stirring.

Add the butter and bring the mixture to a slow boil, stirring constantly.

Remove the pan from heat.

Put the powdered sugar and vanilla into a medium mixing bowl. Add the butter and cocoa mixture. Beat well. If you are using pecans or walnuts, stir them in now.

The cake should have come out of the oven during this process. Pour the frosting over the cake (while it is still hot) and allow the whole thing to cool.

Serve with vanilla ice cream for a real treat.

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Recipe: Split Pea Soup

Even though I had two Yankees for parents, I never ate split pea soup until I was married and attempted to make it for my husband, who loves this soup. It takes some time to make it from scratch, but it is delicious. Whenever we buy a spiral cut ham, I save the bone with some meat attached and place it in the freezer just for this recipe. I use a food processor to chop the veggies because I like them small. Feel free to hand dice if you want your veggies to be a little larger. We have it with hearty bread and cheese on the side.

Split Pea Soup

1 lb dry split green peas
8 c. water
1 ham bone with meat
4 carrots, peeled
1 large onion
3 stalks of celery, with leaves
1 bay leaf
1 tbl lemon juice

Rinse and sort peas. Place peas, ham bone, and water in a large soup pot. Bring to a boil over high heat, stirring occasionally. When the mixture boils, reduce heat to a brisk simmer and cover for 30 minutes, stirring occasionally.

While that is simmering, chop the carrots, onions, and celery into large chunks. Place each in turn into a food processor until diced small. Place in a medium bowl and set aside.

When the pea mixture has simmered for 30 minutes, add the diced vegetables and lemon juice to the soup pot. Continue to simmer, covered, stirring occasionally, for 1 hour.

Remove the ham bone and place it on a plate. Set aside.

Remove about 3 cups of the soup mixture and place in a blender. Blending hot liquids can be dangerous so be careful. Be sure to remove the small round thing in the middle of the blender lid so that it has a vent. Cover the hole with a dry, clean dishcloth. Pulse the soup mixture until smooth. Add the blended soup back into the pot. If you want a smoother soup, repeat the procedure. If you want a chunkier soup, you can forgo this step.

On a large cutting board, remove the meat from the ham bone, Discard the bone and fat. Dice the meat and return it to the pot.

Stir and serve.

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Recipe: Goulash

I grew up eating goulash, but what my mother (who for the record is a great cook) called goulash would better be called Beef and Tomato Noodles. There was no paprika anywhere in that dish. I did not have real goulash until I made it myself as an adult. There is something heavenly about paprika, beef, peppers, and tomatoes all swimming together in a bowl.

My mother-in-law brought me back some actual Hungarian paprika from one of her many cruises and I was floored by the difference that spice made. Hungarian paprika is so different from the American version, the dish turned out with a completely different taste. Now I know why some recipes call specifically for Hungarian paprika. It makes a huge difference.

This recipe, regardless of what paprika you use, is sure to warm you up on a cold night. We eat it with slices of sharp cheddar and a green salad. I have adapted it from a recipe my favorite cookbook, The Gourmet Cookbook.

Goulash

1.5 lbs of thinner cut beef steak, like beef loin or skirt steak, cut in 1/2 inch pieces
1 tbl olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 1/2 tbl paprika
3/4 tsp caraway seeds
2 tbl flour
2 tbl red wine vinegar
2 tbl tomato paste
2 1/2 c beef stock
2 1/2 c water
1/2 tsp salt
black pepper to taste
1 can diced tomatoes, undrained
1 bell pepper, green or red
2 large potatoes, cut in quarter in cubes

In a large saucepot, brown beef over medium high heat until just barely cooked. Remove the beef, leaving the juice in the pot, and place in a bowl, set aside.

Add olive oil, onions, and garlic to the pot. Cook until the onions are clear.

Stir in paprika, caraway seeds, and flour, cooking for 2 minutes and stirring constantly. Add vinegar and tomato paste. Stir until combined, about one minute. Mixture will be very thick.

Add beef stock, water, salt and pepper, tomatoes, bell pepper, and beef to the paprika mixture in the pot. Stir well. Bring to a boil over high heat.

Add potatoes and resume boil.

Reduce heat, cover, and cook, stirring occasionally, until the potatoes are done, about 45 minutes.

Serve in large bowls with large spoons and cheese slices. YUM!

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Recipe: Pumpkin Cookies

I was looking for something new to make for my family’s Christmas Baking Day Extravaganza and I choose these Pumpkin Cookies. They are light, fluffy, and wonderful. They are definitely going to be added to the annual repertoire. The original recipe I found here. I adjusted the glaze and changed some of the instructions.

I lightly glazed them, though you can use more glaze if you prefer. They should be stored in an airtight container with wax paper in between the layers to avoid sticking.

Pumpkin Cookies

2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 1/2 c. sugar
1/2 c. butter, softened
1 c. pumpkin puree
1 egg
1 tsp. vanilla

Preheat oven to 350.

