Re: -- high(er) omega-3 pancakes

[Guest guest]

I'll bet that means that HIGH FRUCTOSE WITH MORE FRUCOSE

SYRUP, ETC, JUNK ADDED TO IT AND FLAVORED WITH SOMETHING THE

CAT MAY HAVE EXCRETED--SENDS MY BLOOD SUGARS WAY UP! Cong

ratulations to her on her early awareness of what really BAD stuff is in

the kitchen! Love to you, and and to your recipes! n

Rojas

-- high(er) omega-3 pancakes

,

Sorry for the delay in getting this to you. This is my fave pancake

recipe... it calls for buttermilk, which I think always makes much

better pancakes and biscuits, higher and oh, so fluffier! Yum!

In a medium bowl, mix the following dry ingredients:

1 1/4 c. all-purpose, unbleached flour

2 tbs. ground flax seeds (flax seed meal)

2 tsp. baking powder

1/2 tsp. baking soda

1 tbs. sugar

scant 1/8 tsp. salt

couple dashes ground cinnamon

In a large glass measuring cup, measure 1 c. buttermilk, then add:

1 large omega-3 egg

2 scant tbs. canola or LIGHT extra-virgin olive oil

1 tsp. vanilla extract

Beat wet ingredients until egg is beaten, then add to dry

ingredients. Stir only until dry ingredients are moistened. Batter

will be very thick, nearly like a soft dough.

With a large spoon, drop spoonsful of batter onto preheated Teflon

griddle or skillet. When underside is cooked, carefull flip pancake

to cook the other side (while the second side is cooking, I like to

spread the topside with butter so it's melted right in instead of

waiting to butter it when you get to the table).

The recipe makes about five (4 to 5-inch) pancakes, but you can

easily double the recipe. If you don't plan on using all the batter,

go ahead and cook all pancakes anyway; I've always found that

refrigerating leftover batter deteriorates quality, whereas you can

either freeze and reheat leftover pancakes without losing quality.

Whenever I have leftovers, I wrap them in plastic wrap and put them

in the pantry to eat the next day (I think it's great for grabbing on

the go, whether I reheat it or not!).

My kids were never big on pancakes (they thought the syrups were too

sweet) until I switched to real maple syrup. finally figured

out that it was the gooeyness (that word looks totally wrong) of the

syrup soaked into the pancake that she didn't like. But once she

started putting the syrup on the side like a dipping sauce, she now

loves pancakes (but not enough to make them herself; even at age 21,

she says that chicken soup and buttermilk pancakes are still

my " mommy job " when I visit her.)

Also, I like to make my own vanilla. It's so much cheaper than those

tiny bottles of real vanilla, and I don't like the imitation

vanillas. If you've never made your own vanilla before, it's really

easy! Just get a couple vanilla beans and drop them (they'll still be

in the pod) into 1 cup brandy or vodka (I buy brandy once a year

because I use it for another recipe at Christmas). Let the beans soak

a couple weeks before using; shake the jar every couple days. Then

just take however many teaspoons you need from the jar. When you need

more, just add more brandy or vodka. You won't need to replace the

beans each time, just replace when the mixture starts looking too

light.

--Kim

> But will

> > he eat pancakes? If so, you can add flax seed and ground or

> chopped

> > walnuts to pancake batter. Just be sure to make your own pancakes

> > from scratch (only takes a minute!). Pancakes from mixes such as

> > Bisquick, etc. contain " bad " fats.

-------------------------------------------

The opinions and information exchanged on this list should IN NO WAY

be construed as medical advice.

PLEASE CONSULT YOUR PHYSICIAN BEFORE CHANGING ANY MEDICATIONS OR TREATMENTS.

------------------------------------

------------------------------------------------------------------------------

[Guest guest]

having kitchen awareness? Hah!

Sadly, noooo, it was just that pouring syrup on warm pancakes made

them too gooey, thus she takes her syrup on the side.

Kim

> > But will

> > > he eat pancakes? If so, you can add flax seed and ground or

> > chopped

> > > walnuts to pancake batter. Just be sure to make your own

pancakes

> > > from scratch (only takes a minute!). Pancakes from mixes such

as

> > > Bisquick, etc. contain " bad " fats.

>

>

>

> -------------------------------------------

> The opinions and information exchanged on this list should IN NO

WAY

> be construed as medical advice.

