post-holiday pancakes

ph-pancakes

Here’s another delicious use for that leftover cranberry relish, and any sweet potatoes you might have too. It’s a kind of post-holiday pancake, if you like. I adapted the recipe for pumpkin pancakes from Good To The Grain by Kim Boyce, a fantastic cookbook for baking with all types of whole grains, such as amaranth, quinoa, and kamut, as well as more common grains like rye, corn, and barley. Instead of pumpkin pureé I used a sweet potato that I microwaved until tender and puréed it. I didn’t have any kamut flour as called for, but I did have whole-grain spelt flour, a mild, sweet flour closely related to wheat flour. And because it’s my quest to eat as whole grain as possible, I used white whole wheat flour instead of the all-purpose flour. I also like to grind my own spices using a spice grinder or fine metal hand grater, which adds intensity of flavor and fragrance to the pancakes.

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scones to go? make it so…

scones-to-go1

Scones are a great “to go” breakfast food. I make a batch at least twice a month, and they are a favorite of my husband’s to take on his way to work. Years ago we bought the cookbook Fields of Greens by Annie Somerville. It has a great basic recipe for Oatmeal-Raisin scones. I like to change it up from time to time, substituting different fresh or dried fruit for the raisins, such as dried apricots or currants or fresh blueberries. I’ve even usedfruit jams or jellies as well. Instead of the unbleached white flour called for in the original recipe, I’ve used regular whole wheat flour or whole wheat pastry flour. I’m currently using white whole wheat flour, a lighter textured and milder tasting whole grain flour.

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