Beat sugar and butter in large bowl with an electric mixer until well blended. Beat in pumpkin, egg and vanilla until smooth. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Gradually add the flour mixture into the pumpkin mixture.

Drop by rounded tablespoons onto cookie sheets. The cookies will spread a little but stay small and puffy.

Bake for 15-18 minutes or until edges are firm. The tops will just barely turn a light brown the moment they are done. Cool on cookie sheets for 2 minutes then remove to wire racks or newspaper to cool completely.

Drizzle glaze over cookies, recipe below.

Glaze

Whisk 2 cups powdered sugar, 5 tablespoons milk, 1 tablespoon melted butter, and 1 teaspoon vanilla in small bowl until smooth. Decrease or add milk to achieve desired consistency. Line the cookies up side by side on newspapers or cooling racks and use whisk to drizzle the cookies lightly. Allow the glaze to dry then store or eat right away.

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Recipe: Florence Greeners

This space needs a good update. It is coming soon. Really.

Today, this recipe is from my sister. It is a recipe with a funny name which she acquired when she got married from her mother-in-law. When my brother-in-law was growing up, they had had a family friend, named Florence Greener. She always brought these bars by around the holidays and eventually she shared the recipe. My brother-in-law’s family did not know what the original recipe was called so they just called the bars Florence Greeners.

They are similar to 7 Layer Bars but they have two less ingredients. These are simple, only require five items, and are delicious! Thank you Florence Greener, where ever you may be.

Florence Greeners

11 rectangle graham crackers
1 c. shredded coconut
1 c. whole pecans
6 oz. milk chocolate chips
1 can Eagle brand sweetened condensed milk

Preheat oven to 350.

Place graham crackers in a large zip top plastic bag and crush with a rolling pin. Chop the pecans to desired size by hand. My sister says that they are better hand chopped than bought chopped because the size of hand chopped varies and adds texture.

Mix all ingredients in a medium bowl until combined.

Place mixture into a greased 9×9 glass pan, smoothing out to make it flat.

Bake at 350 for 30-35 minutes or until lightly browned.

Allow to cool in the pan, then cut into bars.

Happy Holidays, from Florence Greener to you!

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Recipe: Berry Limeade Fizz

This recipe is wonderful on a hot day, can be multiplied as a party punch, or for pregnant ladies who want to pretend they are drinking something “leaded.” It comes from a dear friend, and a new mommy herself, Melissa.

Berry Limeade Fizz

1 regular can of limeade
2 c. frozen mixed berries, about one small bag, any assortment will work
2 liter bottle of seltzer water

Place the limeade mix into a large pitcher. Add the frozen mixed berries to the limeade. Pour the seltzer water over the limeade and berries until the pitcher is full. Stir until the limeade is dissolved. Serve immediately. Refrigerate the leftovers.

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Recipe: Filled Biscuits

This recipe comes courtesy of some lovely ladies in my Tuesday morning Bible study. Not only are these biscuits delicious and versatile, they will wow a crowd because who does not love bread with stuffing? The original filling calls for scrambled eggs, cheese, and crumbled bacon, but you could use almost anything: eggs and ham, ham and cheese, BBQ, chicken and broccoli, pizza filling. The possibilities are endless. I am making them tonight stuffed with a mixture of chopped leftover roast, potatoes, carrots, and gravy.

I do not have actual amounts for this recipe (shut up, I can hear you all groaning), but just eat whatever you have leftover and stop whining.

Filled Biscuits

scrambled eggs
cheddar cheese, shredded (amount will vary depending on how many eggs you cook or how much you think cheese is THE Awesome)
bacon, cooked and crumbled
1 package of Grands butter biscuits (not the flaky ones)

If you do not want to mess with the bacon, you can use the real bacon, bacon bits.

Scramble the eggs until they are just done. Do not over cook the eggs because they will be cooking more inside the biscuits.

Add the bacon and cheese to the eggs. Stir until combined.

Preheat oven to 350. (or follow directions on your biscuit container)

Grease a regular size muffin tin.

Roll a biscuit until it is large enough to put a large scoop of eggs in the middle and then gather the sides to the middle. Pinch the sides closed.

Place the biscuit seam side down in the muffin tin. Repeat until your muffins, eggs, or both are depleted.

Bake at 350 for 13-17 minutes or until golden brown (or follow baking instructions on the biscuit container).

Turn out of the pan and serve or allow to cool and reheat later.

I have been told these freeze and reheat fabulously for early morning snacks and on the go meals.

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Recipe: Jennifer’s Vinaigrette

This recipe is from my lovely sister. It is easily doubled (the recipe below is the doubled version) and is very versatile. I recently used Italian herb mix instead of parsley, rice vinegar instead of white, and Chalulah instead of Tabasco.

Jennifer’s Vinaigrette

4 tbs. white wine vinegar
dash or so of Tabasco sauce, to taste
pinch of salt
dash of pepper
3 tbs sugar
2 tbs dried parsley
1/2 c. olive oil

Mix all the ingredients together,except the olive oil, in a medium sized bowl. Emulsify the olive oil into the vinegar mixture.

