xiaoxl/recipe_data huggingface dataset:
Simple Tomato & Avocado Crostini


Ingredients:
plum tomato, avocado, cilantro, lime, extra virgin olive oil, garlic clove, salt, pepper, baguette

Directions:
Rub garlic clove on each slice of hot baguette.  This will add a perfect light garlic essence without being "in your face" or oily.  This technique is actually one of my favorites to use with crostinis or toasted sandwiches.
Mix together tomato, avocado, cilantro, lime juice, and olive oil.  Season to taste with salt and pepper.
Scoop spoonfuls of the tomato/avocado mixture onto the garlic rubbed crostinis.
Serve and enjoy!
Chicken Piccata with Artichoke Hearts
Category: world-cuisine
By JAMMINMARTIN

After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.

Ingredients:
¾ cup all-purpose flour
⅛ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon Italian seasoning
4  skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
2 tablespoons olive oil
1 clove garlic, minced
1  onion, minced
½ cup white wine
1 (14.5 ounce) can chicken broth
2 tablespoons lemon juice
1 (13.75 ounce) can  artichoke hearts, drained and chopped, liquid reserved
¼ cup capers, with liquid
2 tablespoons butter

Directions:
Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside. Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 424.1
Fat: 15.8 g
Saturated fat: 5.4 g
Carbohydrates: 34 g
Sugars: 2.4 g
Dietary fiber: 4.9 g
Protein: 30.7 g
Cholesterol: 82.1 mg
Sodium: 1528.4 mg
Kesakeitto -- Finnish Summer Soup


Ingredients:
water, granulated sugar, salt, milk, cauliflower, carrot, potatoes, margarine, fresh parsley

Directions:
In a large sauce pan, bring water, sugar & salt to a boil, then add milk, peas, cauliflower, carrot & potatoes. Reduce heat & simmer 10-15 minutes, or until vegetables are tender.
Stir 2-3 tablespoons of the hot soup into beaten egg yolk, then return it to the soup.
Season to taste, then add margarine & parsley just before serving.
Easy Free-Form Plum Tart


Ingredients:
cake flour, granulated sugar, unsalted butter, heavy cream, unsalted butter, plums, granulated sugar, lemon juice, plum brandy, egg, powdered sugar

Directions:
First, make the Sugar Dough: In a food processor fitted with the stainless-steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
In a small bowl, whisk together the egg yolks and 1 Tbs. of the cream. Scrape into the processor and process until a ball begins to form, drizzling in the additional Tbs. of cream, if necessary, to help the dough come together.
Remove the dough from the machine and, on a lightly floured surface, press down into a circle. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Before assembling the tart, preheat the oven to 350 degrees.
Remove the Sugar Dough from the refrigerator and unwrap it. On a lightly floured surface, use a rolling pin to roll out the dough to a rough circle 14 inches in diameter. Lift up the dough and transfer it to a nonstick baking sheet. Put the baking sheet in the refrigerator while you prepare the plums.
In a large sauté pan over medium heat, melt the butter. Add the plums and sauté just until they begin to soften slightly, about 3 minutes. Gently stir in the sugar and lemon juice.
Remove from the heat and, if you like, drizzle in the plum brandy. Let the mixture cool to room temperature. Remove the dough from the refrigerator. Spoon the cooled plums into the center of the dough, spreading them evenly and leaving a 2-inch border all around the edge. Fold the edge up over the plums, leaving the fruit in the center of the tart exposed.
In a small bowl, lightly beat the egg. Brush the exposed rim of dough with the egg. Bake until the crust is golden brown, about 30 minutes. Remove from the oven and sprinkle with powdered sugar. Serve warm or at room temperature, cut into wedges.
Chocolate Chip Cheese Ball


Ingredients:
cream cheese, confectioners' sugar, brown sugar, butter, pecan pieces

Directions:
Soften cream cheese and butter., Mix softened cream cheese and butter well with both sugars and chocolate chips., Form into a ball and roll in pecan pieces., Serve on chocolate graham crackers.
Lemon Drizzle Cake


Ingredients:
margarine, butter, caster sugar, eggs, lemon, zest of, self raising flour, milk, icing sugar

