Pumpkin Pancakes

Original Recipe HERE

Pumpkin pancakes often are gummy in the middle because of the moisture content of the pumpkin.  These weren't as gooey as previous recipes I've tried, and they puffed up nicely instead of stayed flat.  The batter was very thick and didn't spread much in the pan, which I'm not used to, but it meant I could make smaller pancakes (yay for faster cooking) and fit more in each round in the skillet (yay for efficient cooking).  I got about 22 pancakes out of this, and I wish I'd doubled the recipe because the superhuman appetites of my kids weren't satisfied with 4 pancakes each.  Leftovers for the next day would've been nice, especially since the kids asked that I make them again.

Ingredients

1 egg

1 & 3/4 cups buttermilk

1 cup pumpkin puree

2 Tablespoons applesauce

2 cups whole wheat flour

1/4 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon or pumpkin pie spice

Directions

(1) In a large mixing bowl, whisk together egg, buttermilk, pumpkin puree, and applesauce.

(2) Into a separate bowl, sift together flour, brown sugar, baking powder, baking soda, salt, and spices.

(3) Combine dry ingredients into wet.  Stir until just mixed but still lumpy.

(4) Cook pancakes on a griddle or in a skillet over medium-low heat until a few bubbles appear in the batter.  Flip and cook until done.

Kid Participation:

* Whisk wet ingredients

* Measure dry ingredients

* Sift dry ingredients

* Spoon batter into skillet (because it's thick and there's less chance of it turning into a mess in the skillet)

Basic Buttermilk Waffles

Original Recipe HERE

These are standard, no-frills waffles.  A good recipe for when you want the waffle to just be an accompaniment to elaborate toppings.  Sadly, this night we only had maple syrup...but that classic combo was still a satisfying meal.

I didn't have pastry flour like the original recipe called for, so I used white all-purpose.  They weren't the light, crispy waffles that the pastry flour would've given me, but they were perfectly fine anyway.

I got 11 approximately 4" waffles from this recipe.  Next time I'll double it to have breakfast pre-made for the next day.

Ingredients

2 large eggs

1 & 3/4 cups buttermilk

1/2 cup (1 stick) butter, melted & cooled

2 teaspoons vanilla

1 & 3/4 cups all-purpose flour

2 Tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup almond flour [optional; I used]

Directions

(1) Preheat waffle iron.  Spray with non-stick cooking spray.

(2) In a medium bowl, whisk together eggs, buttermilk, butter, and vanilla.

(3) In a separate bowl, sift together flour, sugar, baking powder, baking soda, salt, and almond flour.

(4) Combine dry ingredients into wet until just mixed.

(5) Ladle batter onto iron; cook according to iron's directions.

Kid Participation:

* Measure wet ingredients

* Whisk wet ingredients

* Measure dry ingredients

* Sift dry ingredients

* Combine all ingredients

Ham & Cheddar Waffles

Original Recipe HERE

 

Winner winner, waffles for dinner.  I shook things up and stepped away from the standard or dessert-leaning waffles of days past.  These were a successful adventure.

 

I doubled this to feed four of us.  I got 12 square waffles using three rounds of batter (my iron makes four squares at a time).  It may not sound like enough, but the waffles were filling.

The original recipe says to, ideally, allow the batter to sit for 20-30 minutes before baking because the waffles will be fluffier.  I did have the time, so I waited.  I have nothing to compare the final product to, but the waffles weren't dense or heavy, so maybe they were the proper amount of fluffy?

Being waffles, my kids wanted to use maple syrup with them.  I was fine without it, but they tasted fine either way.  The sweetness paired well with the cheese and ham...kind of like a McGriddle (not that I would have any familiarity with how a McGriddle tastes...).

