A Scrumptious Breakfast: Raspberry Buckwheat Pancakes

I loved/love making pancakes with my dad.  He never really used an exact recipe, but they always taste awesome.  We discovered the culinary wonder of raspberry pancakes rather accidentally.  He grows them in his garden, so there was a bowl of them on the counter.

"Let's just throw those in."

I can still remember the aroma therapy of them, the delicious pop of tart and sweet flavor in the middle of the bite.  So, I want you to share in my delight.  I recorded the ingredients this time.

Buckwheat is super healthy, by the way.

Nutrition Info (approx.): 


1/4 cup of buckwheat flour has 24% of your daily value of fiber.
1/4 of buckwheat flour has 5 grams of protein.
1/4 cup of buckwheat flour has 6% of your daily value of Iron.

You'll Need:
- 1 cup buckwheat flour
- 1/2 cup regular, all-purpose flour
- 1/2 cup cornmeal
- 1 heaping cup raspberries (frozen or otherwise)
- 2 eggs
- 3 Tablespoons melted margarine or butter
- 1 tablespoon super fine sugar (you can use regular)
- 1 pinch of salt
- 1.5 teaspoons baking powder
- 1 and 1/4 cups milk (any fat percentage)
- large bowl
- whisk & spoon
- 1 large skillet
- extra margarine for the skillet
- 1/2 paper towel
- 1 turner/spatula

First.


In the large bowl, combine all the dry ingredients and mix with a whisk.

Second.


Add the milk and eggs, beaten, and the melted margarine.  Whisk together until smooth.

Third.


Add the raspberries, you can break them up before you put them in or mash them with the spoon after they've been mixed in.

Fourth.


As the batter rests, heat up the pan over medium heat with about a 1/2 tablespoon of margarine.  Fold the 1/2 paper towel and using the spatula, soak up excess margarine.  Keep the paper towel to apply in between additions of batter. Once the pan is hot enough that a drop of water sizzles, add batter with a big spoon.

Fifth.


When the bubbles stop popping, flip the pancakes.

Sixth.


Take them out of the pan when both sides are slightly brown and eat immediately or cool on a wire rack.

Seventh.


Keep cooking until the batter is gone.  In between each batch, use the paper towel and spatula to moisten pan with margarine.  Or, just put in more margarine.  If you have leftover pancakes, let them cool, then stack them in a bag and seal to freeze for several weeks.  They are easily reheated in a toaster oven, on about 300 (F) for 10 minutes.

Fact of the Matter:  I'm going to spend Labor Day reading and watching old episodes of Iron Chef.

Saturday Lunch: Tomato Grilled Cheese

My family's classic Saturday lunch is grilled cheese.  So healthy, right?  No, but delicious.

So here is my slightly more gourmet version.  Emphasis on "slightly."

You'll Need:
- 1 large slice of "good" bread, I used sourdough
- 2-3 slices of white American cheese, or any kind you like
- 1 large slice of tomato
- 1/2 tablespoon margarine
- 1 tablespoon vegetable oil
- 1/2 dill pickle
- 1 skillet


First.


Cut your slice of bread in half and spread the margarine evenly over the sides that will make contact with the pan.

Second.


Layer 1 slice of cheese on the bread. Then, a slice of tomato and the rest of the cheese.

Third.


Put the vegetable oil in the skillet and heat it up over a medium flame.  Once it is hot, place the assembled sandwich, margarine side down, in the skillet.

Fourth.


While the first side is cooking, (1-2 minutes, depending on how hot your pan is) break out the dills and slice one thinly to top the sandwich.

Fifth.


Flip the sandwich and cook until the cheese is nice and melty and the bread is golden brown.

Sixth.


Take it out of the pan, add the pickles and eat it!

Fact of the Matter:  Simple recipes are my favorite.

Going to the Market

This morning I went to the Farmer's Market.  One of the few things I will get up early for on Saturdays.  Also, there was a loud truck outside that woke me up.

But you didn't need to know that.

Moving on.  So, I took pictures there and here's what came out.

Fact of the Matter: I think most of this stuff was over-priced.

Easy Recipe: Peanut Butter Cookies with Chocolate

Yesterday, I didn't feel up to making anything extraordinary.  Mainly because I didn't want to wash dishes.  But, these cookies turned out to be rather delicious.

(adapted from Emeril for Martha Stewart)


You'll Need: (makes about 20)
- 1 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 egg
- 1.5 teaspoons vanilla
- 1/4 cup milk chocolate chips
- 1/4 cup dark chocolate chips
- 1 tablespoon flour
- cookie sheets
- wooden spoon
- Large bowl


First.


Preheat oven to 350 (F).  Measure out your sugars into a large bowl.

Second.


Measure out the peanut butter and add that to the same bowl.

Third.


Beat up the egg and add it to the bowl. (I did it in the peanut butter measuring cup.  Fewer dishes.)

Fourth.


Add vanilla.

Fifth.


Add chocolate.  I cut some of mine up, they were too big.  ( You don't have to use 2 types of chocolate.)

Sixth.


Start mixing it up with that wooden spoon.

Seventh.


Add the tablespoon of flour, and mix until smooth.

Eighth. 


By hand, roll dough into about 20 balls.  You can make as many or as few as you want.  Space them evenly on a cookie sheet.

Ninth.


Squish the dough down both ways with a fork.

Tenth.  


Put them in the oven for 10-14 minutes, until edges appear set.

I bumped this one.  Darn! Now I have to eat it.

Eleventh.


Let cool for 5 minutes on the cookie sheet, then remove and let cool on wire racks.  Enjoy!

Fact of the Matter:  I didn't eat breakfast until 10 today...