Buttermilk Rice Pancakes

Source: Whole Foods for the Whole Family
Date tried: March 29, 2017
Yield: 16 4” pancakes
Time needed: 5-10 minutes + cooking time

These are so good! I love any pancakes made with buttermilk. And using rice flour is a nice light touch. This recipe is not found in the new book, but as a variation of Basic Wholegrain Pancakes in the original edition.

Buttermilk Rice Pancakes

Buttermilk Rice Pancakes
2 cups buttermilk
4 eggs, separated
pinch cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 cups brown rice flour
2 Tbsp. honey
2 Tbsp. melted butter

Beat the egg whites together with cream of tartar until stiff and set aside.
Combine buttermilk, egg yolks, honey and oil
In another bowl, combine baking soda, salt and brown rice flour.
Mix dry ingredients buttermilk mix to make a batter.
Fold in beaten egg whites.
Cook on lightly greased skillet or griddle.

Extras can be frozen for snacks or busy mornings.

Oat Waffles

Source: Ecological Cooking
Date tried: April 14, 2015
Yield: 8 servings
Time needed: 30 minutes

Well, long time no see. I haven’t stopped trying new recipes, though I have slowed the pace somewhat.  But I took on a project last January that left me no time for anything else.  And this week, I finished it. So although I won’t be likely to put up something every day, I am back and intend to stay around awhile.

I don’t have a waffle iron, so I can’t make typical looking waffles. That is why the waffles below look like pancakes.  But they do have that crispy waffle texture and for those of you who do have a proper waffle iron to cook them in, I highly recommend them.

Oat Waffles

Oat Waffles

Oat Waffles
2 cups rolled oats
3 cups water
1/2 cup raw cashews
2 Tbsp. whole wheat flour
1 Tbsp, baking powder
2 Tbsp. oil
1/2 tsp. salt

Combine all ingredients in a blender.
Process on high until chopped very fine and mixture is foamy.
Let stand 10-15 minutes.
(May be made to this point the day before and refrigerated overnight if desired.)
Bake in a hot, lightly-oiled waffle iron for 10-12 minutes until firm and brown.
Serve with maple syrup or natural fruit syrup.

Cornmeal Wheat Pancakes

Source: Simply in Season
Date tried: Nov. 14, 2016
Yield: 4 servings
Time needed: about 15 minutes prep time + time to fry

This brings two favourites together. Cornmeal pancakes and buttermilk. I made it sweet today using sliced peaches in syrup for the topping. But I think the variation including cooked corn would go great with sausages and gravy.

Cornmeal Wheat Pancakes

Cornmeal Wheat Pancakes

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Whole Wheat Buttermilk Pancakes

Source: More-with-Less Cookbook
Date tried: Aug 17, 2016
Yield: 3 servings
Time needed: 10 minutes

This recipe reminded me again just how very good a buttermilk pancake is. Even if you don’t care for buttermilk in general, do get some for making pancakes, including pancakes from a mix. These are light, airy and delicious!

Whole Wheat Buttermilk Pancakes with wild blueberries.

Whole Wheat Buttermilk Pancakes with wild blueberries.

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Oatmeal Buttermilk Pancakes

Source: Diet for a Small Planet
Made: November 4, 2013
Yield: 6 servings
Time to make: 2 days!!

Prior preparation needed
Lots of prior preparation needed for this dish, especially if you are using unrefined rolled oats.  The recipe suggests soaking the oats overnight.  Then it also suggests letting the completed recipe chill up to 24 hours “for even better results”.

So I quickly switched my day around and ended up having these pancakes for supper instead of breakfast. But nothing beats a buttermilk pancake.  These are beautifully light and very delicious.

Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes

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“Maple” Syrup

Source: More-with-Less Cookbook
Date tried: April 26, 2012
Yield: 2½ cups
Time needed: 5 minutes

This is one of the best maple syrup substitutes I have come across. While nothing can truly match the real thing, this is  great little luxury for a family on a tight budget.

 

"Maple" Syrup

“Maple” Syrup

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