Directions:
Preheat oven to 180oC then grease and line a 2ib loaf tin.
Cream the butter and sugar together, add the lemon zest and eggs then beat again, if it splits add a tbs of flour and keep mixing. Add in flour, mixing gently then finally add the milk. Pour in prepared tin and bake for around 45 minutes.
Meanwhile mix the sugar and lemon juice in a small bowl and put to one side, the sugar will dissolve into a lovely tart syrup. Remember to stir again before putting on the cake.
Test the cake ( when a skewer comes out of the middle clean] prick it all over ans slowly spoon the sugar onto the cake. I find it easier to start in the middle then work my way round to the sides of the cake to ensure even distribution of the syrup.
Leave to cool completely in the tin before removing.
Fudgy "no-Guilt" Brownies


Ingredients:
bittersweet chocolate, unsalted butter, instant coffee granules, sugar, unsweetened applesauce, all-purpose flour, salt, baking powder, walnuts, pecans, powdered sugar

Directions:
Preheat oven to 350 deg.; line the inside of an 8" baking pan with foil and spray with nonstick cooking spray.
Place the chocolate, butter, cocoa and coffee granules in a microwave safe bowl and microwave on high power, until melted; stir every 45 seconds of cooking time.
Stir in sugar, applesauce and egg whites.
In a small bowl mix together the flour, salt and baking powder until thoroughly combined, stir into chocolate mixture just until mixed well.
Fold in toasted nuts and pour the batter into prepared pan.
Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
Cool brownies in the pan, then life out and remove the foil.
Cut into 12 bars and dust lightly with powdered sugar.
Tandoori Chicken


Ingredients:
boneless skinless chicken breasts, lemon juice, olive oil, turmeric, paprika, garlic cloves, salt, curry powder, ground cardamom, chili powder, low-fat yogurt

Directions:
Make 3-4 deep diagonal cuts in each chicken breast.
Sprinkle with lemon juice.
Combine next 9 ingredients in a bowl; then mix in the yogurt.
Coat chicken well with the tandoori marinade.
Place in a bowl, cover, and chill for at least 4 hours or over night.
Place chicken on a preheated grill; brush with extra marinade.
Grill, turning frequently, until chicken is tender and juice runs clear (12-14 minutes].
Remove, cover with foil, and continue cooking until the chicken is crisp and slightly blackened (5-10 minutes].
Crackers Just Like Saltines - Homemade


Ingredients:
flour, shortening, milk, baking powder, salt

Directions:
Mix flour, baking powder,& shortening and then add milk; blend well.
Form a ball with the dough and divide into 4 sections.
Roll 1 section out very thin (about 1/8 to 3/16-inches] -- making sure it is rolled out EVENLY -- and cut with a cookie cutter (you can use all shapes!] or a pastry wheel with the crinkled edges, and repeat with other sections.
place on an ungreased cookie sheet& prick the dough with a fork several times and sprinkle with salt.
Bake at 375 for 12-20 minutes until golden brown, but be careful not to burn!
Spicy Red Lentil Chili


Ingredients:
red lentil, water, water, butter, onion, celery, garlic, tomatoes, vegetable broth, Tabasco sauce, turmeric, cumin, cayenne pepper, salt, fresh coarse ground black pepper, chili powder, cornstarch, green pepper

Directions:
Bring lentil and 2 cups water to boil on high heat. Turn off heat. Remove half the lentils and liquid. Place in food processor and puree. (Or use stick blender and partially puree in the pot.].
Melt butter in 3 quart pot. Add onions and sweat without browning about 2 minute Add celery and garlic. Sweat 5 minutes more. Add tomato and cook 5 minutes.
Add vegetable broth, 2 cups water and seasonings. Bring to simmer.
Add reserved whole and pureed lentils plus liquid, and cook about 15 minutes, till lentils are tender.
Combine cornstarch and 2 tablespoons water to  make a slurry. Bring chili to boil, add slurry and stir a minute to thicken slightly.
Turn off heat and add green peppers.
Creamy Grits (Rice Cooker)


Ingredients:
grits, milk, salt, butter

Directions:
Put all ingredients into rice cooker bowl and stir to combine. Set to porridge cycle.
About 10 minutes into the cycle, stir. (I often don't get around to this, and they turn out fine],.
I serve with a pat of butter and a spoonful of cherry or other preserves.
Japanese Ginger Pork
Category: world-cuisine
By baby23

This recipe is for a quick Japanese style pork saute. Great with rice and steamed veggies on the side. You can also double the recipe and use whole Pork Chops or chicken breasts for grilling!

