Category Archives: Whole Wheat

Peach and Sour Cream Pancakes

August 13, 2013

peach sour cream pancakeThere are two amazing things going on in this recipe: peaches + cream (a classic and forever marriage that you’ll be seeing again shortly in the form of a cake!) and sour cream + pancakes (which should be happening way more frequently because it is heavenly). Thanks to Deb of Smitten Kitchen for cleverly combining all of the above into a breakfast to-die-for. I’m realizing right now that the only thing that could have made this meal even more perfect would have been fresh sliced peaches and a dollop sweetened real whipped cream right on top. Ah, next time. Because no doubt I’ll be making them again shortly.

Peach and Sour Cream Pancakes

INGREDIENTS

1 large egg
1 cup sour cream
1/4 tsp. vanilla extract
2 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
pinch nutmeg
3/4 cup all-purpose flour (I used 1/2 cup white whole wheat flour + 1/4 cup all-purpose flour)
1 tsp. baking powder
1/2 tsp. baking soda
butter, for pan
1 peach, halved, pitted, and very thinly sliced (about 1/8-inch slices)

butter, maple syrup, fresh peaches, and/or sweetened whipped cream, for serving (all optional)

DIRECTIONS

1. In a large bowl, whisk the egg, sour cream, vanilla, and sugar together. In a separate bowl, whisk to combine the salt, cinnamon, nutmeg, flour, baking powder, and baking soda. Fold dry ingredients into wet, mixing until just combined and still a little lumpy.

2. Heat a skillet or griddle to medium heat (cast-iron works great). Brush the bottom of the pan with butter and ladle in 1/4 cup batter at a time (making sure to leave room between pancakes for spreading and flipping). Arrange two peach slices over top of the batter. When the pancakes are dry around the edges and bubbles begin to form on the top, after about 3-4 minutes, flip with a spatula in one quick movement. If any peaches slide out from underneath, nudge them back where they belong.

3. Cook for another 5 minutes, until the pancakes are golden brown on the bottom and the peaches are caramelized. (NOTE: Cooked pancakes can be kept warm on a sheet pan in a 250 F oven while you finish cooking the rest.) Serve with butter, warm maple syrup, fresh peaches, and/or sweetened whipped cream (all optional).

Makes 8 pancakes.

(Adapted from The Smitten Kitchen Cookbook)

Flaky Whole Wheat Biscuits

March 27, 2013

Here’s that promised biscuit recipe. I’ve made biscuits with whole wheat in the past and while they were edible (anything embedded with ample butter usually is), they didn’t have the fluffy-flaky texture I desired. And then I came across a recipe that suggested I pull out my rolling pin and take that biscuit dough and roll, layer, and repeat. Quickly (so the butter doesn’t have time to warm) and gently (because an overworked biscuit turns tough). And it worked! These biscuits are half whole wheat and rise high and flake apart in satisfying little layers. I put them on top of a pot pie. And then pulled off the top layer or two and ate them with butter and jam. Yum.

Flaky Whole Wheat Biscuits

INGREDIENTS

1 cup white whole wheat flour
1 cup all-purpose flour + extra for kneading
1 Tbsp. baking powder
1/2 tsp. baking soda
2 tsp. sugar
1/2 tsp. salt
6 Tbsp. cold unsalted butter, diced
1 cup cold milk or buttermilk

DIRECTIONS

1. Preheat oven to 450 F.

2. In a large bowl, whisk to combine flours, baking powder, baking soda, sugar, and salt. Cut in butter with a pastry blender until only fine crumbles (pea size) remain. Add the milk (or buttermilk) and stir until just moistened throughout.

3. Turn dough onto a well floured surface. Dust with flour and knead several times (the dough will still be sticky). Add some more flour to the countertop and flour a rolling pin. Roll dough out into a large rectangle and the fold in half or thirds. Repeat 2-3 times, dusting with more flour as necessary to prevent sticking. Roll the dough into a 3/4-inch thick rectangle. Use a round biscuit or cookie cutter to cut into circles or simply slice into rustic squares with a knife.

4. Place biscuits on an ungreased cookie sheet or pan. Bake in preheated oven for 12-14 minutes, until golden brown. Serve immediately.

Makes 8-10 biscuits, depending on size.

(Adapted from Sarah’s Cucina Bella and A Cozy Kitchen)

Zucchini Walnut Spice Muffins

February 28, 2012

I think my love of muffins is in my genes. One of my little sisters (I have three!) started cooking and posting recipes on her blog recently. As of when I checked today, 8 of her 40 posts (that’s 1 in 5, or 20% if you like to do math, like me) were muffin recipes. (And that doesn’t count the pumpkin bread, banana bread, etc. that could be easily mistaken for muffins in a different form.) Luckily, she too likes to eat healthy. And so most of her muffins contain whole wheat and other nutritious things. Like I said, muffins must run in the family.

It had been far too long since I spent the afternoon whisking together a bowl of muffin batter, impatiently staring through the oven door as the muffins formed their peaks under the heat, and then helped myself to two or three long before they cooled properly. And that’s how it went today. These were soft and moist, flecked with chunks of walnut and shreds of zucchini. One of my favorite healthful snacks to have on hand. (I freeze whatever I don’t devour instantly and reheat them throughout the week.)

