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...

RAW Coffee Ice Cream

In a small dish, add enough boiling water (no more than 2 TBSP) to dissolve the sugar:

3/4 cup Organic Sugar

2-3 TBSP Instant Espresso Powder

Stir frequently until all dissolved.

Put in Blender:

2 cups Raw Cream

2 cups Rw Whole Milk

6 Egg Yolks

1 Tsp Vanilla

Pinch of Celtic Sea Salt

Coffee Sugar Mixture

Blend for about 1 minute, place in fridge (covered) overnight (or several hours at least) to chill.  Freeze according to your manufacturer's directions.

*Variation:  When almost frozen, add 3 TBSP (or so) Organic RAW Cacao Nibs & stir in well.  

Or add 2 TBSP of Kahlua Liquor! YUM!

My other thought was to Shave really good quality chocolate into it.  I don't like big chunks of chocolate in ice cream, I like something that will just dissolve on my tongue.... but I haven't tried it yet, so be sure to let me know if you do!

RAW Peach Ice Cream

peel & chop up about 8 peaches

put about 1/3 of the peaches in the blender with:

about 1.5 cup cream

about 1.5 cup milk

about 3-4 big blobs honey - best guess?  about 3/4 cup? maybe a bit more...taste it!

1 Tsp Vanilla Extract

1/2 Tsp Almond Extract

6 egg yolks

Blend it all up to dissolve the honey.  Taste, make sure it's sweet enough & tasty.  Don't be grossed out about the raw egg, it's Yolk only & in any case we know our eggs are happy & healthy.   RAW eggs won't hurt you!

I read that the freezing process actually reduces the sweetness, so make a bit more sweet than you actually like...

Freeze according to your manufacturer's directions.  I have the Kitchen Aid Ice Cream attachment & so far I am thrilled with it!  Couldn't be easier & now that I have a biger freezer, it has a constant home on the top shelf (easy access for me to use frequently!)

;) YUM

The Quest - Part 2 - ramblings on change....

Ok, so tonight on our drive home, my DH was on the phone with his mom who lives in CO.  She is elderly & has problems getting around, so she's having to be very reliant on others to 'meet her needs'... to bring her groceries, for example.  This has been going on for quite some time & I finally had had enough!  I swear if I have to hear her say she's OUT of TP one more time!...

So as soon as we got home I went to the website of the grocery store that I know is near her house & created an order for her online for delivery tomorrow.   Problem solved. Right? ;)

Well, yes, immediate problem solved.  BUT (you knew there'd be a 'but', right!?)

The process of doing this REALLY made it clear to me just how much my attitude towards food & grocery shopping has changed over the last 6 months or so... really more in the last 3 months, actually.  Right about when I starting blogging, and finding all these wonderfully informative blogs is when I really began my transformation.  

I used to shop at Costco & Vons primarily, I used to buy soda every time I went!  I would occasionally shop for specific things at Trader Joe's, but that was about the extent of my 'grocery world'.   I used to cook a lot from scratch, being a trained chef, I tend to want to do it myself properly & use good ingredients... but boy, do I have a whole new perspective on that as well!

Now I'm on the verge of canceling my Costco membership, I rarely step in Vons and when I do, it usually involves an organic produce purchase & using the ATM! ;)  After much research, I'm about to place my first order with Azure Standard for grains & other staples (even though I have to drive about 30 minutes on a Tuesday night to pick up my order!  Thus I'm trying to only order quarterly...)   I can't wait until 2/3 when I can pick up my gynormous order of grains, beans, seeds, eggs, raw cheeses, Pectin (for my Jam),  raw honey, organic cane sugar, and seeds for my garden!!!