Ingredients:
1 tablespoon grated fresh ginger root
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
1 pound thinly sliced pork loin
3 tablespoons vegetable oil

Directions:
In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour. Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 289.3
Fat: 20.1 g
Saturated fat: 5.2 g
Carbohydrates: 3.6 g
Sugars: 2.9 g
Dietary fiber: 0.1 g
Protein: 18.8 g
Cholesterol: 55.1 mg
Sodium: 490.8 mg
Holiday Sweet Potato Bake


Ingredients:
sweet potatoes, evaporated milk, coconut milk, butter, coconut oil, brown sugar, honey, ground cinnamon, fine sea salt, crushed pineapple, pecans, golden raisin, flaked coconut, miniature marshmallow

Directions:
Lightly grease an 8" square baking pan.
Preheat oven to 350 degrees F.
Boil water in a large stockpot, place cut and peeled sweet potatoes in boiling water carefully, and cook until soft about 10-12 minutes. uncovered.
Combine the first seven ingredients, (including the cooked sweet potatoes], in a mixing bowl. Beat at low speed with electric mixer, until blended.
STIR in crushed pineapple, 1/2 Cup of the chopped pecans, raisins, and coconut into the sweet potato mixture.
Spoon mixed sweet potatoes into the lightly greased 8" square baking dish.
Sprinkle with remaining 1/2 cup chopped pecans.
Bake at 350 degrees for 25 minutes;.
Sprinkle with miniature marshmallows and  bake an additional 5 minutes.
Crab/Shrimp Mold


Ingredients:
cream cheese, sweet onion, celery, mayonnaise, unflavored gelatin, bay shrimp

Directions:
Heat soup until hot, not boiling., Add cream cheese, stir until blended., Dissolve gelatin in 3 tbsp hot water., Combine gelatin with soup mix., Add remaining ingredients., Pour into oiled mold., Refrigerate overnight., Serve with fresh bagels cut into wedges.
Air Fryer "Sun-Dried" Tomatoes
Category: uncategorized
By Soup Loving Nicole

This past summer I found myself asking how I was going to preserve the abundance of grape tomatoes I had from my garden. Sun drying was the only thing I could come up with but problem was, there wasn't any sun. Air fryer to the rescue! I have a small air fryer so I wrote this up for 5 ounces (12 grape tomatoes) so that it would be easy to do in small batches. Store in an airtight container in the freezer for re-hydrating or pack in oil and store in the refrigerator for salads, soups, sauces, etc.

Ingredients:
5 ounces red grape tomatoes, halved
¼ teaspoon olive oil
salt to taste

Directions:
Preheat an air fryer to 240 degrees F (115 degrees C). Place tomatoes in a small bowl. Add olive oil and salt. Stir until evenly combined. Transfer tomato halves to the air fryer basket, skin-side down. Air fry for 45 minutes. Using a spatula, smash tomato halves and air fry for an additional 30 minutes. Transfer tomatoes to a paper towel-lined plate and let sit for 1 hour. Repeat with remaining tomatoes you are needing to use.

Prep time: 5 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 20 mins
Yields: 2 servings

Calories: 20.2
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 3.3 g
Dietary fiber: 0.8 g
Protein: 0.6 g
Sodium: 6.4 mg
Healthier Easy Meatloaf
Category: main-dish
By MakeItHealthy

This no-fail recipe for meatloaf doesn't take long to make and is healthier with lean ground beef, low-fat milk, whole wheat bread crumbs, some fresh parsley, and carrot.

Ingredients:
1 ½ pounds lean ground beef
1  egg
1  onion, chopped
1 cup low-fat (1%) milk
1 cup whole wheat bread crumbs
½ cup chopped fresh parsley
1 large carrot, grated
salt and ground black pepper to taste
1 tablespoon brown sugar
2 tablespoons prepared mustard
⅓ cup ketchup

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan. Combine beef, egg, onion, milk, bread crumbs, parsley, and carrot in a large bowl. Season with salt and black pepper. Place beef mixture in loaf pan. Stir together brown sugar, mustard, and ketchup in a small bowl. Pour over meatloaf. Bake in preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 269.9
Fat: 12.4 g
Saturated fat: 4.8 g
Carbohydrates: 18.4 g
Sugars: 9.8 g
Dietary fiber: 1.6 g
Protein: 21.2 g
Cholesterol: 82.8 mg
Sodium: 284.8 mg
Garlic Potato Wedges