Zucchini Walnut Spice Muffins

INGREDIENTS

2 cups white whole wheat flour
1 cup all-purpose flour (or use all whole wheat flour)
1 Tbsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. pumpkin pie spice (I used 1/2 tsp. allspice + 1/4 tsp. nutmeg + 1/4 tsp. cloves)
1/2 cup brown sugar (you can add up to 1/4 cup more sugar, but I thought they were plenty sweet)
2 eggs
1/4 cup canola oil (I replaced with 1/4 cup unsweetened applesauce)
3/4 cup milk
1 tsp. pure vanilla extract
1 1/2 cups zucchini, grated
1/2 cup walnuts, chopped

DIRECTIONS

1. Preheat oven to 350 F. Lightly grease or line a 12-cup muffin pan.

2. In a small bowl, whisk to combine flours, baking powder, salt, and spices. In a large bowl, whisk to combine sugar, eggs, oil (or applesauce), milk, and vanilla. Slowly stir to combine the wet and dry ingredients (don’t overmix). Fold in the zucchini and walnuts.

3. Spoon batter into the prepared muffin pan. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack.

Makes 12 muffins.

(Adapted from For the Love of Cooking)

Best Buttermilk Pancakes

January 9, 2012

This is the basic pancake recipe I’ve been waiting for. Nothing fancy or unusual about this breakfast specialty. Easy to whip up on a whim and reliably satisfying. We’ve had pancakes for breakfast and/or lunch or dinner several times over the last few weeks. Pregnant and picky, I eat whatever sounds good to me (and that I can get down without regretting) and lately, this has been it! Luckily, my husband loved them too and hasn’t complained about the pancake overdose- yet. This makes a big batch (if you’re only serving 2 1/2), but the best part is they can be frozen and reheated to enjoy later. Pop ’em in the microwave to defrost followed by a minute in the toaster and you’ve got breakfast on the go! They’re perfect served with butter and syrup. Or opt for Greek yogurt, a drizzle of honey, and out-of-season strawberries, like me.

On a non-food note, I was lucky and thrilled to get a Canon Rebel camera for Christmas. I’ve yet to use it out of automatic mode though. (And this is the first picture it has taken to grace this blog.) I’m a DSLR novice and currently know nothing about manual settings. I’m amazed that’s I’ve gotten by the last three years using a point and shoot and figure it’s about time I learned how to be a “real” photographer. But just a warning that my photos will probably get worse before they get better. I’m fully expecting to suck at first. We’ve signed up for a photography workshop and have some expert friends who have offered to show us the ropes. I’d be happy for any recommendations on photography books, websites, or classes (preferably in the Richmond vicinity) that could help a girl out…

Best Buttermilk Pancakes

INGREDIENTS

2 cups all-purpose flour (I used 1 cup all-purpose and 1 cup white whole wheat flour)
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
3 Tbsp. unsalted butter, melted
1 large egg

DIRECTIONS

1. Preheat griddle over medium heat (we set our electric griddle at 350 F).

2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk, butter, and egg together. Pour the wet ingredients into the dry and gently whisk until just incorporated with a few lumps remaining (don’t overmix, the batter will be fairly thick).

3. Brush the preheated griddle with butter. Pour batter in 1/4-cup portions onto the griddle and cook until golden brown and bubbling. Flip and cook until golden on the other side. Serve warm.

Makes 12-15 pancakes.

(Adapted from One She Two She)

Blueberry Cornmeal Pancakes

August 11, 2011

I’m bringing breakfast back. It is definitely the most neglected meal around here and I’m promising to change my ways. Even if we don’t eat it at the traditional time of day. You see I am a morning person. The kind that wakes up with the sun, obnoxiously bright-eyed and energetic wayyy too early (no matter how late I was up the night before). For me there is no such thing as sleeping in. So you’d think breakfast would be right up my ally. But I’m not a big meal in the a.m. kinda girl. (Which has a lot to do with some pesky stomach issues that I try not to mention too often. They’re not pretty.) So most mornings I eat whole wheat toast or yogurt or a banana. Stomach settling foods. And save the cooking for later in the day.

But breakfast for dinner I can do. And lately that’s exactly what has happened. It started with this quiche last week. And then when Sunday rolled around and I couldn’t decide what to make for dinner, I turned to pancakes (and chicken sausage and scrambled eggs). And oh my gosh it hit the spot. These blueberry cornmeal pancakes reignited my interest in breakfast foods. This recipe originally came from Martha Stewart and I simply incorporated whole wheat flour and reduced the sugar. The cornmeal gives these pancakes extra oomph- great texture and flavor. I made a full batch and froze the leftovers for snacking. They were wonderful reheated in the microwave and/or toasted the next day.

Blueberry Cornmeal Pancakes

INGREDIENTS

1 cup white whole wheat flour
1/2 cup cornmeal
2 Tbsp. organic cane sugar
1 1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 3/4 cups low-fat buttermilk
3 Tbsp. unsalted butter, melted + extra for the griddle and serving
1 large egg
2 cups (1 pint) fresh blueberries

pure maple syrup, for serving

DIRECTIONS

1. Whisk together the flour, cornmeal, baking powder, salt, and baking soda. In a separate bowl, whisk to combine the buttermilk, butter, and egg. Whisk the wet ingredients into the dry ingredients until just combined (batter will be lumpy).

2. Preheat oven to 200 F. Heat a large griddle or nonstick skillet over medium heat. Brush the griddle with melted butter and spoon the batter onto the griddle, 1/3 cup at a time. Sprinkle with about 2 Tbsp. blueberries per pancake. Cook until edges are set and bubbles form in the center, about 4 minutes. Flip and cook for 2 minutes on the other side, until golden brown. Repeat with remaining batter and blueberries. Keep prepared pancakes warm on a baking sheet in the oven. Serve with butter, pure maple syrup, and more blueberries.

Serves 3-4.

(Adapted from Martha Stewart via The Little Red House)