I tried a new pancake recipe today. It was raved about in a thread on SL, either one about hot breakfasts or one about not spending and making things from scratch. I can't remember. Both have been popular lately, given the economy (hot breakfasts being more economical than cold cereal, not to mention more filling :-).
Either way, the recipe is from Michelle over at No Spend Month. Yep, the same one I got the Blueberry Muffin recipe from. Stay tuned for her pizza dough recipe. :-P
We liked the pancakes. I'd like to get on the ball enough to soak the grains the night before, use applesauce for 1/2 of the fat, etc. That will come. And if I wasn't trying to make BETHANY's Chunky Potato Soup at the same time, we'd have liked them even better. I kind of let most of the pancakes get too dark. Oops. (I'll post the soup recipe after we have it tonight.)
Of course, I couldn't leave the pancake recipe alone (in case I haven't mentioned, I rarely do), as rave as the reviews may have been. Mainly I just tripled it. But I also added oats, just for a more multi-grain effect.
• 4 C flour
• 1 C oats
• 3 T baking powder
• 3 t salt
• 3 T sugar
• 4 C milk + 2 t vinegar
• 3 eggs
• 1 C butter, melted (2 sticks)
1. In a large bowl, sift together the flour, baking powder, salt and sugar.
2. Whisk milk, egg & melted butter in separate bowl.
3. Make a well in the center of the flour and pour in the liquid mixture; mix until smooth.
4. Heat a lightly oiled griddle or frying pan over medium high heat (if non-stick, oil is not necessary).
5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
6. Brown on both sides and serve hot.
DAIRY-FREE VEGETABLE QUICHE
1 day ago