St. Patty's Day Pancakes

Wednesday, February 26, 2014

I've always loved making green food for the kids on St. Patrick's day. Colorful food is fun! Artificial, we should probably pass. Here's a great way to get some green in your pancakes for the good ol' shamrock holiday, or for any day that you decide green is your favorite color!

I used spinach that I had frozen, but I think using fresh would work better. Instead of all green, we got specks of green. Next time I will try fresh.

I was certain the kids would be suspicious. They were. But, I was careful not to say the "S" word when they asked what the green stuff was. I told them simply, "There is a special ingredient in these!" and that was enough. They all had three helpings.

Recipe was found HERE

St. Patty’s Day Pancakes

serves 5-6

2 cups whole wheat pastry flour, white whole wheat flour or whole spelt flour* (I tested the recipe with sprouted spelt flour.)
1 teaspoon aluminum-free baking powder
1 teaspoon aluminum-free baki ng soda
1 teaspoon fine sea salt
2 cups buttermilk**
2 large eggs
1 teaspoon pure vanilla extract
1 Tablespoon 100% pure maple syrup
2 cups packed baby spinach leaves
3 Tablespoons unsalted butter, melted
Melted, unrefined coconut oil for brushing the griddle (or butter)

  1. Preheat a griddle to 400 degrees or medium heat. (I’ve noticed that many griddles cook differently even at the same temperature!)
  2. Combine the flour, baking powder, baking soda and salt in a large mixing bowl.
  3. In a blender combine the buttermilk, eggs, vanilla, maple syrup, spinach and melted butter until completely smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle.  When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until down.  Maintain the heat on medium-low or 400 degrees.

*Gluten-free:  substitute 1 cup buckwheat flour and 1 cup brown rice flour for the wheat flour.  Or you can use GF oat flour, too, such as 2/3 cup oat flour, 2/3 cup buckwheat flour and 2/3 cup brown rice flour.
**No buttermilk?  Sub half unsweetened yogurt and half whole milk.

Fluffy Whole Grain Pancakes

Saturday, February 15, 2014

I am so glad I found this method! I will warn you, it will dirty up several bowls. ABSOLUTELY worth it, though! My hubby just bought me a new set of pyrex bowls for my birthday because I'd been making due with two beat up plastic bowls (the third became the victim of being set on a hot stove burner, thus being ruined). I found this recipe just days after my much-appreciated gift of was fate. (I'm not the only one who adores getting things like bowls and blenders from their hubbies, right?)

Regardless of the multiple dirty MUST try this. Whole wheat pancakes are not known to be fluffy and delicious. But by folding in beaten egg whites, the texture and flavor become astounding. I was skeptical about using coriander, but I added it anyway, and I think it added something really nice to the final flavor. The kids and I devoured these for lunch; my nephew Justin didn't even use syrup. I am thinking of trying the method on my other pancake recipes, too.

I'm starting to post a lot of recipes by Mark Bittman lately, and for good reason. His recipes are solid, simple, and so good. I'm glad I finally checked out a couple of his cookbooks.

*note: this method is also found in The Tassjara Bread Book. Incidentally, in the copy I read, Mark Bittman was one of the positive reviewers and stated that this book launched him into bread making. :)

Fluffy Whole Grain Pancakes by Mark Bittman (found recipe here
1 2/3 cups whole-wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon ground coriander or cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, separated
2 cups milk.
1. Melt 3 tablespoons butter. In a large bowl combine flours, sugar, baking powder, spices and salt.
2. Beat egg whites with an electric mixer or a whisk until stiff peaks form, but do not overbeat. In separate bowl beat milk, yolks and melted butter until foamy, a couple of minutes. Add milk mixture to flour mixture and give a couple of good stirs, but do not overmix. Fold in egg whites and stir until batter is just evenly colored and relatively smooth; it's O.K. if there are some lumps.
3. Heat a large skillet (preferably cast iron) or griddle over medium heat until a few drops of water dance on its surface. Add butter as needed (or use a thin film of neutral oil, like grapeseed or corn). When skillet is hot, spoon batter into pan. Cook until bubbles form and pop, about 2 minutes; you may have to rotate cakes to cook them evenly, depending on your heat source and pan. Then carefully flip pancakes. Cook until well colored on other side, another minute or two more. Serve or keep in warm oven for a few minutes.
Yield: At least 6 servings.
Stir-ins: 1/2 cup cornmeal, rolled oats or oat or wheat bran in place of 1/2 cup of either flour; or add 2 tablespoons ground flaxseed; or add up to 1/2 cup cooked grain like quinoa, brown rice or millet. (The flour in this recipe can be all whole-wheat or all buckwheat.)
Lighter cakes: Use 2/3 cup white flour in place of 2/3 cup of the whole-wheat flour. This makes separating the eggs optional.
Savory cakes: Omit sugar and increase salt to 1 teaspoon; replace cinnamon with cumin. Serve like bread with soups or stews.

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