I buy a few things regularly on Amazon, they carry a huge variety of Organic snack items as well as grains & seeds... I do "Subscribe&Save" so I can get an extra 15% off, can choose how often I want that item, get free shipping on everything & I can still cancel anytime.  The things I usually buy from Amazon are:

• Organic Agave Nectar - Madhava (2-46 oz. jugs for $18)
• Organic Maple Syrup (although I have since discovered that Trader Joe's price is better, although I can't remember if it's Organic) - B Grade is $44 for 2-32 oz. jugs & A Grade is $20 for 1-32 oz. jug
• Scarpetta Pasta Sauces (not organic, but simply the yummiest store bought sauces I've ever tried (they are about $4-5 each (and only come in 4 packs), but the Tuscan Vodka Sauce is mind blowing!)
• Izze Juices in small cans (this is our portable, away from home replacement for soda)
• Organic Coffee, I have tried a couple different ones, but recently stumbled across one that sounds really great!  It's called Larry's Beans Fair Trade Frenchy French Roast, it's Whole Bean of course & is about $40 for 5 pounds, that's about $8/lb.!!  A little less than the Starbucks 2/5 lb. bag I usually buy at Costco, and it's NOT Starbucks!   ;)
• Organic Jerky (Golden Valley Natural) - haven't tried it yet...
• Organic Light-on-the-Sugar Oatmeal (Dr. McDougall's Right Foods)

(Now, before you judge anything on that list, please keep in mind that we both work full-time & my DS is almost 13 and packs a lunch everyday for school, no cafeteria junk for him anymore!)

I've been frantically searching for a CSA delivery or pick up, but so far the best thing I've found is SPUD.  However, I live just on the border of LA County, but IN Ventura County, so SPUD won't deliver all the way to my house.  Of course, being the tenacious & determined gal that I am, I have figured out work-around, but it becomes complicated.  I have to 'use' a friend for her address & then coordinate a meeting or a pick up at her house every 2 weeks.  It's d0-able, but hardly the convenient organic produce delivery I am dreaming of....

Today I discovered Tierra Miguel Farms, the farms itself is 120 miles away, all the way in No. San Diego County, but they have pick up points as close as 30 minutes away from me, so I'm looking into that.  I'd much rather support a local CSA, but the only one I can find is not organic, so it seems like a lot of $$ for not as many nutrients...?

As in my Milk Post, I described that I've completely switched the family to Raw Milk & Cream - Organic Pastures also sells meat & really truly RAW Almonds (did you know that a new law passed that makes all Almonds be Flash Steam Pasteurized??!!!  and did you know that they are still allowed to label them as "raw"??!!! - aren't you horrified?)  Anyway, from the raw milk, I make Kephir, from the cream, I make Sour Cream pretty regularly (it is SO good) & am hoping to get in the habit of making my own butter on a regular basis.

I've been trying some different bread recipes over the past several months, and although a few have been good, I still haven't really found what I'm looking for.  But my hope it to be making bread from Soaked and/or Sprouted rains on a regular basis & giving/selling it to friends & co-workers as well as feeding my own family, of course!  My DH's boss is begging for me to make & sell her bread!  I guess I'd better get started! ;)

Raw Milk

I had been mulling over in my mind a post to share with my fellow So Cal nourished bloggy friends how, where & when they could obtain a 'deal' on fresh RAW MILK straight from the company....but Cheeseslave beat me to it.  Please check out her wonderfully informative post & go show Sean & the good folks at Organic Pastures some love & support, they deserve it!  (Do you know how hard they are fighting, on a constant basis, to keep Raw Milk legal...?)

Anyway, I asked if I could mix & match my 10 Dairy items to earn a freebie & he so graciously allowed it!  So cool!  I know I can freeze it, but I didn't really have a lot of space in my freezer to stock up, so I got 2 milks for me, 2 for a friend, & 7 Creams!  (2 for mom & 1 for a friend at work who's trying the Maker's Diet & was curious)  Next time I'll stock up on Milk, and maybe instead of making the trip every 2 weeks, I can aim for once a month.  

I shared the concept of "raw milk" with a friend at work & I am really hoping she tries it so I can share a true life success story!  She has Lactose Intolerance (newly, as an adult) and her daughter is always sick & has allergies... Also, another friend's little boy was born allergic to SO many things, so I brought her some from my 'run' on Saturday & am anxious to hear how it treats him!...

In the meantime, instead of biting your nails waiting for updates on these stories, please take moment to check out this site & voice your God-given freedoms to vote for the legalization of Raw Milk!!  Thanks

**update**
My friend's little boy had raw milk yesterday & NO allergic reactions!!! I'm so stoked!