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Posts Tagged ‘Pancake’

We are in a pancake phase right now.  We have eaten these Pumpkin Pancakes several times in the last few weeks, and I plan to keep making them as long as I can find canned pumpkin and farm fresh eggs.  I was able to grab several cans of organic pumpkin at Trader Joe’s today.  Yay!

Today’s kitchen tip is a simple but useful one.  I cook our pancakes on my electric griddle (is that what you call that thing?) because I can make seven at a time.  Works pretty well for my family of seven.  I don’t want to grease the entire griddle, because that is just overkill.  I don’t want to grab the whole stick of butter and get my hands or the wrapper all funky.

Solution – take a hunk of butter and stick it on the end of a fork!  This way you have a handle, and you can apply the butter only where you really need it.

Now I’m hungry.

Join me at Kitchen Tip Tuesdays and These Chicks Cooked for more ideas to simplify your time in the kitchen.

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Thank you Katie for the patience you and your family have displayed by waiting to dive into their breakfast until after a fitting picture was taken  for your blog.  At our house, we have no such patience.  I’ll use your picture.

I was intrigued by this recipe because it uses so little flour.  Can this many eggs, that much pumpkin, and that much flour truly taste like a pancake?  I have been looking for ways to reduce our wheat intake, and breakfast seemed to be an easy target.  I cannot even eat regular pancakes for breakfast because my body freaks out with the morning sugar deluge.  Not a good way to start the day.

These though – hmmm.  Maybe with more protein and less grain I can handle it?  Worth a shot.  I started by making a single batch because I really didn’t want to waste any pumpkin puree since it is at a premium, again, this year.  I quickly realized that was an error.  The kids loved these!  The little guys (meaning the pancakes, actually) surprised me by being very pancake-y indeed.  They went beautifully with our favorite Maple Icing, and I didn’t have to slave over the griddle for 45 minutes only to have to make myself a completely different breakfast in the end.

The kids asked me already this week if we would be having these again soon.  I happily reported – YES!!  This week, in fact.  And I am doubly happy to report that I ate them, enjoyed them, and did not have a sugar high because of them.  Yay!

Low Grain Pumpkin Pancakes

From Kitchen Stewardship

(I double this for my family of seven, but I am pretty sure we would have eaten more if they were available.)

1 c. cooked, pureed squash (pumpkin, or butternut, or even sweet potato)

4-5 eggs (Since I doubled, I used 9 eggs.)

1/4 c. whole wheat flour or coconut flour, or 1/3 c. of brown rice flour or sourdough starter (I used white whole wheat.)

1/2 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. ginger (I left this out.)

1/4 tsp. nutmeg

1-2 Tbsp. maple syrup

1 tsp. vanilla

Mix everything together in a large bowl.  Cook on a buttered griddle just like any other pancake.

Serve with Maple Icing!

Enjoy!

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Ingredients for Maple Icing

Real maple syrup is a luxury around here.  Since we avoid processed sugars, we pretty much use maple syrup or honey as sweetener.  However, you will never see me pouring straight maple syrup on pancakes or waffles around here.  Too sweet and too expensive.  Today I am sharing with you a few of my favorite ways to stretch real maple syrup and keep it, well, real.  When we do occasionally eat pancakes, waffles, or french toast – these syrup stretchers are the perfect complement.

To begin, I have seen about 25 recipe versions of pumpkin pancakes in the last two weeks.  I am not complaining – the season is upon us .  But I am making Maple Icing to go with them!

This recipe pairs beautifully with regular, pumpkin, apple, and blueberry pancake versions – you name it.

Maple Icing

This is more of a formula than a recipe, because it really is quite simple to cater to your family’s tastes.

1/2 c. real maple syrup (I use grade B)

1/2 c. plain yogurt (I use organic, whole milk yogurt)

Optional add-ins for the “plain” version above (choose which ones you like):

  • a few drops of vanilla extract
  • a few drops of almond extract
  • a shake of cinnamon (a must to go with the pumpkin pancakes, or maybe pumpkin scones)
  • a shake of nutmeg

Our second syrup stretching option is to mix warmed fruit with the syrup.  I tend to think berries work best.  Blueberry and raspberry are both delicious by themselves.  Strawberry seems tastier to us when paired with another berry.  Here is the formula for that one:

Simple Berry Syrup

2 c. frozen or fresh blueberries (or raspberries, or a combo with strawberries)

1/4 c. real maple syrup (or more to taste)

Bring the berries to a boil in a small pot on the stove and simmer until they are all melted and squishy.  Pretty much you just plop them in the pot and stir a few times while you cook whatever it is requiring the syrup in the first place.  When they are fully squishy, pour them (carefully – watch for splashing) into your blender.  Add the syrup and blend.  I promise you that a complicated recipe is not necessary.

And don’t waste any leftovers if you happen to have them!  Both the maple icing and the fruit syrups are delicious warmed up and poured over oatmeal the next morning.  The fruit syrup is also perfect for mixing in to plain yogurt.

For more great tips join me over at Miz Helen’s Full Plate Thursday, Kitchen Tip Tuesday and Real Food Wednesday.

Enjoy!

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