Easy Oven Pancakes (freezer friendly)

Yes, I’ve been playing with my blog again.  I just can’t get satisfied with the layout!  So bear with me please 🙂  In the meantime, I bring you pancakes. In the oven.  Brilliant! I mean, who really enjoys standing over the griddle flipping pancakes?  Well, my 11 y/o daughter does…she is the pancake expert of the family.  However, me…not so much.  I have things to do, blogs to read, Pinterest to browse.  Or, more likely, dishes to wash, a table to clear, yadayada.  So, when I saw this idea, on Pinterest of course, I had to give it a try.  Since we often have breakfast for dinner, we had these one busy weeknight.  I loved the ease and convenience of it.
 All you need is your favorite (or easiest) pancake recipe.  On this particular night, we went with the easiest, which is the recipe on the back of the Bisquick box!  I headed over to Lynn’s Kitchen Adventures for the deets, since that is one of the places I had seen this done.

Easy Oven Pancakes

2 cups Heart Smart Bisquick Mix
1 1/4 cups skim milk
1 egg (we used Ener-g Egg Replacer)
Preheat oven to 375 degrees.
Mix above ingredients together until blended and pour into a greased 12 x 15 or 11 x 14 jelly roll pan (any large flat pan with sides).
Bake for 12-15 minutes or until done.  It’s like one huge rectangle pancake!
Cut into squares and serve however you like your pancakes.
NOTES:
  • I doubled the above recipe because I didn’t think I would have enough batter for my pan.  This was unnecessary and I ended up with thicker pancakes than I would have liked. I recommend any pancake recipe that calls for about 2 cups flour/mix.
  • These can be cut into squares and frozen just like regular pancakes.  Just microwave and serve!
TIPS:
  • For a quick and easy blueberry topping (first picture), take frozen blueberries, cover with any pancake syrup and microwave until warm. Pour over pancakes, top with walnuts if desired!  It is a little thin so it you want a thick blueberry sauce, you can heat blueberries on the stove with a little sugar until the blueberries begin to pop and sauce thickens.
  • If you are looking for a healthier pancake, you might want to try my Vegan Pumpkin Spice Pancakes, Whole Wheat Pancakes or if you need an egg free/dairy free pancake recipe, this one has worked well for me!

Chicken, basil and orzo Soup

Well it’s Thursday, so that means it’s SaS time with Think Tank Momma!  Pop on over and link up!
This week’s theme is SOUP!  (It is almost Fall ya know!)

So while the babysitter is on here (Sesame Street mesmerizes Mr. Two) I thought I’d post my most favorite-ist (I know, not a real word) soup recipe!  It’s from one of my favorite food blogs For the Love of Cooking.  I made this ALL winter long and have made it at least once this summer.  I love it and it freezes well, so I would make it and freeze some for my Dad.  As most of you reading know, he has been fighting the bitch Leukemia and has lots and lots of nausea.  This soup is something that he has been able to eat even when he wasn’t feeling well.  Therefore, I have tried to keep some in their freezer.  (and it’s time to make more!)  Of course, you don’t have to be sick to enjoy chicken soup! It’s flavorful, delicious, and low fat…of course, I like to have mine with a thick slab of fresh baked bread 😉

Pam’s pic from For the Love of Cooking

If you like chicken soup, you will LOVE this.

Chicken, Basil and Orzo Soup from For the Love of Cooking

1 tsp olive oil

1/2 sweet yellow onion, diced
2 stalks of celery, diced
2 carrots, diced
3 cloves of garlic, diced finely    (I usually use 2 cloves, just my preference)

1 bay leaf

1/2 tsp dried basil

Sea salt and fresh cracked pepper to taste

1 tsp chicken bouillon

5-6 fresh basil leaves, chopped (chiffonnade)

6 cups of homemade chicken stock (store bought is good too)

2 cups of roast chicken meat, diced into bite sized chunks

4 oz dried orzo pasta or whatever flavor you like

Soup:

Heat olive oil in a large Dutch oven over medium heat. Once the pan is hot, add onion and stir for 1-2 minutes; add carrots, celery and garlic then stir for 60 seconds. Stir in chicken stock, diced chicken, bay leaf, dried basil, chicken bouillon then season with salt and pepper. Let simmer for 1 hour; bring to a boil and add dried orzo pasta and cook per instructions. Taste and re-season if needed.

As I said, this soup is really good, easy to make (always a plus for me) and almost makes me ready for Fall!!  Cooler temps, jeans, boots, sweaters, fall decorations….I’m gettin’ there. But right now, it’s still 90 degrees! (but I did make sure I had all the ingredients to make this very soon!)