Faintly Fruity Pancakes

Every now and again, I try to make something in the kitchen only to find I’m out of a particular ingredient, or perhaps, just do not have quite enough for the recipe.  I hate it when that happens, because then I have to either drop everything and run to the store for one item, or substitute an item.

Recently, I have discovered the wonderful qualities of buttermilk in my cooking.  I have made several delicious batches of cat-head biscuits (yes, that’s really what they are called) and the whole family loves buttermilk pancakes for breakfast.  I forgot to pick up buttermilk at the store the other day, and although you can adjust the recipe to use regular milk, it just isn’t the same.  I began making pancakes the other morning, and I decided to experiment – not always the wisest thing to do first thing in the morning when you have a whole crowd of hungry people, but I did it, nonetheless. :)

What could I use instead of buttermilk.  I have tried adding vinegar to regular milk, and while it does curdle a bit, the consistency is not thick and creamy like that of buttermilk.  I opened the fridge, and had an epiphany!  I snatched a carton of fruity greek yogurt, and debated whether or not this was a good idea.  In the end, my creativity won out over my caution, and I dumped the yogurt into my batter bowl. 

To my great surprise, the pancakes had a very similar texture to the buttermilk version, but with a slightly fruity flavor due to the mixed berries in it.  It also had the added benefit of a little extra protein, since I used the greek yogurt.  Everyone loved them, and I now have another recipe to share!

Faintly Fruity Pancakes

2 eggs

2-1/2 c. Yogurt/milk mixture (Place the whole serving of Greek yogurt in the measuring cup and add enough milk to make up the rest of the measure)

1 tsp. baking soda

2-1/2 c. flour

2 tsp. sugar

1/4 c. oil

2 tsp. baking powder

1 tsp. salt

Preheat skillet or griddle to 375 F.  In a large bowl, beat the eggs well.  Add the yogurt/milk mixture and baking soda and blend together until creamy.  Add flour, sugar, oil, baking powder, and salt, and beat until smooth.  Cook, turning once when bubbles begin to appear on the uncooked surface, but before they pop.  This recipe makes 16-20 pancakes.  The recipe can be halved, but it will affect the thickness of the yogurt/milk mixture, so you will have to compensate.

I love trying a new recipe and actually succeeding with it!  If you try these, let me know what you think!

My Secret Recipe

I am going to share my wildly successful apple pie recipe with you.  I am not sure where I got this recipe – I have had it for at least 10 years.  It is a great recipe!  It is also really easy to make – once you master the art of making a pie crust (see yesterday’s post).

Paper Bag Apple Pie
1 unbaked pie shell
2 Tbs. flour
6-8 med apples, peeled & sliced
1/2 c. sugar
1/2 tsp. nutmeg
3/4 tsp. cinnamon
2 Tbs. lemon juice
Combine sugar, flour, and spices. toss with apple slices. Mix well.  Spoon into pie shell and sprinkle with lemon juice.
Topping:
1/2 c. sugar
1/2 c. flour
1/2 c. butter or margarine (must be cold)
Combine topping ingredients until crumbly.  Sprinkle topping over apples.

Place pie in brown grocery bag.  Fasten with a paper clip or wooden clothespin and place on a cookie sheet.  Bake for 1 hour at 350 degrees  on lowest rack.

Be sure the bag is not touching the element or sides of the oven.  Be careful when removing the paper clip or clothespin – escaping steam can burn you when opening the bag.
If your top crust is not as dark as you would like it upon opening the bag, you can place it under the broiler for a minute or two.  I like my crust to be golden brown on top, and I usually have to broil it after baking it in the bag.
All done – before broiling

All done – after broiling ( I left the one on the right in just a smidge too long, but it was still good)
  
Many happy tummies coming up!  Say “apple!”

Perfect Pie Crust

I have had some requests for my pie crust recipe since posting some of my pie pictures.  For years, I struggled to make a good pie crust, when I ran across this simple technique.  You can use any pie crust recipe, and it doesn’t seem to make a difference in the way it turns out. 

This is a two-crust recipe from Betty Crocker’s cook book that I use.  It is for a 9” pie (or two crumb-topped pies).
2 c. sifted flour (ok- I never sift my flour!)
1 tsp. salt
2/3 c. shortening
4 Tbs. water – make sure the water is ice cold.  You can put it in the freezer or even throw a few ice cubes into your measuring cup.  I always have a little extra water in the measuring cup and pour it in as I need it.
Mix together the flour and salt.  Using a pastry blender, cut in half of the shortening until it resembles fine meal.

When you have reached the right consistency, cut in the other half of the shortening until it is the size of small English peas.  Doing it this way ensures a tender, flaky crust.

Add the water 1 Tbs. at a time, mixing with a fork.  When the dough sticks together, gather it with your hands and form it into a ball.  Divide the dough into two equal lumps and roll out on a floured surface with a rolling pin.  It is important that you only roll it out once.  Re-rolling makes the crust dry and tough.  You can flour the rolling pin, too, and the dough will not stick to it.
It takes a little practice (the hardest part is keeping the pie crust round), but using the technique of cutting in the shortening this way, my pie crusts have always been successful – tender, flaky, and delicious! 
When you have rolled out the crust to the desired size, fold it in half and then in half again.  Pick up the quarter-circle shape and place it in your pie pan.  Unfold it gently and press it into the pan, trimming off the edges to 1 inch from the outside edge of the pan.  If you are making a one-crust pie, fold the excess crust under and pinch with your fingers to form the edge.  If you are making a two crust pie, don’t pinch it until you have the top crust in place. 
I hope to hear some good reports from all my pie-baking friends!  Later, I will post my Paper Bag Apple Pie recipe.  It is the best pie I have ever made (my husband considers it the best he’s ever eaten – he even refused ice cream with it the last time I made it – said it would interfere with the taste)!  I use this crust technique as my bottom crust, so get practicing! :)