Fruit-tastic Filled Pancakes and Ice Cream in a Bag


School is back in session and we know how important it is to begin with a healthy breakfast and end the day with a fun snack! I have gotten a couple of recipes from LSU & SU Ag Center’s nutritionists and want to share them with you. We’ll start with “Fruit-tastic Filled Pancakes” for breakfast.

Fruit-tastic Filled Pancakes

1 Egg
1 Cup All-Purpose Flour or Whole Wheat Flour
3/4 Cup Milk
1 Tablespoon Granulated Sugar or Packed Brown Sugar
2 Tablespoons Vegetable Oil
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Fresh or Frozen Blueberries, Raspberries or Blackberries (Thawed And Well Drained)
Non-Stick Cooking Spray

Crack the egg on side of the bowl, letting egg slop into bowl. Beat with fork until egg looks foamy. Add the flour, milk, sugar, oil, baking powder and salt. Beat with fork until mixture is smooth. (For thinner pancakes, stir in an additional 1 to 2 tablespoons of milk.) Gently fold in berries of choice into the batter. Spray the unheated griddle or electric skillet with the non-stick cooking spray. Heat griddle over medium heat, or skillet to 375 degrees. Test griddle/skillet with a few drops of water, if droplets jump around, heat is just right. For each pancake, pour about 1/4 cup of batter from a measuring cup onto griddle/skillet. Cook pancakes for about 2 minutes or until pancakes are puffy and dry around the edges. Flip pancakes over using a pancake turner. Cook for about another two minutes or until bottoms are golden brown. Serve pancakes with butter and maple-flavored syrup with additional fresh berries for garnish.

Ice Cream in a Bag

What kid doesn’t like ice cream? Here is a fun recipe the kids can make and enjoy to help cool off at the end of the day!

1/2 Cup Low-Fat Milk
1 Teaspoon Sugar
1 Teaspoon Vanilla
1 Quart Zip Freezer Bag
1 Gallon Zip Freezer Bag
3 Tablespoons Salt
1 1/2-2 Cups Ice

Pour milk, sugar and vanilla in quart zip freezer bag. Close bag. In gallon zip freezer bag, place salt and ice. Place sealed quart bag into gallon bag. Close gallon bag. Shake bags 5 to 6 minutes or until ice cream freezes, being careful not to allow bags to open. When ice cream is soft-frozen; remove small bag from gallon bag. Wipe off outside of small bag and discard gallon bag of ice and salt. Open small bag and enjoy ice cream.

Contact your local LSU & SU Ag Center for additional recipes and tips for healthy living. The Avoyelles Ag Center can be reached by calling (318) 964-2245. Bon Appetite and best wishes for a safe, successful and productive school year!