They are easy to make up quickly from scratch, especially since they only require 6 simple ingredients – buckwheat flour, baking powder, cinnamon, eggs, applesauce, and water.
These are nice and fluffy pancakes. If you like your short stack on the thinner side, omit the baking powder.
Gluten-Free Buckwheat Apple Pancakes – makes about 12 – 13 3-inch pancakes
1. In a medium bowl combine: 1 cup buckwheat flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon.
2. In a small bowl combine: 2 eggs, 1 cup unsweetened applesauce, and 1/2 cup water.
3. Make a well in the dry ingredients, add liquid ingredients, and combine with a few swift strokes. Batter will be lumpy. Allow batter to rest for 10 minutes while pan or griddle heats up.
4. Pour 1/4 cup of batter per cake onto hot and greased griddle or pan. Cook about 2 minutes per side, or until edges are dry and centers are bubbling.
5. Serve with topping of choice.
The secret to these waffles is in the eggs. The eggs are separated during the mixing stages – the yolks are mixed in with liquid ingredients. The whites, however, are beaten until stiff, but not dry and then folded into the batter just before cooking. This makes them light and fluffy beyond belief. No one can resist just one of these waffles! I like to serve them with fresh fruit and maple syrup or Nutella.
I use almost a 1/2 cup of batter in my waffle iron. I keep mine set on the lower side to prevent waffles that come out too brown. This is also helpful if you are planning on freezing and toasting them later – lighter waffles will not toast as dark.
Buttermilk Waffles – makes 6 – 8 waffles, from The Joy of Cooking, 1975
1. Sift: 2 cups all-purpose flour, 1/4 teaspoon baking soda, 1-1/2 teaspoons baking powder, 1 tablespoon sugar, 1/2 teaspoon salt.
2. Beat in a separate bowl until light: 2 egg yolks. Add and beat 1-3/4 cup buttermilk (or buttermilk replacement), 6 tablespoons melted butter or margarine.
3. Combine the liquid and dry ingredients with a few swift strokes. Allow to sit while preparing egg whites. Beat until stiff peaks form, but not dry: 2 egg whites. Fold egg whites into batter. Cook according to waffle iron and preferences.
Cornbread and corn muffins have and always will be a staple around my household – they were when I was a kid and will continue to be into Greta’s childhood. I have two recipes that are easy and quick – one savory and one sweet, but both easy as pie to make for a snack or meal.
The first recipe comes from the need to use tomatoes. No, don’t worry, I will not go on a tomato binge like my previous zucchini posts. Though I admit, I am not done with zucchini recipes, merely resting from them for the time being. This gorgeous tomato comes from my mother’s garden, along with hundreds more. Tomatoes anyone?
This dish is truly something worthy of a painting – soft and chewy on the inside with lovely bites of tomato and sausage (I opted for fake) with a crusty Parmesan pepper top. This is sure to please all – real or fake sausage.
This was our dinner tonight – tomato sausage cornbread and steamed green beans. More mom’s garden vegetables – the green beans are so good this year.
Greta asked me for seconds tonight because she helped me to prepare them!
These sweet treats were born from a large quantity of fresh apricots on the verge of being non-edible in their raw stage. Necessity is the mother of invention, most certainly in the use it or lose game of baking and cooking. The addition of fruits and vegetables to cornbread requires a little more baking time – so watch the oven and use a knife to ensure you avoid doughy centers.
1. Grease a glass 8×8 inch baking dish with margarine, set aside. Preheat oven to 350 degrees.
2. In a medium bowl, mix together 1 cup cornmeal, 1 cup flour, ¼ cup sugar (OR 2 tablespoons Truvia Stevia blend), 2 teaspoons baking powder, and ½ teaspoon salt.
3. In a glass measuring cup, combine 1 cup (almond) milk, ¼ cup vegetable oil, and 1 beaten egg. Combine with flour mixture in a few swift strokes, scraping the bottom of the bowl to ensure adequate mixing.
4. Chop ½ large or 1 medium tomato into ½ pieces. Dice 1 sausage (real or fake) into ½ inch wide pieces. Fold into batter. Pour batter into prepared pan. Sprinkle with Parmesan cheese and grate fresh peppercorn on top.
