Guest guest Posted October 5, 2008 Report Share Posted October 5, 2008 Most of these I typed up a while back from my handwritten notebooks,, being very fortunate to have international neighbors, and being a butt-in-ski cook.... Some were collected online earlier and posted to another list. Flat breads are easily made over a campfire, or in a small apartment kitchen, so they often work better than a traditional raised loaf . All recipes have been modified over the years to cut fat and non-plant ingredients. Most handy for cooking is a heavy cast iron griddle or fry pan. Wax paper works wonders to shpe the breads between, either by patting by hand or rolling out. aobut half the recipes are batter breads , the rest dough based, but all are good, and garanteed to have the family wondering out for samples. clear skies lc carol Ethiopian Injera- This is the staple bread of Ethiopia. It is traditionally made with teff, a very finely milled millet flour. Regular millet flour from a health food store will work fine. Use this bread to sop up the flavors of spicy stews. 1 tablespoon active dry yeast 5 cups warm water (110 degrees F/45 degrees C) 1 teaspoon syrup or agave necter 3 cups finely ground millet flour 1/4 teaspoon baking soda Directions 1 Dissolve yeast in 1/4 cup of the millet water. Allow to proof and add the remainder of the water and the flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours. 2 Stir the batter well and mix in the baking soda. 3 Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate. Indian Flat Breads gleaned from Laurel's kitchen-- Whole Wheat Chapattis Chspatti's are unleavened dough, very similar to tortillas, except for the encouraged "puffiness". An necessary accompaniment to any meal, or great just off the griddle with a little soy-gurt and chutney . Mix together: 2 cups whole wheat flour (white flour works fine!) 1 teaspoon salt about 3/4 cup warm water (enough for a kneadable dough) Knead the dough, cover, and leave aside for at least 1/2 hour or, ideally, up to 2 hours. After about 1 hour (or right before rolling out), punch the dough and knead again without any more water. Make 10-12 1 1/2" balls; dip each one into dry whole wheat flour, and roll out into thin, 6" circles. Place a flat, ungreased griddle on the stove at medium-high heat. When hot, place a rolled-out chapati "right side" down on the griddle. (The "right side" is the one facing you when you roll it.) When bubbles are visible, turn over and cook until tiny brown spots appear on the side facing the griddle. If you have a gas stove, hold the chapati with a pair of tongs, and place it directly over the burner flame for a few seconds, until the chapati puffs up. Turn and repeat on the other side. If you have an electric stove, keep the chapati on the griddle. With a wadded up paper towel to protect your fingers, press gently all around the chapati. Flip the chapati and press gently around the other side. This procedure should make the chapati puff up. (If you press too hard, the chapati will become too crunchy.) Remove the chapati from the heat, and keep warm under a towel till served. Some of the foods that are traditionally served with chapatis are Lentils with Scallions, Spicy Mung Beans, eggplant dishes, green bean dishes, spinach dishes, and zucchini dishes. DOSAS- Dosa's are a fremented (sourdough) batter pancake, and can be made from any combination of grains or flours. Wonderful savory for breakfast! Plain Dosas Ingredients : 1 cup white lentils, 3 cups long grained rice, brown or white Salt to taste, Soak 1:3 proportion of lentils to : rice overnight or 6-8 hours. Using blender make into thick paste. Set aside 6-8 hours or overnight in a warm place to ferment. Add salt and water to make a batter of pouring consistency. Heat skillet and thinly oil so batter won't stick to surface. Pour 1/3 cup batter onto to pan and using back of spoon spread the batter on the pan in circles in a thin layer (am I making any sense here??). Add about 1 tsp. oil to the sides of the dosa. Flip over when it turns brown (Like a pancake). Serve with potato filing (recipe follows) or with some hot chutney. Savory Wheat Dosas Ingredients : Wheat Flour 2 Cups Rice Flour 1/2 Cup Drained crumbled tofu 1/4 Cup Salt Acc to taste Cumin 2 Tsp. Green Chilies 5 Nos Water Methods :Grind Green Chilies to fine paste. Mix Everything & let it rest for 3-4 hours. Add water to make a dosa batter. Proceed as in Dosa & enjoy with Chutneys Cheater's Dosas =) Using whole wheat pancake mix, (like Krusteaz), add water only, to make batter of pouring consistency. Add some salt, chopped chile peppers (like jalepeno or serrano) and chopped cilantro leaves. Chopped onions optional. Pour on to oiled skillet and follow above directions. Potato filling: 3-4 potatos, cooked till soft and mashed. 