amaretti cookies

also known as italian almond cookies or almond macaroons
recipe adapted from epicurious.com

makes about 36 small cookies

2 1/4 c blanched* whole almonds (about 12 oz)
2/3 c sugar, divided
2 large egg whites, at room temperature
1/4 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract

preheat oven to 350 degrees F. spray 2 baking sheets with cooking spray or line with parchment paper.

in a food processor, pulse together the almonds and 1/3 cups of sugar until very fine. set aside.

using an electric mixer, beat together the egg whites and the salt until soft peaks form. slowly add the remaining 1/3 cups of sugar, and beat on high until stiff, shiny peaks form. be careful not to over beat.

gently fold the almond/sugar mixture into the egg whites. carefully add in the almond and vanilla extracts.

spray hands with cooking spray (this mixture is very sticky), and roll dough into 1 inch balls. flatten slightly.

bake 25 minutes, swapping the position of the baking sheets halfway through. let cookies cool on baking sheets for 5 minutes, then transfer to wire racks.

*note on blanching almonds: put almonds in a bowl, and cover entirely with boiling water. let stand for 1-2 minutes (do not over soak!). drain hot water. rinse almonds in cold water, and drain again completely. almonds should easily 'pop' out of the skin. dry completely before using in baking.

apple cupcake/muffins

this recipe is from martha stewart living. other food bloggers online listed this recipe with maple or brown sugar flavored cream cheese or buttercream frostings. these little cupcakes are plenty sweet on their own, so i topped mine with some toasted flaked almonds and some raw sugar sprinkled on top.

recipe for 24 cupcakes

2 1/4 c-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg (i used twice this amount b/c i looooove nutmeg)
1 tsp salt
1/2 c (1 stick) unsalted butter, softened
2 c sugar (these are very sweet; next time, i might try reducing the sugar slightly)
2 large eggs
1 tsp vanilla extract (i would also try with 1/2 tsp of almond extract)
4 c shredded apples (about 1 3/4 pounds) (i used cortland apples)
toasted flaked almonds (optional)
raw sugar (optional)

preheat oven to 350 degrees F. Spray muffin tins with cooking spray or fill with cupcake liners.

whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. cream together butter and sugar. add in eggs and vanilla. mix in apples. slowly add the flour mixture, and mix until just combined. do not overwork.

fill muffin tins about 1/2 to 2/3 of the way. top with flaked almonds and some raw sugar. bake until tops are springy to the touch, 18 to 20 minutes. cool cupcakes on a wire rack.

quick & healthy asparagus soup

1 tbs olive oil
1 small-medium onion, chopped
~ 4 stalks from the center of the celery heart (the light colored, leafy bits no one wants to eat), chopped
1 tbs flour
1/2 bag frozen asparagus (about 2 handfuls of asparagus, you can also use fresh), cut into bite-sized pieces
salt
pepper
stock cube (or chicken stock)
parsley (fresh or dried*), ~ 2 tbs
dill (fresh or dried*), ~ 1 tsp
oregano (fresh or dried*), dash
garlic (optional)
~ 2 cups water (or stock; if you decide to use stock as your liquid, omit the stock cube)

saute the onion, celery, salt, pepper, herbs, and stock cube (if using) in the olive oil.

once the vegetables have become cooked and a little mushy, add the flour. stir and cook until you no longer see bits of white flour in the pot. then add the asparagus. let the vegetables cook together for about 10 minutes.

add enough liquid to cover the vegetables (depending on how thick you like your soup, you can add more liquid after you blend). bring to a boil, then cover and simmer for about 30 minutes. let the liquid cool a bit, then blend until smooth in a blender or food processor.

return soup to the pot to re-heat through. add more liquid in order to get soup to your desired consistency. adjust the salt, pepper, and herbs to taste.


