11
10
1
•
888
•
557
•
3848
Wards.com
Recipes
Peanut Butter and Chocolate Chip Pancakes
Ingredients:
10 oz. milk
1 1/2 cup flour
1/2 cup creamy peanut butter
2 Tbsp. sugar
2 large eggs
2 tsp. baking powder
2 oz. butter, melted
1 tsp. salt
1 tsp. vanilla
1/2 cup chocolate chips
Nonstick pan spray or vegetable oil
Instructions:
•
Preheat griddle to 300˚ F.
• Whisk together milk, peanut butter and eggs until smooth. Slowly pour in melted
butter and vanilla, and whisk until incorporated.
• In a separate bowl mix together flour, sugar, baking powder, salt and chocolate
chips.
• Pour the wet ingredients into the dry ingredients and stir until batter is smooth.
• Lightly oil the surface of the hot griddle taking care not to touch the surface with
your hands.
• Pour batter onto griddle. Let the pancakes cook for about 2 minutes or until
bubbles form and pop around the edges.
• Flip the pancake and cook for another 2 minutes.
Note: You may also substitute butterscotch chips for the chocolate chips or use a
combination of chocolate and butterscotch.
Yield: Approximately 12 (4-inch) pancakes
Recipes
Asian Orange Chicken
Marinade:
1/2 cup soy sauce
2 tsp. sesame oil
1/4 cup honey
1/4 cup thinly sliced green onion
1 Tbsp. grated ginger
1 tsp. hot chili sauce (optional)
1 Tbsp. minced garlic
4 skinless, boneless chicken breasts
Orange Sauce:
3/4 cup orange marmalade
2 Tbsp. grated ginger
2 cloves garlic, minced
2 Tbsp. apple cider vinegar
1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. hot chili sauce (optional)
Cooked rice
Sliced green onions, for garnish
Instructions:
• Begin by pounding the chicken breasts with a meat mallet between two pieces
of plastic wrap to ¾ inch thickness. (Alternatively, you can slice the breast hori-
zontally with a knife to make them thinner.)
• Mix all marinade ingredients in a bowl, reserving some for later use. Add
chicken breasts and wrap and store in the refrigerator for at least 2 hours.
• Meanwhile, mix all of the sauce ingredients in a saucepan. Set over a cooktop
and cook on medium heat for 10 minutes. Be careful that the sauce doesn’t
reduce too much and begin to burn. Turn off heat and set aside.
•
Preheat griddle to 325˚ F.
• Take the chicken out of the marinade and place on preheated griddle. Cook
chicken breasts for 8 minutes on each side or until internal temperature reaches
165˚ F with a thermometer. Remove from griddle and set atop cooked rice.
• Warm reserved marinade and pour over each chicken breast. Garnish with
sliced green onions.
Yield: 4 servings