1 onion chopped 1 tsp. mustard seeds 1/4 tsp turmeric chopped serrano peppers lemon juice and salt to taste chopped cilantro for garnish. Heat castiron pan and add mustard seeds. When they start popping add peppers and turmeric. Add a little water and saute onions. Add mashed potatos. Cook for 5-7 mts. (If mixture gets too dry, add a little bit of water). Add salt. garnish with cilantro and lemon juice. When each dosa is ready, spread a little bit of the potato filling in the center of the dosa and fold over once. NAN Nan is the traditional Nepali bread baked in a tandoor, or roasting oven. The dough is slapped onto the inside walls to bake and pried off when done. Cooking in a conventional oven works just fine. For once, I would love to try baking them in a tandoor, or maybe an adobe oven, something to give the woodfired smoky flavor that the real Naan has... Nepali Naan 3 cups white whole wheat flour, sifted 1/2 cup warm soy milk 1/2 cup warm water or as needed 1 cup tofu blended with 2T lemon juice 1 Tbls. yeast 1 Tbls. baking powder 1 Tbls. sugar 1 tsp. salt In a small bowl, combine warm soy milk, water, sugar and yeast. Allow the yeast to reconstitute for about 30 minutes. In a large bowl, combine the flour, baking powder and salt. Make a well in the center and add milk-water mixture and tofu-gurt, mixing it with the flour until a soft dough is formed. Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for two hours. The dough will have expanded by two folds. Knead the dough again for another five minutes and allow resting for another half an hour. Divide the dough into three-inch balls. Roll out the dough balls into eight-inch circles. Cover with plastic wrap. Preheat oven to 450 degrees F. Place nans on a lightly oiled baking tray. Lightly brush the top of nans with soy milk. Bake in oven for 10-15 minutes until the nans have risen and surface has turned slightly brown. Do not over bake nans. Note that nans can also be baked in a hot tandoor which is commonly used in Nepal. Alternatively, you can also season nans with garlic, herbs, and other spices. Serve hot with vegetable or curry preparations. Another basic Naan recipe -4 cups wheat flour -1/2tsp Baking powder -1tsp salt -3/3 cup soy Milk -1tbsp Sugar -2T ground flax - -1tsp Nigella seeds (kalunji) (Seeds from love-in-a-mist flowers.) Black sesame seeds or poppy seeds, or cumin are excellent substitutes. Method: -Sift the flour, salt and baking powder into a bowl and make a well in the middle. -Mix the sugar, milk, ground flax in a bowl. -Pour this into the center of the flour and knead adding water if necessary to form soft dough. -Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. -Knead the dough again and cover and leave for 2-3 hours. -About half an before the naan are required, turn on the oven to maximum heat. -Divide the dough into 8 balls and allow rest for 3-4 minutes. -Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. -Shape each ball of dough with the palms to make an oval shape. -Bake the naan until puffed up and golden brown. -Serve hot. Akki Hittina Roti Rice flour flatbread Ingredients 4 cups fine rice flour 1/2 cupgrated dried orfresh unseetened coconut 1T. finely cut green chilis(optional) 1 cup finely bell Pepper (or carrot or cabbage) 1/4 cup cooked thick split peas 1 t.oil 2 t. salt Directions: Mix rice, salt and oil to a batter . Add other ingredients. Prepare 4 round balls. Grease a large flat non-stick pan or fry pan and place one ball. Lightly hand press dough on pan to cover the full surface. Lightly roast, covering the batter adding 1 table spoon of oil. Cover while cooking, but do not turn. Done when a little dry on top. Repeat other 3 balls. Serve. Chinese Double-Luck Pancakes Served with Green onions and Peking duck From Ken Homm Ingredients 275g/10oz plain flour, plus extra for dusting 250ml/8fl oz very hot water 2 tbsp ground toast seeds Method 1. Put the flour into a large bowl. Gradually stir in the hot water, mixing all the while with chopsticks or a fork until it is fully incorporated. Add more water if the mixture seems dry. 2. Turn the dough out and knead it with your hands for about 8 minutes or until it is smooth, dusting with flour if necessary, as it may be quite sticky at this point. Put the dough back into the bowl, cover it with a damp tea-towel and let it rest for about 30 minutes. 