Wednesday, January 29, 2014

Three-Word Wednesday: Pair of Pancakes

It's a beautiful snow day here at the 'House.
Unlike yesterday when I was awake before dawn, today I woke to sunshine glittering all silver and blue over the snow.

(I say a prayer for teachers and students stuck overnight in schools for whom this storm holds no fun and zero beauty.  Can you imagine?)
Here, winter days are cooking days.
In addition to soup and cupcakes, we had two kinds of pancakes yesterday.
One is a favorite of the grown-ups.
The other wins top honors with teens.
One is healthful; one is more like dessert.
This morning I am having one of each; the early bird gets choices.

Oatmeal Apple Pancakes
(recipe from my sister; I've no idea where she got it)
1 1/2 cups old-fashioned oats
1 1/2 cups boiling water
1 egg
1 cup flour (a multi-purpose gluten-free flour works fine)
2 T. baking powder
pinch salt
1/4 cup sugar
1 cup milk
1/4 cup melted butter
1/2 cup nuts (pecans, walnuts, or almonds all are delicious)
3 apples, chopped very fine or grated
butter for the pan
Combine oatmeal and boiling water and let stand 5 minutes.  Add egg, flour, baking powder, salt, and sugar. Mix. Stir in milk, melted butter, apples,and nuts.  Spoon batter onto greased griddle; cook until bubbly and dry on edges. 

(Because the batter is dense, it takes a lot longer for these to cook than your average pancake; be patient.)  Flip and cook through.  Delicious plain, but butter and maple syrup put these over the top!

Ricotta Pancakes
( from the Sunny Point Cafe cookbook, Breakfast and Beyond by April Moon)
2 c. all-purpose flour
2 t. baking powder
1 tsp. baking soda
1/2 t. salt
(or replace all these with 2 c. self-rising flour--one of the advantages of being a Southern cook.)
2 T. sugar
6 T. unsalted butter, melted and cooled
1 c. ricotta cheese
1 1/2 cups milk
1 large egg
1/4 tsp vanilla extract
pinch nutmeg
oil for brushing on griddle
Sift dry ingredients into a large mixing bowl.  Whisk together butter, ricotta, milk, egg, vanilla, and nutmeg in a medium bowl.
Make a well in the center of the dry ingredients and pour in the ricotta mixture.  Stir together with a wooden spoon until just combined.  Batter will be lumpy.  Spoon 1/4 cup batter onto a greased griddle at medium-high heat.  Once bubbles appear, turn the cakes and cook until lightly browned.  Serve with syrup or berries.
(Delicious with chocolate chips and almonds!)

Enjoy your  day!  What's cooking at your house?


  1. Hi Ginger, what a lovely photo and yummy recipes. Thanks for sharing with us :)

  2. Ginger,

    Nice to meet you! Thanks for stopping by my post "To the Peach Pie God," and for your encouragement, friend.

    Mm, both sets of pancake recipes look good there. Which was your favorite? The ricotta cheese is probably so moist. Your snowy sunrise photo grabbed my attention too.

    Jennifer Dougan

  3. These look oh so yummy! My son is the cook in the house for now so I'm printing and sharing with him. He loves new breakfast options. Thank you. So glad you found your way to Three Word Wednesday. I hope you will join us again.