Since one of my children is an extreme lover of the mix-out-of-the-box pancakes and spurns "healthy" (ie. whole wheat pancakes), I have been searching for a recipe that will pass his test. Finally I have heard, "These are REALLY good!" directly from his mouth (and from the rest of the family.)
Family Favorite Blender Batter Pancakes
adapted from Fast and Healthy Menus for Busy Moms
We make 3 batches of this recipe to feed our crew.
1. Preheat the griddle.
2. Place in blender and blend at high speed for 4-5 minutes or until smooth:
1 1/2 cups buttermilk (I use milk with 1T of vinegar. We've use almond milk with some vinegar and they came out great as well.)
2T olive oil (or butter)
3T honey (since my kids use syrup liberally, I usually cut the honey)
1/3 cup raw brown rice
1/2 cup pastry wheat (I've used whole wheat too.)
1/2 cup rolled oats
3. Blend in briefly just before baking:
1/2 tsp. baking soda
1 tsp salt
2 tsp baking powder
4. Pour batter on griddle. Bake on first side until bubbles on unbaked side begin to break; turn once and bake on second side.
Sue Gregg has some more information on her website about Blender Batter Pancakes as well.
January 12, 2009
K, J and E have the challenge of providing our family dinner each once a week. Since Mom chooses the menu, they are gaining experience making a variety of dishes.
***E was amused with her dinner preparation for her meal.
Recipe for Sweet Basil Rub
(E made this the night before and put the chickens in the crock. The next morning she put the crock into the crockpot. That evening, after a day of school, she came home to a finished main dish.)
1 Tablespoon Salt
1/4 tsp. garlic
1/4 tsp. paprika
2 tsp sugar
1/4 tsp. onion powder
1/2 tsp. lemon juice
Mix the above ingredients and then add:
1/2 tsp. black pepper
1 Tablespoon whole basil (I use flakes from a jar.)
2 Tablespoons olive oil
Rub on the chicken and either cook in the oven till chicken is done or cook in crockpot for the day on low. I save the juice and put in the refrigerator in glass jars. After it cools scrape off the congealed fat and you'll have a great chicken stock for soup.
Pizzaritos From The Scout's Outdoor Cookbook
1 jar pizza sauce
8 flour tortillas
2 cups shredded mozzarella cheese
8 ounces sliced pepperoni (or whatever toppings you'd like. Among other things we added hamburger and onion)
Preparation in Camp:
1. Spread approx. 3 T pizza sauce onto each tortilla.
2. Sprinkle each tortilla with 1/4 cu shredded cheese and top with pepperoni slices (or other toppings).
3. Tuck tortilla sides in and roll like a burrito.
4. Wrap each pizzarito in two layers of heavy duty aluminum foil, and back over coals for approx 10 minutes or until cheese is melted.