Whole Wheat Pita Bread

I love this bread for making paninis, and it's also awesome with hummus!

3 1/2 Cups whole wheat flour (or a combination of all-purpose flour, pastry wheat flour, etc)
2 tsp. salt (I use kosher)
1 1/2 tsp yeast
1 Tbps. Olive oil, plus some for greasing bowl
Approx. 2 Cups water


**The recipe I originally used comes from (surprise, surprise) Mark Bittman's How to Cook Everything. He uses a food processor to make the dough; which I bet is quicker, but I don't have one big enough to 'do' bread dough so I just mix it and knead it by hand and give it ample time to sit. (I usually make the dough the night before -- it takes less than 15 minutes -- and then just let it sit covered overnight to cook the next morning.) But I'm sure you could get away with letting it sit for a few hours and then baking. **

• Add dry ingredients in large bowl and give a rough mix with a large serving fork.
• Mix in olive oil.
• Begin to add water a few tablespoons at a time until dough is "a well defined, barely sticky. easy-to-handle ball." (I am using my hands to mix and knead the dough still in the bowl at this point. If you've added too much water, just add a tablespoon or two of flour until you get the right consistency.)
• Lightly oil around the outsides and bottom of your bowl and cover the bowl. (Obviously the dough round is inside.)
• Let rise until the dough ball has about doubled in size. (Like I said, I just let it sit overnight, but with instant yeast, it probably only takes a couple of hours.)
  
• Deflate and divide into 6 - 12 pieces.
  

Enter Bittman's Fabulous instructions (taken pretty much word for word) noted in italics.

Keep all pieces lightly floured and covered. Preheat oven to 500 F. If you have baking stones, use them; if you so not, place a baking sheet on each oven rack.

On a lightly floured surface, flatten each piece into a disk, then roll it out to a 6- to 8-inch circle.

(Sometimes my 'rounds' are more of a lose interpretation of the word.)

Lightly flour each circle as you finish it, and cover it; do not stack.

When the oven is preheated, place as many of the pita rounds as will comfortably fit on your stones or baking sheets (start with the rounds you rolled out first.) In 2 to 3 minutes, the dough will puff up; remove it form the oven and repeat the process. If the breads do not puff up, they will still be fine, but next time try to make sure that there are no creases or seams in the dough after rolling it out.

Sometimes they don't puff up much.

And sometimes they puff up a lot, but just on one side. :)

I do prefer to use a pizza stone and I like the size of using 8 pieces from the dough (as opposed to 6 or 12). Enjoy!

Easy Garlic Hummus

Yet another adaptation from Mark Bittman's How to Cook Everything

Time: About 20 minutes with pre-cooked/canned garbanzo beans (aka chickpeas)

2 Cups chickpeas (if you're cooking them instead of using canned, make sure they're well-cooked)
1/2 Cup tahini (sesame paste)
1/4 Cup olive oil (Bittman says you can also use the sesame oil from the top of the tahini, but I swear olive oil is easier) plus some to drizzle for garnish
1 clove garlic, peeled or to taste (roasted would be awesome but I still haven't tried it that way)
Salt & Fresh ground pepper to taste
Ground cumin to taste (1 Tbs. is a good starting point) plus some for sprinkling as garnish
Juice of 2 lemons or to taste (Bittman's recipe just calls for 1, but I use more)
About 1/2 Cup of water

Place everything except water in food processor.
Process.
Add water as needed for the smoothness desired.

Taste and add more garlic, salt, cumin, etc as needed (maybe lemon, but with 2 you should be covered!)

Serve with vegetables, crackers or pita bread.

Sesame Soy Cream Cheese App

Sesame Soy Cream Cheese App

1 8 oz. block of cream cheese
1/2 - 1 cup of soy sauce
1-2 T roasted sesame seeds
crackers

Pour sesame seeds on a plate. Unwrap the cream cheese and roll in sesame seeds. Place the block of cream cheese (covered in seeds) in a baking dish. Pour soy sauce over the cheese. Let this soak for a few hours in the fridge.

