Morning Glory Pancakes Food

MORNING GLORY PANCAKES

Morning Glory Pancakes image

These pancakes were inspired by the popular Morning Glory muffins. They are fluffy and delectable without all the oil, but they have the same carrot, fruit and nut flavors.- Kurt Wait, Redwood City, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 8 pancakes.

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 large egg white
3/4 cup buttermilk
1 tablespoon canola oil
1/2 cup shredded carrots
1/2 cup unsweetened crushed pineapple, drained
1/2 cup diced peeled apple
1/4 cup chopped walnuts, toasted

Steps:

In a large bowl, whisk the first six ingredients. In another bowl, whisk egg, egg white, buttermilk and oil; stir into dry ingredients just until moistened. Stir in carrots, pineapple, apple and walnuts., Coat a griddle with cooking spray; heat over medium heat. Pour batter by heaping 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Nutrition Facts : Calories 282 calories, Fat 10g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 574mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

MORNING GLORY MUFFINS

Morning Glory Muffins image

Provided by Ina Garten

Categories main-dish

Time 55m

Yield 14 to 16 muffins

Number Of Ingredients 14

Ingredients

1 cup vegetable oil, plus extra for the pan (see Cook's Note)
3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled and grated on a box grater
1 Granny Smith apple, unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

Steps:

Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

OATMEAL PANCAKES WITH WALNUT BUTTER

Oatmeal Pancakes With Walnut Butter image

This recipe comes from the Morning Glory Restaurant in Ashland, Oregon. It was published in the Oregonian newspaper in Portland, Oregon, in 2003. It makes up well at home. Remember to begin the night before.

Provided by DoriAnni

Categories Breakfast

Time 19m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups old-fashioned oatmeal, uncooked
2 1/2 cups buttermilk
2 eggs, lightly beaten
1/4 cup melted butter
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 firmly packed brown sugar
1/2 cup butter
2 teaspoons granulated sugar
1 tablespoon firmly packed brown sugar
1/4 cup toasted walnuts

Steps:

To make pancakes: Combine the oatmeal and buttermilk in a medium bowl.
Cover and refrigerate overnight.
While griddle is preheating to medium, add eggs and butter to oatmeal mixture and stir to combine.
Sift together the flour, baking soda, baking powder and salt.
Stir the sugars into the flour mixture.
Add to the oatmeal mixture and mix to combine, but do not overmix.
Make sure griddle is not too hot as it takes time for the oatmeal to cook.
Lightly spray the griddle with non-stick cooking spray.
Pour batter onto the griddle and cook until golden brown on the bottom.
Turn pancakes and cook until done.
Repeat with remaining batter.
Serve with walnut butter.
Excellent with blackbery compote or syrup.
This batter keeps well for several days in the refrigerator.
After storing, you may need to thin it out with a little more buttermilk.
To make walnut butter: The night before, combine the butter, sugars, and walnuts.
Refrigerate overnight to allow flavors to combine.
Any leftover walnut butter may be frozen.

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