MoM T Blueberry Rye Cinnamon Pancakes

This recipe is a family favorite.  I learned the Rye Portion of the recipe from my mother-in-law, Jeanine, who learned it from her daughter-in-law, Tracy, who would be my sister-in-law. :)  I put a  little twist on it though!  First, I added a little more sweetness to the batter to make it more like a muffin.  So, I added more brown sugar.  Second, I thought they would be really great if I added blueberries.  Boy! Are they good!  Finally, to give it a holiday feel I added cinnamon.  They are great with out the added ingredients or they are great with them, as well.  These pancakes are so good that your children do not even need syrup on them.  My children eat them plain, as a snack, when I have leftovers.  I simply put the excess pancakes in a baggie and put them in the refridgerator.  They are great warmed up or cold, right out of the fridge!

What intrigued me so much about this recipe is that it is All Natural and it tastes better than your original processed pancake batter.  I took a nutrition class recently and found that processed pancake batter has partially hydrogenated oils in the mix.  I always felt bloated after eating two pancakes at breakfast and never understood why.  After learning how bad partially hydrogenated oils are for your body, I have been using them less and less in my recipes.  I can eat several of the Rye Pancakes and I feel great and satisfied.  Try it out and let me know what you think and if you feel the difference!  Plus, your children will love 'em and will never want to go back to the old batter!!


Ingredients:
1c. Rye Flour (find it in the bulk section in your super market)
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
5 Tbs. Brown Sugar
1 tsp. Cinnamon
Mix dry ingredients together then add:
2 Eggs
2 Tbs. Olive Oil
1 c. Milk (use more for less thick)
1 container fresh blueberries.  (you can get frozen, but make sure to set them in warm water before placing on pancake.) Do not add blueberries to pancake batter.  Place blueberries on cooking pancakes.

Directions:
Mix liquid ingredients one at a time until mixed thoroughly.  Place skillet or pan on stove to medium heat.  Spray a little cooking spray to skillet.  Pour batter onto skillet then add 10 to 12 blueberries evenly onto circular batter.  Cook on one side till forms bubbles then flip.  Makes approximately 12-16 med pancakes.

Look...Mom!  No syrup!!

Pete Peevey's Sweet Italian Sausage Sandwich Game Time Favorite

                                          

                                           So easy and taste so great !!!

                                                     

Ingredients:

1 package of sweet Italian sausage medium or hot, whatever you desire.

Small delicious miniature bell pepper cut into small slices.

1 small white onion

Salt to taste

2 Tbs olive oil

Hoagie Style buns, split, buttered and toasted ( sprinkle garlic salt over butter then toast )

Slices of cheese whatever you desire, I use sharp cheddar and monterey jack

Directions:

Place sausage, onions and peppers with 2 tablespoons of olive oil in frying pan. Cook and turn the sausage until well browned and juices run clear. Cook vegetables until tender without overcooking them. Add salt to taste.

After cooking add large portions with your favorite cheeses to your butterred and toasted bun, for a delicious game time master piece!