For those who have been following me for a while, you know that one of my favorite places to food shop is Costco. A couple of months ago, I brought a 5 pound bag of Central Milling Company’s Organic 6-Grain Pancake and Waffle Mix. It’s been sitting in my pantry ever since.
This morning I decided to finally try this product, because I wanted use up the organic blueberries that I had bought the other day. I must say that this was a fabulous find! It contains 5 organic whole grains—red winter wheat, barley, corn, soft white wheat and rye—plus organic wheat flour. The pancakes had just the right amount of sweetness, tenderness and nuttiness. I loved how the warm blueberries would burst in your mouth! To make it even more delicious, I topped it off with a little organic butter and maple syrup. What a perfect comfort food breakfast! I can’t wait for Laura to come home from her internship, so that I can make them for her! Ingredients:
- 1 cup organic nonfat milk
- 3 tablespoons organic canola oil
- 1 organic egg
- 1½ cups Central Milling Co. Organic 6-Grain Pancake & Waffle Mix (see Blogger’s Note below)
- ½ cup+ organic blueberries
- In a medium bowl, whisk together thoroughly the milk, oil and egg.
- Using a large bowl, add dry mix and pour in the liquids. Whisk together until large lumps are gone. Be careful not to over mix. Finally, gently stir in blueberries.
- Lightly grease a nonstick frying pan. Heat pan over low-medium heat. To make each pancake, add ¼ cup of batter. Cook until golden brown on each side. Makes 10 5-inch pancakes.
Blogger’s Note: The only retailer selling this product is Costco and it is not always available. For readers interested in purchasing this deliciously healthy pancake and waffle mix and don’t have access to a Costco, please click on the following link: Central Milling Company. They sell a 5 pound bag for $9.55. I am not personally benefiting in any manner by recommending this product.
For Fiesta Friday, I thought a pretty and colorful fruit salad would be a wonderful addition to today’s party! This dish is made with mouth-watering watermelon, juicy green grapes and antioxidant-rich blueberries with the unexpected taste of sweet basil. It is dressed with a simple vinaigrette made with red wine vinegar and honey. This healthy and refreshing recipe was found on bhg.com. I hope you will give this delicious salad a try!
- 1 pound seedless watermelon, cut into 1-inch cubes or balls ( 4 cups)
- 3 cups seedless green grapes, halved
- 2 cups organic blueberries
- 2 tablespoons thinly sliced basil leaves
- 2 tablespoons red wine vinegar
- 1 tablespoon organic honey
- Using a small bowl, whisk together the vinegar and honey.
- In a large bowl, gently combine the watermelon, grapes and blueberries. Add the dressing and stir carefully. Top with the basil. Can be refrigerated for up to 8 hours. Makes 8 (1 cup) servings.
This morning, I was craving some blueberry muffins. Luckily, I did have some fresh organic blueberries in my refrigerator. So I went to my bookshelf and found this recipe in the Williams-Sonoma Kitchen Library cookbook, Muffins & Quick Breads, Weldon Owen Inc., 1993. What I especially liked about this recipe was that I could use milk, instead of buttermilk or yogurt. All my ingredients used today were organic, except for the baking powder and baking soda. My muffins were very moist and not too sweet with just a hint of cinnamon. Needless to say, I had a wonderful treat with my morning coffee!
- 2 cups all-purpose flour
- ⅔ cup sugar
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk ( I used nonfat)
- ½ cup (1 stick) butter, melted
- 2 eggs
- 1 cup fresh blueberries
- Preheat oven to 400 degrees.
- Line standard muffin tins with 16 baking cups.
- In a medium bowl, blend together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- Using another medium bowl, whisk together the milk, butter and eggs until smooth. Add the dry ingredients and mix until just blended. Finally, stir in the blueberries.
- Spoon batter into the muffin tins, ¾ full.
- Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool in tins for 5 minutes and remove onto a cooling rack. Make 16 muffins.
I hate to admit this, but I have always used a boxed pancake mix, until now! I searched the internet for a healthy and delicious pancake recipe and found Cook’s Illustrated “Blueberry Pancakes,” published July 1, 2003. The recipe calls for 2 cups all-purpose flour, but I modified it by using 1 cup all-purpose flour and 1 cup whole wheat flour. Instead of using whole milk, I replaced it with 2% milk. Finally, I used organic ingredients when possible.
- 1 tablespoon lemon juice
- 2 cups organic 2% reduced fat milk
- 1 cup organic all-purpose flour
- 1 cup organic whole wheat flour
- 2 tablespoons organic sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 large organic egg
- 3 tablespoons organic butter, melted and cooled
- 1 cup frozen organic blueberries, rinsed and drained
- In a medium bowl, whisk lemon juice and milk and set aside to let it thicken. Whisk together flours, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk egg and melted butter into milk until well mixed. Make a “well” in the center of the dry ingredients and pour in milk mixture. Gently whisk ingredients together, until just combined—a few lumps are okay. Carefully stir in blueberries. Don’t over mix!
- Using a paper towel, spread about a teaspoon of oil in a 12-inch nonstick pan. Heat pan over medium heat. Using a ¼ measuring cup pour batter in 3 areas. When “bubbles” begin to appear, flip pancakes over and cook until golden brown. Recipe makes 16 4-inch pancakes. Serves 4 to 6. (Since there is only 2 of us at home right now, I was able to cut the recipe in half easily).