3. Remove the dough from the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky. Once the dough is smooth, form it into a roll about 45cm/18in long and 2.5cm/1in thick. Cut the roll into 18 equal pieces and shape each one into a ball. 4. Take 2 of the dough balls. Dip one side of one ball into the sesame seeds and place the dusted side on top of the other ball. 5. With a rolling pin, roll the 2 pancakes simultaneously into a circle about 15cm/6in in diameter. You can flip the double pancake over and roll on the other side as well. 6. Heat a frying-pan or wok over a very low flame. Put the double pancake into the pan and cook it for 1-2 minutes, until it has dried underneath; there may be brown specks. Flip it over and cook the other side until dried as well. 7. Remove from the pan and let it cool slightly. When it is still warm, but cool enough to handle, peel the 2 pancakes apart and set them aside. Repeat this process until all the dough balls have been cooked. Rieska- Finnish Flat Rye Bread from recipe zaar 1 cup oatmeal 1 cup rye flour 3 cups white or whole wheat flour 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 teaspoons sugar 2 cups soy milk soured with 1T lemon juice 1/2 blended tofu) Combine all ingredients, as if you were mixing for a pie crust. Dough will be soft. Roll out to about 1/2 inch thickness. Bake for 10 minutes at 475 degrees. Civil War Hardtack Recipe by Kathy Kleiman from 20th Maine home site Hardtack is the most famous American Civil War staple food. Hard as a rock, this cracker was easily made by large contract baking companies to the bane of many a Civil War soldier. As Mike Bilbo states, it is more aptly called "digestible leather". It was also affectionately known by the men as "angel cakes, teeth dullers or ammo reserves". But it was also issued, and stored by the men for marching. Carrying a piece of hardtack around in your haversack would serves as a good living history discussion piece for the public. Rumor is, some hardtack made during the Civil War was re-issued and used during the Spanish American war almost 35 years later! 6 parts flour 1 part water Knead dough until thoroughly mixed. Roll out on a floured surface until about 1/8 inch thick (or there abouts). Cut into squares--there is an actual size piece of hardtack pictured in Hard Tack & Coffee by Billings (p. 114 in my edition), seems to be about 2 3/4 by 3 1/2 inches. His piece of hardtack was small and I've seen larger ones. Probably due to whatever contractor made the hard tack. Pierce the hard tack 13 times with the tip of a knife, making sure hole goes all the way through the dough. The Tinsmiths sutler makes a hardtack "cookie" mold that is just great for this. They advertise in the CW News. Bake at 325 for at least an hour, turning over the hard tack once. Check to see that it is cooked through completely. Take out & let cool overnight to get that real hard & dry feeling. Some people bake at 300 for a couple of hours, just to get it real dry. The finished hard tack will still look pale. Southern Buckwheat Pancake Make these pancakes the night before. INGREDIENTS: 1 cup buckwheat flour 1/2 cup all-purpose flour 3 tablespoons granulated sugar 1 1/4 teaspoons salt 1 teaspoon active dry yeast 2 cups warm water 1/4 cup bacon drippings or butter 1/4 teaspoon baking soda PREPARATION: In large mixing bowl stir together flours, sugar, and salt. Dissolve yeast in warm water then stir into flour mixture. Stir in bacon drippings. Let stand at room temperature 1 hour, then cover and refrigerate overnight. The next morning stir in baking soda. Drop by tablespoonfuls onto hot greased griddle. Cook each pancake until bubbles form around edges of top, then turn and brown the other side. Serve hot. Makes about 18 pancakes. Arab Pita Bread- 2 C. warm water (115-115 degrees) 1 T. sugar 1 T. active dry yeast 5 1/2 C. to 6 1/2 C. whole wheat bread flour 1 t. salt If