Snowman Pancakes seem like a great way! These would be wonderful as Christmas breakfast, or any day.

From the original site: Snowman Pancakes are charming, whimsical and perfect for wintery days or Christmas breakfast. Who can resist?

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About a month ago, I was on a month of detox diet to reduce Candida (a type of yeast) symptoms. The first 3 days following this diet almost drives me nuts because it’s crucial to eliminate sugar and refined foods to reduce Candida growth. Sugar (even honey and fruits) and gluten filled grains is a haven for the yeast. A week into the diet produces surprising results as I started trying out new recipes I never thought I would try before. The hardest is introducing new breakfast and snacks options, until I chance upon gluten free recipes.

One of the fun recipes I tried was rice pancakes with yoghurt. This recipe uses cooked rice, just perfect with the leftover rice from my vegetable rice pie the night before. No wastage. Even though I do not throw leftover rice away, but the rice texture is different after being kept in the fridge. As I was on special diet, I replaced honey in the mixture with vanilla essence, and yet the pancakes still taste scrumptious!

The batter turn out too thick, due to thick homemade yoghurt. The batter could not spread on the pan to make a round shape. added 2 dash of water to thin out the batter. The batter turns out the right texture and fluffy. You have to use your judgement to get the right batter just right. If it’s too thick and sticky, add 1 Tsp water, stir and check texture. If still thick, add more water. If batter is too watery, add some flour.

After making 3 pancakes, I add salt, herbs & pepper to the batter, and voila we have savoury rice pancake. I only have basil, oregano and rosemary in the kitchen, you can use any herbs you like. Experimenting the recipe resulted in cooking time taking longer than estimated, and after breakfast, i magically took only 5mins to get ready to leave the house. My first ever record!

Special Instructions: Serves: 6 pancakes

Preparation: 5 minutes

Cooking: 15 minutes

Instructions:

1. If you are using leftover rice from the night before, use a fork/your fingers to mash the rice clumps. After the rice has been mashed a little, then add the rest of the ingredients. Use a whisk to stir everything up until it makes a light and creamy batter.

2. Fry these in a hot skillet or griddle, turning them when they are brown on the bottom. I use 2 Tablespoon batter for each pancake to keep them small, and manageable. They are so tender, that frying big ones is a little tricky, so keep them smallish to be on the safe side.

3. The sweet pancakes is best served with peanut butter, honey, maple syrup top with fresh fruits and nuts. The savoury pancakes are delicious by itself.

About Me: I’m Shannon from Just As Delish. I’m always looking for quick & healthy recipes, or simplifying recipes! More quick & healthy recipes at Just As Delish

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Special Instructions: Serves: 4, Preparation Time: 10 minutes, Cooking Time: 30 minutes

Instructions:

Peel and chop the potatoes into cubes. Take a 8 inch non stick pan. Add the oil, finely chopped onion and saute for 1 minute. Then add the potatoes, keep the heat in medium and cook the potatoes without browning it.
Meanwhile break the eggs in bowl and whisk it lightly along with turmeric, salt and pepper. Once the potatoes are cooked, add the eggs on top of the potatoes. When the eggs leaves the sides of the pan, place a plate on top of the pan and gently flip it over , then slide the omlette to the pan again and cook it on the other side. Sprinkle the coriander leaves on top. If you want you can season it with more salt and pepper on top.
Slice the omlette into wedges or make them into small cubes and serve it along with tomato ketchup.

About Me: Visit my blog @ http://tasteofpearlcity.blogspot.com/

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She made them when my brothers and I were kids, usually with oriental stir fry, or potato soup.

Why is it that the flavor Orange is so good in so many things?

It certainly is in these delicate muffins.

From the original site: …and mix with a fork just until moist. Fill greased muffin cups about 3/4 cup full. Today I’m making 2 types of muffins. Regular, and muffin-top muffins, which are made in a special pan that allows just the “top” of the muffin to be created. 