Bake the cheese in this dish at 200 for 30 or so minutes. Carefully, or this is optional, transfer the cheese to a new dish.

Serve with crackers, pears, or apples.

ENJOY!

Chicken Crescent Roll-ups

Chicken Crescent Roll-ups

4 chicken breasts, cooked, diced
8 oz. cream cheese
4 T butter, melted
2 T milk
2 pkgs Crescent rolls
Onion Powder
Parsley
Salt
Pepper
Bread Crumbs

Mix together, chicken, cream cheese, 2 T butter, milk, onion powder, parsley, salt and pepper together. Place a spoonful onto the triangle cresent. Roll up the crescent and dip in 2 T butter and bread crumbs to coat. Bake at 400* for 20 mins.

Tunnel of Fudge Cake

1 package of fudge cake mix
2 3/4 oz instant chocolate pudding
6oz chocolate chips
8oz sour cream 1/2 C butter
4 eggs
3/4 C water

Combine butter and sour cream until soft and blended. Add all other ingredients except chocolate chips and blend well. Stir in chocolate chips. Grease and flour an angel food cake pan and bake at 350 for one hour.

Frosting

1 C milk
1/3 C flour
dash of salt
1 C sugar
1/2 C butter
1/4 C Crisco

Cook first three ingredients over low heat, stirring constantly until thick. Cool in fridge until cold. Have next three ingredients at room temp and then beat until creamy. Combine both mixtures, add 1 tsp. vanilla and beat until fluffy.

Honey Mustard Vinaigrette Salad Dressing

• 
  
• 1/4  cup  red wine vinegar
• 1-2  tablespoons  olive oil 
• 2  tablespoon  Dijon mustard
• 2  tablespoon  honey
• 1/4  teaspoon  ground pepper

Whisk ingredients together and pour on your favorite salad.

Berries on a Cloud

• 
  
• CRUST:
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 3/4 cups sugar
• 
  
• FILLING:
• 1 8 oz. package cream cheese, softened
• 1 cup powder sugar
• 1 teaspoon vanilla extract
• 1 pint whipping cream
• 2 cups miniature marshmallows
• 
  
• TOPPING:
• 1 (21 ounce) can raspberry or cherry pie filling
• 2 cups sliced fresh strawberries
• 1 teaspoon lemon juice

In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not underbeat- could take up to 15 minutes). Spread evenly in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.

Beat cream cheese, sugar and vanilla until smooth.  Add about 1/2 cup whipping cream and continue to mix until creamy smooth.  Slowly add the remaining whipping cream and mix until thickened.  Spread filling over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon topping over each serving.

WHole Wheat Cinnamon Rolls

Instead of reposting, I am linking to the recipe I used. (Is that cheating?)
It's just a click away....

Heavenly Homemakers Whole Wheat Rolls

Enjoy!

Favorite Whole Wheat Bread

1/2 cup water (hot from tap)

1/3 cup unsweetened applesauce

3 Tbs. yeast

2 eggs

3 Tbs. lemon juice

1/2 cup honey

1/2 cup molasses

1/2 cup olive oil

3 cups water (hot from tap)

12 cups whole wheat flour

2 Tbs. salt

3 to 4 Tbs. dough enhancer

1 cup oatmeal

1/2 cup ground flaxseed

1/3 cup whole flaxseed

3/4 cup chia seeds

1/4 cup cracked wheat

1. Put the ½ cup water and the applesauce in a bowl with the yeast.

2. If you need to grind your wheat, now is the time to do it.

3. In a large bowl, beat your eggs. Add the lemon juice, olive oil, honey, molasses, and 1 cup of hot water together.

4. Measure 10 cups of flour into another bowl. Add salt, dough enhancer, flaxseed, oatmeal, chia seeds, and cracked wheat. Mix together.

5. Add the last 2 cups of hot water to the wet ingredients. Add the yeast mixture. Mix well, then start adding the dry ingredients, one spoonful at a time, adding and mixing it until the dough starts to climb the beaters.