Do not refrigerate this dressing. Store in a cool place.

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Recipe: Baked Pork Chops with Veggies

I am taking a break from writing on the book to post this because I feel like I have a few minutes. Lucky you!

As always, I adapted this based on what I had on hand. It is an easy, one pot way to cook an entire meal. Hooray! If you cut all the veggies about the same size, they will cook evenly. Any root vegetable, carrot, fennel bulb (which the original called for), carrots, turnips, or sweet potato would work in this dish. You could also try summer squash, cut a little larger than the root vegetables as well.

Baked Pork Chops with Veggies
adapted from the Healthy Pregnancy Cookbook

4 pork loin chops
1 onion cut into wedges
1 bell pepper, sliced in large squares
3-4 medium potatoes, cubed
1 lb of carrots, peeled and cut into 1-2 in. pieces
olive oil
salt and pepper to taste

for marinade:

2 tsp. thyme, basil, marjoram, oregano, savory or similar herb
2 cloves garlic, chopped
zest of 1/2 lemon
2 tbl olive oil
juice of one lemon

Stir all the ingredients of the marinade together in a bowl. Put the pork chops in a shallow dish and spoon marinade over one side of the chops. Flip and spoon over the other side. Cover and allow to sit for 2 hours. Flip meat halfway through.

Preheat oven to 425.

Coat a roasting pan or casserole dish with a lid with spray oil. Place the pork chops into the dish side by side. Do not stack. If there is marinade left in the shallow pan you used for marinading the meat, add it to the roasting pan.

In a large bowl, place all the chopped veggies and add some olive oil, a few tablespoons. I just pour it in. Add salt and pepper and then toss by hand until well coated with oil. You can use a spoon but how would that be fun? We are cooking here! Once the veggies are well coated, dump them on top of the pork chops in the roasting pan.

Cover and bake at 425 for 40 minutes or until meat and veggies are done.

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Recipe: Cheese and Corn Dip

It is a Summer holiday today. I know it is actually Fall, but down here in Texas it still feels like the fires of Hades, so let’s pretend it is still summer so I am not so depressed about the temperature.

Since it is a Summer holiday, here is a frivolous dip to take to that outdoor BBQ. It tastes great with tortilla chips and beer (but really what doesn’t on a hot-as-Hades day?).

Cheese and Corn Dip

2 cans Mexican Corn, drained
8 oz od chopped green chilis (two small cans or one large)
1/2 c. mayonnaise
2/3 c.sour cream
2 c. of cheddar cheese, shredded
salsa as desired
jalepenos, chopped to taste

Mix all ingredients in a medium size bowl. Add salsa to make the dip thinner or add a bit of spice. You can also add one or two chopped jalepenos.

Chill before serving.

Variations: I have considered adding blanched peas, cilantro, or other things to this but never have. If you make a good variation, let me know. I also think it might be good over lettuce as a salad or maybe inside a tomato. Mmmm. Now I am hungry.

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Recipe: Cheese and Mustard Mashed Potatoes

I have always loved flavored mashed potatoes that you get at restaurants. I never tried duplicating it at home until I found this recipe. It gave me the confidence to simply add whatever struck my fancy to my mashes: toasted garlic, chives, or cheese. Yum!

This recipe only serves 2, but can easily be increased.

Cheese and Mustard Mashed Potatoes
adapted from the Healthy Pregnancy Cookbook

1 lb potatoes, peeled and cut in large chunks
6 tbls milk
1 tbl butter
2 tsp yellow mustard (or try Dijion!)
3/4 c. cheddar cheese, grated
1 tbl fresh parsley, chopped (optional)
salt and pepper to taste

Place the potatoes in a saucepan and cover them with cold water. Bring the water to a boil and simmer until the potatoes can be pierced with a fork easily.

Drain the water from the saucepan.

Add the remaining ingredients to the potatoes in the saucepan. Mash by hand or use an electric hand mixer to blend and mash the potatoes. For a stronger mustard flavor, add more mustard. I add at least a tablespoon or two, which I of course never measure.

Serve immediately. Yum!

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Recipe: Healthy Banana Pancakes

I started with a basic wheat pancake recipe and then added a bunch of goodies to make them super delicious and extra good for you. These are very filling pancakes and a good way to start the day.

Healthy Banana Pancakes

1 c. unbleached flour
2/3 c. whole wheat flour
2 tbls. brown sugar
2 tbls. wheat germ
2 tbls. ground flax seed
3 tsp. baking powder.
3/4 tsp. salt
1 2/3 c. milk
1 tbl. butter, melted
1 egg, beaten
3 bananas, mashed

Add all the dry ingredients in a medium bowl and mix together with a whisk.

In a small bowl combine the milk, butter, and egg. Stir to combine.

Add the milk mixture and mashed bananas to the flour mixture. Stir until well combined.

Cook over medium high heat in a greased pan until pancakes are browned on both sides, flipping to cook evenly.

Makes about 9-10 medium sized pancakes.

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