Baby, it’s cold outside and the leaves are falling. It’s beautiful but my herb garden won’t be around for long, so thank goodness for fresh herbs at our local markets these days. I still think there is more flavor and fragrance when it comes straight from the garden into the kitchen.
Here’s one of my breakfast favorites using mint from my herb garden. Multi-Grain Pancakes with Mint and Raisins.
1 C. Multi-Grain Flour
1 1/2 C. Krusteaz Pancake Mixture
2 tsp. baking soda
1/2 tsp. salt
Mix these dry ingredients in a large mixing bowl.
Add in 1 C. of milk and 1 C. of Water
Whisk mixture together (add milk or water if desired to thin the consistency, I like it the
consistency of cake batter)
Chop 3-4 mint leaves and 1/2 C. of raisins, add to the batter and mix slowly.
Let batter sit for 5 min.
Heat a non-stick pan to medium high, if using a good quality pan – there isn’t a need to put butter down or use a non-stick spray (once the pan is hot, put down a small amount of batter to determine this).
Use 1/8 C. to scoop batter into pan. Cook on first side until bubbles pop in batter, then flip and cook for one to two minutes on the second side, checking occasionally to make sure it doesn’t burn.
I love to serve these with fresh apricot or raspberry jam, but that’s up to you. Make It Your Own!