Delicious Multi-Grain Pancakes

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.


    Multi-Grain Pancakes    
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!











What’s Cookin’?

It’s Memorial Day weekend and we plan on getting together rain or shine!  I’m excited to make some of our summer favorites this weekend.  BBQ Santa Maria Tri-tip, Ma’s Coleslaw, Homemade Salsa, Watermelon Salad.  Last summer a co-worker of mine brought a watermelon salad to work and urged me to try it.  I was skeptical, but had a bite.  Oh, I am so addicted now!!  It’s the perfect spicy, sweet and sour notes wrapped up into a very refreshing dish, fantastic for summer!  I took his recipe down, but made a couple alterations after making it at home, I urge you to try it, it’s so easy to make.

Audrey’s Watermelon Salad

1 Seedless Watermelon, cut into small cubes
2 cups of heirloom tomatoes, diced or small slices
1 Armenian Cucumber, diced or cut into half circle slices
1⁄4 cup Champagne Vinegar
½ Tbsp. Sugar
1 tsp. Kosher Salt
1⁄8 tsp. Ground Cayenne Pepper (to taste, a little goes a LONG way)
1/2 Red Onion, chopped into small strips
2 Tbsp. Extra-virgin olive oil
¼ tsp.Ground Black Pepper

1. Mix olive oil, vinegar, sugar, salt, pepper and cayenne together in a bowl.

2. In a large bowl, combine watermelon cubes, tomatoes, and cucumber.

3. Stir in the oil and vinegar mixture carefully

4. Cover and place in refrigerator for 1 hour

5. Serve and Enjoy!

Watermelon Tomato Cucumber Salad