Buttermilk Pancakes

I made these yesterday morning and they were delicious:

http://smittenkitchen.com/2007/03/again-with-the-pining/

Rich Buttermilk Waffles
Adapted from How to Cook Everything, Mark Bittman

Serves 4 to 6

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan (Deb note: Pam works great!)

Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla.

Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.

Baked Oatmealo ok o

Our family really enjoys this baked oatmeal. To serve, with some fruit- raspberries and strawberries are great on it! 

 3 cups oatmeal 

1/2 cup brown sugar / granulated sugar works fine if you run out of brown sugar 

1/2 cup butter or oil 

2 cups milk 

2 teaspoons baking powder 

1 teaspoon salt

 1 tsp. vanilla

2 tbls cinnamon 

1/4 nutmeg 

1/8 cloves 

Preparation:Preheat oven to 375 degrees Farenheit. Mix all ingredients together and pour into 13 x 9 inch buttered pan. Bake at 375 degrees for 25 minutes.

Gingerbread Pancakes- yummo

Gingerbread Pancakes

Ingredients
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs, slightly beaten
1-1/4 cups buttermilk
1/3 cup molasses
1/3 cup strong coffee
3 tablespoons cooking oil

Directions
1. In a mixing bowl combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. In another mixing bowl combine eggs, buttermilk, molasses, coffee, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
3. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, Makes 16 pancakes.

Basic waffles

Waffles
Prep: 10 minutes Bake: per waffle baker directions


Ingredients
1-3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1-3/4 cups milk
1/2 cup cooking oil or butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon (I added this to ours!)
Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
4. Makes 12 to 16 (4-inch) waffles
5. Buttermilk Waffles:Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.

Nutrition Facts
Calories 180,
Total Fat (g) 11,

My Dad's Crepes

When I was little, my favorite food my dad made for me were crepes. They were similar to German pancakes as his family is from Germany, his great grandmother came over from Germany and first settled in Davenport, Iowa. Everyone in the family says I look like her :)

This is a recipe that is as close as I can get to the way my dad made it, I never got to ask him.

Adapted from Gourmet magazine, December 2001

Dad's Crepes:

Ingredients:
margarine (no butter in our house, lactose intolerant family members)
1 cup of (lactose free) milk
3 eggs
pinch of salt
2/3 cup all-purpose flour
2 tbls. sugar

Mix together milk, eggs, salt, flour and sugar in a blender until smooth. Melt margarine in skillet.
Fill half of 1/4 cup measuring cup, pour into skillet, coat skillet with batter, cook until crepe is golden brown, around 1 minute, flip and cook other side until golden. Remove from pan, serve crepes with syrup.