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#1 The
Recipe Page
One
BlenderBatterWaffles/Pancakes
Master
this recipe and you will be well on your way to making a
successful transition to whole foods cooking! Do it with your
children from the very first try. They will be fascinated with the
process. No
grain mill needed. An Osterizer Blender (450 watts with glass bowl from
Internet, Kmart, Walmart etc. $35-$60) works well. Use any grain or combination of grains.
From our Breakfasts cookbook.
AMOUNT: 3 - 4 Servings ( 8--6" pancakes or 3 to 4--7"
waffles )
DO NOT DOUBLE THE RECIPE ON Y0UR FIRST TRY!
1. Place in
blender; blend at highest speed 3 minutes (less in a Vita-Mix or
Bosch), while adding enough liquid to maintain a
vortex:
1
cup buttermilk or yogurt thinned with water to same
consistency or 1 1/4+
cups for waffles--a
thinner batter is best
(Non-dairy allergy alternatives:
rice, coconut, almond milk,
apple juice or apple sauce + 1 Tbsp. vinegar)
The idea here is that you
need about a cup of
liquid--even just water will do with a tablespoon of
yogurt, whey, buttermilk,
or even lemon juice (an acid medium) will to
get The Two
Stage Process
activated (We'll talk more about that later).
1
tablespoon olive oil
(optional, but recommended)
1 teaspoon vanilla extract
(optional for flavor,
omit with buckwheat)
1/2 cup uncooked
rolled oats or whole oats or other grain
1/2 cup brown rice, buckwheat, corn,
millet, or other grain
These
are raw whole uncooked grains, not flour! We urge you to
experiment with
millet, barley, spelt, and our favorite--Kamut® grain
for varied tastes
and textures. Avoid bothersome allergies. For those who
are gluten
intolerant try the gluten free grains: brown rice, corn, and
millet. The
idea here is to use about a cup of grain. We suggest starting
with brown rice
and oats because they are readily available in grocery
stores.
2. Cover blender and let stand at room
temperature several hours or overnight
for improved nutrition. Optional but
recommended: See The Two Stage
Process. (Be patient. We'll explain all of
that later.) If you are preparing
for more than four servings, pour the mixture
into a separate container to
set aside and repeat the recipe. Most blenders
cannot handle a doubled recipe.
3. Preheat griddle on medium-high
(until water drops sizzle on surface),
or waffle iron at highest
temperature.
4. Just before baking, add and reblend
for 1 to 3 or more minutes until smooth:
1
egg (or alternative, optional but recommended)
1 tablespoon flax seed (Optional
for added nutritional value)
Additional
liquid (as
needed to keep batter churning around a vortex
see photo on page 2)
5. Blend in thoroughly, but briefly, "sifting" these
through a small strainer
(assist with rubber spatula, if needed):
1/4 teaspoon baking soda
1/2 teaspoon salt, to taste (Believe
it or not, a little salt enhances a
sense
of sweetness in whole grain baking It overcomes the
"flat" taste feeling.)
1 teaspoon baking
powder (Optional:
With the Two Stage Process the baking
powder can be omitted and
the baking soda increased to 1/2 to 1 teaspoon as
needed).
Technique tip: If you can successfully drop the soda & salt
into the vortex
and break any lumps up
in the spinning blades, (Yuck! if someone bites
into one.) you can omit
sifting.
6. Bake on hot griddle or in waffle
iron (3 to 5 minutes until crisp), lightly
sprayed with non-stick
olive oil spray as needed.
"Prior to this recipe we did not have pancakes at all in our
house because of my 10 year old son's allergies. The whole family
loves them. Now we make them at least 2 to 3 times a week. . .
sometimes even for a silly supper!" Reesa D. Florida
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Continue
Lesson #1 