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by Heather Harris Brady

I’ve been experimenting a lot with whole grain flours lately, because I don’t want to settle for “wow, this is good for something healthy”. I’m going for “this is amazing”. So when I manage to hit that magical point I will share the recipes – like this one for whole grain pancakes. It’s based on a recipe from Cooking Light magazine, but I’ve tinkered with it so it uses ingredients I’m more likely to have onhand.

One thing I’ve learned over the course of my trials is that you need to allow time for the grains to hydrate in order to get maximum fluffiness in the finished product. I hope you enjoy these pancakes as much as we do, they’ve become my new standard recipe. If you’d like to play around with this recipe I think grated apple would be a great addition to try.

Whole Grain Pancakes, Makes about 12 4″ pancakes

  • 2/3 c. old-fashioned rolled oats
  • 1-1/2 c. low-fat milk + 1 t. apple cider vinegar
  • 2 T. maple syrup
  • 1 T. light olive oil
  • 3/4 c. white whole-wheat flour
  • 1/3 c. unbleached all-purpose flour
  • 1/3 c. spelt flour
  • 2 t. baking powder
  • 1/4 t. salt
  • 1/4 t. baking soda
  • 1 t. vanilla
  • 1 t. cinnamon
  • 1 large egg

Combine milk and oats in a small bowl. Let stand 10 minutes.

Pour the soaked oats and milk into a larger bowl. Add the egg, olive oil, maple syrup, vanilla and cinnamon. Whisk well.

Add the rest of the ingredients and stir until well-combined.

The final texture should be close to very heavy cream.

Heat a griddle and grease it lightly with olive oil. Drop spoonfuls of batter onto the griddle and watch for bubbles to appear all over the surface.

Flip the cakes and brown the other side. I usually poke the middle of each one with my finger, when they are springy they’re done.

I stack them so they stay warm.

Serve warm with butter, more syrup and fruit.

They cook up light and fluffy.

Put any leftovers in an airtight container and refrigerate.


Four years ago: Cream Scones
Three years ago: Key Lime Pie
Two years ago: Mixed Berry Pie
One year ago: Kerrygold Croissants


everythingscones08_little-house-dunes

by Heather Harris Brady

This recipe was inspired by the oat bran muffin recipe I have that I like so much. While these scones are whole grain, they are lighter and fluffier than many a coffeeshop scone. They are also very light on sugar.

Feel free to make substitutions or additions to the mix-ins, that’s part of the fun!

Everything Scones, Makes about 9 5″ scones

  • 1/4 c. butter
  • 1 c. oat flour
  • 3/4 c. spelt flour
  • 1/2 c. white whole wheat flour
  • 1/2 c. regular all-purpose flour
  • 2 t. baking powder
  • 1/4 c. sugar
  • 1/2 c. old-fashioned oatmeal soaked in 1/3 c. milk
  • 1 t. vanilla
  • 1 t. almond extract
  • 2/3 c. whipping (heavy) cream
  • 1 c. bittersweet chocolate chips
  • 1 mashed banana
  • 1/2 c. shredded coconut

Preheat the oven to 400. Combine the flours, baking powder and sugar in a food processor bowl. Add the butter.

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Process to crumbs. (You can cut this in if you don’t have a food processor.)

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Add the soaked oatmeal and all but 2 T. of the cream and process for 10 seconds. Let this mixture sit for five minutes, so the flour can absorb the liquid.

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Add the rest of the cream, vanilla and almond extract. The mixture will be sticky.

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Turn the dough into a bowl and fold in the chips, coconut and banana.

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Pat the dough into nine dollops on a greased baking pan. Sprinkle them with coconut if you like.

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Bake for 12-15 minutes, until lightly brown.

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Remove the baked scones to a rack to cool.

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See, light fluffy whole grain goodness!

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Goodness smeared with butter 😉

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everythingscones08_little-house-dunes

These are large scones, so you can cut them in half to serve if you like. They keep nicely for a few days at room temperature, wrap and freeze for longer storage.

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My Favorite Movies/Shows – Food Related

  • Chef's Table (!)
  • Chocolat
  • Chef
  • Grand Budapest Hotel
  • Hundred Foot Journey
  • Ratatouille
  • Cloudy with a Chance of Meatballs
  • Master Chef (NPR)
  • Julia's Kitchen (NPR)
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