Pumpkin Pancakes

Pumpkin Pancakes

1 cup flour (from sprouted wheat berries*)
1 cup buttermilk or yogurt
1/2 cup pumpkin puree
1 egg
1 tsp baking soda
1 tbsp coconut oil
1 tbsp honey
1 tsp vanilla
1/2 tsp finely grated ginger
1/2 tsp ground allspice (or other favorite pumpkin seasoning)
water as needed

(*If you do not have sprouted flour, combine flour with yogurt the night before to soak.)

Combine all ingredients. Add water to get the proper consistency for pancakes (this varies greatly depending on your pumpkin puree, yogurt vs buttermilk, etc.) You want the pancakes to be able to pour onto the griddle, but not be runny. My goal is always a happy medium, a batter that will form a round circle, but still puff up when cooking.

Best with lots of butter, a sprinkle of cinnamon, and warm maple (not pancake!) syrup.

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Blender Waffles or Pancakes

Blender Waffles or Pancakes

Amounts in (*) makes enough got Two People - (2-3 waffles)
Otherwise makes: Four (4-5 waffles) or 20-24 pancakes

Place in blender; blend at highest speed for 3 minutes:

(3/4) 1-1/2 – 1-3/4 cups buttermilk or kefir (or non-dairy alternative)
(1) 2 tbsp olive oil
(1/2) 1 tsp vanilla extract

(2/3) 1-1/2 cups brown rice or uncooked rolled oats
(or other grain variations, see below)
2/3 cup grain = 1 cup flour or 1-1/2 cups grain = 2 cups flour

The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.

Cover blender; let stand at room temperature overnight or 12-24 hours.

Preheat waffle iron at highest temperature, or griddle on medium high.

Just before baking, add and re-blend on highest speed for 1 minute:

1 egg, optional additional liquid (if batter needs thinning for vortex or churning)

Blend in thoroughly, but briefly (assisted with rubber spatula, if needed):

(1) 2 tsp baking powder
(1/4) 1/2 tsp baking soda
(1/2) 1 tsp salt, to taste

Pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3-1/2 to 4 minutes in waffle iron until crispy.

Grain Variations:
Brown rice or millet – equal parts of each grain
Kamut, spelt, wheat - kamut is a favorite! Combining with kamut and oats is our favorite!
Buckwheat – reduce to 1 cup (4 servings). It expands.
Barley -hulled, not pearled. Reduce to 1 cup (for 4 servings). It expands
Quinoa - Thoroughly rinse quinoa in strainer the night before 1-2 minutes; let stand in bowl of water overnight; drain and rinse about 1 more minute. This removes bitter flavor. Batter will be very thin. Fill waffle iron almost completely to the edges.
Oats - uncooked rolled oats or oat groats
I use oats in combination with other grains. I use 1/2 cup (in recipe for 4) oats, and 1 cup kamut, or half and half in serving 2.

Other additions - throw in some flax seeds!

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Blender Gingerbread Pancakes

Blender Gingerbread Pancakes

1-1/2 cups buttermilk, kefir, yogurt or alternative acid medium
2 tbsp coconut oil or olive oil
1 tsp vanilla extract
1-1/2 cups raw whole grain (1 cup kamut & 1/2 cup oats is our favorite!) or approximately 2-1/4 cup flour (you can also use brown rice and/or millet for a gluten free alternative- the possibilities are endless!)

Combine the above ingredients in your blender and blend for 3 minutes if using whole grain, or 1 minute if using flour. If you are using flour, you may just want to combine with a mixer. Cover and allow to sit for 12-24 hours.

In the morning, add the following ingredients and blend for 1 minute:

1 egg, optional or additional liquid (just enough til it begins to swirl in a vortex)
3-1/2 tbsp sorghum syrup or molasses
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves

Finally, very briefly blend in the leavening ingredients below:

2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
If desired, you can add 1-2 Tbsp ground flaxseed to boast nutrition and fiber.

Prepare the pancakes on a warmed, lightly greased griddle. This recipe makes approximately 15 pancakes

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Dutch Letters

Dutch Letters

A recipe for these was mentioned, yet no recipe was posted (hint...hint to the person).

