Day 15: It’s official: I’ve lost 9 pounds in 2 weeks! I also realized that I have not posted about my favorite of the Sonoma breakfasts so far: Buttermilk Waffles! They were made with Buckwheat flour, which I did not have on hand, so I bought some. They were nutty & delicious- probably fabulous with peanut butter on top or a little cinnamon in the batter and topped with fresh bananas (I ate them topped with fresh blueberries and drizzled a little agave syrup- delish!)
Buckwheat Buttermilk Pancakes/Waffles
1 c. buttermilk
1/4 c. applesauce
1/2 tsp. vanilla
1/2 tsp. lemon zest
1/2 c. whole wheat pastry flour
1/2 c. buckwheat flour
2 tsp. sugar
1/2 tsp. salt
2 tsp. baking soda
Preheat your griddle/waffle iron to medium heat. Mix together the buttermilk, eggs, applesauce, vanilla, and lemon zest in a medium bowl; mix. Add sugar, salt, and baking soda; stir well. Gradually add in the flours, stirring just enough to combine (lumps are good!). Pour 1/4 cup of the mixture over griddle or iron; cook until golden brown or desired crispiness. Makes 4 servings.
I was apprehensive about the whole-wheatness of pancakes/waffles at first- but I like these better, actually, than the white flour pancakes! Like I said, they have a wonderful nuttiness about them, and their texture is so much less gummy than the white flour ones! The New York Times actually has an article about it:
I also mean to check out the other recipes they have for whole grain pancakes & try them eventually 🙂 BTW, I also loved this very short article in the NYT about how a Mediterranean Diet slows mental decline; with Alzheimer’s running rampant in my father’s side of the family…I could use all the help I can get!
As a side note, we got our wedding pictures in the mail yesterday, and I’m trying to find a good way to scrapbook/store/display them. Still shopping on that front…and I have got a wedding coming up this weekend for two sweet people! It’s one of 5 or 6 weddings we’ve got on tap for this year. One of which, coming up this fall, I am making the cake topper for the bride, who was a friend of mine in high school. She saw ours and wanted a similar one, so I told her I would make it! This is ours:
So I am super pumped to make hers, too 🙂 Our cake was delish- red velvet and chocolate bourbon layers with cream cheese filling…can’t wait for that one year anniversay (hope it’s still good!)!!