you work away from home during the day or even if you work at home, you can make up a sponge, with about half the flour. Dissolve the yeast and sugar in the warm water. Add 1/4 cup of the all-purpose flour. Stir with a whisk and let sit for 10 minutes to give the yeast a chance to get going. When you get back to the sponge later on, add the salt and enough flour to make a dough that is a bit stiff, one that you can easily knead by hand. Turn the dough out of the bowl onto a floured surface and knead it until it is smooth and bouncy, adding only enough more flour to keep it from sticking to the board or you. Give it a rest for about 5 minutes to relax the gluten and make it more cooperative about being shaped. Divide the dough into 8 pieces. Flatten each piece with your hand and then roll each piece with a floured rolling pin, or a pin with a cover, on a floured surface into a circle about 6-inches in diameter and 1/8-inch thick. You may need to let the pieces rest occasionally to relax the dough. Sprinkle baking sheets with cornmeal, and place two circles on each. Or place circles on pieces of parchment paper. Let the dough circles rest here for at least 15 minutes while you preheat your oven to a hot 500°F. When the pita circles have finished resting, place the baking sheet on the oven bottom or, if this is not possible, on the lowest rack. If you're using a baking stone, make sure it's on the oven floor, or on the lowest rack. Use a peel to transfer the pitas-on-parchment to the stone. Close the oven door and keep it shut for 1 minute. Don't peek or the pocket may not form. It's this initially fast, hot searing of the outside dough of the pita that makes it separate from the inside. The carbon dioxide gas created by the yeast expands inside and accentuates the separation until the pita blows up like a balloon and the pocket is created. At the end of the minute, place the sheet on a rack higher in the oven and continue baking anywhere from 3 to 7 minutes, until the pitas have blown up into balloons and are lightly browned. If the pitas baked right on the stone, you'll probably want to transfer them to a baking sheet, which is already in place on the oven rack, for this second part of their baking. When they're done, remove the baking sheet from the oven, slide the pitas off and let them cool. They will probably deflate somewhat after cooling. Once they're thoroughly cool you can press more air out of them so they take up less storage room. Norwegian Lefse--Potato griddle cakes Ingredients 5 cup hot mashed potatoes 1 teaspoon sugar 1 teaspoon salt 4 T. blended tofu 2 cup flour Directions: Mix ingredients except flour while mashed potatoes are hot. Let cool. Add flour and mix until you have stiff dough. Pinch off portions the size of an egg. Roll paper-thin on pastry cloth, using as little flour as possible. Bake in electric fry pan or griddle until top is light brown. Turn over. Remove and stack between paper towels. To serve, sprinkle with cinnamon and sugar. Mexican Tortillas- whole wheat Ingredients 2 1/2 cups whole wheat bread flour 2 tablespoons vegetable oil 2/3 cup very warm water Directions: In a mixing bowl, combine flour, a little salt, oil and water and process until it gathers into a ball. Add more water or flour as needed (if it is dry more water, if too moist more flour). Form into little balls (should be about 12). Using either your hands, a tortilla press or the bottom of a glass flatten out the dough into tortilla shape. Make thinner for thinner tortillas, thicker for thicker ones. toast on a dry-greased griddle or frypan for a few minutes on each site till a little brown and somewhat bubbly and dry looking. As all fresh baked goods, there are miles ahead of store-bought in flavor. Amaranth or Millet Tortillas First one just off the griddle, these are wonderful! Amaranth gets a nice nutty flavor. I pulled the millet recipe off of the FF Vegetarian Cooking site and used Amaratnth flour instead. Ingredients 2 cups Amaranth or Millet Flour 1 1/4 water wax paper Directions: 1. In a mixing bowl combine flour and water. Knead mixture until dough is firm but moist (if necessary a small amounts of water or flour to achieve consistency). Let dough rest for 15 minutes. 