Harvest Grain & Nut Pancakes

• 1/2 cup Quaker Oats
• 1/2 cup whole wheat flour
• 1 1/4 teaspoons baking soda
• 5/8 teaspoon baking powder
• 1/3 teaspoon salt
• 1 cup buttermilk
• 7 1/2 teaspoons vegetable oil
• 5/8 egg
• 7 1/2 teaspoons sugar
• 5 2/3 teaspoons finely chopped blanched almonds
• 5 2/3 teaspoons chopped walnuts

1. Grind the oats in a blender or food processor until fine, like flour.

2. Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.

3. In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.

4. Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.

5. Lightly oil a skillet or griddle, and preheat it to medium heat.

6. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Copycat IHOP via RecipeZaar

Basic Whole Wheat Buttermilk Waffles

• 1/2 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 3 tablespoons melted butter

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda, and set aside. In a second bowl, beat together the eggs and buttermilk, and stir in the melted butter. Stir the wet ingredients into the dry ingredients until moistened. Do not over-mix. The batter should be a little lumpy.

Cook following directions for waffle maker.

Brown Soda Bread

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon brown sugar
• 3/4 teaspoons baking soda
• 3/8 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 1 tablespoon butter, melted
• 1 cup raisins
• 1 tablespoon caraway seeds, lightly crushed in mortar with pestle
• Cooking spray

Preheat oven to 450°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Add buttermilk to flour mixture; stir until blended (dough will be sticky). Turn dough out onto a generously floured surface; knead lightly 4 to 5 times. Shape dough into a 4-inch round loaf; place on a baking sheet coated with cooking spray. Cut a 1/4-inch-deep X in the top of the dough.

Bake at 450° for 15 minutes. Reduce oven temperature to 400° (do not remove bread from oven); bake 15 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

1 loaf, 6 servings (serving size: 1 slice)

adapted from Cooking Light

Creamy Avocado Ranch Dressing

• 1 ripe Hass avocado, pitted, flesh scooped from skin
• 1/2 teaspoon hot sauce, such as Tabasco
• 1 tablespoon juice from 1 lime
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1 tablespoon minced red onion
• 1 tablespoon minced fresh cilantro leaves
• 1 medium garlic clove, minced
• 1/2 teaspoon sugar
• 3/4 teaspoon table salt
• 1/4 teaspoon ground black pepper

In food processor, puree avocado, hot sauce, and lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Can be refrigerated up to 1 week.)

Crisp lettuces like iceberg and romaine are a perfect match for this creamy dressing. Shaved red onion, grape tomatoes, and crumbled bacon make excellent garnishes for greens tossed with this dressing. Use about 2 tablespoons per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 1/2 cups

Old-Fashioned Gingerbread

• 2 1/4 cups sifted, unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground dried ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon Dutch-processed cocoa
• 8 tablespoons unsalted butter, melted, then cooled to room temperature
• 3/4 cup light unsulphured molasses
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 cup milk
• 1 large egg
• Orange Sauce for Gingerbread (optional)

1. Adjust oven rack to center position and heat oven to 350 degrees.

2. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.

3. Beat butter, molasses, sugar, buttermilk, milk, and egg in large bowl of an electric mixer on low speed.

4. Add dry ingredients to liquid; beat on medium speed until batter is smooth and thick, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. (If using the fresh ginger, batter will be lumpy.)

5. Working quickly, pour batter into nonstick 11-by-7-by-1 1/2-inch rectangular metal baking pan and smooth surface. (If you do not have a nonstick baking pan, then use no-stick cooking spray or solid vegetable shortening to grease pan sides and bottom, then dust with flour.)

6. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 35 to 45 minutes.

7. Set pan on wire cake rack and let cool 5 to 10 minutes. Serve hot, warm, or at room temperature. (Gingerbread can be wrapped in plastic wrap, then foil, and refrigerated up to 5 days.)

