And yet there has to be a way to make everyone happy. Right?

One thing that makes whole grain pancakes lighter is using a combination of flours, but the biggest secret of all is buttermilk. Buttermilk does what it has always done, gives baked goods a light tender crumb.

These are a good basic pancake for adding blueberries, dried cherries, or what ever you like to them. They go together pretty quickly but you should allow the batter to rest for about 15 minutes before you pour it on the griddle. I promise this will fill up the biggest appetite!

I use a restaurant scoop to scoop the batter with, about 1/4 cup per pancake. Oh, and always, always, always use whole buttermilk, not low fat or fat free. It will make a difference in your finished product.

Whole Grain Pancakes

• 3 cups whole wheat flour
• 2 tablespoons honey
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 1/2 cups buttermilk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 4 eggs, beaten
• 1/3 cup unsalted butter, melted

1. Mix dry ingredients in one bowl and wet ingredients in the other.
2. Add the two together and fold quickly, just until well blended.
3. Pour batter onto a hot griddle and make pancakes as usual.

This makes about a dozen pancakes.  They freeze and reheat really well.

You can also use part whole wheat flour, and mix up other flours to make it a bit different. Just use mostly whole wheat flour. For example:

• 2 cups whole wheat flour
• 1/2 cup buckwheat flour
• 1/2 cup amaranth flour

Or

• 2 cups whole wheat flour
• 1/2 cup buckwheat flour
• 1/4 cup flaxseed
• 1/4 cup coarsely ground sunflower seeds

You can also add:

• Dried cranberries
• Blueberries
• Dried cherries
• Chocolate chips and  graham cracker crumbs. Top with a dollop of marshmallow fluff (don’t ask!)
• Chopped pecans or walnuts
• Raisins
• Sunflower seeds
• Punpkin seeds
• Almonds, chopped or almond flour

It really is endless!

image:maryeaudet

Post from: Baking Delights

Cheese and onion biscuits are, to me, the perfect accompaniment to cream based soups. I especially like them with potato soup and clam chowder.

Marc, being from Massachusetts, is very keen on clam chowder. In fact, it is almost his number one comfort food. I do try to make it often. My recipe for clam chowder is going to be up on Apron Strings and Simmering Things a bit later today. Trust me, it is awesome.

However, the cheese biscuits to serve with it? Right here, right now. They are the best. Very light and tender with just enough cheese and onion flavor to make them perfect. Seriously, look at the crumb on these:

I tend to throw these together, by the way, and not measure. With biscuits you have to go by the feel of the flour/butter mixture. Please, use your fingers, it really is the only way.

Cheese and Onion Biscuits

• 2 c flour
  3 tsp baking powder
• 1tsp. baking soda
• 1 tsp sugar
• 1/2 tsp salt
• 1 tbs Penzey’s Roasted Onion powder
• 2/3 c grated cheddar cheese
• 1/2 c cold unsalted butter
• 3/4 c buttermilk

Set oven to 500 degrees. YES 500.
Mix dry ingredients. Mix in butter with cold fingers, keep a bowl of ice nearby to dip hands in..this is important. Rub the butter into the flour mixture with your finger tips and don’t let the butter get warm enough to start melting into the flour. You want microscopic bits of butter encapsulated in flour. Work the butter in until the mixture looks like coarse crumbs. Add cheese Add buttermilk all at once stirring until a soft dough is formed.
Knead dough lightly on a floured board about 5-10 strokes…GENTLE strokes.

Pat out 3/4 inch thick and cut straight down with a smooth sided biscuit cutter or mason jar. Do not twist as you are cutting.
Place just touching on a silpat covered baking sheet. Place in oven until golden. This will only take about6-8 minutes, watch carefully. Serve hot.
2 dozen

Images:(c) 2008 Marye Audet

Content (c)Marye Audet for Baking Delights

Post from: Baking Delights