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Sunday, November 25, 2012

A New Take on Pancakes

Well, this morning, pancakes were Bryce's responsibility, and she has taken it to a new level.  I think these are perhaps more attuned to the middle school set, but then again, one never knows.  I would leave it at blueberries alone, but in her mind, the addition of 2 kinds of chocolate chips were necessary.


Blueberry Pancakes with Chocolate Chips

2 cups whole wheat flour
2 t baking powder
1 t salt
3 T sugar
2 eggs
3 cups buttermilk
2 T oil
Blueberries
White and semi-sweet chocolate chips (optional)

Whisk dry ingredients together.
Whisk eggs, buttermilk and oil together, combine lightly, ok if there are lumps.
Heat a griddle and butter it.  Pour pancake batter according to size desired, sprinkle on blueberries and chocolate chips, flip  when dry on edges and there are bubbles on top.  
Enjoy!

Friday, November 23, 2012

Pies and cranberries, anyone?

Somehow it seems apropos to start this the day after Thanksgiving, a day of grand feasting.  I can't think of another day that commands culinary excess and grand scale cooking than this.  Ultimately, I drew a fairly simple assignment for the potluck affair, pies and cranberries.  Two types of each, because one isn't enough.  The cranberries were of the cooked and uncooked variety, and I must say, the uncooked dish rocked, as it contained a somewhat more than modest dose of apple brandy.  Yum!
As for the pies, the apple-cranberry crumble was fine, but the buttermilk pie is the real winner here.

It is a very simple pie, and while many assume that buttermilk means butter+milk, it really is a light pie, with lemony flavors.   It was adapted from a recipe I found on Smitten Kitchen.
Without further ado, I give you the recipe:

 Buttermilk Pie

1 pie crust for a 9" pie, pre-baked at 350 degrees for 15 minutes

6T butter, at room temperature
1 c. sugar
2 eggs, separated
3T flour
1 T lemon juice
1/4 t nutmeg
1/4 t salt
1 c. buttermilk, at room temperature

Keep the oven at 350 after pre-baking the crust.  
Cream butter and sugar, add egg yolks.  Sprinkle in the flour, then lemon juice, nutmeg and salt. 
Gently pour in the buttermilk. 
In a separate bowl, beat the egg whites to soft peaks, fold into the yolk mixture.  Pour into the pie shell.
Bake for 40-50 minutes, it should be lightly browned and slightly jiggly in the center.  Serve at room temperature.