For Bella’s Wedding
The Fluffiest Whole Wheat Pancakes…
on the face of the earth.
And I should know–I ate about 37 of them…by myself–
when no one was looking. Seriously, I’ve had whole wheat pancakes before and well, let’s just say, I didn’t go back for seconds.
But these ones…oh my. I would never have believed they were 100% whole wheat if I hadn’t made them myself–from my very own wheat that I personally ground that very morning…with a rock. Ok, not the rock part. But the rest is true. I expected to hate them, or tolerate them–at the most. But never in my wildest dreams did I expect to LOVE them–and here’s the crazy part–more than the packaged kind.
Whoa. Believe me…that’s big. Perhaps bigger still is the fact that they come together real fast and real easy. I’m all about easy.
The Fluffiest Whole Wheat Pancakes
Ingredients:
1 Tbsp. olive oil
2 eggs
1 cup milk
1/2 tsp. salt
1-1/4 cups whole wheat flour
2 tsp. baking powder
1 Tbsp honey (optional)
Pour ingredients into the blender in the order listed. Whirl until there are no lumps. You may have to scrape the sides. Pour about two Tbsp of batter onto hot griddle and cook until light brown.
I’ve doubled this recipe every time we’ve made it and we get a nice huge plateful. My thought is always to freeze half the batch to warm in the toaster the next morning. Alas, it hasn’t happened yet because they disappear too soon. Yeah, they’re that good.
Perhaps tripling is in order.
The Fluffiest Whole Wheat Pancakes...
Ingredients
- 1 Tbsp. olive oil
- 2 eggs
- 1 cup milk
- ½ tsp. salt
- 1-1/4 cups whole wheat flour
- 2 tsp. baking powder
- 1 Tbsp honey (optional)
Instructions
- Pour ingredients into the blender in the order listed.
- Whirl until there are no lumps.
- You may have to scrape the sides.
- Pour about two Tbsp of batter onto hot griddle and cook until light brown.
Winter Warmth
Three years ago, today–the world…well, my world at least, was covered over with bits of yarn and crochet projects in every room of the house. Some were for Christmas, some were for the new baby coming, and some were because there must be something on that silly hook–at. all. times. The project for this day, back then, was a pair of warm and toasty slippers for my Dane in Lithuania. It has always fascinated me how much warmth can be created from a piece of colored string.
Not too much is different these days–only the names have been changed to protect the innocent. There are bits of yarn everywhere–to be sure, and slowly progressing projects in every room–as always. Various hats and scarves for Christmas gifts, soap bags and Toddler Winter sets for the shop, and because I can’t help myself–there will be more slippers…big, huge ones this time, for the Bald Kid in Siberia–out of thick, bunchy wool, I think.
Soon enough, we’ll be nesting again and finding all the ways there are to keep a winter baby warm and snugly.
I think—quite certain, in fact, that it will involve a few balls of colored string.
A Few Changes…
for the bald kid.
My cute, faraway boy has a new companion. His name is Elder Johnson and he is—get this–bigger than the bald kid! This is highly unusual news.
This boy of mine is used to being the absolute giant–since he was a kid. In fact, years ago, he was handed the keys to a mini van at a youth activity and told to “take that group of boys home.”
His reply?
“Dude, I’m twelve. I brought my skateboard.”
It will be nice for him to look someone straight in the eye–at last.
Another change–he has left his beloved town of Tomck and moved to a different–much bigger city that he calls, “Krasno.” No idea how to spell what it’s really called. He says they get lost quite a lot and have to ask for directions.
Now, he lives in one of these random little “doms” in this very big complex…thirteen hours away–from his last town.
But the biggest change of all is that the temperature is dropping and it’s been snowing for about a week now. He looks kind of cold–poor guy. And wait, are those dark circles under his eyes?
He promises me that he’ll be going out this week to buy some nice, warm boots and a big, cozy fur hat. Hurry boy–hurry!
Your silly mama needs to know that you are safe, and healthy, and happy and warm.
Then all will be well in my heart.
Oooh, I miss you my boy.
Buttermilk Cornbread
On Thanksgiving morning, from the dawn of time–our family has had a special breakfast–fit, as-they-say, for the pilgrims themselves. It usually involves three very important things.
1) Gingerbread and whipped cream
2) Blueberry muffins and butter
and the star of the show—
3) CORNBREAD and honey butter!!
Now, typically–in the past, we’ve let Marie Calendar do most of the work in the cornbread department, but this year, we’ve stumbled upon a lovely recipe and tweaked it just a bit to suite our no yeast, no sugar adventure. It’s incredible and liable to give Miss Calendar quite a run for her money. Perfectly perfect!
Buttermilk Cornbread
Ingredients:
1/2 cup butter
1/3 cup honey
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup whole wheat flour
1/2 tsp. salt
Preheat oven to 350 degrees. Grease a 8 inch square pan or round pie pan. Stir together dry ingredients and set aside. Beat butter and honey until creamy. Add eggs and mix well. Add buttermilk and dry ingredients and beat until no lumps remain. Pour batter into pan. Bake for 25 minutes or until slightly golden on top.
Buttermilk Cornbread
Ingredients
- ½ cup butter
- ⅓ cup honey
- 2 eggs
- 1 cup buttermilk
- ½ tsp. baking soda
- 1 cup cornmeal
- 1 cup whole wheat flour
- ½ tsp. salt
Instructions
- Preheat oven to 350 degrees.
- Grease a 8 inch square pan or round pie pan.
- Stir together dry ingredients and set aside.
- Beat butter and honey until creamy.
- Add eggs and mix well.
- Add buttermilk and dry ingredients and beat until no lumps remain.
- Pour batter into pan.
- Bake for 25 minutes or until slightly golden on top.