 

Ingredients

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon dry mustard [I used ground mustard]
3/4 cup shredded cheddar cheese [do not use pre-shredded]
1/2 cup finely chopped deli ham
1 heaping tablespoon chopped chives or thinly sliced green onions [I used dried minced onions]
1 cup buttermilk
1/3 cup vegetable oil
1 egg

 

Directions
(1) In a large bowl, whisk together flour, corn starch, baking powder, baking soda, salt, and dry mustard.
(2) Add cheese, ham, and chives (or onions) and lightly toss.
(3) In a separate bowl, whisk buttermilk, oil, and egg.
(4) Add wet ingredients to dry; stir until everything is just incorporated.
(5) Preheat waffle iron.  Spray with non-stick spray.
(6) Ladle batter into iron.  Cook according to iron's instructions to achieve lightly golden waffles.

Kid Participation:
* Whisk dry ingredients
* Whisk wet ingredients
* Stir all ingredients togehter
* Experiment with dipping and drizzling options

Buttermilk Cornbread

Original Recipe HERE

Cornbread is supposed to be at its best when cooked in cast iron.  So far, this is the best cornbread I've made.  I think the buttermilk is key to keeping it so moist.

 

Ingredients

1/2 cup (one stick) butter

2 eggs

1 cup buttermilk

1/2 cup white sugar

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt
1 to 1-1/2 cups corn kernels, optional [I used frozen]

 

Directions

(1) Preheat oven to 375 degrees F.  Put 12" cast iron skillet in the oven during the preheating phase.

(2) Melt butter in the microwave.

(3) In a medium mixing bowl, whisk together eggs and buttermilk.

(4) Add sugar to egg mixture; whisk until dissolved.

(5) Add butter to egg mixture; whisk well to avoid butter cooling into solids.

(6) In a small bowl, sift together baking soda, cornmeal, flour, and salt.

(7) Stir dry ingredients into wet until well blended.
(8) Gently fold corn into batter if using.

(9) Remove skillet from oven.  Melt approximately one tablespoon of butter in it, swirling to coat entire bottom and halfway up the sides.

(10) Pour batter into skillet.  Return to oven; bake 20-25 minutes or until a knife inserted in the center comes out clean.

(11) Allow cornbread to cool for several minutes in the skillet before slicing.

Kid Participation:
* Whisk wet ingredients
* Sift dry ingredients
* Stir it all together (gently, please!)

Buttermilk Cheddar Dill Biscuits

Original Recipe HERE

 

I was interested in these biscuits because of their use of cake flour.  I thought they'd be lighter and fluffier than the average cheese-incorporating biscuit.  I don't know how much of a difference it truly made, but they weren't dense or dry, so I'd use it again.  This recipe made 8.5 biscuits.

 

I eyeballed the amount of grated cheese and dried dill.  Next time I might add a little garlic powder, or at least some more salt.  But they were fine as-is, and everyone in the family had two.

 

A note of caution: I know that parchment paper isn't supposed to go in a 500 degree oven, but I thought that for such a short cooking time, it might be OK.  It wasn't...I started to smell a burning odor within two minutes, and the edges of the paper were already pretty browned.  I took the biscuits off and transferred them to another baking sheet (not lined or greased), and all was fine after that.  The biscuits were easy to lift off the pan when done.

 

Ingredients

1 & 1/4 cups cake flour
3/4 cup all-purpose flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cups butter (1/2 stick), grated
2/3 cup grated cheddar cheese
3/4 cup buttermilk
2 tablespoons dried dill

 

Directions

(1) If possible, put butter in the freezer ahead of time to make grating easier.

(2) Preheat oven to 500 degrees F.

(3) In a large bowl or using a stand mixer, combine flours, baking powder, baking soda and salt.

(4) Add butter; work with fingers or paddle attachment until it resembles coarse crumbs (mine never looked quite right).

(5) Add cheese; mix.

(6) Add buttermilk and dill; mix until dough forms a ball.

(7) Use paddle attachment to knead dough, or knead several times on a floured surface.

(8) Pat dough until about 3/4" thickness.

(9) Cut biscuts with a cookie cutter (mine was about 2" diameter).  Place on baking sheet.

