I know that I am preaching to the choir when I say this, but it has come again to my attention that some parents of teenagers think that my food’s class is frivolous! Ha! I have witnessed first hand during our second lab that basic cooking skills are needed. These include knowing the difference between a tablespoon and a teaspoon, measuring dry ingredients correctly in a dry measuring cup, and that a skillet must be preheated before pouring pancake batter in the pan. Nothing ceases to amaze me in the food’s lab after so many years of teaching. What does amaze me that some parents don’t think that being able to prepare nutritious meals at home is a necessary skill. Well, I am not going there today! But, I was pleased to see this article in Cooking Light last month Bring Back Home Economics to Schools! If I get on my soap box today I will take up way too much space here and too much of your valuable time. Let’s get to the light version of the pancakes we made last week. They were delightful!
When I was giving my demonstration I tried a new recipe using sour cream and melted butter. While I loved the taste I was not pleased with the texture. I am a lover of light and fluffy pancakes, not the thin crepe type. So after giving the students the basic instructions of putting pancakes together I changed the ingredients to make a lighter and fluffier version. The one that I used came from Cooking Light. The recipe calls for much less fat than most recipes.
The results in most groups were fantastic, but we were not without a few mishaps from using the wrong measurements, preheating to the wrong temperature , or in some cases not preheating the skillet at all. Some students did admit that they should pay closer attention when I am cooking for them. Well, yes that is the whole idea behind demonstrating. Here is the recipe for you to try on a beautiful fall Saturday morning.
Buttermilk Pancakes from Cooking Light
Yield 18 medium pancakes
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 2 teaspoons vegetable oil
- 2 large eggs, lightly beaten
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture.
- Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
- Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray.
- Turn pancakes when tops are covered with bubbles and edges look cooked.
Look no further for I have found the perfect breakfast muffin! It is healthy and taste fabulous. Yes, I would put it right up there with the best banana nut bread I have ever made. It is just that good!
When bananas start to go bad I peel them and place in a freezer bag. The freezer does some kind of magic to the bananas. It’s almost like the best banana liqueur that exists. In other words freezing really develops their flavor. Frozen bananas that were calling out to me, “Use Me, Use Me!” started this whole search for a recipe using bananas, buttermilk, and bran buds. This is what I found.
I made my first ice cream of the year this weekend to reduce the number of strawberries that were overflowing in my refrigerator and wouldn’t you know that the temperature would drop to the low 4o’s. March was a record high 80′s. What’s up with this ridiculous range of tempts? But, no matter what the weather is outside the strawberries are coming in like crazy and there are just so many that I can eat before they go bad. Southern Living came to my rescue with their winning recipe for ice cream, sherbet, or frozen yogurt. Whatever you want to name it make sure that you put the word scrumptious in front of it. It is the easiest ice cream you’ll ever make and what is even better is that it is low in calories. You might want to hide any straws. The mixture is so good you’ll want to drink it like a milkshake. It is that good!
I am a big fan of Ina Garten. She has the type of personality that makes a person think that they can do just about anything in the kitchen. You know she gives you that, “How easy is that?” Well, this is one of her biscuit recipes and it is easy and absolutely wonderful.
After suffering for three days with laryngitis, I was ready to demonstrate in silence how to prepare pancakes. But, a scratchy voice appeared on Friday morning and I was able to end my quick bread unit with some light and airy pancakes that will melt in your mouth . This recipe makes a very thick batter, but surprisingly not a heavy pancake. It is light as a feather and will absorb whatever topping you decide to choose. I used a recipe that I have seen floating around on many blogs. They are heralded as the world’s best buttermilk pancakes. You can be the judge of that. We thought they were fabulous!
On Valentine’s Day while most people were having lunch with their sweetie, I was making pancakes for my angels. I have been a little of an overachiever lately. Two recipes in one class period and I think that I have gone a little crazy. I have used Bisquick for years because it is easy and students that are new to the kitchen can handle it. But, have you seen the price of Bisquick lately? It is sky high! And according to the paper today we are going to have a huge hike in most grocery items as well as clothing because of the weather. Anyway, I made one from scratch and the recipe from the Bisquick box. Guess what the scratch recipe won hands down. Not surprising to me.
I have been drooling over these biscuits for 2 1/2 years! Why have I not made these sooner you ask? It is a little bit of a change. You see I have been making these since I was 12 years old. They are good!
My Gosh, I have been cheating myself. These biscuits are absolutely the best I’ve ever eaten. And I have tasted my share of biscuits. 2,000 to be exact! I didn’t even figure in the ones that I baked nor the ones I’ve eaten at friends and family. So I know biscuits. WRONG! These are incredible. I first saw them in Southern Living in November of 2007. I even pulled the recipe out to save and try later. I just kept looking at it thinking, “ They can’t be that great.”
My students made this recipe and I wanted to post something different. So here it is Buttermilk Biscuits that got pushed to the back burner. After all I have made buttermilk biscuits many times in my life. What’s the big deal? It appeared again last month in Southern Living Our Test Kitchen Secrets. Secret? What could be so secret about making biscuits?