For stronger ginger flavor, replace the dried ginger with three tablespoons grated peeled fresh ginger root and three tablespoons minced crystallized ginger.

Yield: 8 servings

from Cooks Illustrated

Apple Upside-Down Gingerbread

• 2 1/4 cups sifted, unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground dried ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon Dutch-processed cocoa
• 8 tablespoons unsalted butter, melted, then cooled to room temperature
• 3/4 cup light unsulphured molasses
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 cup milk
• 1 large egg
• 3 tart baking apples (Granny Smith or Jonathan)

1. Adjust oven rack to center position and heat oven to 350 degrees.

2. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.

3. Beat butter, molasses, sugar, buttermilk, milk, and egg in large bowl of an electric mixer on low speed.

4. Add dry ingredients to liquid; beat on medium speed until batter is smooth and thick, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. (If using the fresh ginger, batter will be lumpy.)

5. For the apple topping: Grease sides of 11-by-7-by-1 1/2-inch metal pan. Pour 4 tablespoons melted unsalted butter into pan; spread 3/4 cup light brown sugar evenly over pan bottom. Peel, halve, core, and slice thin three tart baking apples (Granny Smith or Jonathan). Arrange slices, overlapping slightly upon brown sugar mixture.

6. Working quickly, pour batter over apples.

7. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 50 to 60 minutes.

7. Set pan on wire cake rack and let cool 5 minutes. Invert onto serving plate, cut into squares, and serve. Serve hot, warm, or at room temperature. (Gingerbread can be wrapped in plastic wrap, then foil, and refrigerated up to 5 days.)

For stronger ginger flavor, replace the dried ginger with three tablespoons grated peeled fresh ginger root and three tablespoons minced crystallized ginger.

8 servings

Golden Northern Cornbread

• 1 cup yellow or white stone-ground or water-ground cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup buttermilk
• 2/3 cup milk
• 2 tablespoons unsalted butter, melted, plus extra softened butter for greasing pan

1. Adjust oven rack to center position and heat to 425 degrees. Grease a 9-by-9-by-2-inch metal pan.

2. Stir cornmeal, flour, baking powder, baking soda, sugar, and salt in large bowl. Push dry ingredients up side of bowl to make a well.

3. Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined.

4. Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.

5. Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut cornbread into squares and serve warm. (Pan can be wrapped in foil up to 1 day. Reheat cornbread in a 350-degree oven for 10 to 15 minutes.)

variation: Omit sugar. After adding butter, quickly fold in 1 cup (2 1/2 ounces) shredded cheddar or Monterey Jack cheese.

9 servings

Blueberry Pancakes

• 2 cups buttermilk (or 2 cups milk + 1 tablespoon fresh lemon juice)
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1-2 teaspoons vegetable oil
• 1 cup fresh or frozen blueberries, preferably wild, rinsed and dried

Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.

Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.

Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

4-6 servings

Whole-Grain Pancakes with Blueberry Maple Syrup

• 1 (6-ounce) basket blueberries, rinsed
• 1/4 cup natural granulated sugar (evaporated cane sugar)
• 1/4 cup real-deal, PURE, maple syrup
• 2 tablespoons water
• 2 cups white whole wheat flour
• 1 teaspoon aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1/3 cup natural granulated sugar (evaporated cane sugar)
• 1/2 teaspoon fine grain sea salt
• 2 1/4 cups organic buttermilk
• 2 large organic eggs, lightly beaten
• 2 tablespoons butter, melted (melt in the pan skillet you are going to use)
• butter, to serve (and for pan)

To make the blueberry maple syrup put 1/2 of the blueberries, the sugar, maple syrup, and water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves and simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juiciness extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup and set aside.

To make the pancakes combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don't want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Serve with a golden pat of butter and plenty of blueberries and syrup. Makes about 12 large pancakes, or dozens of silver-dollars--enough to feed a small crowd.

via 101 Cookbooks