Another member sent this link-
http://allrecipes.com/recipe/11490/dutch-letter-cookies/

2 cups all-purpose flour
1/4 tsp salt
1 cup butter, chilled
1/3 cup ice water
8 oz almond paste
1 egg
1/4 cup white sugar
2 tbsp milk
1/3 cup granulated sugar for decoration

In a medium bowl, stir together flour and salt. Cut in chilled butter until the texture of the mix is mealy with pea sized lumps.

Add ice water gradually while stirring with a wooden spoon until dough forms a ball. Cover your dough and chill for 1/2 hour.

To make filling, in a small bowl, mix together the almond paste and sugar. Add the egg and mix well.

Preheat oven to 375°F (190°C).

In a lightly floured surface, roll out the dough to 1/4" to 1/8" thickness, making as square as possible. Cut the dough into strips 6" long and 1-1/2" wide (about the width of a ruler).

Using a pastry bag or a strong plastic bag with a small hole cut from the corner, pipe almond filling down the center of the strip starting halfway down. Fold the top half of the strip down over the almond filling to match the bottom.

Shape strips into desired letters, brush with milk and sprinkle with sugar. Bake in preheated oven for about 20 minutes or until golden brown. If you are using all butter in your recipe, check after 15 minutes. Remove from the oven and cool on a wire rack.

---

Comment's and Notes
(Some were mentioning it is like one's sold in a bakery in Pella, Iowa):

I got a tip from a baker in my area, who refuses to give out their recipe, to section the dough in balls and dip each ball lightly in a small bowl of water then pat it down, and definitely use lots of filling, Also I only baked about 12 minutes until edges turned golden. It did work and I didn't have to lightly flour or use a rolling pin, both of which I'm not fond of.

The only suggestion I would make is to make sure the almond paste/sugar/egg mixture is mixed very well and all the lumps are gone. Otherwise, you have trouble piping the mixture out onto the dough - very annoying.

I did make smaller ones easier to handle. Next time I will add about a 1/3 cup of chopped toasted almonds to my filling. Wonderful and a KEEPER!

I did have a lot filling left over and there is not enough filling in the actual cookie when I cut the dough to 1-1/2" like recipe says. Next time I will be cutting dough 2" to 2-1/2" so that there is room for more filling. Otherwise, these are amazing!

When I was baking them I thought I had messed them up because they never really turned brown, but I took them out at the specified time they tasted perfect. I had leftover filling so next time I will double the flour mixture.

(posted 8/15/10)

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Brioche

This is a dough JC specifically says is suited for bread, coffee cakes, sticky buns and beehive cakes and it produces enough dough for an 8-cup loaf pan, a 12" coffee cake, or 8 sticky buns. She gives directions for doing this in a food processor.

Brioche

Proof a package of dry-active yeast in 3 tbsp tepid water and 2 tsp sugar for about 5 minutes.

3-1/2 cups all-purpose flour (not bread or high protein flour)
1-1/2 tsp salt
1/3 cup sugar
6 oz (1-1/2 sticks) chilled unsalted butter, diced (This is 12 oz, 6 oz is 3/4 of a stick. Go with your gut on this amount.)
4 large " eggs
1/3+ cup milk

While the yeast is proofing, add the flour, salt, and sugar (and any spice flavoring you might want to add) into the bowl of the machine. Add the butter and pulse in 1-second bursts to break up the butter.

Whisk the eggs and milk into the yeast mixture, add to the flour mixture and blend. Add a little more milk if needed until the dough pulls away from the sides of the bowl and forms a ball for 8-10 rotations (it should feel soft).

After a 5 minute rest, process the dough for 30 more revolutions, turn it out onto a lightly floured work surface and allow to rest for 2 minutes.

Knead by hand for 20 strokes, place in a bowl and cover. Proof until it is 1-1/2 times its intial volume (about 40 minutes at 72°F-75°F).

Deflate the dough and shape into a 12" rectangle. Fold into three layers from one of the ends, pat it out and repeat the folding. Return to the bowl, cover and proof a second time until the volume has more than doubled.

For the loaf, butter the pan and add the dough filling the pan to 2/3s and let it rise to the rim of the pan. Place in the lower middle level of a preheated 423°F oven and bake until done and the interior temperature is 200°F.

