My Best Friend's Favorite Pancakes

Everything is Oscar, Oscar, Oscar at our house.
Who would you like to share these muffins with?
Who is nice to you at preschool?
Who helps you build in the block area?

It only seems fitting that our Sunday morning is starting with Oscar's favorite pancake recipe. It originated from The Joy of Cooking, but Oscar's mom has incoporated her own healthy touches.


My Best Friend's Favorite Pancakes
serves 4
Mix:
3/4 c oat flour (or your favorite flour. oat flour offers dietary fiber & protein)
3/4 c all-purpose flour
1 t salt
3 T sugar (we like Rapadura)
1 3/4 t double-acting baking powder
1 T ground flaxseed meal
a shake of cinnamon and ginger (we used fresh ginger since we had leftovers from last night's dinner party)

Combine with:
2 slightly beaten eggs
3 T melted butter
1-1 1/4 c milk

You know it's Sunday morning when . . .

These are a great go-to pancake. Easy to make and they taste just like a pancake should. Owen comment for today's pancakes is, "they taste fresh and clean."


Here's a shot of Oscar & O in the igloo they made with Reid last winter . . .

Fun Fact! O's dad and Oscar's dad were best friends in elementary school-- sleepovers every Friday night to watch the Dukes of Hazard!

Here's to best friends and tasty pancakes!

Fun with Sourdough

You mean there's bugs in here?

Yes! Meet the invisible world of yeast and bacteria!

I had never baked my own bread before O came along. During his toddlerhood, when he and I had nothing but time, we began experimenting in the kitchen. Before I knew it, a friend of the family (Carol Kenney) offered to teach me about baking with sourdough. Carol first wooed our family by delivering loaf after loaf of flavorful sourdough bread. Her long-lasting, hearty loaves seemed to complement every meal we made- whether it was eggs, soup or pasta. We could not get enough. And, we didn't even realize how healthful it was!

Under Carol's tutelage, we keep learning more about sourdough. This morning, we used "sourdough starter" to make pancakes. If you don't have a "sourdough starter" connection, you can make your own sourdough starter or order a packaged sourdough starter mix.

Sourdough Pancakes
adapted from http://whatscookingamerica.net/
serves 4
1 C sourdough starter, room temperature
1 C whole wheat flour
1 T honey or sugar
1 egg
2 T melted butter or organic coconut oil
1/4 t salt
1/4 C milk
1/2 t baking soda
1 T warm water

The day before, feed the sourdough starter with flour and water. Watch it grow.

Mix Sourdough Starter with all ingredients except baking soda/water.

Using an electric mixer helps since starter can be gloppy/tough. Heat your griddle. Fold in baking soda/water just before cooking.

Our sourdough pancakes were gorgeous tasting-- light and melting in our mouths. 

Why sourdough?
Besides being delicious, sourdough is practically a superfood. Some health benefits of cooking with sourdough include:
-enabling the body to absorb its vital minerals like potassium, phosphorus, calcium, magnesium, iron, copper and zinc.
-a slowed rate at which carbohydrates enter the bloodsteam, helping to prevent insulin resistance and diabetes. note: If you want to dramatically reduce the blood sugar effect of pancakes, you could allow the ingredients (before adding the baking soda) overnight.
-through its fermentation, nutrients like B12 arise.

Much more about on this on our guru-friend, Carol Kenney's website, Pathways For Health.

To learn even more about sourdough, please visit Carol's friend, Ellen Arian's gorgeous new sourdough-instructional blog.

We have also used our sourdough starter to make . . .

Sourdough Blueberry Breakfast Bread

Despite being made with whole wheat flour and date sugar, O 

got confused about the name and kept calling it candy cake!
Who am I to correct him?

Our First-Ever Loaf of Sourdough Bread

Carol says, "No matter how it looks, it always tastes amazing." We agree!

The Light of April Pancakes

Along with some of our favorite birds, the sunlight is returning!

Red-winged Blackbird 

2 Osprey in their nest

rub a dub, dub, dub: 3 Eastern Bluebirds

Incredible avian photography provided by Lanny McDowell

Celebrate the lightness of April with us as we create these simple "Light and Fluffy Pancakes."

The Light of April (Light & Fluffy) Pancakes
adapted from How to Cook Everything by Mark Bittman
serves 3-4
1 C milk
4 eggs, separated
1 C all-purpose flour
Dash salt
1 T sugar
1 1/2 t baking powder
softed butter or neutral oil

Beat milk and egg yolks. Mix dry ingredients. Beat egg whites with a whisk or electric mixer until stiff but not dry.

Combine dry ingredients and milk-yolk mixture, stirring to blend. Gently fold into the beaten egg whites; they should remain somewhat distinct in the batter.

Preheat griddle and add oil/butter. As you ladle batter onto the griddle, be sure each pancake has some egg whites. Serve, or hold in a 200 degree oven for up to 15 minutes.

(custom backdrop created by O)

If you like spongecake, you will love these! If you prefer a richer pancake, maybe we suggest . . . adding melted butter to the batter?

I am trying to learn more about the birds around us. Want to join me? A friend and mentor, Saskia Vanderhoop of Sassafras Nature-based Education suggests taking a free mini bird course at http://birdlanguage.com.