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Oct 30, 2009

Apple Pear Flapjacks


2 tbsp Gay Lea Salted Butter, melted (25 mL)
2 eggs
3/4 cup Gay Lea Sour Cream (Regular or Light) (175 mL)
1/2 cup each, milk and apple juice (125 mL)
2 tbsp granulated sugar (25 mL)
1-1/2 cups all-purpose flour (375 mL)
1-1/2 tsp baking soda (7 mL)
1/2 tsp salt (2 mL)
1/4 tsp cinnamon (1 mL)
1 small apple and pear, peeled and grated

In large bowl, whisk together the first 5 ingredients.

Separately, combine next 4 ingredients. Whisk 2 mixtures together, along with grated apple and pears, until moist.

Heat greased griddle or non-stick skillet over medium-low heat.

Using 1/4 cup (50 mL) of batter for each pancake, drop batter onto griddle; cook for about 3 minutes or until edges bubble and batter on top is slightly dry. Flip and cook until bottom is golden brown, about 2 minutes.

Serving Size: Makes 22 Servings

Banana Walnut Streusel


1 1/2 cups all-purpose flour
2 envelopes Fleischmann's RapidRise Yeast
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 cup butter or margarine, melted
1/2 cup very warm milk (120 -130 F)
1 egg
3/4 cup mashed ripe banana (about 2 medium bananas)
1/3 cup walnuts, chopped


1/4 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon

1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon pure vanilla extract


MIX batter ingredients together in pre-sprayed 8 x 8-inch baking dish. Set aside for 10 minutes.

Combine streusel topping ingredients in small bowl, mixing with fork until uniform. Beat together icing ingredients until smooth; set aside.

TOP batter with streusel topping. Using fingers, poke topping thoroughly into batter.

BAKE by placing in a cold oven; set temperature to 350 F. Bake for 30 minutes or until done. Cool 10 minutes, then spread icing over top.