Simple Soaked Pancakes

From Heavenly Homemaker Blog:

Simple Soaked Pancakes

By Laura · Feb,16 2009

I've really been enjoying experimenting with my new sourdough starter…and the older my starter gets, the better it does!  Mmm!

But I keep falling back on my old stand by pancakes.  They are SO good and SO good for you and SO easy.

I make them by soaking my flour in buttermilk overnight which breaks down the phytates and makes them more digestible, thus creating sourdough pancakes.  Here's the recipe:

Simple Soaked Pancakes

1 cup whole wheat flour (or whatever grain you want)
1 cup cultured buttermilk
1 egg
3 T. melted butter (or oil)
1/2 t. baking soda
1/2 t. sea salt

Stir the flour and buttermilk together in a glass bowl.  Cover with a cloth and leave on the counter overnight.  In the morning, stir in the egg, melted butter, baking soda and salt.  Whisk together, adding extra milk or buttermilk for the desired batter thickness you prefer.

Cook pancakes on a well buttered, hot skillet or griddle, flipping once bubbles begin to form.  Serve with real maple syrup, applesauce, jelly, or any of your favorite pancake toppings!

 

 

"All of your dreams can come true if you have the courage to pursue them." -  ºoº Walt Disney ºoº  

 

Pecan pies

From Bakerella blog:

Mama's Pecan Pies
Makes 3 pies or about 32 individual pies

16 oz. pecans
2 sticks margarine
16 oz. package light brown sugar
1 heaping tablespoon (serving tablespoon, not measuring spoon) self-rising flour
16 oz. bottle Karo light corn syrup
1 tablespoon vanilla
6 eggs
3 regular size (not deep dish) frozen pie crusts – or make your own (enough for 3)

• Melt margarine in the microwave for about 2 minutes or until melted and set aside.
• Prepare your pecans. Remove any unwanted dark brown pieces from the pecan crevices and shake out pecan crumbs in a colander.
• Place brown sugar in a large bowl. Work out any lumps with the back of a spoon. If the brown sugar is too hard, you can loosen it up in the microwave. Heat it for a few seconds and it will be fine.
• Add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.
• Add the bottle of corn syrup. Then add 1 serving tablespoon of vanilla and stir until thoroughly combined.
• Add melted margarine. Fold carefully into the mixture so it doesn't splatter. Fold until the margarine is thoroughly worked in and disappears.
• In a separate bowl, crack open six eggs. Remove the "roosters" and loosely beat the eggs with your spoon.
• Fold the eggs into the pie mixture until they disappear.
• Add pecans and stir until completely coated.
• Remove three pie shells from the freezer at this point and check for cracks. (If you do have a crack, thaw and knead the crack together and refreeze.)
• Pour the mixture evenly into the three shells. You'll probably have a little bit leftover in the bowl. Tap tops with a spoon to check consistency and make sure there is the same amount in each pie. Redistribute pecans if necessary to make equal.
• Bake for 45 minutes to an hour at 350. Cook pies until they swell and then fall. At that point they are done.
• Remove and cool for about three hours to set. Store on the counter or in the refrigerator depending on how you like your pie. Or eat right away and really warm – the pie just won't hold it's shape at this point but it will be amazing.
• For mini pies: chop pecans, use mini frozen pie shells, removing them from the freezer as needed and bake in three batches on a baking sheet for about 35 minutes each. I'm guesstimating the time. Watch them and make sure they are done.

Enjoy!

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