(10) Bake until golden brown, 8-10 minutes.

Kid Participation:

* Measure dry ingredients

* Grate cheese (to the point where bigger hands need to take over lest blood be drawn)

* Work mixer

* Pat dough

* Cut biscuits

Mim's Classic Buttermilk Pancakes

Original Recipe: from my mom!

 

This is the pancake recipe I grew up on.  It provided many a breakfast - and many a dinner - for my brother and me.  It's not healthy (though someday I should try subbing in some whole wheat flour to compare), but it makes some lovely-tasting, fluffy-yet-substantial stacks.  Husband likes to make pancakes on weekend mornings, and while I appreciate and applaud his efforts, his favorite recipes just can't hold a candle to my mom's.

 

I usually serve this with bacon or sliced-and-sauteed smoked sausage.  And the authentic New Hampshire maple syrup she brings every time she visits.  And I also have been known to top my cakes with additional butter...  The kids love it with mini-chocolate chips in the batter, and it also works with sliced banana and fresh berries (though I'm usually a pancake minimalist and just go with the standard syrup).

 

The recipes makes enough for our family of five, though I often double it to have quick-to-prepare breakfasts for the school week.

 

Ingredients

2 cups all-purpose flour                                         

1 teaspoon baking soda

1 teaspoon salt                                             

3 Tablespoons sugar

2 slightly beaten eggs                                      

2 cups buttermilk

2 Tablespoons melted shortening or butter [I use butter]

 

Directions

(1) In medium mixing bowl, sift or whisk together all dry ingredients.

(2) In large mixing bowl, whisk eggs, buttermilk, and butter until thoroughly combined.

(3) Add dry ingredients to egg mixture; stir only until flour is barely moistened (small lumps are OK).

(4) Cook in 1/3 cup servings (or to personal preference) immediately on hot griddle at 375 degrees or large skillet on medium heat.  Flip when bubbles appear and burst in center of each pancake.  Pancakes are done when golden brown on each side.

 

Kid Participation:

* Whisk dry ingredients

* Whisk wet ingredients

* Ask for pancakes to be made into shapes that Mom has no ability to create

 

 

Buttermilk Chocolate Cake

Original Recipe HERE

This was *J*'s first birthday cake.  Since he wasn't old enough to express a preference, I chose for him.  None of that "my children don't have a taste of sugar until they go to Kindergarten" baloney around here.  I don't know if he liked it, but I certainly did.  I didn't use the ganache suggested in the orignal recipe; I made a frosting that I could tint blue.

P.S. BTW FWIW FYI The above link has some tips worth reading to make the cake be as successful as possible.

Ingredients
3 cups unbleached, all-purpose flour
2-1/2 cups sugar
1 Tablespoon + 1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened cocoa powder, sifted
1-1/3 cups canola oil
1-1/2 cups buttermilk
3 large eggs
1-1/2 cups freshly brewed, extra-strong hot coffee
1 teaspoon pure vanilla extract

Directions
(1) Preheat oven to 350 degrees. Grease two 9" cake pans and line the bottoms with parchment paper.
(2) Sift flour, sugar, baking soda, salt, and cocoa powder in a large mixing bowl.
(3) Using an electric mixer set on low, add oil, buttermilk, and eggs each separately into flour mixture.
(4) Add hot coffee in a thin stream, pouring down the side of the bowl.
(5) Add vanilla; mix until batter is smooth.
(6) Divide batter evenly into pans.  Bake until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.
(7) When ready to frost, remove cakes from pans. Place one layer of cake on serving plate. Trim top with a serrated knife to make it even if necessary.  Frost.  Trim top off other layer and place untrimmed side on top of frosted layer, pressing gently. Frost top and sides.