[*note: i used dried herbs, so the measurements are for dry ingredients. if you are using fresh herbs, adjust accordingly]

pumpkin mac & cheese

1 c shells (or another small pasta shape)
1 c ricotta cheese
1 c chick peas
1.25 c pumpkin puree (or butternut squash puree)
4 oz shredded cheese, divided*
1 large onion, cut into thin half-moon slices
1.25 lbs ground turkey
3-4 garlic cloves, finely diced
salt
pepper
parsley
garam masala
red pepper flakes (optional)

prepare the pasta according to package. brown the ground turkey. add the onion and garlic, and saute until translucent. in an oven-safe casserole, combine the turkey, onion, garlic, pumpkin, chick peas, ricotta cheese, 1 oz of the shredded cheese, salt, pepper, parsley, and garam masala. top with the remaining 3 oz of shredded cheese. bake at 350 degrees F for 30 minutes (or until cheese is nicely browned on top).

*note: i prefer to use mexican blend cheddar cheese, but any kind of shredded cheese would be fine. italian blend or cheddar would be excellent choices.

this recipe will easily become vegetarian. just don't include the ground turkey, or use soy meat crumbles instead.

red lentil vegetable soup

1 large onion, diced
3 large carrots, diced
2 ribs celery, diced
3 cloves garlic, finely diced
salt
pepper
italian herb seasoning
bay leaf
stock cube (optional, or chicken/vegetable stock can be used as the liquid instead of water)

saute together until translucent.

add to the pot:
1/2 large can (or 1 small can) crushed tomatoes
1/2 can chick peas
1/2 box spinach, defrosted
3/4 c red lentils

cover with water (or stock, see note above), and bring to a boil. cover and simmer for 2-3 hours.


Note: the remaining tomatoes, chick peas, and spinach can be simmered together for 30 minutes with some italian herbs to create a quick pasta sauce!

curried turkey meatballs

1lb-1.5lbs ground lean turkey
1 medium onion, finely diced (or grated)
1/4 c dried cranberries, finely chopped
1/4 c oats
1 palmful curry powder
1/2 palmful dried parsley
red pepper flakes
salt
pepper
1 egg
1 tsp olive oil

mix all ingredients together, and roll meat mixture into meatballs. bake at 375 degrees for 40 min, turning halfway through.

*note: i suggest making the meatballs in advance because they taste better after sitting a day. also, if you don't like 'chunky' meatballs, put the onion and cranberries in a food processor.

red lentil soup

1 large onion, diced
4 ribs of celery, chopped
1 large carrot, chopped
1 medium sweet potato, cut in small cubes
4 cloves garlic, minced
red lentils, equal to about half the volume of the chopped vegetables
turmeric, 1/4 palmful
garam masala, 1 small palmful
salt
pepper
red pepper flakes, optional
cayenne pepper, optional
olive oil

put the chopped vegetables in a pot with some olive oil, salt, and pepper. cook until the vegetables become soft, give off their water, and begin to decompose. add the red lentils and spices. add enough water to cover the ingredients (more water will needed to be added as the soup cooks, and the lentils absorb some of the water). bring to a boil, then cover and simmer.

i like my soups thick and chunky, so for this recipe, i cook the soup about 2 hours (or longer) until all of the vegetables have fallen apart. i sometimes use a potato masher towards the end to help them along.

if you like your soup less thick and chunky, replace the water with chicken/vegetable stock, and stop cooking the soup once the red lentils have fallen apart, but the vegetables have not. you may also want to add a can of diced tomatoes to the recipe if you choose to cook it more like a chunky vegetable soup.

quick zucchini soup

this recipe makes enough soup for 2 bowlfuls, but it is easily doubled (or tripled)

1 large zucchini
1 medium white/yellow onion
3-4 cloves of garlic
salt
pepper
olive oil
herb blend or stock cube

finely dice the onion and garlic, and cook until soft in 1-2 tsp of olive oil. add salt, pepper, and herbs (or stock cube). finely dice the zucchini and add to the pot. cook until zucchini is soft. add enough water to cover the onion/zucchini. bring to a boil, cover, and simmer for 30-40 minutes.

after about 30 minutes, use a potato masher to break up some of the vegetable chunks, and re-season as necessary. let simmer an additional 5 minutes. garnish with some parmesan cheese.

