Tag Archives: buttermilk

Buttermilk Quinoa Pancakes and Quinoa Pancake Ham Sandwiches

7 Apr

Woah. I never thought I’d be this obsessed. Not just with dinner. Oh, no. With the LEFTOVERS!

These pancakes are so hearty and filling, you seriously won’t believe it. They also keep amazingly well in the fridge. I have eaten these bad boys for dinner (Quinoa Pancake Ham Sandwiches), breakfast, and as a snack. I can’t seem to get enough of their light and fluffy, yet dense and filling texture. The pancake batter mixed with the quinoa is such a dubious pair… Oh, you’re gonna love ’em!

These pancakes make the perfect pre/post workout snack. Just slather on a little all natural peanut butter, roll it up, and eat it on the road! For breakfast, add a sliced banana… the possibilities are endless and awesome.

This recipe came straight from penandfork.com.  Gwen Ashley Walters wrote it and said her first batch was just a fun experiment that turned out to be great. How very Pantry Chef of her… no wonder I love them!

Buttermilk Quinoa Pancakes

Time: 20 minutes
Servings: Makes 12 (4 in.) pancakes
Level: Medium

1 cup flour*
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1-1/4 cups buttermilk (or sour milk**)
1 teaspoon vanilla extract
1 cup cooked quinoa
3 tablespoons melted butter, divided

Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. Whisk the egg, buttermilk and vanilla extract together in a small bowl until well blended. Pour the buttermilk mixture over the flour mixture and stir until just combined. Fold in the quinoa and then fold in 2 tablespoons of melted butter.

Heat a nonstick griddle or skillet over medium heat. Brush skillet with reserved melted butter. Ladle  1/4 cupfuls of batter onto hot griddle. Cook until bubbles appear on the surface and the edges start to dry about 3 minutes. Flip and cook another couple of minutes, until pancakes are cooked through.

Keep warm in a low oven. Yum!

Tips
– *If you want to go all crazy-healthy, replace up to half the flour with a whole wheat flour.
– **To make sour milk, stir 1 tablespoon lemon juice into milk and let sit a few minutes until thickened.
– Store in an airtight container in the fridge.

Typically, I make breakfast first and then incorporate the leftovers into another dish. I did it backwards this time. We ate these sandwiches first and then I reheated pancakes for breakfast the next day. Delish!

Quinoa Pancake Ham Sandwiches

Buttermilk Quinoa Pancakes, cooked and warmed
Sharp Cheddar Cheese Slices
Thick slices of Ham
Jam

Pan sear the ham until warmed throughout. Top one pancake with  a slice of cheese and a few pieces of ham. Spread jam on another pancake and place on top of the other to make a sandwich. Yum!

Tips
– Try adding a fried egg to the top.

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Homemade Biscuits with PawPaw Hardy’s PB & S Spread

15 Mar

Get outta town with this one! Biscuits are at the center of every Southern table and I FINALLY learned how to make them.

I am still in the learning process. There is a recipe… BUT biscuit making is a serious art and apparently takes years to master. My first and second batch were great! My third, not so much. So hang in there and keep trying!

If anyone knows how to make the biscuits super fluffy, let me know. I’d LOVE a few tips!

This recipe came off of the White Lily Flour bag. My Aunt Carole says it is the best and if I were you, I’d trust her. Whew, she can cook!

Biscuits (Cat Head Biscuits… or so says my PawPaw Dub)

Time: 15 minutes
Level: Medium
Servings: 6 or so

2 cups White Lily Self-Rising Soft Flour
1/4 cup vegetable shortening
3/4 cup milk or buttermilk  (more if needed)

Preheat oven to 500 degrees. Place flour in mixing bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.

Blend in just enough milk with fork until dough leaves the sides of the bowl. Knead dough gently 10 to 12 strokes. Roll out dough into 2 – 2 1/2 inch patties. Dip a little in flour so they won’t stick.
 

Place biscuits in greased cast iron skillet with sides almost touching.

Bake for 8 to 10 minutes. Yum!



PawPaw Hardy’s PB & S Spread

Time: 3 minutes
Level: Easy
Servings: 6 or so

1/2 c. peanut butter
1/2 c. syrup
1 pad of butter, if desired

Mix all ingredients together.

Spread over biscuits or dip biscuits into the mixture. Yum!

Tips
– Make the PB & S spread. You will LOOOOVVVVEEEE it!
– You can use chunky or regular PB for the spread recipe.
– Grease the cast iron skillet with a touch of Crisco.
– I used soy milk for the biscuits this time because it is what we had. Don’t do that… I won’t do it again. They weren’t as flavorful.

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