• 20Oct

    My breakfast this morning was yummy Oatmeal Buckwheat Buttermilk Pancakes. The oatmeal was soaked in the buttermilk overnight. The batter also has organic cultured butter, almond meal and cinnamon in it to add to it’s wholesome goodness. Just for good measure I fried them in coconut oil. I served them with another slab of butter on top along with some maple syrup to help it all slide down. Very satisfying. Sally Fallon would be proud!

    Oh, yes the topic at hand. I have been weaning myself away from the dreaded teflon (think dead canaries, residues in mother’s milk and toxic manufacturing wastes). I got myself a good old fashion steel wok for stir-frying. But what about for the dreaded eggs? Eggs stick to everything! Well, there is the all-clad but usually you have to get it screaming hot which kind of does in the poor eggs – talk about rubbery. I decide to try out the tried and true. Well what can I say but that history has proven itself once again. My most favorite non-stick for eggs is the old fashion cast iron skillet. Check out the
    Lodge Logic Pre-seasoned Skillet. Works like a charm and gives you a work out at the same time – it’s a little on the heavy side. Also does double duty for cracking walnuts and pounding out meat for scallopine (though I do prefer my big rubber mallet from Home Depot). Anyway, for $9.99 you can’t beat the price. If you are especially thrifty, scouring flea markets and garage sales can turn up some great deals.

    Here is the recipe for Oatmeal Buckwheat Pancakes:

    Amount  Measure       Ingredient — Preparation Method

    ——–  ————  ——————————–

    2               cups  rolled oats

    2               cups  buttermilk

    2               each  egg

    4        tablespoons  butter — melted and cooled

    1/2           cup  buckwheat flour

    2        tablespoons  sucanat

    1           teaspoon  baking soda

    1           teaspoon  baking powder

    1           teaspoon  cinnamon — or more if desired

    1/2      teaspoon  salt

    In a bowl, combine oats and buttermilk; stir until well blended. Cover and refrigerate until the next day.

    In a bowl, beat eggs slightly and add to oat mixture along with melted butter.

    Mix together dry ingredients and add to oat mixture. Stir until just moistened. If batter is too thick add a bit more buttermilk or milk.

    Preheat griddle over medium heat; grease lightly. Spoon about 1/3 cup for each pancake. Spread to about 4 inch in diameter. Cook until tops are bubbly and appear dry; turn and cook until the other side is browned.

    Source:  Adapted from Sunset Books “Favorite Recipes 2”

    Yield:  “1 1/2 dozen”

    Serving Ideas : Serve with maple syrup and whipped butter. Also great with apple sauce.

    Ta ta for now.