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!)!!
4 thoughts on “Weekends Mean Waffles & Pancakes”
That's good to know about the Mediterranean diet and Alzheimer's! And we'll have to try those pancakes!
We love buckwheat! Since we need GF family dinners, we've found that buckwheat is a fabulous replacement! And you're right, the texture is a lot less gummy than regular white flour.
If you're going to Scrapbook them, my advice is to DO IT ASAP. If not, you end up with piles and piles of photos to scrapbook, and you keep buying more and more stuff that you'll "get around to scrapbooking". Before you know it, you have tons of stuff and two babies and no time. =)
If you're going to photo album them, I recommend the type that the whole page peels off and you place photos and then replace the page. I just finished one of Oliver's albums that way, and if you cut photos, you can be creative like a scrapbook, even adding little scraps of things for decoration!
Looking forward to seeing what Levi thinks about the pancakes. Hope he's willing to try them!
I want to try the oat and apple pancakes, too!
I have GOT to get started on the scrapbooking; I think your right, Lisa! I also like the idea of the books that use the whole page- so now I've got to find one!