Buttermilk Pancakes

So I'm reposting this as part of Wardeh's Tuesday Twister Blog Carnival and also because we've enjoyed these pancakes at least 3 times since I tried the recipe conversion the first time. It's SO easy & tasty. Especially with chocolate chips! (I buy Trader Joe's, which although they have Soy Lecithin as an emulsifier, apparently theirs is Non-GMO). They are great as leftovers too, to pack for a to-go breakfast.

I am also working on a Sourdough starter & planning to render my own Milk-fed Heritage pork fat into lard. Stay tuned!

Good Morning! How about some scrummy blueberry pancakes?

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth.

If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.

(Can you believe MS said that?!?!?!)

Ingredients

Makes nine 6-inch pancakes

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions

1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

I used the Martha Stewart Buttermilk Pancakes recipe, but of course, I changed out a few key ingredients: homemade raw buttermilk, farm fresh eggs, organic sugar, kerrygold butter, and sprouted soft white wheat...

I had Organic Blueberries in the freezer, Cascadian farms (from Costco! believe it or not)

We like our pancakes, less cakey & more crepe-like, so I added a splash of raw milk to thin the batter & also poked a whole in the center (after flipping) to sort of deflate....

You seriously could not tell these where whole wheat, or 'healthy' in any way, they were SO tasty! We served with more kerrygold butter, real maple syrup or homemade blackberry jam.

Soaked Oatmeal Cookies Pt. 1

This is a NT-Style adaptation of Martha Stewart's fabulous "Oatmeal Raisin Cookies"....

Oatmeal Raisin Cookies Any dried fruit can be substituted for the raisins. Be sure the cookies are completely cool before storing in an airtight container.
INGREDIENTS Makes about 3 dozen. 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature 1 cup packed light-brown sugar 1/2 cup granulated sugar 1 tablespoon pure vanilla extract 3 tablespoons milk 2 large eggs 3 cups old-fashioned oats 1 cup raisins	DIRECTIONS In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy. Add vanilla, milk, and eggs, and mix well. Add flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in oats and raisins. Place dough in the refrigerator until firm, about 2 hours or overnight. Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets. Repeat with remaining dough, spacing balls 3 inches apart. Press down to flatten into 2-inch diameters. Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking. Remove from oven, and place on a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week First published Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Ok, so obviously I had to try to change a few things... and I'm seriously interested in your input in case you have other ideas on how to convert these even more....(like "can you really just use rapadura instead of Brown Sugar?" Seems like a texture issue...)

• I used Sprouted Soft White Wheat Wheat (freshly ground) that I order from Azure.
• I used Craisins (gotta use them up, then when they are in season I plan to make my own!) sad to say I bought at Costco.
• I ground the cinnamon fresh (in the coffee grinder, after cleaning!) I got it from Azure, not organic.
• I made my own Vanilla (it's SUPER easy!
• My eggs are farm fresh (Healthy Family Farms) & a tad on the smaller side this week, but I figured that was better because of the extra liquid on the oats...
• 2 nights prior, I soaked the oats in the smallest amount of buttermilk I could to just "wet" them. (Homemade RAW Buttermilk & Organic Oats, of course!) This way they were not sopping wet, just a tad fluffier than when originally dry.
• I omitted the milk. (But the Buttermilk was made from Organic Pasture's Raw Whole Milk.)
• I also added Crispy Pecans, about 1/2 cup, chopped. (From Azure)

I put in tupperware & refrigerated overnight...
Another thing I like to do (if I have the time, like on a Saturday morning) is to drop the cookie dough onto a sheet pan, covered with my precious Silpat or Parchment as if I'm going to bake them. Cover tightly in plastic wrap (optional I guess) & freeze. Once frozen, I put the frozen balls of dough in to Food-saver bags & vacuum pack (quickly) and re-freeze. (Don't forget to label it so you know where to find the baking instructions!)

I'll have to do a Part 2 to let you know how they come out...

Stay Tuned! (Ain't I a tease?)

**Update**

I baked a dozen on 2 separate occasions & the flavor is great, but they are super soft & crumbly.... So after some research & consultations with other bakers, I've determined to try it again, this time adding 1 more egg & more flour. Stay tuned to another update...

Girls in the Kitchen

So, we've started a thing. We call it Girls in the Kitchen. And we love it.

The first Wednesday of each month we all rush over to my place as soon as we can after work & we hang out in my lovely little kitchen & create. And laugh. A lot. And learn. And Share.

Tonight was our third time. In past nights, we've done sprouted whole grain bread, sprouted crackers (which we liked so much we did again tonight)....dang, I'm getting old! Can't remember!

Anyhoo.... tonight we did Thai Coconut Soup for dinner, Sprouted WW Crackers (in the oven, not dehydrated - much tastier! And we also did Strawberry Freezer Jam. 2 Batches, one with sugar & one with honey. For each we also filled a couple jars & then added a jalapeno because we are partial to having a spicy jam with our standard Cheese, Crackers & Wine. We used Pomona's Universal Pectin. I can't wait to see how it came out, and I sure loved not slaving over a hot stove stirring & stirring....

GOOD TIMES!