Flapjacks & Eggs

Monday, June 26, 2010
It was just my son and I for dinner tonight.  We had some beet greens and fresh oregano that needed to be used.  So I asked Greysen if he wanted Oscar Pasta (pasta with pureed greens) or Green Eggs and he voted for the eggs.  Then he wanted pancakes, too.  So we had a fun little dinner, just the two of us!

Buttermilk Flapjacks (small batch)
1/2 cup flour (used 1/4 c white, 1/4 c wheat)
1/2 Tbsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 egg white
1/2 c buttermilk (use 1/2 Tbsp lemon juice in 1/2 cup and fill with milk)
1 Tbsp melted butter or vegetable oil (sometimes we use a butter/oil/flaxseed combo)
Put the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. In a 2-cup glass measure or small bowl, beat the egg lightly. Whisk in the buttermilk and melted butter or oil until well blended. Stir the wet ingredients into the dry, mixing only until the batter is evenly moistened; it will still contain small lumps. Grease your nonstick frying pan lightly with a paper towel moistened with vegetable oil. Heat over medium heat for about 1 minute. Ladle 1/4 cup of the batter into the pan. Spread out to 5 inches. Cook until golden brown on the bottom with tiny bubbles all over the top, 1 to 2 minutes. Shake the pan or slip a spatula underneath the flapjack to loosen it.  Repeat with the remaining batter. Serve the flapjacks hot out of the pan. Makes about 4 pancakes
* Recipe from A Man And His Pan

Green Eggs
5 eggs
milk
butter/oil
greens (we had beet greens)
fresh oregano
salt & pepper to taste
Steam and puree the greens and mix them with a fork with eggs, a little milk, a chunk of butter, fresh oregano and salt & pepper. I've never used beet greens before but it sort of made the green eggs brown due to the pink hue of the stalks.