Notes: this sounds like one of the less rich doughs as she mentions that folks wanting a classic brioche and other more rich items using a true brioche dough can go to her other books (Mastering II and Kitchen) so someone may have to dig out an old cookbook if they have it.

I also have Ortiz' brioche recipe and the slew of regional versions in the translation of Calvel's book (realize that there is a chapter and then some on brioche in his book). These are all very different and further support the idea that any brioche made for loaf bread is not the same as classic brioche. Let me know if the recipe above isn't the one you're looking for and I can probably be talked into posting one of the others.

erin
let them eat brioche ;)
(1/19/07)

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Biscuit Bubble Ring

Biscuit Bubble Ring

1 (3 oz) pkg cream cheese, cold
2 cups all-purpose flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/3 cup shortening
2/3 cup milk

1/4 cup sugar
1/2 tsp ground cinnamon

5 tbsp butter, melted
1/3 cup chopped pecans

1/4 cup light corn syrup
2 tbsp packed brown sugar
2 tbsp butter

Cut cream cheese into 20 pieces. Shape each into a ball, set aside. Stir together the flour, 2 tbsp sugar, baking powder and salt. Cut in shortening till mixture resembles coarse crumbs. Make a well in center of dry ingredients; add milk all at once. Stir just till dough clings together. Knead gently on a lightly floured surface 10-12 strokes. Divide dough into 20 pieces, pat each into a 2-1/2" to 3" round.

Combine the 1/4 cup sugar and cinnamon. Place a cream cheese ball and 1/4 tsp of the cinnamon/sugar mixture on each dough round; bring up edges of dough and pinch to seal. Pour 3 tablespoons of the melted butter into the bottom of a 5-1/2 cup ring mold; turn mold to coat sides. Sprinkle half the nuts and half the remaining cinnamon/sugar mix into the mold. Roll filled biscuits in remaining melted butter. Place half the biscuits atop mixture in mold, seam side up. Repeat layers using the remaining pecans, cinnamon/sugar mix and biscuit balls.

Bake coffee cake at 375°F till browned, about 25 minutes. Cool 5 minutes in pan; invert pan onto serving plate and remove pan. Meanwhile, in small saucepan combine the corn syrup, brown sugar, and 2 tbsp butter. Heat until sugar is melted, stirring constantly. Drizzle mixture over warm coffee cake.

Makes 10 servings.

If you want to use a regular sized bundt pan, double the recipe. She used walnuts the first time and pistachios the second time.

Denise
(9/5/06)

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Great Grandma's Spudnuts (Idaho Donuts)

Spudnuts. Doughnuts with a potato thrown in. Seriously!

I googled for a recipe (notice how many servings!)
http://www.recipelink.com/ch/2005/january/101thingspotato3.html
(Link is still viable in 2016)

Great Grandma's Spudnuts (Idaho Donuts)
Recipe from: 101 Things to Do With a Potato (this is on Amazon)
by Stephanie Dircks Ashcraft

Makes 12-15 servings

2-1/2 tbsp active dry yeast
1/2 cup warm water
1 cup mashed potatoes, unseasoned*
2 cups warm milk
1/2 cup shortening
1 cup sugar
3 eggs
1/2 tsp salt
6 cups flour
vegetable oil, for frying
1 can (16 oz) white frosting
chocolate syrup, maple flavor, to taste

*Do not use instant mashed potatoes for this recipe.

Mix yeast, water, potatoes, and milk together.

In a separate bowl, combine shortening, sugar, eggs, and salt. Stir mashed potato mixture into bowl with egg and shortening mixture. Stir in flour one cup at a time. Cover bowl with plastic wrap and allow dough to rise 45 minutes.

Roll out dough to 3/4" thickness and cut with donut cutter.

Fry dough in hot oil. Turn once, making sure donut is golden brown on both sides.

Divide frosting into 3 small bowls. Add chocolate syrup to one and maple flavor to another. Dip hot donuts into flavored frostings.

For more variety, dip some into a mixture of cinnamon and sugar or powdered sugar.

Ruth
(3/3/06)

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Crockpot Oatmeal

My DH makes oatmeal like that, it's to die for. Here's the one he started from. You can use any dried fruit.

Crockpot Oatmeal
From "Your Guide to Busy Cooks", Linda Larsen.

