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by Lori Ann
I had never heard of Dutch Pancakes (also called Oven Pancakes) until I searched for pancake recipes using lots of eggs. They fluff it up nicely, resulting in a texture similar to french toast. Baba hates eggs but loves this recipe, so it makes its rounds for our weekly pancake breakfasts!
by Lori Ann
sourdough
dutch
buckwheat
I make pancakes every Saturday morning for breakfast and am having a ton of new fun trying and inventing new recipes. I wanted to tease with some recent photos to encourage everyone to bug me until I remember to post the recipes.
Kat from KatManDew Designs is giving away a Turquoise Mama Nursing Necklace to one lucky MamaWit reader at the end of September!
Find out how to enter all throughout the month.
by Lori Ann
After months of experimenting with buckwheat, I’ve finally developed my perfect buckwheat recipe. I can’t wait til Tigger is old enough to eat it! Click “more” below to read it and try it out for yourself.
by LoriAnn
Ooops! I was revising the Mama Cooks page (sort of our online family recipe box) and realized that I’d never converted the Granola Goodness recipe into U.S. measurements as promised last October! I finally got around to it, so here you go!
Baba brought home a sack of a new-to-us grain today: buckwheat. We’re used to buckwheat flour, common around here for delicious buckwheat cakes (dipped in honey, yum!), but had never tried the grain itself (called buckwheat “groat” when it’s raw). We’ve been experimenting with various whole grains, eating Hasty Pudding (cooked cornmeal) for breakfast and brown rice with lunch and dinner, so we’re going to mix things up with buckwheat.
note: MamaWit has moved! Comment on this post at its new location.
This isn’t really a pregnancy craving, but I’ve been eating it for breakfast about half the mornings of my pregnancy so far. I generally make a batch every week while it’s warm out, and switch to making a batch of from-scratch “instant oatmeal” on weeks during the colder months.
My recipes is adapted to perfection (for my personal tastes, of course) from the “Homemade Granola” recipe on page 116 of the cookbook Artisan Bread in Five. I’ll try to figure out the U.S. measurements soon!
Granola Goodness
80ml vegetable oil
140ml honey
30ml water
2.5ml vanilla flavoring
1000ml rolled oats
100ml sesame seeds
1.25ml ground cinnamon
1.25ml salt
240ml dried fruit (raisins, banana chips, pineapples, and coconut are our favorites)
1. Preheat the oven to 200C (375F). Brush a large pan with oil.
2. Mix wet ingredients in a small bowl, measuring out the oil and then the honey (makes the honey slide out of the measuring cup more smoothly).
3. Mix oats, seeds, cinnamon, and salt in a large bowl, then stir in the wet ingredients until everything is coated.
4. Spread granola evenly on the baking sheet.
5. Bake 40 or so minutes, stirring every 10 minutes until the granola is golden brown.
6. Remove quickly to a large bowl (so it won’t stick) and as it cools, stir in dried fruits.
7. After cooling, store in airtight containers. Serve with yogurt, top desserts, or eat as cereal!