healthy muffin recipe

begin with the basic muffin recipe, and then add classic or creative flavor combinations

basic muffin recipe*
1/3 c milk
1/4 c unsweetened (or no sugar added) applesauce
2 tbs oil
1 6-oz container yogurt (plain or vanilla)
1 egg
1 tsp vanilla
1 3/4 c flour
1/4 c sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

bake in a 400 degree F oven for 16-18 minutes (recipe makes 12 muffins or 24 mini muffins; cook for about 12-15 minutes for mini muffins)


lemon poppyseed muffins
2 tbs poppyseeds
3 tbs lemon zest
juice of 1/2 to 1 whole lemon
1 tsp lemon extract



orange cranberry muffins
3 tbs orange zest
1/4 c dried cranberries, chopped
1/4 c walnuts or pecans, chopped, optional
juice of 1/2 orange
1 tsp orange extract



banana toffee nut crunch muffins are a favorite of mine as well (although decidedly less healthy!)


*one muffin (basic recipe) is equal to about 1 bread exchange; this will vary depending on the types of flavors and fillings you add to the basic recipe

pumpkin/squash soup

1 large (or 2 sm-med) butternut squash*
1 large onion, chopped
2 medium granny smith apples, chopped
2 stock cubes (or replace water with broth/stock)
red pepper flakes
salt
pepper
olive oil
1tbs butter
warm spice mixture (garam masala, baharat, or other middle eastern spice mixture with cinnamon, nutmeg, cumin, coriander, etc)


roast squash in 350 degree F oven for 45 minutes, until skin blisters. wait until squash cools to peel off the skin.

in the meanwhile, sautee the onion and apples in a touch of olive oil, red pepper flake, salt, pepper, olive oil, butter, and spices.

in a blender/food processor, blend the roasted squash with the onions and apples (add about 1-2 cups of water to allow to puree completely). return to the pot, and add enough water until the soup reaches the desired consistency. add the stock cubes, and then re-season to taste. allow soup to simmer for about an hour, to allow all of the flavors to come together.

serving suggestions: this soup is wonderful with a scoop of wild rice or israeli cous cous piled in the center. some like to garnish with a tablespoon or two of cream and some chopped green onion. it would also taste delicious with some cubes of sourdough (or other crusty) bread piled on top...



*canned pumpkin puree can replace the roasted squash in this recipe

quick dessert pizza

1 pizza base or dough
strawberries (or other berries), sliced
1 package light cream cheese
1/3 - 1/2 cup honey
chocolate chips

let the cream cheese come to room temperature, and then mix with the honey. cook the pizza according to the instructions. when it has completely cooled. top the pizza with the cream cheese/honey mixture. arrange the sliced berries, and then finish it off with chocolate chips. voila!

veggie mexican pizza

1 pizza base, either ready made or dough
1 small can sweet corn
1 large can black beans
1 medium sized red onion
1-2 jalapenos, sliced (fresh or from a can/jar)
4 small vine tomatoes, chopped
tortilla chips, broken into small pieces
1 jar hot salsa
1 package mexican blend cheese (or you can mix cheddar, monterrey jack, and mozzarella)


cook together the onion, corn, and black beans until the ingredients have softened. season with salt and pepper to taste.

top the pizza base with a layer of salsa. add the bean/onion/corn mixture. top with chopped tomatoes, sliced jalapenos, and broken chips. add a thick layer of cheese, and cook according to the dough instructions.

rice casserole

this recipe is a variation on my mom's spinach casserole* recipe, that i loooooved growing up as a kid.

1 (uncooked) cup of brown rice, prepared according to the package
200g asparagus (1-2 good sized bunches, if you're not into weighing), cut into bite-sized pieces
2/3 of a package of chestnut mushrooms (please don't use the button mushrooms. they're just not good enough.), cut into quarters or smaller pieces
2 chicken breasts, cooked, and cut into bite-sized pieces
1 package pre-grated cheddar cheese or monterrey jack/cheddar blend
olive oil
salt
pepper
steak seasoning (optional)
bread crumbs (optional)

while the rice cooks, sautee the chicken in a pan. season with salt and pepper. remove from the heat. in the same pan, sautee the mushrooms and the asparagus. season with steak seasoning if desired. remove from the heat and add to the chicken.

when the rice is cooked, combine the rice, vegetables, and chicken, adding more salt and pepper to taste. add 2/3 of the cheese package. pour into a casserole dish. top with remaining cheese. add bread crumbs to the top, if desired. drizzle olive oil over the top, and cook in a 350 degree F oven for 30 minutes.