Make sure to use steel cut oats in this delicious crockpot breakfast recipe. You can find them in tins alongside ordinary rolled oats in the supermarket

1 cup steel cut oats
1 cup dried cranberries
1 cup dates, chopped
4 cups water
1/2 cup half and half

Spray inside of slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker, cover and cook on LOW for 8 to 9 hours.

Stir well before serving. 4 servings

Katherine
(1/2/06)

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Almond Banana Waffles

Almond Banana Waffles

I found the waffle iron, the mixing bowl and the almond flour yesterday as we were unpacking boxes for the kitchen.  We sampled this morning and I liked it.

4 eggs, separated
2-1/2 cups milk
6 tbsp butter, melted

Mix egg yolks, milk and butter in large bowl.

Add:
2 bananas, mashed and stir till mixed.

2 cups flour
1 cup almond flour
3 tsp. baking powder
1 tbsp brown sugar
1/2 tsp salt

Stir dry goods together.  Add to wet mix.

Beat egg whites till stiff, fold into mixture.  Bake in waffle iron.  Decorate as desired (I used butter, my Mom used maple syrup and the kidlings used whipped cream/blueberry smiles with mini chocolate chip cookies for eyes.

Elizabeth Osborn
(7/24/04)

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Banana Rice Muffins (wheat-free)

Banana Rice Muffins (wheat-free)

1 3/4 cups rice flour (I use Bob's Red Mill)
1 tsp Baking Soda
2 tsp Baking Powder
1/4 tsp Salt
1 Cup Sugar

Mix above ingredients.

2 Eggs, beaten
1/4 cup Oil
1/2 cup Milk
1 cup Mashed Bananas

Beat eggs, add oil, milk and bananas.

Stir banana mixture into dry ingredients. Grease muffin cups and fill about 3/4 full. Bake in 400°F oven for 20 - 25 minutes. Makes about 15 muffins depending on the muffin tin size. You can add chopped nuts/raisins or whatever to these if you want.

Any other good recipes, resources, what not?

Roberta
(5/24/04)

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Chocolate Chip Muffins

Chocolate Chip Muffins
makes 2 dozen

Muffins: This is my make-'em-in-my-sleep muffin recipe. The key is to just do it enough times that the brain is no longer required. Or mix the dry ingredients the night before and add wet ones while the oven preheats.

4 cups flour
2 tbsp. baking powder
1 tsp. salt
1 stick butter, melted
1 cup sugar (brown is terrific)
4 eggs
2 cups milk
1-2 (12 oz. each) package chocolate chips (or 2 to 4 cups chocolate bits)

Mix butter, sugar, eggs, and milk. Add dry ingredients, stir briefly. Add in chocolate chips, put into greased (or paper-lined) muffin cups , bake at 400° F about 20 minutes. (to make them really irresistible, use 2 sticks of butter and only 1 cup milk)

Deb Ladyfingers
(11/17/03)

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Sweet Best Ever Muffins (with variations)

Sweet Best Ever Muffins (with variations)
from Better Homes and Gardens Quick Breads Cookbook

3-1/2 cups all-purpose flour
1 cup sugar
5 tsp baking powder
1-1/2 tsp salt
2 beaten eggs
1-1/2 cups milk
.66 (2/3) cup cooking oil

Stir together all dry ingredients and push to the sides of the bowl.

In another bowl, combine the liquid ingredients. Pour all at once into the center of the dry ingredients. Stir until JUST moistened. It will look lumpy and some of the lumps may have a little dry ingredients in the center. Do Not over mix.  (it causes pointy tops, big air tunnels inside and chewy texture).

Fill greased or paper lined muffin cups, bake at 375°F for 18-20 minutes. Makes two dozen.

Variations:
Use brown sugar instead of white. This is my kids' favorite.

Replace some of the milk volume with juice from canned fruit, then stir in the chopped fruit.

Stir in chocolate chips and/or nuts.

Stir in chopped apple and/or raisins.

Add a teaspoon of cinnamon to any variation, or use alone. Cardamom or nutmeg is also good.

These are very quick to make and taste great.

Denise
(11/14/03)

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Diane's Oatmeal

Diane's Oatmeal

Boil 2 cups of water.

While it's coming to a boil, cut about half a cooking apple in small pieces and drop them in. They'll be done when the oatmeal is.