6. Pour the rest of the flour mixture in and mix it with a spoon.

7. Flour the surface where you will be kneading the dough. Drop the dough onto the flour and knead for 7-10 minutes, adding extra flour as you need to keep it from sticking.

8. Grease your original dough bowl. Place your dough ball back in the bowl. Grease the top of the dough, also.

9. Place a clean cloth on the bowl and let in rise for about an hour. Punch it down and form your 4 loaves. Cover, and allow these loaves to rise for about 15-30 minutes, depending on how light you like your bread.

10. Bake at 350 degrees for about 30-35 minutes, depending on your oven.

11. Pull out of oven and let cool.

Note: This recipe really is for some of the best bread I have ever eaten- if you do it right. When I made this for Recipe Night, I made two loaves out of the dough that should have made 4 loaves. I also added too much flour so when I was kneading the bread, stop adding flour when the dough is barely sticking to your hands. However, if you love your bread super duper over-the-top dense, then I guess these mistakes/techniques are for you (Becky).

This recipe is

-By Lee Ann Crockett-

Cinnamon Bread

1 egg
1 C sugar
1/2 C oil
1 C buttermilk
2 C flour
1 t. baking soda

Mix together and put 1/2 of the batter into a greased loaf pan.

Mix 1/2 C Sugar and 1 T. Cinnamon

Put half of this mix on top of batter and swirl around. Add last half of batter to loaf pan, then remaining cinnamon mix on top and swirl.

350 degrees for 1 hour

Porcupine Grill Salad

Pears
Almonds
Blueberries
Mandarin Oranges
Red Onion
Feta Cheese

Dressing
1/2 C Canola Oil
1/4 C Balsamic Vinegar
!/4 C Sugar
1/2 t. Salt
1/2 t. Garlic salt
1/2 t. Worcestershire sauce

Cold Emerald Peanut-Sesame Noodles

I love this recipe for a number of reasons:

1. Most peanut sauce recipes end up looking a plain AND boring brown – but this dish is a bright green (thus “Emerald”) that resembles a spring pesto
2. The only thing I turn on the stove for is to boil water and noodles (I don’t even add the fried scallions the original recipe called for)
3. You get all the nutrients from raw spinach, without the raw spinach taste
4. It’s super easy and deliciously satisfying

Cold Emerald Peanut-Sesame Noodles

Adapted from “A Year in A Vegetarian Kitchen” by Jack Bishop

Sesame Noodles

1 T salt

1 pound fresh Chinese noodles (I would sub whole wheat noodles)

Emerald Peanut Sauce

3 C packed baby spinach leaves

1/3 C smooth natural peanut butter (w/out sugar or additives)

1 T minced gingerroot

1 T Sugar (I used a tsp instead)

½ tsp hot red pepper flakes (or to taste)

1/3 C hot water

3 T Soy Sauce

1 T rice vinegar

Fried Scallion Garnish (I didn’t actually do this part)

3 T roasted peanut oil

4 medium scallions, thinly sliced (about ½ C)

STEP ONE:

Bishop says:

1. For the noodles: Bring 4 quarts water to a boil in a large pot for cooking the noodles. Add the salt and noodles and cook until al dente. Drain and rinse the noodles under cold running water to remove excess starch. Transfer the noodles to a large bowl and toss them with the sesame oil.

I say: Just cook some wheat noodles like you’ve done for years, and add a little oil if they’re sticking.

STEP TWO:

Bishop Says:

2. For the sauce: Place all the ingredients in a food processor. Process scraping down the sides of the bowl as necessary, until the sauce is smooth.

I say: My food processor is mini; so I can only ‘process’ a little spinach at a time. But it’s totally worth it!

STEP THREE:

Bishop Says:

3. For the garnish: Heat the oil in a small skillet over high heat until almost smoking add the scallions and fry stirring occasionally until light brown about 2 minutes. With a slotted spoon transfer the scallions to a small plate lined with a paper towel.

I say: Why waste your time grilling one more thing. Besides, scallions are something I buy and never use all the way up (like cilantro).

