Tuesday, July 20, 2010

Pancakes & Green Eggs

Sunday, July 11, 2010
We've been out of town a lot and eating things that we've put in the freezer.  Now I'm back to it - although a bit behind! 

We returned home from a weekend away and thought breakfast for supper sounded great.  So we made pancakes and snuck our veggie into our eggs.  Pancakes are great even if you don't sift in the first step - also we have a griddle so we haven't tried the flipping instructions.  Our families always used a pre-made pancake mix, but this is so easy and so delicious that we don't need a mix anymore!  I've also premade the dry mix when we took it on an extended family vacation and it worked well adding the eggs, milk and butter/oil later.

Buttermilk Flapjacks
1 cup flour (we use 1/2 c white, 1/2 c wheat)
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 c buttermilk (use 1 Tbsp lemon juice in 1 cup and fill with milk)
2 Tbsp melted butter or vegetable oil (sometimes we use a butter/oil/flaxseed combo)
Sift 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 1/3 cup of the batter into the pan.  Spread out to 6 or 7 inches.  Cook until golden bron on the bottom with tiny bubbles all over the top, 1.5 to 2 minutes.  Shake the pan or slip a spatula underneath the flapjack to loosen it.  Then take a deep breath, jerk the pan up and away from you, flipping the pancake and letting it slide back into the pan, browned side up.  Good luck!  You'll find this takes some practice and a certain amount of trial and error.  When you get it right, repeat with the remaining batter.  Serve the flapjacks hot out of the pan.  Serves 3 or 4.
* Recipe from A Man And His Pan

Green Eggs
greens (we had turnip & radish greens)
We steamed and pureed the greens and mixed them with a fork with the eggs and a little milk.  Yum!

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