the perfect dutch baby pancake

When I was a kid my parents sent me up to Washington to see my relatives every summer.
I stayed with my aunt, uncle, and two cousins. My girl cousin, Joscelyn, is just a few years younger than me (I?). We would run around outside on imaginary horses, play with our American Girl dolls, and eat "powdered sugar breakfast" for breakfast.

It was not until high school that I learned the true name of this dessert item that you can eat for breakfast (the best kind) is actually a dutch baby pancake.

I was feeling a little nostalgic about this treat a few weeks ago and tried a few recipes. They all fell flat, literally. They would not puff up like they are supposed to. Suddenly a ingenious idea came to me: call my mom and ask her for Aunt Terre's recipe. It never disappoints.

The original recipe called just for "vanilla and sugar" so I came up with the amounts, which can be adjusted of course. Aunt Terre's recipe also called for 1/3 cup of butter, but I reduced it by half to 3 tbsp. (Sorry, Aunt Terre, but I didn't inherit the super-thin gene that everyone else on my Mom's side of the family has, apparently. Blast.)

The Perfect Dutch Baby Pancake
3 tbsp butter
1 c flour
1 c milk
4 eggs
1 tbsp vanilla
1 tbsp sugar
powdered sugar (for topping)- not optional, this is a must
berries (for topping)- optional, but highly recommended

Preheat your oven to 425 degrees. Put butter in a ten inch (or the closest you have to it) oven-proof skillet and place it in the oven to melt the butter.
Combine the next five ingredients (flour through sugar) in the blender and blend until light colored and frothy (a couple minutes).
Remove your pan from the oven and swirl the butter around to coat the bottom and sides. Pour egg mixture in.
Return pan to oven and bake 15 minutes. Slice like a pizza, add toppings. Enjoy.

*a note on 4/15 (can you tell I've been into these lately?) I substituted 1/4 of the flour for whole wheat and it still puffed and tasted great. I would probably do up to half whole wheat. Also, amount of butter can be reduced or it can be substituted for coconut oil. Really, the adaptations are endless. I would love to hear what you think in the comments! Thanks!
*yet another note (this one on 10/16)... I have been making them with coconut oil and half whole wheat, and they are still amazingly delicious. Also, when made this way, I feel slightly better that a toddler, baby, and I can polish off the whole pan in one sitting.

This time, a year ago: Wooooo hooooo!

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I yam what I yam: a corny pancake recipe

I have previously claimed that I am not into cheesy recipe names, but I was lying in bed last night dreaming of these pancakes (what, not everyone dreams of breakfast as they are trying to fall asleep?) and Cheaper by the Dozen Part II kept popping into my head, causing me to laugh out loud in bed:


image from this website after I google-imaged it


Such a perfect nerdy dad T-shirt. I love it.

Anyway, I was thinking about that shirt because I had baked and peeled a yam, and I wanted to use it for breakfast. What better use for it than to put it into one of my top ten favorite foods: pancakes.

...and why else is it corny beside the play on words with "yam"? Oh, because I put corn meal in the pancakes. I know, so clever.

Also clever is that you have given your family a serving of vegetables, a hit of protein, and a some good, healthy carbs to start their day.

I yam what I yam: a corny pancake recipe
1 yam, baked and peeled
2 eggs
1/2 cup milk
1/2 cup sour cream (or plain yogurt)
1 tsp vanilla
1 cup whole wheat pastry flour
1/4 cup cornmeal
1/4 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
butter for cooking
real maple syrup for drizzling

Place first five ingredients (through vanilla) in a blender or food processor and process until smooth.
Place dry ingredients (ww flour through allspice) in a medium bowl and whisk together. Add wet ingredients and stir just to combine. Let sit while the griddle heats.
Melt a little butter on a griddle over medium heat. Scoop about 1/4 cup of batter onto the griddle and flip when bubbles form on the top. Allow to cook through. (note that pancakes will be moist inside, even when cooked well) Enjoy.

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Pumpkin-Pecan Waffles

I wholeheartedly believe that living well and eating well are intricately linked.
Good, real, well-prepared food makes me a happier person. Cooking fresh ingredients (especially with a loved one, or two, in the kitchen), and then sitting down to a delicious meal nourishes both the body and soul.
This weekend has been the very definition of living well (in my opinion): plenty of good food, out door fun, and family time.

Last night Lane (who is a little nervous after my last blog post and spent a lot of yesterday evening Google-ing the ingredients in many of his favorite packaged food items to see if they met my "five-or-less" rule) prepared a homemade barbecue sauce, and then marinaded and grilled a couple of chicken breasts to perfection. Meanwhile, I tossed some sweet potatoes with olive oil, salt, pepper, coriander, oregano, cumin, and cinnamon, then roasted them until they were crispy. (I would have also added some red pepper flakes but I skipped those so that the munchkin could eat them. His sweet potatoes ended up in Sadie's belly. What a waste.)

