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Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes


LIGHT AND FLUFFY PANCAKES
Now I know that anyone can absolutely just prefer to buy boxes of ready-mix pancake for the obvious reasons that they don’t want to bother following a recipe and measuring pancake ingredients, I mean I too am guilty using Bisquick and Pillsbury on lots of occasions for the same reasons as all of you have… why bother making it from scratch when there is already an instant option.
But there is something gratifying (for me) about discovering and creating my own mix/recipe of a standard and familiar everyday food… like pancakes! 
This homemade pancake recipe I concocted while lying on my bed, wide awake at past 3 am with this conversation in my head, “Well, the reason why Spongecake and Angel Food cake are fluffy and soft and light is because of aerated egg whites and cake flour… cake flour contains cornflour and baking powder… and cornflour makes cakes fluffy and light and with some sort of an angelic fine texture… baking powder in all cake-y things makes everything, well, risen and cake-y, duh!” And with this conclusion, I went to sleep.
5 hours later I was in the kitchen like a mad scientist ^@-@^ measuring my own “designer” pancake mix!!! Wink ;-) First try (kitchen test) and this recipe already came out perfect! 
Ingredients:
2 1/2 cups all purpose flour
2 tablespoons cornflour (cornstarch)
3/4 cup sifted confectioner’s sugar
2 tablespoons baking powder
1/3 cup granulated sugar
1 teaspoon salt
- sift all these dry ingredients 3 times. Set aside.
____________
2 large eggs
2 1/4 cups evaporated milk (makes pancakes creamier than regular milk)
2 teaspoons vanilla
1/3 cup melted butter
- whisk all these wet ingredients together. Set aside.
Procedure:
- Pour the wet mixture into the bowl of the dry mixture and stir until the batter is just smooth, but don’t over mix.
- Heat an un-oiled griddle or non-stick skillet.
- Using a large ice cream scoop (makes same size pancakes), drop pancake batter on hot griddle/skillet. Wait for the surface to be bubbly before flipping.
- Serve with… Oh, whatever you wish to eat these pancakes with! Freedom of choice is delicious!!! :D
Makes 16 (4-inch) pancakes

LIGHT AND FLUFFY PANCAKES

Now I know that anyone can absolutely just prefer to buy boxes of ready-mix pancake for the obvious reasons that they don’t want to bother following a recipe and measuring pancake ingredients, I mean I too am guilty using Bisquick and Pillsbury on lots of occasions for the same reasons as all of you have… why bother making it from scratch when there is already an instant option.

But there is something gratifying (for me) about discovering and creating my own mix/recipe of a standard and familiar everyday food… like pancakes! 

This homemade pancake recipe I concocted while lying on my bed, wide awake at past 3 am with this conversation in my head, “Well, the reason why Spongecake and Angel Food cake are fluffy and soft and light is because of aerated egg whites and cake flour… cake flour contains cornflour and baking powder… and cornflour makes cakes fluffy and light and with some sort of an angelic fine texture… baking powder in all cake-y things makes everything, well, risen and cake-y, duh!” And with this conclusion, I went to sleep.

5 hours later I was in the kitchen like a mad scientist ^@-@^ measuring my own “designer” pancake mix!!! Wink ;-) First try (kitchen test) and this recipe already came out perfect!

Ingredients:

2 1/2 cups all purpose flour

2 tablespoons cornflour (cornstarch)

3/4 cup sifted confectioner’s sugar

2 tablespoons baking powder

1/3 cup granulated sugar

1 teaspoon salt

- sift all these dry ingredients 3 times. Set aside.

____________

2 large eggs

2 1/4 cups evaporated milk (makes pancakes creamier than regular milk)

2 teaspoons vanilla

1/3 cup melted butter

- whisk all these wet ingredients together. Set aside.

Procedure:

- Pour the wet mixture into the bowl of the dry mixture and stir until the batter is just smooth, but don’t over mix.

- Heat an un-oiled griddle or non-stick skillet.

- Using a large ice cream scoop (makes same size pancakes), drop pancake batter on hot griddle/skillet. Wait for the surface to be bubbly before flipping.

