Tag Archive for 'pancakes'

Buckwheat Pancakes with Fancy Fruit Salad

Happy New Year to all my new and old Foodvergnuegen friends! I hope your holidays were filled with many delicious and happy moments.

I am just slowly coming up for air after 2 very busy and eventful weeks. My stomach is stretched out to the max, and although all cookies are gone, there is still a small trailer load of chocolates in our fridge and a variety of gourmet gelatos in the freezer. I have no doubt we’ll eat them all up in the coming weeks, although I dread the day I have to squeeze into my swimsuit back in Australia. It’s only a few weeks away, but I can’t yet bear the sight of my blender when I get up in the morning or finish dinner without dessert. The healthy smoothies have to wait a bit longer, but in the meantime I’ll try and share some of the sweets with the kids…

Here’s a taste of what we had for our New Year’s Day breakfast. Scrumptious buckwheat pancakes (a new version), a lovely fruit salad and yogurt with walnuts and maple syrup. I think I had 3 plate fulls, but don’t tell anyone. The pancakes are easy and very yummy. I added whole  and white spelt to the buckwheat, plus buttermilk which gives them some fluff. These pancakes have a good chance to overtake our longtime favorite, Bob’s Red Mill 7 Grain Pancake and Waffle Mix. As for the fruit salad, use what’s in season, don’t cut the chunks too small, add a variety of different colored and textured fruit, some lemon juice to keep the apples from going brown and ta dah!

makes approximately 20 pancakes

Ingredients

1 cup buckwheat flour

1/2 cup whole spelt flour

1/2 cup white spelt or wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of salt

1 tablespoon sugar

1 1/2 cups buttermilk

1 cup whole milk, or a little less (see below)

2 eggs, lightly beaten

2 tablespoons butter, melted and cooled

Method

Whisk together dry ingredients in medium sized mixing bowl.

In a separate bowl, mix eggs, buttermilk and melted butter. Stir into dry ingredients.

Slowly add milk, while continuously stirring batter. Add only enough milk until batter reaches the desired consistency. It might be less than the cup listed above.

Let batter sit and rest while you prepare the fruit salad.

Lightly grease large non-stick pan and heat on medium flame. Ladle batter into pan, usually 1 ladle per pancake.

Watch pancakes closely. When small bubbles appear on the surface after approximately 3 minutes, turn them over with a spatula and cook for another minute or two. Place pancakes next to each other on a baking sheet and keep warm in the oven until you have cooked them all.

Serve with maple syrup, yogurt and fruit salad.

‘Triple B’ Pancakes

These pancakes are best with maple syrup, yogurt, and extra fruit on the side. Buckwheat gives them a nutty texture and adds protein, fibre, magnesium and B-vitamins to the mix. It also helps to stabilize blood sugar better than any other carbohydrates. Separating the eggs, beating the whites until stiff and gently folding them in the mix at the end will lead to lighter, fluffier pancakes. I like to sprinkle mine with chopped walnuts at the same time I add the fruit as they are cooking. Sorry, no photos yet.

Adapted from Ellie Krieger

Serves 5

Ingredients

1 cup whole wheat pastry flour (or 1/2 cups whole spelt and white spelt flour)                                                                                                                     3/4 buckwheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 cup low-fat buttermilk

3/4 cup skim milk

2 tablespoons maple syrup or honey

2 eggs, separated into whites and yolks

2 tablespoons sugar

1 tablespoon canola oil

1 teaspoon vanilla extract

1 cup of fresh or frozen blueberries

1 thinly sliced banana

Chopped walnuts, optional

Maple Syrup, extra fruit and yogurt for serving 

Method

Switch on the oven to 200 degrees (100 C).

In a large bowl whisk together the flours, baking powder, baking soda, salt, and cinnamon. In another bowl, beat egg whites until soft white peaks form. In a third bowl, mix the buttermilk, non-fat milk, maple syrup, egg yolks, oil, and vanilla. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Gently fold in stiff egg whites and blueberries.

Preheat a large nonstick pan on medium heat. Ladle the batter onto the hot pan, use about a 1/4 cup batter per pancake. Sprinkle pancakes with banana slices. Flip the pancakes when they are golden brown on the bottom and the surface is covered with lots of small bubbles after approximately 2 minutes. Cook the other side until golden brown. Stack on oven proof plate and place in oven until ready to eat, no more than 30 minutes. Serve hot with maple syrup, extra fruit and yogurt.

A Great Start

About a month ago I taught my first ever cooking class. The theme was ‘breakfast’ and what we call in Australia ‘morning tea’. It all happened in my own kitchen, which I had scrubbed and polished for an entire day. Six friends, who are eager to explore a healthier way to cook, were my “guinea pigs”. Within minutes of their arrival, they turned my kitchen (my sanctuary, my refuge…) into buzzing chaos. They paired up in twos and started to measure, chop, whisk and bake, waisting no time. For 2 hours  we worked hard, talked about everything from picky eaters (mostly husbands and a few kids) to the best places to shop for groceries and had a bit of champagne in between. Thankfully, except for one baking tray full of black, unrecognisable lumps, everything turned out delicious,. We spent the last hour eating through piles of pancakes, muffins, cookies and more and when nothing was left to eat, we probably all felt very full rather than healthy. Everybody went home excited to try something they learned in their own kitchen and from what they told me, once they did, their families were eager for more. What a great start to a new chapter in my life!

 German Apple Pancakes

These pancakes are baked in the oven and come out raised and fluffy. I first came across a version of these not while growing up in Germany, but when looking through my collection of Martha Stewart Kids magazines. I tried to make them a bit healthier, as I usual do with her recipes (despite my respect and total adoration for this woman), added whole grain flour, took away some of the sugar and swapped most of the butter for canola oil. I made mine with pears and they came out super tasty. They have become my children’s favourite weekend breakfast.

The sautéed apples/pears are also great as a side dish for plain pancakes or for desert over vanilla ice-cream.

 

 

Ingredients

1/3 cup whole spelt flour

1/3 cup white spelt flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large crisp apples, (pears work well, too)

3 eggs

3 tablespoons + 2 teaspoons brown sugar, divided

1 tablespoon unsalted butter

1 tablespoon lemon juice

1/2 teaspoon cinnamon

1/2 cup buttermilk

confectioners’ sugar for dusting

Method

This recipe makes 6 pancakes.

Preheat oven to 450 degrees (225 C). Brush each muffin cup with canola oil; coat with extra brown sugar. Peel, core and slice each apple into twelve wedges, then cut each wedge into three pieces. Toss with 2 teaspoons brown sugar, cinnamon, and lemon juice. Melt 1 tablespoon butter in a non-stick skillet over medium heat. Add the apples and sauté, turning occasionally, for 10 to 12 minutes, until caramelized. Remove pan from stove; let cool 5 minutes. Divide the caramelized apples among the muffin cups.

Put flours, baking soda, salt, 3 tablespoons brown sugar, canola oil, eggs, and buttermilk in the bowl. Whisk until batter becomes smooth and runny. Pour batter over apples. Place tin in oven and lower heat to 400 degrees (200 C). Bake 15-17 minutes. Pancakes will puff up during last 5 minutes of baking.

Take tin from oven and remove pancakes with a fork. Dust with confectioners’ sugar and serve immediately.