Ingredients:
potatoes, butter, garlic powder

Directions:
Preheat oven to 400 degrees., Cut potatoes length-wise into wedges and place in large bowl., Pour melted butter over wedges and stir to coat well., Line large baking sheet with aluminum foil., Spread butter coated wedges evenly on baking sheet., Sprinkle granulated garlic powder over wedges., Bake at 400 degrees for 1 hour, or until wedges are done., Remove from oven and serve.
Kentucky Plantation Wedding Punch


Ingredients:
lemon slice, of fresh mint

Directions:
Combine tea, apple, and pineapple juices and refrigerate until ready to serve., Add club soda, fruit slices, and mint immediately before serving., Serve over ice.
Applesauce Pancakes


Ingredients:
applesauce, all-purpose flour, milk, egg, butter, baking powder, vanilla, salt

Directions:
In a large mixing bowl, sift together the flour, baking powder and salt.
In a separate bowl, stir together milk, egg and butter.
Add milk mixture to dry ingredients and stir.
Heat a griddle or large frying pan to medium-high heat with a light coating of butter or vegetable oil.
Drop batter in 1/4 amounts to make pancakes.
When batter begins to bubble and the edges begin to brown, flip and cook until the other side is golden brown.
Lemon Icebox Cake


Ingredients:
instant lemon pudding mix, eggs, milk

Directions:
Combine cake mix, 1 pkg. pudding mix, lemonade concentrate oil and eggs. Beat two minutes on medium speed. Add soda and mix just til blended.
Transfer to a greased 9x13 pan.
Bake at 350* for 35-40 minutes or til done.
Allow to cool completely.
In a bowl, combine remaining pkg. of pudding mix and milk. Whisk until combined and allow to "set" until fairly thick (about 5 minutes] and then fold in whipped topping.
Spread over cooled cake. Refrigerate until ready to serve and refrigerate leftovers.
Pepperoni Pizza Lasagna Rolls


Ingredients:
unsalted butter, extra virgin olive oil, garlic cloves, yellow onion, diced tomatoes, tomato paste, dried basil, dried oregano, pepper, red pepper flakes, salt, pepper, egg, ricotta cheese, mozzarella cheese, parmesan cheese, fresh parsley, pepper

Directions:
In a large pan over medium heat, heat the butter and olive oil until the butter is melted.
Add the garlic and onion and saute until tender, about 5 minutes.
Stir in tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes.
Bring the sauce to a boil and then reduce heat to low.  Place a cover on the pan, tilted slightly to let some steam out.
Bring the sauce to a boil and then reduce heat to low.  Place a cover on the pan, tilted slightly to let some steam  out.
Simmer for 15 minutes.  Cool slightly.  With an immersion blender, carefully blend until sauce has desired texture.  (I skipped this part because i like chunky sauce].
Preheat oven to 350.  Cook noodles according to package directions.  Once cooked, drain and rinse with cold water.
Spread 1/2 cup to 1 cup pizza sauce in bottom of pan.
Prepare the filling by mixing beaten egg, ricotta cheese (I used cottage cheese instead], a cup of mozzarella, 1/2 c grated parmesan cheese, parsley, and pepper until well combined.
To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling.
Lay out 5 to 6 pepperoni on top of cheese filling.  Roll up each noodle starting at one of the short ends.
Place in prepared baking dish, seam down.  Repeat until all noodles have been filled and rolled.  Pour 1 and 1/2 cups pizza sauce over rolls and top with 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
Cover baking dish with foil and bake for 45 to 50 minutes (remove foil last 10 to 15 minutes] or until hot and cheese is melted.  (I skipped the foil and found it unnecessary]  Let stand 10 minutes prior to serving.
Light and Easy Greek Potato Salad
Category: salad
By UAReba

Light, easy, hard to mess up, easily multiplied.