STEP FOUR:

Bishop Says:

4. To serve: With your hands or two spoons, separate the noodles. Add the sauce and toss until coated evenly. If the noodles, seem dry, add a tablespoon or two of cold water and toss. Transfer the noodles to a serving dish and sprinkle with the fried scallions. Serve immediately.

I say: Toss, coat and enjoy. Again, the scallions just seem like extra work for me… and does anyone really love scallions? I think you’d be ok to make the sauce a couple of hours or so before and then just pour on the noodles when you’re ready to serve. I also heated this up for lunch the day after, and it was awesome as a hot dish too!

Lavender Mint Shortbread -or- Day Spa in a Cookie

Lavender Mint Shortbread

Ingredients: 1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes) 2/3 cup sugar 2 tablespoons finely chopped lavender florets (fresh or dried) 1 tablespoon chopped fresh mint 2 cups flour 1/4 teaspoon salt

Preheat oven to 325°F.

Cream together the butter, sugar, lavender, and mint with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flourand salt. Divide dough in half. Roll into 'logs' wrapped in plastic. Chill until firm.

Cut the dough into 1 1/2 -inch circles. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie one or two times with a fork.

Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack.

Makes about 4 dozen.

****

I say if you can't go to the day spa, just eat a few of these:

Salt & Sugar for an exfoliating scrub. Mint for invigorating...(Body) Butter for a rich moisturizing treatment, and Lavender for relaxation and calming...

Enjoy!

Save the Planet GRANOLA

Makes about 8 - 10 cups
Time: Approx 30 minutes

Ingredients

6 Cups Rolled Oats (not quick cooking or instant)
2 Cups Mixed Nuts or Seeds (I use whole almonds and crush them into oblivion with a hammer: this gets them to be a good side, and provides a great opportunity to release any mommy-angst; Holden likes to help)
1 Cup dried unsweetened coconut
1/2 - 1 Cup Milled Flaxseed
1 heaping teaspoon cinnamon
Dash of salt (I use kosher)
1 Cup Honey (or to taste)
1/2 C Pure Maple syrup (yes, real maple syrup. And like the honey, 'or to taste.')
1 Cup Raisins
1 Cup Craisins

1. Preheat oven to 300
2. Place large baking pan over medium-low heat (I tried cookie sheets but found a roasting pan works fabulously!) Place pan over two burners if it's convenient. Add the oats and cook, stiring occasionally until they get a little brown and become fragrant (3 -5 minutes)
   
3. Add nuts/seeds and continue to cook, stirring frequently - about 2 minutes
4. Add coconut, stirring approx. two minutes.
5. Continue with this process, adding flaxseed and cinnamon, and salt.
6. Add honey and maple syrup; stiring until all oats are coated and sweetener is evenly distributed.
   
7. Bake 18 - 20 minutes, stirring once or twice during that period.
   
8. Remove pan from oven, add dried fruit, stir and cool. Continuing to stir until granola reaches room temperature
9. Transfer to a sealed container and store in refrigerator. It will keep indefinitely.

Editor's Notes:

This recipe is (like most of my 'creations') adapted from Mark Bittman's How to Cook Everything. His recipe only calls for 1/2 Cup to 1 Cup of honey or syrup. When I make it for my family, I use closer to his measurements. When I make it as a gift, I use the above measurements.

Also, I try to use organic ingredients when available. The organic variety of cinnamon I use is fragrant and powerful - I love it! I also buy organic raisins in bulk from Costco, along with organic milled flaxseed.

In my experience, higher quality ingredients make for easier baking/cooking, with superior flavors.

Bittman also adds that "The contents and proportions of granola are more governed by individual taste than most other foods." So experiment with spices like nutmeg, or try different varieties of fruit/dried nuts. His recipe only calls for 1 cup of dried fruit, but as you can see above, I like a lot sweet and fruit in my granola. Must be my SUITE tooth. :)

Chocolate Chip Banana Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup semisweet chocolate chips

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Pizza Dough, etc

We eat pizza about once a week at the Mangum casa (it used to be Papa John's!). But it takes about the same amount of time to order a pizza as it does to prepare one. Plus It's so easy!

