Blueberry Lemon Cornmeal Pancakes and No-crust Quiche Photo by Sian

Blueberry Lemon Cornmeal Pancakes and No-crust Quiche
Photo by Sian

Sian teams up with both Oleg and Yajaira to make a breakfast feast of lemon blueberry cornmeal pancakes and no-crust quiche muffins. Both recipes submitted to the HI-SEAS recipe contest.

Oleg made lemon blueberry cornmeal pancakes submitted by Diana Zeimen. The crew loves pancakes but this was a new twist on a familiar favorite.

Lemon Blueberry Cornmeal Pancake ingredients Photo by Sian

Lemon Blueberry Cornmeal Pancake ingredients
Photo by Sian

Ingredients:

  • 3 c warm water
  • 6 tbsp vegetable oil
  • 6 tbsp egg crystals (equal to 3 eggs)
  • ½ c whole wheat flour
  • ¾ c all-purpose flour
  • 1 c cornmeal
  • ½ c granulated sugar
  • 4 ½ tsp baking powder
  • 2 ¼ tsp baking soda
  • 1 ½ tsp lemon powder
  • 3/4 c buttermilk powder
  • 2 c freeze-dried blueberries

Directions:

  1. Mix all dry ingredients and then water.
  2. Let stand 2-3 minutes to reconstitute blueberries.
  3. Add additional water or flour if necessary for the correct consistency.
  4. Pour about 1/2 c. batter per pancake into hot skillet.
  5. Turn when tops are covered with bubbles and edges look cooked.
  6. Serve with honey or syrup.

Yajaira changed up our morning egg routine with no-crust quiche muffins submitted to the contest by Lisa Young.

No Crust Quiche Ingredients Photo by Sian

No Crust Quiche Ingredients
Photo by Sian

Ingredients:

  • ¼ c rehydrated onion
  • 1 c rehydrated spinach
  • 1 c rehydrated broccoli
  • 1 c rehydrated mushrooms
  • 1 tbsp minced garlic
  • 1 tbs olive oil
  • ¼ tsp salt and pepper
  • 1 c rehydrated cheddar cheese
  • ½ c rehydrated milk powder
  • 1 1/3 c egg crystals + 2 c water (equivalent to 12 eggs)

Directions:

  1. In a pan with olive oil sauté onions, garlic, spinach, mushroom, and broccoli. Add salt and pepper to taste.
  2. After using non-stick spray or Crisco on the muffin tin, place ~2 T sautéed veggie mix in each muffin cup (note: you can also add bacon bits).
  3. In a bowl mix the equivalent of 12 eggs and 1/2 c milk together. Then pour the batter into each muffin cup, leaving approximately 1 cm at the top of each muffin.
  4. Sprinkle approximately 1 tbs cheese on top.
  5. Bake for 45 minutes (or until done) at 350 degrees F.
  6. Can be stored in refrigerator or freezer.
Oleg and Yajaira eating pancakes and quiche Photo by Sian

Oleg and Yajaira eating pancakes and quiche
Photo by Sian