Recipes: Breakfast Items

Breakfast is a great time to eat whole grains. Oatmeal and wholewheat toast are good choices on weekdays, but when you have a little time to fuss, try making these waffles and pancakes.

I developed these waffle and pancake recipes for a breakfast brochure produced by Bob’s Red Mill, a mail-order company near Portland Oregon that uses mill stones for grinding its flour.

Sesame-Ginger Spelt Waffles

Makes 6 seven-inch-round waffles

Spelt is an ancient, unhybridized form of wheat. I have found that wholegrain spelt flour functions very much like all purpose flour but offers you the bonus of the fiber-rich bran and nutritious germ. Leftover waffles may be refrigerated for up to 4 days or frozen for up to 3 months.

Ingredients

1 1/2 cups wholegrain spelt flour
1/4 cup finely chopped crystallized ginger
3 tablespoons unhulled sesame seeds
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 large eggs
2 cups well shaken, low-fat buttermilk, plus more if needed
1/2 cup cooked brown rice (optional)
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Oil for greasing the waffle iron, if needed
Warm maple syrup or honey, for serving

Copyright Bob’s Red Mill 2006 Used with permission.

Instructions

In a large bowl, combine flour, ginger, sesame seeds, sugar, baking powder, baking soda, and salt. In a medium bowl, lightly beat eggs. Blend in buttermilk, rice (if using), melted butter, and vanilla.

Preheat waffle iron. Stir buttermilk mixture into dry ingredients, just until flour is absorbed. Do not overmix.

Grease waffle iron, if necessary. Bake waffles according to manufacturer’s instructions until crisp. If batter becomes thick and doesn’t spread easily, thin with additional buttermilk.

Serve immediately, or arrange on a rack in a single layer and keep warm in an oven pre-heated to 200 F. Accompany waffles with a small pitcher of warm maple syrup or honey.

Crunchy Double-Grain Pancakes

Makes about sixteen 3 1/2-inch pancakes

Ingredients

1 cup wholewheat pastry flour
1/2 cup fine ground cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
3 tablespoons raw sunflower seeds
3 tablespoons unsalted pumpkin seeds
2 tablespoons flax seeds
2 large eggs
1 1/3 cups low-fat buttermilk, plus more if needed
3 tablespoons melted butter, plus more for greasing the griddle
Warm maple syrup or honey, for serving

This recipe uses wholewheat pastry flour, which is a lighter flour than bread flour. A little cornmeal gives the pancakes complex flavor and crunch.Leftover pancakes may be refrigerated for up to 4 days or frozen for up to 3 months.

Instructions

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, cinnamon, sunflower seeds, pumpkin seeds, and flax seeds.

In a medium bowl, beat eggs. Stir in buttermilk and melted butter. Stir liquid into dry ingredients just until flour is absorbed. Do not overmix.

Heat a griddle or large nonstick skillet over medium heat. Brush lightly with butter, if needed. Using a small measuring cup with a spout, pour a scant 1/4 cup of batter per pancake onto griddle. When small bubbles form on surface and bottom is golden, flip and brown second side. If batter becomes thick and doesn’t spread easily, thin with additional buttermilk.

Serve immediately, or arrange on a rack in a single layer and keep warm in an oven pre-heated to 200F. Accompany with a small pitcher of warm maple syrup or honey.

Copyright Bob’s Red Mill 2006 Used with permission.

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