Pancakes and Waffles

Feb. 5, 2025, noon


This is one of my favorite new recipes and it's got lots of protein and freshly-milled flour so lots of vitamins and minerals, too. Notice also that it doesn't have any sugar (except for the maple syrup you add).


DUTCH BABY

From Wholemade Homestead


4 tablespoons (1/2 stick) butter
4 eggs
3/4 cup freshly-milled soft white wheat flour (or AP flour)
3/4 cup whole milk
pinch of salt
1 teaspoon vanilla


In a 10-inch cast iron skillet add the butter.

Place the skillet in the oven to preheat the pan and melt the butter and then heat oven to 425 degrees.
While the skillet is warming, add the eggs to a bowl and whisk until fluffy.
Add the flour, milk, salt and vanilla.
Stir batter until combined but still slightly lumpy. 
Pour the pancake batter into the skillet IN THE OVEN.
Bake for 20 minutes until the pancake has puffed and the edges are a crisp golden brown.
Take the pan out of the oven (as the Dutch baby cools, it will deflate).
Serve immediately with a drizzle of maple syrup, a pad of butter, homemade jam or fresh fruit.
This is very fast and tastes like a combination of a pancake and French toast.

WAFFLES
This is the recipe I have used for 50 years.


1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
3 eggs, separated
1/2 cup butter, melted
1 1/2 cups milk


Measure flour and other dry ingredients into a bowl. Stir and set aside.
In the bowl of a mixer (or by hand), put egg whites and beat until stiff and empty into another bowl.
In the same mixing bowl that you just beat the egg whites in, beat the egg yolks until smooth and add the milk.
Add the dry ingredients and mix just enough to blend. Add the melted butter and stir. Fold in egg whites.
Bake in hot waffle iron and serve with melted butter and hot maple syrup.

BUTTERMILK PANCAKES
This is my cousin Claudette's recipe and it is delicious!


1 1/4 cups flour
1/2 teaspoon soda
2 teaspoon baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 egg
1 1/4 cups buttermilk
3 tablespoons butter, melted


Stir together dry ingredients. Add egg and buttermilk and stir until smooth. Add melted butter and stir.
Cook on preheated cast iron skillets. Serve with butter and syrup.

One of the ladies in our class, Kelly, has perfected a Starbucks copycat recipe for egg bites which she is going to share with you this morning also.

EGG BITES
makes 12


12 eggs
16 ounces full-fat cottage cheese
8 ounces shredded cheese (any flavor you like, I use cheddar)
salt and pepper


Blend all of above in the blender until completely smooth.
Fill 12 muffin cups with fillings you like: bacon and bell peppers; breakfast sausage (this one was my family’s favorite); etc.
Pour the egg mix on top to fill muffin cups and bake 30 minutes at 350 degrees.
They freeze as well so are great to make ahead.