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Go read: Pumpkin Crepes with Gingered Pears and Spiced Mascarpone

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What is the difference between a Croque Madame and a Croque Monsieur? Eggs. It’s how I always tell them apart…and the easiest way to remember. A Croque Monsieur is basically a type of bread, a type of swiss cheese, and ham. A Croque Madame is all of that, but with a fried or poached egg on top. Which is exactly why women are better than men a Croque Madame is better then a Croque Monsieur.
When I was playing around on the internet one day, I came across the idea to make a Croque Madame in a waffle maker. I mean, how brilliant is that? After ruining/dropping/breaking 3 eggs, I finally perfected the art of cooking an egg in a waffle iron. I also found my new favorite breakfast! It is quick to make and absolutely delicious!

Go Read the Whole thing and Get the recipe! A Twist on the Croque Madame

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Have you ever had tres leches cake? For anyone who hasn’t, it’s heaven. You take a yellow cake and drench it in three kinds of cream. Pretty good idea, right?

I’ve been craving all things latino even more since my aunt visited. I miss her!

So I had this thought last week that I’d like to try tres leches pancakes, I thought it was worth pursuing. I took a stack of hot pancakes, layered them with fruit, and poured on a bled of three creams until they were bien mojado—nice and wet. They turned out to be pretty good (pancakes and cream? what a surprise).

Go read the whole thing, and get the how to!

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Hi, I’m Allison.  I am very excited to be a guest contributor here at Foodwhirl.  I have been a fan of the site for some time.  As this is my first post, I would like to tell you a little bit about myself. I have a website called Radishes and Rhubarb where I focus on all things fresh, local and homemade.  I live in Toronto, Canada.  When I am not writing about food I can usually be found at the farmer’s market or in the kitchen.  I am fortunate to live in an area that has great local food resources, so I wanted to create a site that would showcase all of the wonderful foods we have available in the city and hopefully inspire others with the recipes I feature in my posts.   

What do you do when you come across the first strawberries of the season at your local farmer’s market? Make strawberry jam, of course.

I set out for the market on Saturday morning determined to find something that would serve as inspiration for my first official post at Foodwhirl.  I intended to make a summer recipe so I hoped I might come across some lovely asparagus or rhubarb that could serve as my muse.

What I never expected to find was local strawberries, but there they were, at least three weeks ahead of schedule. Around here we usually don’t see strawberries until the end of June, but the warm weather evidently jump-started the season. They were so fresh that I could actually smell them before I saw them. I bought two quarts and took them straight home.

I wanted to make the most of my find so I decided to make No-Cook Strawberry Jam. The good thing about this recipe is you need less than 2 cups of strawberries to make a batch, so I had more than enough.  Plus, it is such an easy way to make jam.  No boiling, no sterilizing and ready in about a half an hour.

The sugar content is higher than regular cooked jam, so I only make a little bit each season, but the flavour is amazing.  For me, the no-cook (or freezer) jam, is just like sunshine in a jar.  It captures the flavour of the fresh berries better than the traditional cooked jam. Plus, it lasts in your freezer for up to 8 months, so in the depths of winter, you can open a jar and have a little bit of summer with your morning toast.

Once I had my jam made, I needed to find a proper use for it. I opted to spoon it over some vanilla ice cream and add a few slices of fresh berries. Then, I sat on my front porch and enjoyed my first bowl of summer sunshine!

No-Cook Strawberry Jam

This recipe is the one that comes inside the box of Certo Liquid Pectin.  When making jam be sure to follow the directions in whatever pectin product you choose as all are a little different.  I like the Certo liquid version, particularly for the no-cook jams, because it mixes up easily but there are other equally good pectins available on the market.

1 ¾ cups crushed fresh strawberries

4 cups granulated sugar

1 pouch Certo liquid pectin

2 tablespoons fresh lemon juice

Crush your strawberries with a potato masher.  Do not use a food processor as the berries will be chopped too fine.  Once crushed, measure 1 ¾ cups of the berries using a liquid volume measuring cup.  Pour the berries into a medium bowl and add the 4 cups of sugar.  Stir the berries and sugar until combined. Let stand 10 minutes. Add the liquid pectin and lemon juice.  Stir for 3 minutes.  Pour into clean 1 cup jars, leaving ¼ inch of space from the rim.  Cover tightly with the lids. Let stand 24 hrs at room temperature and then move the jam jars to your freezer. Jam can be kept up to 8 months unopened in the freezer or up to 3 weeks in the refrigerator once opened.  Do not store at room temperature. Enjoy!

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