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Baked Ham and Cheese Omelet Roll Ingredients 6 eggs 1 cup milk 1/2 cup all-purpose flour 1/2 teaspoon

salt 1/4 teaspoon black pepper 1 cup cooked ham, chopped or 9 slices of any deli ham 1 cup shredded sharp cheddar cheese Wheat bread 1 pc orange cut into quarter 250 g grapes Butter (optional) Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Preheat oven to 450 degrees. Beat eggs and milk until fluffy. Add flour, salt and pepper and beat or whisk until smooth. Pour into a buttered or greased 9 x 13 baking dish or pan. Bake for 10 - 15 minutes or until eggs are just about set (Keep an eye on them at the 6 minute mark -- depending on your oven, they could set that fast!). Sprinkle with chopped ham or lay slices of ham evenly on top. Sprinkle with cheese. Bake for about 5 minutes more or until cheese is melted. Starting at short side, roll up omelet while still in pan. Cut into slices. Place seam side down on serving dish. Arrange cut omelet on plate with 2 slices of wheat bread, 6 pcs of grapes and orange quarter.

Combine the flour. Drop the batter from a large spoon (about 1/4 cup) and cook until first side is golden brown. If it seems like pancakes aren’t browning. the pancakes will be tough. Heat a griddle or nonstick pan over medium-low heat** and coat it with vegetable oil. Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture.Breakfast Pancakes Ingredients 1 cup all-purpose flour 2 teaspoons baking powder 2 tablespoons sugar ½ teaspoon salt 1 large egg ¾ cup plus 2 tablespoons fresh milk 2 tablespoons unsalted butter. *Be sure to measure flour properly: Spoon flour into dry measuring cup. 4. then level off with back edge of a knife. melted and slightly cooled Canola oil for frying Maple or Pancake syrup 250 g Strawberry Grapes Directions 1. sugar and salt in a bowl and mix well. simply turn the heat up a bit. **You may have to play with the heat setting as you cook. (If you overwork the mixture. stirring constantly with a whisk to blend. baking powder. . or until top surface bubbles and is dotted with holes. This happens quickly so peek after 30 seconds and watch carefully! Adjust heat setting if necessary. 2. Serve immediately. In a different bowl. 3. Beat the egg and milk together in a bowl. Wipe the griddle totally clean with a paper towel between batches. add a bit more milk. Flip and cook until other side is golden brown. add milk mixture to melted butter.) This is a thick batter but if it seems too thick. It should look a little lumpy.

Add the yolk and milk mixture to the flour mixture and stir until just barely combined. In another bowl. Do not over mix. . baking powder and soda. sugar. separated 1 cup buttermilk 1/4 cup milk canola oil for frying Melt the butter and set aside to cool for a little bit. put the flour.The BEST Pancakes Ever! serves 2 to 3 people 5 tablespoons of butter 1-1/4 cups flour 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 egg. Add the butter and whisk. and salt in a medium sized bowl and whisk to combine. Meanwhile. add the yolk from the egg and the buttermilk and the regular milk and whisk until well mixed. Add the egg white and keep stirring until a thick batter is formed.

Heat a large skillet over medium heat and film with a neutral oil like canola. It should be golden brown. The batter will spread. Just use about 2/3 cup and thin it with some milk until it reaches the 1 cup mark. lower the flame a little and drop the batter by spoonfuls. Breakfast Pancakes Ingredients 1 cup all purpose flour* 2 teaspoons baking powder 2 tablespoons sugar ½ teaspoon salt 1 large egg ¾ cup plus 2 tablespoons milk 2 tablespoons unsalted butter. you can use plain yogurt instead. flip with a spatula and cook the other side. When the pan is hot. If so. melted and slightly cooled canola oil for frying Directions . peek underneath a pancake. Hint: If you don't have buttermilk on hand. When bubbles break on the surface. Remove from the skillet when the second side is done and continue on with the remaining batter.

Drop the batter from a large spoon (about 1/4 cup) and cook until first side is golden brown. 3. If it seems like pancakes aren’t browning. Combine the flour. *Be sure to measure flour properly: Spoon flour into dry measuring cup. then level off with back edge of a knife. add milk mixture to melted butter. In a different bowl. or until top surface bubbles and is dotted with holes. Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. simply turn the heat up a bit. stirring constantly with a whisk to blend. the pancakes will be tough.) This is a thick batter but if it seems too thick. . 2. This happens quickly so peek after 30 seconds and watch carefully! Adjust heat setting if necessary. 4. Heat a griddle or nonstick pan over medium-low heat** and coat it with vegetable oil. baking powder. **You may have to play with the heat setting as you cook. Serve immediately. Beat the egg and milk together in a bowl. Wipe the griddle totally clean with a paper towel between batches. add a bit more milk. It should look a little lumpy.1. sugar and salt in a bowl and mix well. Flip and cook until other side is golden brown. (If you overwork the mixture.