Who says you can't have your [pan]cake and eat it too?
Oat flour takes the place of all-purpose to provide a fiberful, whole grain breakfast alternative for those of us who would like to indulge but hate to waste the calories. Finally, a sweet & satisfying breakfast that will leave you feeling full for hours without feeling like you've started your day on the wrong foot.
Ingredients:
1.25 Cups Oat Flour
2 Tbsp ground Flax Seed
2.5 tsp Baking Powder
1/2 Tbsp Sugar [or 1 tsp Honey. If using honey, incorporate with the wet ingredients first.]
1 Cup 1% Milk
1 large Egg, lightly beaten
1 Tbsp melted, salted Butter
Butter, for cooking. [you may use pan spray or grapeseed oil, or whichever medium you prefer, I just think the best pancakes are cooked in butter].
Process:
1. Combine all of the dry ingredients in a medium sized mixing bowl [it is important to whisk the dry ingredients together before adding the wet; this will ensure that there are no large clumps of anything. I will never forget the pancakes my mother made for us one morning... I took a bite and ended up with a nice pocket of baking powder in my mouth. Aside for that incident, the rest of my breakfast was delicious.]
2. Stir the wet ingredients into the oat flour, baking powder, sugar, and flax until combined.
3. Heat a non-stick pan on medium-high heat.
4. Once the pan is hot, melt 1 Tbsp of butter. It should sizzle once it hits the pan.
5. Pour batter into desired size pancakes [I measure mine by the ladle-ful]. Lower the heat just a little bit.
6. When the edges of the pancake look mostly cooked and the batter has set they are ready to flip [about
2.5 - 3 minutes]. Add a touch more butter if necessary.
7. Cook for another 1-2 minutes and serve with real maple syrup or your desired topping, but pleeease
do not top these delicious, healthy pancakes with anything containing high-fructose corn syrup;
respect your family, your waist-line, and your breakfast and boycott that crap!
Saturday, September 3, 2011
Friday, September 2, 2011
sigh. September, already??
Classes have started up again, and I am scurrying to get acquainted. I have some great recipes lined up for this week- including shrimp & scallop dumplings, grilled hanger steak with arugula salad & caramelized onions as well as oat-flour pancakes [you should love me for these, I have transformed oatmeal into pancakes!]. I'll be waiting until the end of the weekend to start posting again, I wouldn't want anyone to sacrifice the last weekend of summer in the name of lil ol' me ;o)
Enjoy your weekends and be safe, everyone!
Enjoy your weekends and be safe, everyone!
littleneck clams. spicy heirloom broth. crostini.
Cheers!
Wednesday, August 31, 2011
August Recipes
How to Cook Bacon
Cream Cheese & Strawberry Preserve on Seeded Rye tea sandwiches
Baby Heirloom Bruschetta with Crostini
Hungarian Cucumber Salad
Cucumber & Dilled Cream Cheese Tea Sandwiches
Crispy Prosciutto Ribbons
Green Eggs & Ham
The Jughead Burger
Spinach, Pecorino & Parmesan Phyllo Cups
Bacon-Avocado-Tomato Sandwiches
The Wedge Salad
Cream Cheese & Strawberry Preserve on Seeded Rye tea sandwiches
Baby Heirloom Bruschetta with Crostini
Hungarian Cucumber Salad
Cucumber & Dilled Cream Cheese Tea Sandwiches
Crispy Prosciutto Ribbons
Green Eggs & Ham
The Jughead Burger
Spinach, Pecorino & Parmesan Phyllo Cups
Bacon-Avocado-Tomato Sandwiches
The Wedge Salad
Tuesday, August 30, 2011
a tiny taste of Georgia
Let me make one thing certain- I said Georgia, not Alma. For a taste of Alma, take a drive to your local Wendy's and pull on up to the drive-thru. Yesterday we went to Savannah for a nice birthday lunch on the river; we wandered up and down the cobblestone streets and decided upon Vic's on the River. I wanted to order a taste of everything [as per usual], but Lisa had stayed in Alma to make meatballs for my birthday dinner so I had to save room. It was a solid meal, at fair prices, with a beautiful view [the view will be uploaded soon]. Here is a small sample of some of the lunch offerings at Vic's:
any restaurant that begins a meal with complimentary biscuits, pictured here with house-whipped honey butter, wins my vote. Red Lobster included... did I just openly admit that on the world-wide-web?? mmhmmm
Fried calamari with pickled peppers, citrus chili glaze & Feta chunks
Fried Oyster Po' Boy with Old Bay Fries
Don't let those fries dwarf the sandwich- there were about 8 or 9 Fatty McFat, plump & juicy, briny, perfectly fried oysters lined up on that lightly buttered baguette, complimented with a tangy remoulade along with lettuce & tomato to cut the richness.
"Award Winning" Crawfish Beignets with Tabasco Syrup, which happens to be the second most delightful fried food condiment- following Frank's Red Hot aioli [what can I say, I'm a classy broad.].
Yes, nearly everything pictured above is fried, aside for the biscuits which are baked with enough butter that they may be worse than fried, but "when in Rome..."
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