>

> PLEASE CONSULT YOUR PHYSICIAN BEFORE CHANGING ANY MEDICATIONS OR

TREATMENTS.

>

> ------------------------------------

>

>

>

>

> --------------------------------------------------------------------

----------

>

[Guest guest]

THESE ARE THE BEST PANCAKES!!!

I made them this morning for the kids and they loved them! (Okay,

so I added mini-chocolate chips, but still...)

Levi asked for me to make some with no chocolate for him, and he ate

them up like, um... hotcakes.

Best pancakes I've ever had!

THANK YOU!

~

> > This is my fave

> pancake

> > recipe... it calls for buttermilk, which I think always makes

> much

> > better pancakes and biscuits, higher and oh, so fluffier! Yum!

> >

> > In a medium bowl, mix the following dry ingredients:

> >

> > 1 1/4 c. all-purpose, unbleached flour

> > 2 tbs. ground flax seeds (flax seed meal)

> > 2 tsp. baking powder

> > 1/2 tsp. baking soda

> > 1 tbs. sugar

> > scant 1/8 tsp. salt

> > couple dashes ground cinnamon

> >

> > In a large glass measuring cup, measure 1 c. buttermilk, then

> add:

> > 1 large omega-3 egg

> > 2 scant tbs. canola or LIGHT extra-virgin olive oil

> > 1 tsp. vanilla extract

> >

> > Beat wet ingredients until egg is beaten, then add to dry

> > ingredients. Stir only until dry ingredients are moistened.

> Batter

> > will be very thick, nearly like a soft dough.

> >

> > With a large spoon, drop spoonsful of batter onto preheated

> Teflon

> > griddle or skillet. When underside is cooked, carefull flip

> pancake

> > to cook the other side (while the second side is cooking, I

like

> to

> > spread the topside with butter so it's melted right in instead

of

> > waiting to butter it when you get to the table).

> >

> > The recipe makes about five (4 to 5-inch) pancakes, but you

can

> > easily double the recipe. If you don't plan on using all the

> batter,

> > go ahead and cook all pancakes anyway; I've always found that

> > refrigerating leftover batter deteriorates quality, whereas

you

> can

> > either freeze and reheat leftover pancakes without losing

quality.

> >

[Guest guest]

Hey , glad you and your kids enjoyed them. I forgot to tell

you that my favorite addition is fresh or frozen blueberries. While

the first side is cooking, I drop a few blueberries on top of the

doughy-uncooked side. The berries fall right into the dough and stick

when I flip to cook the next side. And blueberries are soooo good for

you!

I'm hungry and cold... I should head to bed but now... hot pancakes

sounds good right now, but I'm out of buttermilk!

Kim

> > > This is my fave

> > pancake

> > > recipe... it calls for buttermilk, which I think always makes

> > much

> > > better pancakes and biscuits, higher and oh, so fluffier! Yum!

> > >

> > > In a medium bowl, mix the following dry ingredients:

> > >

> > > 1 1/4 c. all-purpose, unbleached flour

> > > 2 tbs. ground flax seeds (flax seed meal)

> > > 2 tsp. baking powder

> > > 1/2 tsp. baking soda

> > > 1 tbs. sugar

> > > scant 1/8 tsp. salt

> > > couple dashes ground cinnamon

> > >

> > > In a large glass measuring cup, measure 1 c. buttermilk, then

> > add:

> > > 1 large omega-3 egg

> > > 2 scant tbs. canola or LIGHT extra-virgin olive oil

> > > 1 tsp. vanilla extract

> > >

> > > Beat wet ingredients until egg is beaten, then add to dry

> > > ingredients. Stir only until dry ingredients are moistened.

> > Batter

> > > will be very thick, nearly like a soft dough.

> > >

> > > With a large spoon, drop spoonsful of batter onto preheated

> > Teflon

> > > griddle or skillet. When underside is cooked, carefull flip

> > pancake

> > > to cook the other side (while the second side is cooking, I

> like

> > to

> > > spread the topside with butter so it's melted right in

instead

> of

> > > waiting to butter it when you get to the table).

> > >

> > > The recipe makes about five (4 to 5-inch) pancakes, but you

> can

> > > easily double the recipe. If you don't plan on using all the

> > batter,

> > > go ahead and cook all pancakes anyway; I've always found that

> > > refrigerating leftover batter deteriorates quality, whereas

> you

> > can

> > > either freeze and reheat leftover pancakes without losing

> quality.

> > >