Kid Participation:
* Sift dry ingredients
* Add wet ingredients while keeping little fingers far from rotating beaters

Chocolate Zucchini Cake

Original Recipe HERE

I had made a chocolate zucchini cake for Husband's birthday the year before, and it was fabulous.  For some reason I didn't save the link.  Plenty of googling didn't result in anything familiar, so after admitting defeat I settled on this one.  It wasn't quite as good as the first CZC, but it's worth saving and making again.  I would have preferred it a little moister, so instead of completely squeezing out the zucchini juice, I'll leave some in.

I frosted this with a pumpkin-flavored cream cheese frosting (here), which was also worthy of repeating.  Husband liked it (I think?) because he's doesn't have a major sweet tooth, so my usual go-to buttercream frosting isn't his thing.  The pairing of this cake and that frosting made for a tasty dessert that wasn't too dessert-y.

Ingredients

1/2 cup fat-free milk [or buttermilk]

1/2 teaspoon white vinegar [only if using regular milk]

2-1/2 cups unbleached, all purpose flour

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

4 egg whites

1-3/4 cups sugar

1 cup fat-free vanilla yogurt

1 teaspoon vanilla extract

2 cups grated zucchini, slightly drained

3/4 cup mini chocolate chips

Directions

(1) Preheat oven to 350 degrees.  Grease a 13x9x2" glass dish or cake pan.

(2) If not using buttermilk, stir together the milk and the vinegar.  Let sit 10 minutes.

(3) Sift together flour, cocoa powder, baking soda, cinnamon, cloves, and salt into a medium bowl.  Stir in chocolate chips, ensuring they are coated with flour mixture.

(4) In a large mixing bowl, using an eletric mixer, beat egg whites and sugar on low speed until well combined.

(5) Beat in yogurt, vanilla, and milk until just thoroughly blended.

(6) Gradually add sifted flour mixture to wet ingredients, stirring until blended.

(7) Using a wooden spoon or spatula, mix in zucchini until combined.

(8) Pour batter into prepared pan. Bake 40-45 minutes or until a tester inserted in the center comes out dry.

(9) Remove pan to a rack. Allow it to cool at least 30 minutes before cutting into individual pieces.  Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Kid Participation:

* Sift dry ingredients

* Stir in zucchini

Potato & Leek Soup

Original Recipe HERE

This is a very simple recipe that makes a great basic soup.  Despite being potato-based, it wasn't heavy or "dense."  I served it warm with toasted slices of a whole wheat baguette topped with a roasted garlic/butter/grated parmesan spread.  Both kids had four bowls.  Yes, four.

I had been cautiously optimistic that I'd outgrown my lactose intolerance (or at least a lactose sensitivity).  This soup made me a little worried I had a full-blown attack on the way, but I was able to fight it off and enjoy my meal.

Ingredients

1 pound leeks (approximately 3-5 medium), white and light green parts only

2 Tablespoons unsalted butter

Heavy pinch kosher salt, plus additional for seasoning

5 small Yukon gold potatoes

1 quart vegetable broth

1 cup heavy cream

1 cup buttermilk

1/2 teaspoon white pepper

4 Tablespoon snipped chives [optional]

Directions

(1) Melt butter in large soup pot over medium heat.

(2) Meanwhile, thinly slice leeks into rings.  Rinse in colander to remove all dirt.

(3) Add leeks and salt to pot; sweat for 5 minutes.  Decrease heat to medium-low; cook until leeks are tender (10-15 minutes), stirring occasionally.

(4) Meanwhile, peel potatoes and cut into small chunks.

(5) Add potatoes and broth.  Bring to a boil, then reduce heat and cover.  Simmer until potatoes are soft (30-40 minutes).

(6) Turn off heat.  Puree soup with immersion blender until smooth.

(7) Add cream, buttermilk, and pepper.  Stir until well combined.  Adjust seasonings to taste.

(8) Serve hot or cold.  Garnish with chives after spooning into bowls.

Notes: I will try half-and-half, or even whole milk, to see how well I tolerate the soup.  Also, the soup was a nice consistency but thinner than expected.  Adding a few more potatoes would thicken it up if desired.