*to make the original recipe, wilt fresh spinach or defrost 1 box of frozen spinach. combine with cheese and rice, and cook in the oven covered for 20 minutes. uncover, and cook for 10 additional minutes.

strawberry, walnut, & lemon quick bread

[Recipe adapted from Joy of Baking]

1 1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 c unsalted butter, room temperature
3/4 c sugar
2 eggs
1/2 tsp pure vanilla extract
1 tbs grated lemon zest
1/2 c milk
1 1/2 c fresh strawberries (or other berry), chopped
1 c walnuts (or other nut), chopped


Cream together butter and sugar. Add eggs, vanilla, and lemon zest. In a separate bowl, combine the flour, salt, and baking powder. Add 1/3 of the flour to the wet ingredients, then mix. Add 1/2 the milk, and mix. Repeat until the flour and milk have been completely incorporated. Fold in the strawberries and the walnuts, making sure to avoid smushing the strawberries.

Cook for about 1hr in a 350 degree F (175 degree C) oven. When the bread is done, poke the entire top with a fork. Top with lemon sugar syrup (1/3 cup sugar + 3 tbs fresh lemon juice, stir over medium heat in a saucepan until all of the sugar has dissolved).

fall / early winter israeli couscous salad

israeli couscous
sweet potato or butternut squash, diced
dried cranberries (golden raisins can be substituted)
toasted slivered almonds
chickpeas
shallot, diced finely, sauteed until soft in some butter or olive oil + chili flakes
spring onion, chopped
parsley, finely chopped
moroccan spice mix or garam masala (or cinnamon & nutmeg)
olive oil
salt & pepper


*post dedicated to anna antoniak

summer israeli couscous salad

equal parts israeli cous cous and green lentils
spring onion, chopped
celery, chopped
dried cranberries
slivered toasted almonds
parsley, finely chopped
olive oil
lemon juice
salt & pepper

turkey veggie lasagna

no cook/fresh lasagna noodles
1 container ricotta cheese
1 package mozzarella cheese
2 small zucchinis, chopped small
1/2 head broccoli, chopped small
1/2 head cauliflower, chopped small
1 jar tomato sauce
500g turkey mince
1 medium onion, chopped
grated parmesan cheese
salt
pepper
chili flakes, optional


in a frying pan, sautee onion until soft. (add chili flakes to the onion.) add the turkey and lightly brown. add tomato sauce, zucchini, broccoli, and cauliflower, and some grated parmesan. let simmer together for about 15 minutes or until vegetables seem mostly cooked. stir in ricotta.

begin to build lasagne, layering noodle, then sauce mixture, then some mozzarella. top the final (and top) layer with mozzarella and grated parmesan.

cook in the oven (about 350 degrees F, or according to lasagna noodle package) until golden brown on top and noodles are soft, about 20-30 minutes.

a twist on pb&j

2 slices of bread (preferably something with nuts/seeds, like sunflower)
almond butter (or another kind of natural nut butter, like cashew or macadamia nut)
1 green or yellow apple (an apple you'd use for baking), peeled & chopped
1 tsp honey
1/4 c water*

toast the bread while you're making the apple mixture. in a frying pan, add the apples, water and honey. bring water to a boil, then simmer covered for about 10 minutes. uncover the apples, and mash with a fork or potato masher. put the fire back up to medium heat, and stir with wooden spoon continuously to avoid sticking. allow some of the liquid to boil off. cook until the apples are desired consistency. i prefer mine to look like chunky old-fashioned applesauce.

top toasted bread with almond butter and apple mixture. delicious.



*you can also use a juice/nectar instead of water. sometimes i like to use peach or pear nectar. if using juice, omit the honey.

i bet pears would be delicious with this. maybe compile the whole recipe as written above, then top the pears with a bit of taleggio cheese (thank you, enrico) and put under the broiler for a few minutes to melt. mmm.