Ingredients:
12  red potatoes
¼ cup chopped green onion
¼ cup olive oil
¼ cup red wine vinegar
1 ½ teaspoons fresh lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon coarse salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ teaspoon dried oregano
¼ teaspoon white sugar
¼ teaspoon dried rosemary, crumbled
1 pinch ground red pepper

Directions:
Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes. Slice potatoes and place into a large salad bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 105
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 10.4 g
Sugars: 0.9 g
Dietary fiber: 1.2 g
Protein: 1.2 g
Sodium: 149.6 mg
Chardonnay Rosemary Pork Roast
Category: main-dish
By Chris and Fay

This was something I whipped up when looking for something new and different to try for a pork roast. My husband loves this recipe.

Ingredients:
1 (2 pound) pork roast
⅓ cup Chardonnay wine
⅛ teaspoon ground ginger
2 cloves garlic, minced
1 teaspoon rosemary
¼ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pierce pork roast multiple times with a fork and place into a roasting bag. Pour wine over the roast. Sprinkle ginger, garlic, rosemary, and black pepper over the roast, respectively. Seal roasting bag. Cook until pork is slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 141.2
Fat: 5.9 g
Saturated fat: 1.9 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 17.6 g
Cholesterol: 53.1 mg
Sodium: 31.5 mg
Pan-Fried Salmon in Curry Cream Sauce
Category: main-dish
By heidi_k

This is a very easy and yummy salmon recipe for 2. I usually serve it with basmati rice and salad. Perfect for during the week.

Ingredients:
½ cup heavy whipping cream
1 teaspoon mild curry powder
1 teaspoon lemon juice
2 pinches ground ginger
2 (4 ounce) salmon fillets
salt and freshly ground black pepper to taste

Directions:
Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 335.7
Fat: 26 g
Saturated fat: 14.7 g
Carbohydrates: 3.2 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 22.2 g
Cholesterol: 130.2 mg
Sodium: 152.3 mg
Roasted Butternut Squash


Ingredients:
pancetta, extra virgin olive oil, butter, garlic cloves, fresh sage leaves, fresh sage leaf, pumpkin, nutmeg, blue cheese, pine nuts

Directions:
Heat oven to 350 degrees.
Peel, clean squash and cut into 1/2 inch pieces.
Arrange squash on a large baking pan. Drizzle to olive oil and toss to coat. Sprinkle with salt and pepper. Roast for 30-40 minutes or until soft and starts to caramelize on the edges. Turn over half way through.
Mean while, in a saute pan, cook pancetta until brown and crispy. Remove with a slotted spoon and set a side.
Add butter and garlic to the pancetta drippings. Saute until both become slightly brown. Add sage. Allow sage to become cripsy.
Arrange squash on a serving dish. Pour brown butter and sage mixture over the top and gently toss to coat. Add pancetta, pine nuts and a generous portion of blue cheese. Serve immediately.
Cream Puff Dessert


Ingredients:
water, oleo, flour, eggs, cream cheese, milk, French vanilla instant pudding, Cool Whip

Directions:
Boil water and oleo, then stir in the flour.
Beat in the eggs 1 at a time, until smooth.
Grease a 9x13 pan.
Spread the batter in the pan and bake at 400 degrees for 30 minutes.
Cool.
Filling:  Mix until smooth the cream cheese, milk and pudding mix.
Spread on cooled crust.  Top with the cool-whip and drizzle the chocolate syrup on top of the cool-whip.
I wait until I serve this to drizzle the syrup on.
Refrigerate.
Joanna's Banana Pancakes


Ingredients:
flour, baking soda, salt, sugar, buttermilk, eggs, vanilla, banana

Directions:
In a large bowl sift together flour, baking soda, salt, and sugar.
In a second bowl combine eggs, oil, and vanilla.
Spoon mashed banana into a 2 cup capacity liquid measuring cup.
Pour in enough buttermilk to equal 2 cups of liquid.
Add the banana and buttermilk mixture to the egg mixture; mix well.
Pour the liquid over the dry ingredients; stir until the flour mixture is just moistenend (do not over-stir].
Preheat a skillet over medium-high heat.
Lightly grease the skillet with cooking spray.
Pour batter in 4-inch circles onto the hot griddle.
Cook each side to golden brown.
Repeat until all of the batter is used, using additional cooking spray as necessary.
Serve with butter and your favorite syrup.
Leftovers can be frozen and reheated in the microwave.
Note: For fun you can add sliced banana or sprinkle chocolate chips or blue berries into the batter after you pour it onto the griddle.
Enjoy!