5. Bake at 350 degrees for 30 to 35 minutes, or till knife inserted in middle comes out clean.
Apricot Corn Muffins – makes 12
We have been back in Iowa for a couple weeks now, enjoying lots of family time and putting in long hours of work at the new house. We are currently shuttling back and forth between parents’ house and our new house so that we don’t have to live in the mess.
Recently, we had a meal at my inlaws’ house that was impromptu and delicious.
I heated the veggie chorizo right in the pan with 2 eggs, cooked over medium.
I then plopped the fake meat and eggs onto two corn tortillas.
Topped off my open faced tacos with sliced tomatoes and shredded spinach and we were good to go.
Paired with a beer, and this was a perfect light lunch after working on the house all morning.
I still have 4 of these bad boys from Winston-Salem, North Carolina in my fridge. I can’t hold out too long though – the hops are the first flavors to start to break down in a beer. Hoppy beers do not age well.
The recipe is based a pancake recipe I shared a while back, banana peach pancakes. Pancakes are the go-to weekend breakfast food in this household. Greta loves to eat her fill of pancakes and then an hour or so later, grab another pancake to eat on the go.
I am impatient with the first batch of pancakes, so I have learned a few tricks to make sure the entire batch is a good one. First, make sure the pan is preheated and piping hot. I do not use non-stick for health reasons, but rather a cast iron skillet that is well oiled.
I use small amounts of batter – ¼ cup or less. This way the pancakes are Greta size. I always set a timer to ensure that I do not try to flip too soon and do not allow them to burn. 1-2 minutes per side is usually fine.
When the edges look dry, it is time to flip. Do not overcrowd the skillet, then you have pancake batter all over the place.
Enjoy these babies – we have already eaten ours this morning. A note on the millet flour – it will create a drier pancake, and it can almost biscuit-like if they are overcooked. I made one round that was a little too dry, so watch the pan and use your timer.
Banana Gluten-Free Pancakes
1. In a medium bowl, mix together 1-¼ cup millet flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon ground cinnamon.
2. In another small bowl, stir together 2 medium mashed bananas (about ¾ cup), 1 egg, and ¼ cup almond milk. Combine wet and dry mixture in a few swift strokes, do not over mix.
3. Pour batter onto preheated and oiled pan. Bake 1-2 minutes per side. Serve with honey.
The most common way that I make a fried egg is to heat one of my cast iron skillets over medium-low heat until the handle is hot to the touch. I use just a light spray of olive oil. Then, crack an egg into the pan and break the yolk with a turner. If you want a sunny-side up egg, leave the yolk intact. Cook 1-2 minutes per side, depending on your preferences. I hate a crispy, dried edges egg, but also hate runny whites. In other words, I stand guard over my cooking eggs, never leaving the pan.
In a pinch, a I will whisk one egg with a bit of almond milk in a bowl. Then, microwave on high for 1:20 or till done. Use a spatula to loosen egg and use in place of pan-cooked egg. The egg can easily be sliced and diced to fit your needs. This method works best for feeding hangry toddlers in the wee hours of the day, too.
Fried egg sandwich #1 – Tropics Theme. Simply layer lettuce, slice avocado, and crushed pineapple on a slice of toasted bread. Then, place cooked egg and melted cheese on second slice of bread. Layer into a sandwich and enjoy.
Eric created and made this tropical infused fried egg sandwich and I was impressed with the complexity of textures and flavors in this combination.
Sandwich #2 – Spicy Avocado Fried Egg. My go-to fried egg sandwich is simple: slice avocado, a swirl of Sriracha, and a fried egg on toasted bread.
I used rye bread for this sandwich. Never underestimate your choice of bread for a fried egg sandwich.
Sandwich #3 – Egg-in-a-Hole. Start with a solid bread – something with a nice crust and a chewy interior is best. We opted for dried tomato & cheddar from our favorite local bakery, Loaf. Cut a hole in the center of the bread and either butter up with a spread, or spray the pan with olive oil.
Preheat the pan and place bread on hot pan. Crack egg into hole in bread, cook 1-2 minutes per side, again depending on your preferences for eggs. Sprinkle with Parmesan cheese.
Meanwhile, prepare bed of lettuce on a plate. Transfer cooked bread & egg onto bed of lettuce and drizzle with Sriracha. This is an easy and elegant brunch or breakfast. Breakfast in bed for Mother’s Day anyone?