2. Divide the dough into 12 equal portions and shape each portion into a ball. 3. Use a rolling pin or a tortillas press, flatten each ball between 2 pieces of waxed paper into a 6-inch circle. (I just used my hands, worked fine! CW) 4. Carefully peel off top sheet of waxed paper. Place tortilla, paper side up, on a medium-hot, ungreased skillet or griddle. Peel off top paper. Cook, turning occasionally, for 2 to 2-1/2 minutes or until tortilla is dry and light brown (tortilla should still be soft). Wrap tortillas in cloth if using immediately. Makes twelve 6-inch tortillas. Serves: 12 6" tortillas grabbing a rag to get the flour off the keyboard... Enjoy! Carol And these to recipes are from Thrifty Cooks list Chewy Flour Tortillas These tortillas have real body and taste; they are perfect for gorditas, fajitas and eating out of hand. 2 C All-purpose flour 1-½ t Baking powder 1 t Salt ¾ C Lukewarm milk (2% is fine) Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky. Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.) Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together. Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than ¼-inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas. Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them. Here are some tips as to technique: Do not use bread flour. You want flour with a low gluten content. You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. I found that the dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surface I tried. A flat dough scraper, known in baking parlance as a "bench knife", is very efficient in removing the rolled-out tortilla from the work surface. When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas. The Border Cookbook recommends the use of a tortilla roller (similar to a short piece of broomstick), rather than a rolling pin. Rolling out tortillas in perfect circles is harder than it sounds; the dough wants to draw up. So if perfectly circular shapes are important, you can trim away the excess with a sharp knife. Once again, I believe a cast-iron skillet or griddle is practically indispensable for making any kind of tortilla. A dry cast-iron utensil, unlike most other materials, can take high temperatures over a sustained period of time without being adversely affected, although you may have to do a reseasoning afterwards. Once you get a rhythm going, you can roll out a tortilla, put it on to cook and, while it cooks, roll out your next tortilla. Seems like an arduous process but, with this method, I could produce 8 tortillas in about 10 action-packed minutes. Be sure to rewrap your fresh tortillas each time you add another to the stack. If you like, you can substitute one cup of whole wheat flour for one cup of the all-purpose flour. My personal preference is for plain tortillas but, if desired, you can spice up this recipe by adding A tablespoon of chopped fresh herbs (like oregano or rosemary) A teaspoon or so of dried herbs Freshly ground black pepper A tablespoon of minced jalapeños A little garlic powder (or substitute garlic salt for the salt) If you choose to experiment with seasonings, mix dry spices with the flour mixture and fresh or "wet" seasonings with the milk. My results with the above recipe were outstanding -- chewy, delicious, irresistible. My experience with the Sonoran variety, however, was less than spectacular. Sonoran cooks have turned tortilla making practically into an art form. Their tortillas are large (some are pizza-sized), thin and delicate. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2008 Report Share Posted October 7, 2008 Nice collection of recipes from C. Widger – all appropriate except for Southern Buckwheat Pancake which lists a quarter cup of bacon drippings or butter. ;-) ~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~ (my signature) from Maida Please sign the petition to allow pets, link in upper left at www.petsincondos.org Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2008 Report Share Posted October 7, 2008 Nice collection of recipes from C. Widger – all appropriate except for Southern Buckwheat Pancake which lists a quarter cup of bacon drippings or butter. ;-)I would think the fat in that recipe could be replaced easily by pureed tofu or pureed beans. And if you wanted it, a couple drops of liquid smoke could simulate the bacon flavor. I don't have any buckwheat flour on hand or I'd give it a try and report back.