[turkey] meatballs

1lb/500g of ground [turkey] meat
fresh (or dried) parsely
bread crumbs
ketchup (1tbs, 3tbs separated)
1 egg
salt
pepper
1 medium onion, grated



combine meat, parsley (as much as you want), egg, salt, pepper, grated onion, 1tbs ketchup. add breadcrumbs until meat becomes desired consistency for meatballs.

roll meat into small/medium balls, and put in skillet with a bit of oil or cooking spray. if you're not lazy, brown on all sides, but this step is not required, although it gives the meatballs a delicious crust. add water to cover 1/2 of the meatball and add about 3 tbs of ketchup. mix around a little if possible. bring water to boil, then cover and simmer for 30 min. after about 15 min, turn the meatballs, so the other side is covered by the water.

i like serving over rice, but you can also serve with pasta or polenta or on a big crusty roll.



*these meatballs freeze/reheat well. this recipe is the same for ground beef, turkey, lamb, or pork. they always taste delicious.

butternut sqaush 'meat' sauce

1/2 butternut squash (this recipe easily doubles, i just happened to only use half of the squash when i made it)
ground soy 'meat' (or ground beef or turkey)
1/2 tbs tahini
2 tbs soy sauce, tamari preferred
water, as needed
pepper

*optional ingredients: onion, garlic, grated ginger

seed and roast the butternut squash, cut side down, until the skin begins to blister/brown. wait until it's cool enough to touch, and peel off the skin. save half the squash for another recipe.

in a pot, add the squash, tahini, and soy sauce, medium heat. mash together using a potato masher. add the meat (if using real meat, brown in the pot, then remove and add back in now), as much as you'd prefer for your sauce. add water to thin out your sauce. mash again with the potato masher, and stir together with a wooden spoon.

simmer over medium heat until everything is cooked/heated through and your sauce has reached the desired consistency. serve over rice or pasta.


*Note: to use optional ingredients, chop onion very fine, and grate garlic and ginger. add to pot before the butternut squash. sautée until translucent, then add the butternut squash and other ingredients.

baba ghanouj

2 eggplants, halved lengthwise
1-2 tbs olive oil
1tbs tahini
juice of 1 whole lemon
3 garlic cloves
salt
pepper
chili flakes


bake eggplants in 175 degree C oven until skins blister, about 30-40 min

when cool enough, remove the skin with fingers, and put eggplant in a strainer or sieve over a bowl to drain for about an hour. maybe sprinkle some salt on the eggplant to help the process.

combine eggplant and rest of ingredients in a food processor until you've reached desired consistency. for a thinner dip, use more olive oil. i prefer it thick and chunky. add some chopped fresh parsley at the end if you've got some to brighten the flavor.

it tastes delicious as a toast topper.

a little salad

dandelion greens
roasted asparagus
tomatoes
feta cheese
lemon juice
olive oil
freshly cracked black pepper
salt

chickpea or whitebean hummus

this recipe can be made with either chickpeas or white beans. i use dry beans b/c it's cheaper, but you can also use canned.

1c dried beans, soaked overnight, and boiled in salted water until tender

blend in food processor with:
juice of 1/2 lemon
1tbs tahini
parsely
garlic, as much as you like (roasted red peppers can also be substituted)
chili flakes
salt
pepper
2tbs water

stream in olive oil (as you would to make pesto) until hummus comes to the desired consistency

garlic-ginger-soy marinade

this was fairly amazing with tofu. i let it marinade for about an hour, and the cooked it up in a pan with some zucchini. i'm sure it would be good with chicken too, especially drumsticks.

1/4c oil (i might reduce this a bit, it seemed a little too much)
juice of 1/2 lemon
2tbs soy sauce, tamari preferred
2 cloves garlic, crushed
1/2 onion, finely diced
3/4 tsp freshly grated ginger

veggie lentil soup

1 onion, chopped
3 cloves garlic, chopped fine
chili flakes
2 carrots, diced
2-3 ribs celery, diced
1 potato diced, optional
125g lentils
4c stock, 1-2c water
1tbs tomato paste
1 can/box diced tomatoes
parsely, chopped
dried mixed herbs

sautée onion, garlic, chili flakes, carrots, celery (and potato, if used) until soft
add tomato paste and diced tomatoes, and mix into ingredients
cover contents in layer of mixed herbs

add lentils and stock/water. bring to boil, and simmer for about 45 minutes, covered
add parsley as garnish, and salt and pepper to taste

homemade applesauce

3-4lbs apples (grannysmith, fugi, jonagold, golden delicious), peeled and chopped
4 strips of lemon peel
juice of 1 lemon
3in cinnamon stick
1/4c dark brown sugar
up to 1/2c white sugar
1c water
1/2tsp salt


simmer 20-30 min

Note: honey can be used instead of the brown and white sugars. add 7tbs of honey, and reduce the amount of water by 1/4c

yellow split pea soup

i love making soups because they require so little effort.