- Serve with… Oh, whatever you wish to eat these pancakes with! Freedom of choice is delicious!!! :D

Makes 16 (4-inch) pancakes



SPICY TUNA AND POTATO FRITtATA

Ingredients:
5 eggs
1/2 cup grated parmesan cheese
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
2 large potatoes
(scrubbed, peeled, cut into medium dice, boiled in salted water until tender and drained)
3 Tablespoons extra virgin olive oil
1 medium size white onion, sliced thin
2 Tablespoons chopped green onions
1 large tomato, cut small dice
1/2 cup canned flaked spicy tuna
(or if you don’t like tuna, substitute with the same amount of either  diced bacon or ham… if vegetarian, substitute with sliced button  mushrooms or champinons)
Procedure:
1. In a medium bowl, beat eggs, parmesan cheese and season with salt and pepper. Set aside.
2. In a medium non-stick skillet over medium-low heat, add EVOO and  saute white onions until soft, then add the tomatoes and green onions,  saute for 2 minutes.
3. Add the canned spicy tuna and saute for a minute with the aromatics.
4. Add the boiled and drained diced potatoes and toss with the sauteed tuna mixture.
5. Pour the prepared beaten eggs over the tuna and potatoes. Work  your spatula along the side and center of the omelette/pan to evenly  distribute the eggs and to evenly cook the frittata. Cook for 3-4 minutes  on one side or until you see that the eggs are almost set.
6. Get a plate larger than the size of the frittata. Slide the frittata  onto the plate. Invert the skillet over the plate and turn plate upside  down making the other side of the frittata fall back into the skillet.
7. Cook the other side for 3 minutes. Then transfer into a serving plate.
Serves 6 (1/6 portion per person)

SPICY TUNA AND POTATO FRITtATA

Ingredients:

5 eggs

1/2 cup grated parmesan cheese

1/2 teaspoon cracked black pepper

1/2 teaspoon salt

2 large potatoes

(scrubbed, peeled, cut into medium dice, boiled in salted water until tender and drained)

3 Tablespoons extra virgin olive oil

1 medium size white onion, sliced thin

2 Tablespoons chopped green onions

1 large tomato, cut small dice

1/2 cup canned flaked spicy tuna

(or if you don’t like tuna, substitute with the same amount of either diced bacon or ham… if vegetarian, substitute with sliced button mushrooms or champinons)

Procedure:

1. In a medium bowl, beat eggs, parmesan cheese and season with salt and pepper. Set aside.

2. In a medium non-stick skillet over medium-low heat, add EVOO and saute white onions until soft, then add the tomatoes and green onions, saute for 2 minutes.

3. Add the canned spicy tuna and saute for a minute with the aromatics.

4. Add the boiled and drained diced potatoes and toss with the sauteed tuna mixture.

5. Pour the prepared beaten eggs over the tuna and potatoes. Work your spatula along the side and center of the omelette/pan to evenly distribute the eggs and to evenly cook the frittata. Cook for 3-4 minutes on one side or until you see that the eggs are almost set.

6. Get a plate larger than the size of the frittata. Slide the frittata onto the plate. Invert the skillet over the plate and turn plate upside down making the other side of the frittata fall back into the skillet.

7. Cook the other side for 3 minutes. Then transfer into a serving plate.

Serves 6 (1/6 portion per person)



SAVORY FRENCH TOAST
I just came up with this out of the blue. I wanted something savory  for breakfast today… so yes, this red thing that is smeared is ketchup!  And it is the proper and best partner for these savory french toasts.  These absolutely smells and tastes like some sort of an Italian bread,  but these are just french toasts that can be eaten any time you like… a  form of a rebellious act really. :)
Ingredients:
12 (3/4 inch thick) slices french bread or sourdough bread
4 large eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon dried oregano
1 teaspoon no-salt garlic and herb seasoning or you can substitute garlic powder
3 Tablespoons grated Parmesan cheese
2 Tablespoons chopped parsley
2 Tablespoons chopped chives
2 Tablespoons extra virgin olive oil
Procedure:
- Except for the sliced bread, whisk all ingredients together in a medium mixing bowl.
- Heat a non-stick skillet.
- Dip bread slices into the savory eggy mixture and brown in the skillet.
- Serve hot with a side of ketchup.
Makes 6 servings

SAVORY FRENCH TOAST

I just came up with this out of the blue. I wanted something savory for breakfast today… so yes, this red thing that is smeared is ketchup! And it is the proper and best partner for these savory french toasts. These absolutely smells and tastes like some sort of an Italian bread, but these are just french toasts that can be eaten any time you like… a form of a rebellious act really. :)

Ingredients:

12 (3/4 inch thick) slices french bread or sourdough bread

4 large eggs

1 cup milk

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

1 teaspoon dried oregano

1 teaspoon no-salt garlic and herb seasoning or you can substitute garlic powder

3 Tablespoons grated Parmesan cheese

2 Tablespoons chopped parsley

2 Tablespoons chopped chives

2 Tablespoons extra virgin olive oil

Procedure:

- Except for the sliced bread, whisk all ingredients together in a medium mixing bowl.