~MarthaMaida Genser <maidawg Sent: Tuesday, October 7, 2008 11:43:41 AM Re:Patticake around the World Nice collection of recipes from C. Widger – all appropriate except for Southern Buckwheat Pancake which lists a quarter cup of bacon drippings or butter. ;-) ~.~.~.~.~.~. ~.~.~.~.~ .~.~.~.~. ~.~.~.~.~ .~.~.~.~. ~.~.~.~.~ .~.~.~.~. ~.~.~.~.~ .~.~ (my signature) from Maida Please sign the petition to allow pets, link in upper left at www.petsincondos. org Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2008 Report Share Posted October 7, 2008 Woops, my bad, I didn't edit that one out. I occasionally use baco bits for that one. Carol Maida Genser wrote: Nice collection of recipes from C. Widger – all appropriate except for Southern Buckwheat Pancake which lists a quarter cup of bacon drippings or butter. ;-) ~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~ (my signature) from Maida Please sign the petition to allow pets, link in upper left at www.petsincondos.org Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2008 Report Share Posted October 7, 2008 Blended tofu works well in place of the fat in many of these recipes. They don't come out as "rich", but that's a GOOD thing! clear skies! lc Carol Martha wrote: Nice collection of recipes from C. Widger – all appropriate except for Southern Buckwheat Pancake which lists a quarter cup of bacon drippings or butter. ;-) I would think the fat in that recipe could be replaced easily by pureed tofu or pureed beans. And if you wanted it, a couple drops of liquid smoke could simulate the bacon flavor. I don't have any buckwheat flour on hand or I'd give it a try and report back. ~Martha ----- Original Message ---- Maida Genser <maidawg Tuesday, October 7, 2008 11:43:41 AM Re:Patticake around the World Nice collection of recipes from C. Widger – all appropriate except for Southern Buckwheat Pancake which lists a quarter cup of bacon drippings or butter. ;-) ~.~.~.~.~.~. ~.~.~.~.~ ..~.~.~.~. ~.~.~.~.~ .~.~.~.~. ~.~.~.~.~ .~.~.~.~. ~.~.~.~.~ .~.~ (my signature) from Maida Please sign the petition to allow pets, link in upper left at www.petsincondos. org Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2008 Report Share Posted October 8, 2008 my great grandmother, strict vegetarian back in the day (i grew up in the south, in the 70s) made buckwheat pancakes without butter or bacon. since she never wrote anything down recipe wise i don't know how she made them. and only eaten with molasses or her home-canned cane syrup (which tastes nothing like you think it will) (grandaddy grew sugar cane), we weren't allowed " log cabin " & back then you couldn't find real maple syrup in the store where we were. she probably wouldn't have used that either anyway. we were not allowed to waste or eat between meals. although my brother and i would sneak eating the veggies or fruit she told us to pick for her. i tell you what though, after a buckwheat pancake breakfast my brother & i had a lot of energy! she had awesome pesticide free gardens, composted, vermi-composted. she gardened every day and lived a long life. really a corner stone of our family. i don't know if she knew (or maybe she does now:)) how she has influenced our lives now. sorry, i kinda got ot there but buckwheat pancakes will *always* remind me of her! sanQ > Martha wrote: > > Nice collection of recipes from C. Widger -- all appropriate except > > for Southern Buckwheat Pancake which lists a quarter cup of bacon > > drippings or butter. ;-) > > > > I would think the fat in that recipe could be replaced easily by > > pureed tofu or pureed beans. And if you wanted it, a couple drops of > > liquid smoke could simulate the bacon flavor. I don't have any > > buckwheat flour on hand or I'd give it a try and report back. > > > > ~Martha > > > > > > > > > > Maida Genser <maidawg > > > > Tuesday, October 7, 2008 11:43:41 AM > > Re:Patticake around the World > > > > Nice collection of recipes from C. Widger -- all appropriate except > > for Southern Buckwheat Pancake which lists a quarter cup of bacon > > drippings or butter. ;-) > > > > > > > > ~.~.~.~.~.~. ~.~.~.~.~ .~.~.~.~. ~.~.~.~.~ .~.~.~.~. ~.~.~.~.~ > > .~.~.~.~. ~.~.~.~.~ .~.~ > > > > (my signature) from Maida > > > > Please sign the petition to allow pets, link in upper left at > > www.petsincondos. org <http://www.petsincondos.org/> > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.