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Cheddar pancakes

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    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
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  • 1 1/3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • 1 1/3 cups plain yogurt (low-fat is okay!)
  • 1 ¼ cups sharp cheddar cheese
  • 2 tablespoons water
  • 2 tablespoons Dijon mustard
  • 2 teaspoons vegetable oil
  • 2 large eggs, lightly beaten

Mix together flour, sugar, baking powder, salt, baking soda, and nutmeg in a large bowl.  In a separate bowl, combine all other ingredients.  Mix dry and wet ingredients together until batter is smooth.

Heat nonstick griddle or skillet.  Pour about ¼ cup of batter onto skillet.  When pancakes are bubbly and edges look cooked, gently flip.  Cook until done. Serve with sautéed apples & bacon.

Sautéed Apples & Bacon

  • 2 slices bacon
  • 8 cups Granny Smith apples, sliced & peeled
  • 2 tablespoons brown sugar

Cook bacon until crisp, reserving drippings in pan.  Sauté apples and sugar in bacon drippings, about 10 minutes.  Crumble bacon and mix with apples.

Cheddar Pancakes with Sautéed Apples and Bacon > Raspberry Muffins

 

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