Also add a handful of raisins.

I don't like nuts, but some people do.

Then add about a tablespoon of wheat germ, the fancied up kind if you can get it.

Add the oatmeal last, and less than usual because the fruit will take up some of the water.

OR:

Make oatmeal, adding 1 pkt. of the flavored instant stuff. I like peach, strawberry, and cinnamon roll, separately of course.

Diane
(10/2/03)

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Dutch Oven recipes (cobbler, breakfast)

Dutch Oven recipes (cobbler, breakfast)

I use dutch ovens for camping, and cook just about everything we eat in them. Most really don't have any sort of recipe; but if you want some good ones, look to local Boy Scout websites, and I bet you'll find a slew of them.

One of my old stand-by fav's for dutch ovens is cobbler. Any kind of cobbler. Just take 1 can (sometimes 2, if you really want to experiment) of pie filling, dump in dutch oven, dump cake mix on top, and slice up butter on top of that. (I usually use a stick or two.) Don't mix it; just stick in oven (or on open fire with coals on the lid) and check on occasion. One of my favorite combos is cherry pie filling with chocolate cake.

We also do sausage patties or bacon on the bottom of the dutch oven, whole eggs cracked on top of that, then shredded cheese, then biscuit dough. Or fry the biscuit dough in bacon grease.

I'm gonna want to go camping if I keep this up...

Lisa
(4/9/03)

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Blueberry Scones

Blueberry Scones
This is one that uses fresh blueberries.

2 cups all-purpose flour
1/4 cup packed brown sugar
1 tbsp. baking powder
1/4 tsp. salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg

1. Preheat oven to 375° F (190° C).
2. Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
3. In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't over-handle.
4. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
5. Bake on ungreased sheet about 20 minutes at 375° F (190° C). Serve warm!!

Cheers,
Mim
(Darlyne)
(7/31/02)

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Black-eyed Bean Pancakes

I've had good results with Madhur Jaffrey's recipe, from "Eastern Vegetarian Cooking."

Black-eyed Bean Pancakes

8 oz dried black-eyed peas, picked over, rinsed, and drained
3/4" cube of fresh ginger, peeled and cut into four pieces
5 cloves garlic, peeled
1-2 fresh hot green chilies, cut into quarters
1 tsp salt
1/4 tsp turmeric
1 tbs finely chopped fresh coriander (cilantro)
about 6 oz veg oil

Soak beans for 12-16 hours in 1-1/5 pints water. Peel beans by rubbing them between your palms. Drain and spread on a large platter and pick off the loose skins.

Put everything into the food processor (steel blade) and run the machine until it makes a thickish batter.

Pour 1 tsp oil into an 8" frying pan. Heat. Spread the oil around. Heat over medium-low flame. When oil is hot, stir the batter well, scoop up 3 oz. and flp this down into the center of the pan. Gently spread the batter into a pancake with the back of a spoon. Dribble 1/2 tsp oil over the pancake and another 1/2 tsp around the edges. Let the pancake for about 2 min. on the first side or until it turns a nice reddish colour. Flip the pancake over and cook on the other side for 2 min. or until it develops small red spots. Repeat with rest of batter, making sure you stir the batter before you make each pancake (otherwise the batter will be watery near the end).

Enjoy. I love these with curries or chutney.

Avital
(2/24/02)

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James Beard's Waffle Recipes (with many variations)

James Beard's Waffle Recipes (with many variations)

Just in case jp's aren't the ones, here are all the waffle recipes from "James Beard's American Cooking", 1972, p. 798.

Basic Waffles

1-3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
3 eggs, separated
1-3/4 cups milk
6 tbsp melted butter or bacon, sausage or ham fat

Sift flour with baking powder, salt and sugar. In a mixing bowl, beat the egg yolks. Add the milk and melted fat. Stir in the flour mixture until just moistened. Do not beat. Beat egg whites until they hold firm peaks, then fold into batter.

Use immediately by spooning into a preheated waffle iron. The batter will spread considerably in the waffle iron, so test first with a rounded tablespoon of batter. Bake until steam stops, usually about 5 minutes, then lift the lid and see if the waffle is nicely browned.

Belgian waffles: Serve with strawberries and whipped cream, like a shortcake.

