1/3   cup canola oil 

2     eggs 

1 1/2 cups milk, approx.

2     cups flour  , self rising

Place 2 cups self rising flour in mixing bowl.  In a 2 cup liquid measuring cup, put in the oil and 2 eggs.  Then add milk up to the two cup mark.  Pour liquids into the flour and whisk until lumps are gone, but do not over mix!  You will destroy your bubbles!

To make pancakes:

Heat a skillet, add about 1 tsp oil or spray with oil.  Add about half a cup of batter, swirl around to make the pancake level.  When bubbles have formed on the top of the pancake, flip.  Remove from heat when second side is golden.

To make waffles:

Preheat waffle iron while making the batter.  Pour into waffle iron, remove when it beeps that they’re done.

8  Servings

1 1/2 cups all-purpose baking mix 

2     bananas, very ripe, mashed (about 3/4 cup)

1     cup skim milk, plus 1 tbs.

1     egg white

2     tablespoons wheat germ, toasted

1/4   teaspoon ground cinnamon

To serve:

32    teaspoons peanut butter, creamy (about 2/3 cup)

1 1/2 bananas, firm, ripe, sliced.

32    teaspoons hot fudge sauce, (about 2/3 cup) heated slightly according to pkg. directions

Coat a 12 inch nonstick skillet or griddle with nonstick cooking spray.  Heat over med to med low heat.

Pancakes: In a large bowl, combine baking mix, mashed banana, skim milk, egg white, wheat germ and cinnamon.  Whisk lightly until blended.

Drop batter onto heated pan, 1 tablespoon per pancake (about 5 or 6 per batch).  Cook until firm enough to flip, 30 – 45 seconds.  Flip and continue to cook.  Remove to a plate; repeat with remaining batter for a total of 32.

To serve:  Set aside 16 pancakes.  Spread remaining 16 pancakes with 2 teaspoons each of peanut butter.  Top each pancake with 3 slices of banana.  Spread remaining 16 pancakes with 2 teaspoons each hot fudge.  Place one fudge-covered pancake atop each banana-covered pancake.  Dust all with confectioners’ sugar.

Note:  You can make pancakes up to 4 days ahead.  Store in airtight container in refrigerator.  Gently reheat in microwave on High power for 5 to 10 seconds.  Fill, dust with confectioners sugar and serve.

1 cup nonfat milk

6 eggs or 1 1/2 cups egg substitute

2 (12 1/2 ounce) packages frozen French toast, slices,thawed

8 ounces deli ham, diced

8 ounces deli turkey, diced

4 ounces swiss cheese, grated

1/4 cup fresh parsley, snipped

1 tablespoon powdered sugar

2 cups fresh strawberries, sliced

1/2 cup strawberry ice cream topping

Preheat oven to 375ºF.

Pour milk in a microwaveable container and heat until hot.  Whisk eggs in small bowl and add hot milk to eggs, blend.  Cut French toast into 3/4 inch cubes; place in a large bowl.  Pour egg mixture over bread cubes, toss gently, set aside.  

Combine ham, turkey, cheese and parsley in a bowl.  Spray a 13x9x2 inch baking pan with cooking spray.  Layer half the french toast cubes with half the meat mixture in bottom of pan.  Repeat.  Let stand for at least 10 minutes (It can be held overnight.) Set at room temperature for a few minutes before baking-or bake a little longer if it’s cold.  Bake 30-35 minutes until golden brown and set in center.  

Cool 10 minutes.  Sprinkle with powdered sugar.  Slice strawberries.  Combine strawberries with strawberry ice cream topping in a small bowl.  Cut casserole into squares.  Serve topped with strawberry mixture. 

4     eggs

1/4   cup milk

8     slices bread

dash nutmeg, optional

In shallow bowl, whisk together eggs and milk.  Preheat skillet, spray with oil, or melt a little butter or margarine.  Dip one slice of bread into egg wash, turn over to coat other side.  Place on preheated skillet.  Flip over when bottom is golden, remove from heat when other side is also golden.  Repeat with remaining slices of bread.

To make French Toast Sticks, before dipping bread in egg wash, cut each slice into 3 strips.

 4  Servings