Kid Participation: None.

Whole Wheat Oat Pancakes

Original Recipe HERE

I had some buttermilk in the fridge for a meal I'd planned to make.  But I didn't save the link in my "This Week" folder, so I couldn't remember for the life of me what the buttermilk's intended purpose was.  So pancakes it was.

These were really good.  I like that they aren't loaded with butter or sugar, and they have plenty of whole wheat flour and oats.  I used fat-free buttermilk, so while I de-healtified them by drowning them in butter and syrup, I didn't feel quite so guilty as I might've.  The texture is really moist on the inside, which I'm assuming is due to letting the oats soak in buttermilk.

The original recipe says it makes 4 individual pancakes, which wouldn't be nearly enough for us.  So I doubled the recipe and got 18 to 20 medium-sized ones.  We kept them in the fridge and finished them up over the next two days (I was too lazy to freeze them, and I welcomed the opportunity to get out of my cereal-every-morning rut).  Some prep work can be done the night before (like mixing the dry ingredients), thus making the creation of a "real" breakfast (instead of just bowls of the aforementioned cereal) seem more do-able.

Ingredients

3/4 cup quick-cooking oats

1 1/2 cups plus 2 tablespoons buttermilk, divided

3/4 cup whole wheat flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/8 teaspoon grated nutmeg

1/2 teaspoon salt

1 large egg

2 Tablespoons unsalted butter, melted

1 Tablespoon packed brown sugar

oil

Directions

1) Soak oats in 3/4 cup buttermilk for 10 minutes.

2) Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in large bowl.

3) Whisk egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture together.  Pour into dry ingredients and stir until just combined.

4) Heat skillet over medium heat until hot and lightly brush with oil. Pour 1/4 cup batter per pancake onto skillet and cook until bubbles appear on surface and undersides are golden-brown (about 1 minute).  Flip with a spatula and cook other side, about 1 minute more.

Notes: The original says you can serve it with sliced bananas, which I'll try.

Kid Participation:

* Measure & whisk dry ingredients.

* Measure & whisk wet ingredients.

Whole Wheat Waffles with Oats

Original Recipe HERE

I love homemade waffles.  They're 200% better than any of the storebought ones.  And the great thing is that I usually have a few leftover ones that go into the freezer and can be enjoyed on subsequent mornings. 

I had planned on making a buttermilk waffle recipe that's an old stand-by in my kitchen.  But I realized that morning that I had no all-purpose flour.  I considered just substituting wheat flour and hoping for the best, but it seemed like too much of a risk.  At least not one I was willing to take while craving waffles and therefore would be really pissed off if I had to go without.  Luckily they turned out well - denser than the average waffle, but (probably due to the oats) not tough or dry.  I got two large (meaning 8 smaller) waffles by doubling the original recipe.  The amounts below are the doubled ones, and a few ingredient tweaks were made - so see the original to compare and make substitutions to suit your preferences.

Ingredients

2 cups whole wheat flour

1/2 cup quick cook oats

4 teaspoons baking powder

1 teaspoon salt

4 Tablespoons sugar

1 to 2 teaspoons cinnamon [optional]

1/2 teaspoon nutmeg [optional]

1teaspoon vanilla extract

2 whole eggs

4 Tablespoons apple sauce [or canola oil]

3/4 cup plus 2 Tablepoons milk

3/4 cup buttermilk

Directions

1) Preheat waffle iron.

2) Mix dry ingredients together in large bowl.

3) In separate bowl, whisk wet ingredients.  Pour into dry ingredients in several batches; thoroughly combine.

4) Spray waffle iron with non-stick spray.  Ladle batter into waffle iron and follow iron's instructions for cooking.

Notes: Next time I'll mess around with the substitutions and amounts just to compare.

Kid Participation:

* Measure dry ingredients

* Whisk dry ingredients together

* Crack eggs

* Whisk wet ingredients together

* Whisk all ingredients together