Whole Wheat Buttermilk Pancakes with Kumquat-Maple Syrup
METHOD
1.
2.
Preheat the griddle to 350°F.
Set a heavy medium saucepan on preheated griddle. Add maple syrup and bring to a boil. Stir in kumquats and remove
from heat. Cover and set aside until ready to serve. Maintain griddle temperature.
Serves: 6 (makes 12 pancakes)
INGREDIENTS
Syrup:
3/4 cup pure maple syrup
1 cup sliced kumquats
Pancakes:
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 cup instant oats
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
1 tablespoon canola oil
Organic nonstick cooking spray
3 tablespoons unsalted butter, room temperature
To make syrup:
Meanwhile, to make pancakes:
3.
4.
5.
In a large bowl, whisk flours, oats, sugar, baking powder, baking soda, and salt to blend. In a medium bowl, whisk
buttermilk, eggs, and oil to blend. Pour buttermilk mixture into flour mixture and stir just until moist but still lumpy.
Spray griddle with nonstick spray. Using about 1/3 cup of batter for each pancake, spoon batter onto griddle and cook for
2 to 3 minutes per side, or until pancakes are golden brown and puffed. Wipe griddle with paper towels and spray with
nonstick spray before cooking each batch of pancakes.
Serve pancakes with butter and kumquat-maple syrup.
RECIPES
VIII.
The Breakfast Plate
METHOD
1.
2.
3.
4.
5.
6.
Preheat the griddle to 450°F.
Season steaks generously with salt and pepper. Brush griddle with 1 tablespoon of oil and place steaks on griddle. Cook
steaks for about 4 minutes per side for medium-rare doneness. Remove steaks from griddle and set aside to rest.
While steaks are cooking, season tomatoes with salt and pepper and place on griddle around steaks. Cook tomatoes for
about 6 minutes, turning halfway through cooking, or until surfaces are caramelized. Remove from griddle and keep warm.
Brush griddle plate with remaining 1 tablespoon oil and crack eggs onto griddle plate. Cook eggs, turning as needed, to
desired doneness.
Butter both sides of sourdough slices and place on griddle for about 2 minutes per side, or until toasted.
Slice steaks across the grain. Divide steak slices, tomatoes, eggs, and sourdough toasts among 4 plates and serve.
Serves: 4
INGREDIENTS
Two 10-ounce ribeye steaks
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 beefsteak tomatoes, cored and halved
8 large eggs
4 slices sourdough bread
4 tablespoons butter
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10
