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.

Yorkshire Pudding

Source: Whole Foods for the Whole Family
Date tried: May 1, 2015
Yield: 1 8” x 8” pan or a dozen muffin tin size (6 servings)
Time needed: 2 hours chilling time + 1/2 hour in the oven

Would you believe it is the first time I ever made Yorkshire pudding myself? I can understand why they are so popular. I used the muffin tin technique for baking and they came out quite well.  Loved them!

Yorkshire Pudding with Beef Steak

Yorkshire Pudding with Beef Steak

Yorkshire Pudding
1 cup sifted whole wheat flour
1/2 tsp salt
2 eggs beaten
1 cup milk
1/4 cup hot beef drippings (or melted butter, if you have no drippings)

Combine flour and salt in a medium bowl.
Beat eggs and milk together.
Slowly add liquid to the flour mix, beating until the batter is smooth.
Cover and chill for at least 2 hours.

When ready to bake:
Preheat oven to 425oF (400oF if using muffin tins)
Heat beef drippings in a shallow 8” x 8” pan or divide hot beef drippings among 12 muffin tins.
Pour cold batter into pan. Or fill each muffin tin half-full.
Bake 25-30 minutes.

Suggestion: Serve with salad and onion soup on a chilly night.

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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Creamy Cottage Eggs

Source: Recipes for a Small Planet
Date tried: September 10, 2012
Yield: 2 servings
Time needed: 5-10 minutes

A simple variation on scrambled eggs. The cottage cheese should melt and the mixture be very creamy.  Take care not to overcook the eggs or you will end up with chewy eggs in a puddle of water.

Creamy cottage eggs

Creamy cottage eggs

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Pancake, Waffle or Camping Bread Mix

Source: Recipes for a Small Planet
Date tried: July 12, 2013
Yield: 6 ½ cups
Time needed: less than 10 minutes

Baking mixes are always handy.  Here is a high-protein mix for using at home or while camping whether you want pancakes, waffles or bread.

Pancakes from RSP mixPancake, Waffle or Camping Bread Mix
4 cups whole wheat flour
1 cup soy flour
2 Tbsp. baking powder
1 Tbsp. salt
½ cup non-instant dry milk (or 2/3 cup instant dry milk)

Stir these ingredients together and store in a tightly-covered jar or can.  Pack into a plastic bag for camping.

To use, take 1½ cups of this mix and add:
1-2 eggs (or powdered eggs)
2 Tbsp. oil
2 Tbsp. honey (or sugar)
Water or milk to bring batter to desired consistency.

Water and powdered eggs alone will produce a good campfire bread.
Use the oil and honey as well for pancakes or waffles.  A thicker batter makes good pancakes, a thinner batter is best for waffles.

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