This morning- despite my very thorough and rational explanation to James that daylight savings time meant we were waking up at 5:30 am and he should go back to bed- I was up well before my husband. This gave me plenty of time to make a large pot of coffee, chase James around the dining room table on my hands and knees, and research a dish I had been dreaming about all night: pumpkin-pecan waffles.
I am a little pumpkin-obsessed during the fall months, and into a good part of the winter also. Once September begins, Lane starts to eye suspiciously anything that has an orange hue to it. This season, I have already enjoyed pumpkin cookies, cake, oatmeal, and pancakes. It was time for waffles.
I usually shy away from waffles because I am not patient enough to separate egg whites from the yolks, beat them "until a stiff peak forms", and then gently fold the foamy whites into the rest of the batter. I knew that whatever recipe I decided on, it would have to only require two bowls and no electric mixer.
I decided to go with a recipe I found on the Cooking Light website, but I pretty much overhauled it and made up my own, copying only the amounts of wet to dry ingredients that were used. The pecans and the freshly grated nutmeg are what really make this recipe. I always buy my pecans in bulk so that I can purchase just the amount I need and not spend a fortune. I believe that whole nutmegs are also sold in bulk, but lucky for me my mom continually replenishes my supply.

Pumpkin-Pecan Waffles
3/4 c whole wheat flour
1/4 c all-purpose flour
2 tsp baking powder
pinch of salt
hefty sprinkling of cinnamon and of freshly grated nutmeg
pinch of ground cloves
1/2 c milk
1/2 c greek yogurt
2 tbsp dark brown sugar
2 tbsp real maple syrup (plus more for drizzling)
1 egg, lightly beaten
heaping 1/2 c pumpkin puree
1/4 c chopped pecans (plus more for garnish)

In a large bowl, combine the flours, baking powder, salt, and spices. In a separate bowl, whisk together the next six ingredients (milk through pumpkin). Add to dry ingredients. Sprinkle with 1/4 chopped pecans, then stir all ingredients until just combined. Do not over mix. Cook waffles on waffle-maker. Drizzle with maple syrup and sprinkle with chopped pecans for serving. Enjoy.

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A day in the life...

Every once in a while someone will ask me what a typical day looks like for James and I. As I list off our daily activities, I usually don't even make it to first snack before the questioner becomes bored and changes the subject or simply wanders off. Next time this happens, I will direct them to this post, which I have made slightly more exciting less boring by adding pictures and a couple recipes.

After a small morning ba-ba and diaper/clothes change, it's breakfast time. We eat cheesy eggs (I scramble four eggs for the two of us and I'm lucky to get one bite, no joke) or I make four pancakes and we each eat two. Our favorite pancakes in the world are a Cooking Light recipe that I have slightly adapted:

Fluffy Oatmeal-Buttermilk Pancakes
1 1/4 c lowfat buttermilk                                  3/4 c whole wheat flour
1/2 cup oats                                                    1/2 c all-purpose flour
1/2 tsp vanilla                                                  2 tbsp brown sugar
1 tbsp applesauce                                            1/2 tsp baking soda
1 egg, lightly beaten                                          1/2 tsp salt

Combine buttermilk, oats, and vanilla, let sit 10 minutes. Add egg and applesauce. In a separate bowl, combine flours, sugar, baking soda, and salt. Add wet ingredients. Cook on a buttered griddle over medium heat. Enjoy.

After breakfast we leash up Sadie, pack up the stroller and head out for our morning walk.

We only take Sadie for about 15 minutes, then she gets dropped off at the house and James and I make the trek (1 block) to the park. At the park we run around, climb the structure, slide down the slide, swing (on mommy's lap, of course) and pick up a lot of rocks, bark chips, and sticks.

By the time we get home, provisions are needed. Morning snack usually consists of dairy (cheese, cottage cheese, or yogurt) and fruit. Then stories, and down for a nap. This is the only time of day that chores are done, and, every once in a while, relaxation may occur.

About an hour and a half later, he's up! And running, dancing, and playing.
Lunch comes soon after nap. It generally consists of a quesadilla, PB and J, or grilled cheese and more fruit. Then, we chase each other around, play with blocks and balls, do our "happy feet" dance (stomping around quickly in one place), and empty and rearrange every drawer and cabinet in the house.

Sometimes we run errands in the afternoon, or visit a different park.
Naturally, after all this activity, we need another snack. Carbohydrates are usually necessary by this point to re-fuel. Sometimes we have crackers, but more likely it's banana bread or muffins that I've made.

