pancakes

i've been searching high and low for the perfect pancake recipe. one that was healthy. one that was versatile...add some blueberries, banana, pumpkin...whatever your mood desired that particular day. one that i could whip up in a snap. i've found it. well, actually my friend, emily, found it and introduced me to it and its home. i know i'll definitely be going back to visit goodlifeeats.com for some more tasty treats.

and by the way, this recipe makes A LOT. it'll be the perfect amount to store in the freezer and whip up for a quick AND healthy pancake dinner.

Ingredients:

For the mix:

• 9 cups whole wheat flour

• 2 1/2 cups barley flour

• 2 1/2 cups oat flour

• 2 1/2 cups brown rice flour

• 2 cups rye flour

• 2 1/2 cups cold milled flax

• 4 cups powdered milk

• 3 teaspoons salt

• 1 cup baking powder

For the pancakes:

• 1 cup + 1 tablespoon mix

• 1 egg, beaten

• 2 tablespoons butter, melted

• 1/4 cup sugar, honey, or agave

• 1/2 to 2/3 cup water

• 1 teaspoon vanilla

• 1/4 teaspoon cinnamon, optional

• 1/4 cup pureed pumpkin or mashed banana, optional

Directions:

For the mix:

Combine all ingredients in a large bowl (or stand mixer fitted with the whisk beater if you have a Bosch or large Kitchen Aid). Stir very well, using a whisk, until the ingredients are evenly distributed. Transfer to 2 gallon sized freezer zip-top bag. Be sure to label the bag with the pancake instructions, as seen below. Store in the freezer for freshness.

For the Pancakes:

Preheat a griddle over medium heat for 5 minutes.

Combine the beaten egg, butter, sugar, water, vanilla, and any optional ingredients. Mix well. With a wooden spoon, stir in the pancake batter until well mixed.

Grease pan with spray oil. Add 1/4 cup of batter to the preheated pan for each pancake. Don’t overcrowd. Cook for 1 1/2 to 2 minutes before flipping. Large bubbles should be forming on the top of the uncooked side. Flip and cook for an additional 1-2 minutes. Serve immediately.

Comments

heart cookies

got this recipe from martha for valentine's day. it is a mix between an oatmeal cookie and a shortbread cookie and oh so yummy. i'll be taking these to a preschool party and around to some of my friends tomorrow. they are reminiscent of graham crackers and chocolate frosting, which my husband and kids love, so i'm hoping they enjoy these. the dough turned out be a bit different than the recipe claims, but i made it work. i've changed the recipe only slightly-i dipped the hearts in melted chocolate chips rather than sandwiching nutella between two cookies. one great tip on melting chocolate is do it in the microwave! it's so easy and you don't have to worry about a double-boiler and all that clean up. ina garten, the barefoot contessa and one of my cooking idols, gives a great explanation on how to do it here . i'm sure the nutella way would be good, too. it's just not something i regularly have in my pantry, for good reason.

pear salad with lemon-garlic vinaigrette

i have a friend who served me this salad. it was love at first taste. i think i could spend the rest of my life with that dressing. i found myself wanting to eat it so often, i had to find something else to pair it with (just plain drinking it was not an option, although, it did cross my mind.) it actually happened by accident. i added pears to my salad one day and loved it so much, the next day i decided to leave out the lettuce/spinach altogether. the result: a fantastic and easy salad that just may make your lips pucker up and make your heart skip a beat. 2 fresh pears, peel on and diced grated parmesan, or any other sharp cheese almonds, chopped or slivered (the original recipe calls for crumbled bacon, which would be fantastic even in this salad!) lemon-garlic vinaigrette juice of one lemon small clove of garlic, minced 2/3 cup canola oil salt and pepper to taste combine in a jar and shake to emulsify (or you can whisk in the canola oil to emulsify.

Marinara with butter and onion

did I tell you that I love butter? well, I do. (see here ) so when i came across this recipe on the smitten kitchen , i was in awe. although wisdom tells you that a good marinara sauce comes from hours of simmering vine ripened tomatoes in delicious spices and mouth watering aromatics, this recipe sort of defies that wisdom. it's three ingredients...that's it. while the quality of the tomatoes does add value to this sauce, it's also ok to substitute with the can of tomatoes you've got on hand. if that's san marzano tomatoes, it's going to be delicious, if it's just a can of hunts, it will still be fantastic (i don't recommend a store brand of tomatoes for this recipe, however). for me, it's the go to recipe when i'm swamped and cannot find time to spend in the kitchen. let me tell you something about myself. i'm a people pleaser. so i have a hard time saying no. "can you help coach knowledge bowl?" yes. "would you b

a new nothing with a speckled handle

Search This Blog