1 large onion, diced
olive oil
4 stalks of celery, diced
chili flakes
mixed herb seasoning
freshly cracked black pepper
salt
yellow split peas
water

sautée the onions and oil in a medium sized pot until soft. add the chili flakes, and the pepper. add split peas, so that it looks like there are similar amounts of peas to the vegetables. sprinkle mixed herb seasoning over the top, to cover. add enough water to cover the ingredients. the amount of water will need to be adjusted later. bring to a boil, cover, and simmer for about 2-3 hours, until the peas have broken down completely. add salt to taste.

moroccan style 'tagine'

adapted from an epicurious.com recipe
(I have made this with chicken, using thighs and drumsticks, but I prefer the vegetarian version, listed below)

olive oil
3 cups sliced onions
red pepper flakes/chilies in oil, to taste
6 large garlic cloves, minced
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 cups canned diced tomatoes (from 28-ounce can), don't drain
3 tablespoons (or more) fresh lemon juice
1 can chickpeas, rinsed
2 large zucchinis, cut into half moons
handful of raisins or sultanas
chopped apricots or dates

1 large eggplant, unpeeled, cut into 1-inch cubes (roast ahead of time in olive oil)

fresh parsley, add at the end, stir in and some on top
almonds, toasted, add on top at the end

basically just toss everything in a pot together, and cook until the flavors have come together. saute the onions, spices, and chilis first before adding the other ingredients.

Note: rather than using all of the individual spices, you can also use a moroccan or middle eastern spice blend bought at the supermarket. it comes out juuuuust fine like that too.

jalapeno corn bread

1/3cup diced onion
1c corn
pinch of salt
saute together in butter/oil until soft

1c flour
1c cornmeal
1tbs baking powder
1/2c cheddar cheese, the stronger, the better
combine together in a bowl

1c buttermilk
1/4c oil, olive preferred
2tbs honey
2 eggs
finely diced chilies, as preferred, use at least 2tbs, but more would be better

combine all ingredients, pour into pan, and cook in a 375 degree F oven until done.

Aunt Phyllis' noodle kugel

16oz egg noodles, cooked, drained
8 eggs, separated
454g (1lb) melted butter
3c applesauce
1c sugar
2 cans crushed pineapple, well drained
2tsp vanilla
cinnamon to taste

beat yolks, add noodles, butter, applesauce, raisins, sugar, pineapple, vanilla, cinnamon
beat whites until stiff, fold into other ingredients

pour into pan (9x13in), add extra sugar and cinnamon to top

bake at 350 degrees F for 60 minutes (cover when top is brown). this may need to cook longer, especially if you are using an electric, fan-forced oven.

oatmeal raisin cookies

1 1/2c oats
1 1/4c flour
1/2tsp baking powder
1/2tsp baking soda
1/2tsp salt
1tsp cinnamon

1/4lb (113g) butter
3/4c sugar
1/4c dark brown sugar
2 eggs
1tsp vanilla
1/4c milk

1c raisins
1c chopped walnuts

bake at 177 degrees C for 11-14 min

(Cream together wet ingredients. slowly add the dry. stir in raisins and walnuts. drop onto cookie sheets lined with parchment paper.)

sweet potato oatmeal pancakes

1c oats
2tsp baking powder
1tbs honey
1/2tsp cinnamon
2tsp oil (olive, preferred)
1 egg
1 small sweet potato
water/milk as needed

boil sweet potato until skin easily peels off

in a food processor, blend the oats into a fine powder. if some oats remain whole, it's ok. add the skinned sweet potato, the baking powder, honey, cinnamon, oil, and egg. blend. check for consistency. it should look like regular pancake batter. add water or milk if necessary. cook in butter or oil as you would regular breakfast pancakes.

these would taste delicious topped with a warm banana compote.