Thursday, February 26, 2009
Whole Grain Rant
Welcome to Pet Peeve Day at Cookie Baker Lynn, the day when your host goes on a rant and you get to sit back and wonder when the medication will take effect.
Today's topic - recipes that call for boxed mixes as ingredients. Now I have no big beef with that kind of recipe. One of my husband's favorite cakes calls for a boxed cake mix and a box of pudding mix. (One of these days I'll figure out how to make it with real food, but that's a task for another day.) I just don't think of it as real cooking to use a mix. That's just stirring.
What really cheeses me off is when I pay actual money for an actual cookbook and it has recipes that use boxed mixes. I buy cookbooks to cook, not to mix! Imagine my frustration when an issue of Bon Appetite arrived a while ago with a tempting picture of whole grain pancakes on the cover and when I eagerly flipped to the recipe it called for...whole grain pancake mix! What?? What kind of a recipe is that?
Thank heavens for Bob's Red Mill Baking Book, a cookbook with real recipes that uses food for ingredients. I used the recipe for buckwheat pancakes from that book and the Bon Appetite recipe for the sauce. It made a satisfying and hearty breakfast. I feel calmer already. Pass me another pancake. I think the carbs are working.
Buckwheat Pancakes with Maple Blueberry Sauce
- adapted from Bob's Red Mill Baking Book and Bon Appetit
1 cup maple syrup
1 cup frozen wild blueberries
2 cups buckwheat flour
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup water
1 cup milk
2 Tbsp unsalted butter, melted
1- Boil syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.
2- Oil and preheat a griddle.
3- Whisk together the flour, sugar, baking powder, and salt. In a small bowl, whisk together the water and milk, then slowly whisk in the butter. Add the wet ingredients to the dry and stir till just combined. Add a little more water, if necessary. The batter may thicken as it sits; add a little more water, if necessary.
4- Ladle about 1/4 to 1/3 cup batter onto the hot griddle and cook over medium heat until bubbles appear, about 2 to 3 minutes. Turn and cook until golden brown on the other side.
5- Serve pancakes with butter and reserved syrup.