While your dough can be ready in about 15 minutes, I like to start mine in the morning (get it made, kitchen cleaned and dinner out of the way!), so it has a little time to proof; and I can give it a couple of good 'kneads' throughout the day. I'm certain a Kitchen Aid or Bread Machine would do the trick, but I still mix mine by hand.


The Recipe

In a medium to large bowl (or breadmaker) combine:
2 tsp (1 pkg) *yeast
1 C very warm water
1 T sugar (optional)

Mix together Dry Ingredients and add to yeast:
2 1/2 C Flour (plus more for dusting)
1 tsp salt

Add:
2 Tbs oil (plus a little extra to grease sides of the bowl, if you're letting the dough proof for a while)

From here you can use the dough straightaway, but I prefer to lightly oil the sides of the bowl and let it sit for at least an hour (usually several) covered with plastic wrap.

When it's about 15 minutes before eating time, divide the dough in 1/2 for 2 medium pizzas (these fit easily on a standard pizza stone), and bake at 425 for 8 - 10 minutes depending on toppings, etc.

For recipe club, I used crushed tomatoes for the sauce and chunks of fresh mozzarella. Marie had a great idea for making it more kid friendly by placing the cheese chunks in a smiley face!

For topping ideas a few (mis)adventures in my pizza making escapades, you can visit here.

*I've used both regular and quick rise...but for the past few months I've been sticking with the regular yeast
**white, wheat, pastry wheat, combo...I've used them all, but am pretty married to Bob's Red Mill White Whole Wheat and Pastry Wheat varieties, though white flour worked over throughout the day, will give you a more restaurant tasting crust

Crackers

Adapted from Mark Bittman's How to Cook Everything

Makes about 4 servings
Time: About 15 minutes

"Crackers are ridiculously easy to make," Bittman muses, "and once you produce your first batch you'll have little trouble figuring out how to create your favorites. Sprinkle them with salt, sesame seeds, or poppy seeds, work a tiny bit of garlic or herbs into the dough, or substitute whole wheat or rye flour for some or all of the white flour."

1 C flour
1/2 tsp salt
2 T butter
About 1/4 C water (or milk), plus more as needed

1. Preheat oven to 400
2. Place first three ingredients in a bowl or food processor and mix together until flour and butter are combined. Add about 1/4 C liquid, continuing to add until the mixture holds together but is not sticky
3. Roll on lightly floured surface 1/4 inch thick or less. Add flour as necessary. (Bittman says you don't have to worry about about over-handling the dough... crackers are very forgiving!) Score with knife or razor to break into nice squares or rectangles later on. (I find a pizza cutter or cookie cutters work great depending on how you want the size and shape of your crackers.)
4. Bake on a lightly floured baking sheet, or directly on baking stones until lightly browned, about 10 minutes. Cool on a rack, serve warm or at room temperature, or store in a tin (I use mason jars with lids.)

For Recipe club, I use whole wheat flour and followed the variation for Bittman's Cream crackers and used milk in place of water (though cream would obviously work too), increasing the butter to 4 T (1/2 stick instead of 2 T). I also added a tsp of sugar for more flavor!

A few pictures can be found on my blog here.

Creamy Avocado Dip

Adapted from Annabel Karmel's First Foods:

Serves 4 (can easily be doubled)

Ingredients:

• 1 ripe avocado
• 1/4 Cup soft cream cheese
• Approx 1 T salsa (may substitute diced tomatoes, seasonings, etc) or to taste

Scoop out avocado flesh, mash until smooth and then mix with remaining ingredients.

Serve with veggies or home-made crackers.

Stuffed Peppers, any way you like it!

