Blueberry Pancakes
The holiday baking just whetted my appetite for baking and generally making food from scratch. It makes the house smell good, and I like being able to do a little "kitchen magic".
Yesterday, I made some pumpkin bread with my yeast starter. I wasn't sure what effect the ginger and cardamom would have on the yeast's activity, so instead of mixing everything at first, I made the "sponge" before adding the spices in. Once that sponge is formed, the yeasts are roaring to go.
I also made a Chinese-style soup with pork neck bones, garbanzo & red beans, brown rice, and mo gua. I aslo added in some Shiitake mushrooms, and dried Chimnese plums (hoam jo). Bpil it all for a few hours until the meat falls off the bones. Added salt anda couple of bouillon cubes, and serve with green onions, crushed peanuts, soy, and Sriracha chili sauce.
Dessert was a slice of my blackberry-apple pie.
This morning, I made blueberry pancakes using a recipe from the "Inside America's Test Kitchen" book from the library. Instead of the recipe's substitution of 2 cups milk and 1 tablespoon of lemon juice for buttermilk, I used buttermilk. (I seem to keep it around more when I'm in a bread and piemaking phase..) For two people, I cut the recipe in half.
Blueberry Pancakes
1 tablespoon juice from 1 lemon
2 cups milk
2 cups (10oz) unbleached, all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons butter (melted and cooled, somewhat)
1-2 teaspoons vegetable oil
1 cup fresh or frozen blueberries [I used dried fruit from Costco]
1. Whisk the lemon juice and milk in a medium bowl.. Se aside to thicken while preparing other ingredients. Whisk the flour, sugar, baking powder, salt, and baking soda together.
2. Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.
3. Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes..
Add 1 tsp oil and brush on the skillet bottom.
[I used my well-seasoned cast iron skillet. It worked great.]
from "Inside America's Test Kitchen", from the editors of "Cooks Illustrated", 2003.
Yesterday, I made some pumpkin bread with my yeast starter. I wasn't sure what effect the ginger and cardamom would have on the yeast's activity, so instead of mixing everything at first, I made the "sponge" before adding the spices in. Once that sponge is formed, the yeasts are roaring to go.
I also made a Chinese-style soup with pork neck bones, garbanzo & red beans, brown rice, and mo gua. I aslo added in some Shiitake mushrooms, and dried Chimnese plums (hoam jo). Bpil it all for a few hours until the meat falls off the bones. Added salt anda couple of bouillon cubes, and serve with green onions, crushed peanuts, soy, and Sriracha chili sauce.
Dessert was a slice of my blackberry-apple pie.
This morning, I made blueberry pancakes using a recipe from the "Inside America's Test Kitchen" book from the library. Instead of the recipe's substitution of 2 cups milk and 1 tablespoon of lemon juice for buttermilk, I used buttermilk. (I seem to keep it around more when I'm in a bread and piemaking phase..) For two people, I cut the recipe in half.
Blueberry Pancakes
1 tablespoon juice from 1 lemon
2 cups milk
2 cups (10oz) unbleached, all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons butter (melted and cooled, somewhat)
1-2 teaspoons vegetable oil
1 cup fresh or frozen blueberries [I used dried fruit from Costco]
1. Whisk the lemon juice and milk in a medium bowl.. Se aside to thicken while preparing other ingredients. Whisk the flour, sugar, baking powder, salt, and baking soda together.
2. Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.
3. Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes..
Add 1 tsp oil and brush on the skillet bottom.
[I used my well-seasoned cast iron skillet. It worked great.]
from "Inside America's Test Kitchen", from the editors of "Cooks Illustrated", 2003.