Whole wheat lemon-berry muffins
makes 2 dozen muffins

6 tbsp trans-fat free tub margarine (such as Earth Balance)
2/3 c brown sugar                                                   3 c whole wheat flour
1 c buttermilk                                                         1/2 tsp salt
1 carton (8 oz) low-fat yogurt                                 2 tsp baking powder
2 eggs, lightly beaten                                               2 tsp baking soda
zest and extract of 1 lemon                                     2 c berries
1 c all-purpose flour                                               2 tbsp raw sugar

In a large bowl, cream together the margarine and brown sugar. Stir in the buttermilk, yogurt, eggs and lemon zest and extract. Sprinkle flour, salt, baking powder, and baking soda over the mixture and stir just until combined. Fold in berries. Pour evenly into two muffin tins coated with cooking spray. Sprinkle raw sugar evenly over the muffins. Bake at 375 degrees for about 20 minutes. Allow to cool in tins 5 minutes before removing and placing on a wire rack to cool completely. Enjoy.

On particularly lucky yet rare days, James goes down for another nap in the afternoon. This is when dinner is started (yes, around four, and sometimes it's done by six).

Daddy's arrival home is a very exciting event, and he is met at the door by a wagging dog, a squealing boy, and an exhausted wife. Lane usually throws James around and they wrestle for a while (guy stuff that James loves to do, but mommy doesn't really know how).
Then, it's James fifth meal of the day: dinner. He usually eats a little of whatever we are having, but modified for him, such as chicken, steamed veggies, and buttered-noodle-nums.

After dinner we sometimes go for a family walk (weather permitting), or play inside.
Around seven, James takes a tub (usually a "daddy job" while mommy does a little damage control around the house). He loves splashing in the tub and putting his hands under the faucet while the water runs. As soon as we start the bath, he runs in the bathroom and tries to step into the tub, fully clothed.

When he is all clean, James gets lotioned up and put into pjs. Then we round up bink, blankie, and Bear and sit in the rocker and read stories. This can last up to 20 minutes, but it usually lasts about 5 because James is ready for nigh-nigh-time-ba-ba, after which he gets his teeth brushed and goes to bed and sleeps soundly for 12 hours...
Okay, that last part isn't completely true, but a mom can dream, right?
Anyway, if you have stuck with me through the daily recap you are most likely a direct relative, or just really bored. In any case, our life is not fascinating and our days are not glamorous, but our little family is very blessed, and our days are filled with joy.

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Paradise Pancakes (or, what to do with unripe melon, part 2)

Well, I've done it again. I bought another unripe melon. I was so confident in my melon purchase this time, only to be deeply disappointed. I think I have finally learned a valuable life lesson: when the price of melons has been discounted, don't buy them.
Anyway, my beautiful newlywed friend Kelly is coming for brunch, and she loves all things tropical, so I have decided to make tropical pancakes. The pancake part was her request. The tropical part is because she just returned from her honey moon in Hawaii to May in Oregon.

I am going to tropicalize (yes, that is now a word) the pancakes with mango and cantaloupe sauce. I made it by pureeing about 1 1/4 cups cubed mango with 1 2/3 cups cantaloupe. The sweetness of the mango completely overrides the unripe yuck of the melon. My son went crazy for it when he tried it. Who wouldn't? It's like pure sugar in a sauce. That mixed with some shaved coconut in a pancake... paradise.

Paradise Pancakes
1 egg (lightly beaten)
3/4 cup of the mango-melon sauce (or any blend of fruit; pineapple-mango would be divine)
1/4 cup of milk (I used 1%)
1 cup of your favorite whole grain pancake mix* (see recipe at bottom of page to see my newest)
1/2 cup unsweetened shaved coconut, chopped
butter (for cooking)

Whisk together the first 3 ingredients, then stir in pancake mix until fully combined.
Let sit for 15 minutes (this allows the whole grains to absorb the moisture, resulting in a delectably fluffy cake). Stir in the coconut. Heat a griddle on medium-high. Spread some butter over the griddle and allow to melt. Add about 1/4 cup of the batter and cook until bubbles start to form on the top. Flip and cook until the underside is golden-brown. Enjoy.
*The recipe I used already had oil in it. If yours does not, add a little extra mango-melon sauce or add some vegetable oil for moisture (1 tbsp at a time until you have reached desired consistency, should be a thick batter). 

Homemade Whole Grain Pancake Mix

from King Arthur Flour's Whole Grain Baking

Yield is 10 cups dry mix, each batch uses 1 cup of the mix and makes approx. 10 pancakes.

3 1/2 cups old-fashioned rolled oats

4 cups white whole wheat flour

1 cup all-purpose flour

3 tbsp sugar

3 tbsp baking powder

1 tbsp salt

1 tbsp baking soda

2/3 cup vegetable oil (recipe actually calls for 3/4 cup, but I didn't feel it needed that much)

Grind oats in a food processor until chopped finely but not powder. Whisk oats, flour and the next five ingredients (through baking soda) in a large bowl. Slowly drizzle in oil while stirring. Store in airtight container in freezer.

To make pancakes add 1 egg and 1 cup buttermilk to 1 cup of the mix (or make recipe above). Always allow mix to stand for 15 minutes before cooking to allow four to soak up wet ingredients. Enjoy.

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