This recipe is a combination of Mark Bittman's Corn-Stuffed Peppers & Basic Meat Loaf (oddly enough I've never used corn or meat in any of my pepper creations, but I'm sure they'd work lovely.) Both recipes, in their entirety, can be found in his book "How to Cook Everything"

2 pounds ground turkey or any ground beef (option 1)
1 - 2 Cups whole grains, cooked (rice works nice.)
1/4 Cup (or more!) freshly grated Parmesan or other cheese
2 Cloves garlic, crushed/minced
1 small-medium onion
1 - 3 carrots, shredded (I use a cheese grater)
1 Cup diced tomatoes (canned are fine, drain them first)
1/2 Cups diced mushrooms
Additional *veggies to taste
4 Red or Yellow Peppers, caps removed and centers hollowed out (you can save the tops if you're making the vegetarian option)
Fresh herbs to taste: sage, or cumin work nice
Salt & Pepper to taste
Olive oil

Option 1 (Turkey Lover's Dream):
If making with meat/turkey variety, preheat oven to 350. Mix all ingredients together. Fill hollowed peppers (throw away caps). Place in roasting pan. Bake 45 - 60 minutes. An instant-read thermometer inserted into the center of the pepper reads 160 degrees F.

Option 2 (Veggie Delight):
Follow same directions as option 1 but omit the meat/poultry, (sometimes I like to saute the veggies before packing them in the peppers, but it's not necessary) and adding extra whole grains/veggie. You can bake at 375 for 45 minutes, or until the peppers are tender.

Homemade chili sauce is divine on top of either variety.

Herbed Fall Vegetables

2 medium Yukon gold potatoes, peeled and cut into 1/2 inch dice
3 parsnips, peeled and cut into 1/2 dice
2 medium sweet potatoes, peeled and cut into1/2 inch dice
1 medium head of fennel, sliced and cut into 1/2 inch dice
1/2 to 3/4 cup chopped fresh herbs, such as tarragon, parsley, sage or thyme
4 tablespoons butter, cut into small pieces
1 cup chicken broth
1 tablespoon Dijon mustard
1 tablespoon salt
Freshly ground black pepper to taste

1. Combine potatoes, fennel, herbs and butter in the crockpot.
2. Whisk together broth, mustard, salt and pepper in small bowl. Pour mixture over vegetables.
3. Cook on low for 4 1/2 hrs. or on high for 3 hrs. until vegetables are tender, stirring
occasionally to ensure even cooking.

Note: I did not use fennel. I used vegetable broth and I only used about 1/4 of a cup of all the herbs combined.

Crock Pot Tortilla Soup

1 onion, chopped
2 cloves minced garlic
14 1/2 oz. can Mexican style stewed tomatoes
1 can Campbell's Italian tomato soup (or 1 can Italian style tomatoes)
4 C chicken broth
1 t. cumin
1 t. chili powder
1/2 t. lemon pepper
2 t. Worcestershire sauce
1 can black beans
1 bag frozen corn
shredded chicken, cooked (optional)
toppings: guacamole, sour cream, tortilla strips, shredded cheese

Mix all ingredients in a crock pot except frozen corn and toppings. Cook on low for 6-8 hrs. Add corn last hour of cooking. Top with desired toppings.

Tomato Soup

In a large pan combine...

2 large cans tomatoes (whole or diced) or 8-10 fresh tomatoes

2 cups tomato sauce

2 cups chicken broth

14+ fresh basil leaves

2 cloves garlic

Simmer for 30 minutes. Puree in blender/food processor to desired consistency and return to pan.

Add...

1/2 cup heavy cream

1/4 cup unsalted butter

2 teaspoons sugar

salt and pepper to taste

lemon juice to taste (optional)

Garnish with cheese, basil, and/or croutons.

Whole Wheat Pancakes

Adopted from Mark Bittman's Basic Pancake recipe in "How to Cook Everything":

1 C Whole Wheat Pastry Flour (from the bulk isle or Bob's Red Mill makes a good one)
1 C Whole Wheat flour
1 pinch kosher salt
2 T sugar
2 eggs
1 cup plain yogurt (I used Nancy's Honey flavored)
An extra 1/2 C to 1 C milk (or more) depending on desire consistency

Mix everything together (easiest to beat the eggs first and then add them), reserving the milk until the end.

Cook on griddle or skillet as you would normal pancakes.