Sunday, September 5, 2010

Buckwheat Pancakes

1/2 c. flour
3/4 c. buckwheat flour
2 tsp sugar
1 tsp baking powder

1 egg
1 c. milk
1 TBS oil
1 tsp. vanilla

In large mixing bowl, combine flours, sugar & baking powder; make a well in the center.

Combine milk, oil, vanilla & egg, mixing well until light & frothy. Pour into center of flour mixture. Stir until smooth & most lumps have disappeared. Do not over stir.

Set non-stick griddle or electric fry pan to 350, waiting until fully heated before adding batter. Allow batter to "proof" while the griddle heats up.

Pour 1/4 c. batter onto hot griddle, allowing room to spread. Repeat as room allows. Wait until batter forms bubbles that rise to the surface and burst. Gently flip pancakes and allow to brown to a light golden. Flip onto plate.

Reheat in toaster for a quick mid-week breakfast.

White Wine Rice

3c. water
1/2 c. white wine (Sauvignon Blanc preferred)
1 & 1/2 c. long grain white rice
1/2 c. petite green peas (frozen)
1/2 c. baby carrots, thinly sliced
3 green onions, chopped (or one very small white onion)

1 TBS quality chicken soup base ("Better Than Boullion" preferred)

1/4 c. Parmesan & Romano blend cheese

Combine all ingredients except soup base in 3 qt saucepan. Bring to boil over medium high heat. Stir in soup base. Cover; reduce heat to medium low and simmer 20-25 minutes until all liquid is absorbed. (Watch carefully.) Stir in cheese blend. Serve immediately.

Note: Do not cook over too high a heat. The rice needs to simmer slowly in order to produce a creamy texture.