No Oil Buttermilk Pancakes
- 2 farm fresh eggs
- 2 cups local, lightly pasteurized buttermilk (1 pint)
- 1/2 teaspoon fine sea salt
- 6 teaspoons baking powder
- 2 tablespoons brown sugar (will decrease to 1 tablespoon next time)
- 1/2 teaspoon homemade pure bourbon vanilla extract
- 1/4 cup organic applesauce
- 2 cups flour (1 1/2 cups hard red, organic flour; 1/2 cup unbleached white flour; all stoneground)
- 1 cup quick oats
- 1 cup hand-picked, local, organic blueberries, frozen
I mix the eggs and buttermilk, quickly whisking. Then, I add the powdery items (sea salt, baking powder, sugar, vanilla), mixing until well incorporated. Quickly add and mix applesauce, flour, and oats. Stir in blueberries. Drop by the estimated quarter cup on to a hot non-stick skillet. If you use cast iron, make sure the pan is well seasoned. If sticking occurs, use oil or butter. Try not to get too distracted by the milk delivery so you can turn the pancakes at the right time!
The next recipe is one of my favorites, and now one of my family’s favorites. This is a recipe for my grandmother’s “no-bake cookies.” For the other learned folks out there, they can be called “on-top-of-the-stove cookies” as some cooking is done.
Grandma Pat’s No Bake Cookies
- 4 cups sugar
- 2 tablespoons cocoa (can add more as desired)
- 1/4 cup butter
- 1 cup milk
- 1 pinch salt
- 1 cup peanut butter (creamy works best)
- 1 teaspoon vanilla
- 6 cups oatmeal (quick oats work best)
Boil for one minute: sugar, cocoa, butter, and milk. Add a pinch of salt, and peanut butter. Melt peanut butter. Add vanilla. Add oats in two parts, stirring until fully incorporated. Drop by the spoonful unto waxed paper. Makes more than 9 cups of cookies!