Sandwich #4 – Hard Boiled & Mustard. Place eggs in a sauce pan, submerged completely with cold water, place pan on stove and turn on heat to high. When water reaches boiling, turn water down to medium high and boil for 10 minutes. Drain water, rinse and soak in ice water completely to prevent the yolks turning greenish. Peel and slice.
Toast wheat bread slices, layer with lettuce. Place sliced eggs on top of lettuce. Mix in a small bowl 1-2 tablespoons of mayo with 1-2 tablespoons of stone ground mustard and a few dashes of hot sauce. Spread mustard mixture over top of eggs.
These muffins are so tasty and low in sugar! I have been on this baking with Stevia kick and am really liking the results. The combination of hazelnut and cherries comes about as a search for a spring break muffin – in other words “What do I have that I can use up and it will still taste good?”
I decided to try out the Truvia Baking product. This is a Stevia sugar mix – if you need 1 cup of sugar, you use ½ cup of this product. My recipe needed ⅓ cup sugar, so I ended up using 2 tablespoons plus 2 teaspoons of the Truvia. This does not make these muffins sugar-free, but very low in sugar, and yet they still have a sweet taste.
The dried cherries I had have sugar in them – drat! It is amazing how many food items actually contain sugar once you start reading labels carefully.
Hazelnuts always remind me of chick peas.
Chop up the cherries and hazelnuts and add to the dry mixture.
I decided to try another new baking product – If You Care Unbleached Large Baking Cups. They are unbleached and chlorine-free. Normally, I just skip the baking cups altogether, but they are nice to have on hand, especially if you are planning on taking your muffins or cupcakes to a party or gathering.
Fill the cups ¾ full and bake at lower temperatures for larger muffins.
Eat warm – try not to eat the entire batch in one sitting. I noticed that 1 hour after I made these babies FIVE were already gone!
Cherry Hazelnut Muffins – makes 12 muffins, adapted from Joy of Cooking
1. Combine in a medium bowl: 1 ¾ flour, 2 teaspoons baking powder, ¼ teaspoon salt, 2 tablespoons plus 2 teaspoons Stevia, and ⅓ cup toasted wheat bran.
2. Whisk together in a small mixing bowl: 2 eggs, ¼ cup oil, ¾ cup almond milk.
3. Combine with the flour mixture: ¾ cup chopped dried cherries and ¼ cup chopped hazelnuts. Make a well in the dry ingredients and add egg mixture and combine with a few swift strokes.
4. Fill prepared muffin cups ¾ full. Bake at 350 degrees for 25 to 30 minutes.
These muffins came about as a result from my weekly brainstorming about scones, tea, and English snacks in preparation for my Sunday English connection recipe in celebration of a new Downton Abbey. Tune in Sunday evenings 9/8 central on PBS!
I added orange zest to bring out the bergamot flavor even more. I used about 1/2 an orange for the zest in this recipe.
Banana muffins – reduce milk to 1/2 cup, add 3/4 cup mashed banana, and no paper liners.
Earl Grey & Orange Muffins – makes 11 – 12 muffins, adapted from Better Homes and Gardens New Baking Book
1. Grease eleven or twelve 2-1/2 inch muffin cups or line with paper liners, set aside. In a medium mixing bowl combine 1-3/4 cups flour, 1/3 cup sugar, and 2 teaspoons baking powder. Add 2 tablespoons early grey tea (from about 4 teabags) and 1 tablespoon orange zest. Mix well. Make a well in the center of the dry ingredients.
2. In another mixing bowl, or glass measuring cup, combine 1 egg, 1/4 cup melted margarine or butter, and 3/4 cup (almond) milk. Add the egg mixture all at once to the dry mixture. Stir just until moistened – batter will be lumpy.
3. Spoon batter into prepared muffin pan, filling each cup 2/3 full. Bake at 400 degrees for about 20 minutes, till golden. Cool in pan, on a rack for 5 minutes. Remove and serve warm.
I chose frozen berries and peaches because they are two of Greta’s current favorites. I threw in some spinach as hidden greens.
Greta has a cough right now too, so I added in some honey for sweetness and to slow down her coughing. One of the nurses at her doctor’s offices told me to use honey, not cough syrup for her cough. Children below 1 year should never be given honey due to the risk of botulism, a serious form of food poisoning.