Whole Wheat Pancakes

I love making these. My family loves them and we make them about once a week for dinner or lunch on Sundays. :)

1 cup whole wheat flour (I grind up the Hard White wheat from the storehouse)
1 Tablespoon baking powder
pinch of salt
2 Tablespoons sugar (I've even omitted this once or twice and nobody seemed to notice)
1 cup milk
1 egg

If you use 1/4 cup of batter for each pancake, it makes 12 pancakes.

I've also added wheat germ, ground flax seeds, etc. and they turned out great. Last sunday Owen wanted to try sprinkle pancakes so I used sprinkles instead of sugar. You could put pumpkin in them too and I think that would be yummy.

Baked French Toast Casserole

(This is from Paula Deen on the Food Network. I made it for my book club and it was awesome!)

1 loaf french bread, slice into 1 inch slices (about 20)
8 large eggs
2 cups half-and-half
1 cup milk
2 T sugar
1 t vanilla
1/4 t cinnamon
1/4 t nutmeg
dash salt
Praline Topping
( 2 sticks butter, 1 c brown sugar, 1 c chopped pecans, 2 T corn syrup, 1/2 t cinnamon, 1/2 t nutmeg} combine all ingredients in a medium bowl and blend well)

Directions
1.Arrange slices in a greased 9x13 baking dish in 2 rows, overlapping the slices
2. In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla & spices--beat or whisk until blended but not too bubbly.
3. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some mixture in between slices. Cover with foil and refrigerate overnight.
4. Next morning, preheat oven to 350.
5. spread Praline topping evenly over the bread and bake for 40 minutes until puffed and lightly golden. Serve with maple syrup and fruit.