Rich cream waffles: Use 1 cup heavy cream and 3/4 cup milk. Reduce melted butter to 3 tbsp.

Buttermilk waffles: Use 1 tsp baking soda and 2 to 2-1/2 cups buttermilk in place of the baking powder and milk.

Sour cream waffles: Use 1 tsp baking powder and 1/2 tsp baking soda with 2 cups sour cream. (in place of milk, I'd assume)

Cornmeal waffles: Use 1/2 cup white or yellow cornmeal instead of 1/2 cup flour.

Strangely enough, "The New James Beard" and "Theory and Practice" had no waffle recipes.

Debbie
who also suggests Marion Cunningham's "Breakfast Book", everything in there is great!
(2/4/02)

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Ann's Family Waffle Recipe

Ann's Family Waffle Recipe

I had to dig for this one. This was the recipe mom used, but it sounds like something that came from her mom's recipes.

2 cups sifted cake flour
3 tsp baking powder
1/2 tsp salt (omit if using salted butter)
2 tbsp sugar (opt.)
2 eggs, separated
1-1/4 cups milk
1 stick melted butter

Sift dry ingredients together. Beat egg yolks til light colored and mix in milk and melted butter. Beat egg whites til stiff. Combine dry and wet ingredients til mixed well. Gently fold in egg whites.

Makes about 6 or 7 large waffles. These are so good. The butter and cake flour are key.

I serve cut up fresh fruit sprinkled with a bit of liqueur and a shake of powdered sugar with these waffles. When I was a child, we would eat these for supper with a savory topping like creamed chicken or veggies.

I need to make these sometime soon. I still have mom's old electric waffle iron from before I was born. Still works perfectly.

Ann in TX
(2/2/02)

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Plain Mlyntsi (Griddle Cakes)

Plain Mlyntsi (Griddle Cakes)

In many traditions, Lent is a time for cleaning, in preparation for Easter and Spring. First your soul, then your kitchen, then the rest of the house was cleansed and purified of the past year's accumulations. Old clothes are mended, and new clothes purchased at this time of year. In the Ukraine, houses were whitewashed inside and out during Lent. In this way, everything was made ready to face the season of Salvation and Rebirth. Traditions of 'spring cleaning' stem from this religious observance.

1 cup flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp sugar
1 tbsp melted butter
1 egg
3/4 cup milk

Place the dry ingredients in a bowl, stir them together well with a fork. Add the remaining ingredients and beat well with a manual or electric beater until thoroughly blended.

Heat a heavy griddle or frying pan, cast iron is best. Grease the pan lightly with a few drops of oil.

Test the griddle with a few drops of cold water. The griddle is hot enough when the drops keep a globular shape and skitter across the pan. If the water spreads out, the pan is too cool. If they evaporate immediately, the pan is too hot, and the cakes will burn.

Pour the batter into the pan with a small scoop or measuring cup to form cakes about 3 inches in diameter.

Cook the cakes until bubbles break on the surface, flip them quickly and cook the other side. Do not turn more than once.

Serve very hot with syrup, honey, or thick sour cream.

From: http://www.catholic-pages.com/dir/link.asp?ref=20322
Posted by

yaz pistachio 

(2/2/02)

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Oatmeal Apple Pancakes

Oatmeal Apple Pancakes
(for 1-2/3 inch pancakes)

1 cup oatmeal
2 cup buttermilk, or sour milk (1 cup milk plus 1 tbsp lemon juice)
2 egg
2 tbsp oil
2 tsp salt
2 tsp baking soda
1 cup flour
1 apple, chopped into small pieces
1 tsp cinnamon, if desired

1. Place the oatmeal and buttermilk together in a large bowl. Allow to soak for a few minutes.
2. Add the egg and oil, and cinnamon if using. Stir well.
3. Add the flour, salt and baking soda and stir until well blended.
4. Heat a heavy frying pan. Grease lightly with oil.
5. Pour about 1/3 cup batter into the pan with a small measuring cup.
6. Bake the pancake until bubbles break on the surface, flip quickly and bake the other side. Make sure the pancakes are baked through.
7. Keep the pancakes warm in a warm oven until all are done.
8. Serve hot.

From: http://www.catholic-pages.com/dir/link.asp?ref=20322 

yaz pistachio
(2/2/02)

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