- Heat a non-stick skillet.

- Dip bread slices into the savory eggy mixture and brown in the skillet.

- Serve hot with a side of ketchup.

Makes 6 servings



MIXED BERRIES AND YOGURT MUFFINS
These  muffins are just perfect to put in brown bags and eaten any  time of the  day, specially at breakfast. Because these got everything-  yogurt, mixed  berries (blueberries, cranberries, strawberries,  raspberries and  blackberries… a very berry overload I must say!) and carbs IN THE FORM OF WICKED LOOKING MUFFINS! :D
Ingredients:
4 1/2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup softened unsalted butter
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
zest of 1 lemon
2 cups plain yogurt
1/2 cup strawberry or blackberry jam
4 cups *mixed berries (blueberries, cranberries, raspberries, blackberries, strawberries)
- *you can use frozen mixed berries, just thaw it and drain before incorporating it to the muffin batter.
Procedure:
1. Preheat oven to 375’F. Line muffin pans with paper liners for 24-28 medium muffins or 18-20 jumbo muffins.
2. Sift together, flour, baking powder and salt. Set aside.
3. Cream softened butter and sugar. Then add eggs one at a time.
4. Add the vanilla and almond extracts plus the zest of 1 lemon.
5. Mix in the strawberry or blackberry jam and plain yogurt.
6. Pour yogurt mixture over the flour mixture and briefly stir the muffin batter. And finally gently fold-in the mixed berries.
7. Using a large ice cream scooper, scoop muffin batter into prepared muffin pans.
8.  Bake muffins for 20-25 minutes, or until toothpick inserted in  center  of a muffin comes out clean, and until golden brown. For jumbo  muffins,  bake for 28-35 minutes. Let cool on wire racks.
Note: Muffins can be frozen. Just wrap by 2’s or 3’s in tin foil and place in ziploc bags. Store in the deep freeze for a month.
Makes 28 medium muffins

MIXED BERRIES AND YOGURT MUFFINS

These muffins are just perfect to put in brown bags and eaten any time of the day, specially at breakfast. Because these got everything- yogurt, mixed berries (blueberries, cranberries, strawberries, raspberries and blackberries… a very berry overload I must say!) and carbs IN THE FORM OF WICKED LOOKING MUFFINS! :D

Ingredients:

4 1/2 cups all-purpose flour

2 tablespoons baking powder

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup softened unsalted butter

4 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

zest of 1 lemon

2 cups plain yogurt

1/2 cup strawberry or blackberry jam

4 cups *mixed berries (blueberries, cranberries, raspberries, blackberries, strawberries)

- *you can use frozen mixed berries, just thaw it and drain before incorporating it to the muffin batter.

Procedure:

1. Preheat oven to 375’F. Line muffin pans with paper liners for 24-28 medium muffins or 18-20 jumbo muffins.

2. Sift together, flour, baking powder and salt. Set aside.

3. Cream softened butter and sugar. Then add eggs one at a time.

4. Add the vanilla and almond extracts plus the zest of 1 lemon.

5. Mix in the strawberry or blackberry jam and plain yogurt.

6. Pour yogurt mixture over the flour mixture and briefly stir the muffin batter. And finally gently fold-in the mixed berries.

7. Using a large ice cream scooper, scoop muffin batter into prepared muffin pans.

8. Bake muffins for 20-25 minutes, or until toothpick inserted in center of a muffin comes out clean, and until golden brown. For jumbo muffins, bake for 28-35 minutes. Let cool on wire racks.

Note: Muffins can be frozen. Just wrap by 2’s or 3’s in tin foil and place in ziploc bags. Store in the deep freeze for a month.

Makes 28 medium muffins