Making pancakes doesn't require a pre-made mix -- all you need is a few simple ingredients, and voila, perfect pancakes! One of D's favorite blogs is Cold Antler Farm, written by Jenna Woginrich. On her blog, Jenna writes about the trials and triumphs of her foray into homesteading. Today's pancakes are based on the recipe found on her blog:
Cold Antler Pancakes
1 1/2 cups whole wheat flour
3 teaspoons baking powder (aluminum-free)
1 teaspoon salt
1 teaspoon vanilla
1/2 cup natural cane sugar
1 egg (ours came from the Co-op via Patty's Pullets!)
1 1/3 cups organic skim milk
3 teaspoons baking powder (aluminum-free)
1 teaspoon salt
1 teaspoon vanilla
1/2 cup natural cane sugar
1 egg (ours came from the Co-op via Patty's Pullets!)
1 1/3 cups organic skim milk
Aunt Jemima's and all those other "maple-flavor" syrups are out of the question given most are made up of corn syrup, high fructose corn syrup, artificial flavors, and wads of "caramel color." Back on the table is pure maple syrup. Currently Grade A, though we hear Grade B is actually tastier, a bit thicker, and less sugary.
Grade B is good but hard to find around here. Grade A comes in 3 varieties: light, medium, and dark. From some research I was doing awhile back trying to find some "B", a lot of places started re-labeling their "B" as just "A dark". NY state actually produces a TON of maple syrup so it's not to hard to access the real stuff here for a decent price. We use grade-a dark exclusively. But last weekend we had friends in town and pulled out our syrup to find less than a teaspoon left in the jar. OOPS! So we had to make our own fake stuff for the kids: light corn syrup, brown sugar, white sugar, and water (boil until thick) then vanilla and maple extracts. It tasted fine but I couldn't get past the crazy amounts of refined sugars. We'll be restocking on real stuff soon.
ReplyDeleteIf you can't find a-dark around there let me know and we can send you a bottle or two to try.