Review: King Arthur Flour Buttermilk Pancakes

Recipe Link: King Arthur Flour Buttermilk Pancakes

Time: 45 minutes, includes 15 minute rest time

Ease: Simple

Review: Carb haters may skip this post (but if you don’t….I won’t tell). Hey, we are living in weird times if you need a pancake, who am I to judge??

If you think you would never be able to make pancakes without a mix, this recipe will change your mind. It was easy to make and they were delicious! The directions are clear and the recipe turns out the way it was described. I recommend getting all of your ingredients prior to cooking and measure them out and have them ready to go – mise en place.

I use a non-stick electric griddle for pancakes, but I’m not a big fan of Teflon because of the risk of leaching “forever chemicals”, PFAS into the food. I use this one non-stick item for a few things and that’s it.

If you are using a non-stick pan make sure to keep the temperature around 350F, the coating begins to deteriorate as it reaches 500F. You are likely to never reach this temperature, but sometimes we get distracted and leave a pan on the eye (burner) and allow it to overheat. Secondarily, if your oil begins to smoke it releases toxic fumes and free radicals which can be damaging to your health, so always keep an eye on your pan.

If I use a regular frying pan and make them on the stove, the first pancake is always the sacrifice to the pancake god, burnt on the alter of Kitchenaid. The blessing of perfect pancakes is only complete once the burnt offering is consumed by the great an might (old and sweet) Sasha Dog (or whatever your pet is named). If you burn the first one…or two, don’t worry, the rest will be perfect. As in life, adjust the heat and keep going.

Once you are comfortable with the recipe as written, try adding things like rolled oats, nuts, berries, other flours, extracts, etc. and experiment with flavor.

This morning I altered the recipe. For the 2 cups of all purpose flour I used 1 cup all purpose flour, 3/4 cup Spelt flour, and 1/4 cup Kamut flour. The recipe will be just as delicious with regular all purpose flour.

Tip: If you don’t have buttermilk use 1 Tablespoon of white vinegar or lemon juice per cup of milk. Mix well and let stand 5-10 minutes to thicken. Yogurt or Sourcream may also be used as a substitution.

And just so we don’t just pick on carb haters; fat haters you should know we poured yummy hot butter all over the finished pancakes and they were great! Oh and sugar haters, these are best with 100 pure maple syrup (still a sugar). Food haters unite!!! Join the eat real food revolution and drop your hate!!! #eatrealfood

Enjoy!


To learn more about the dangers of PFAS read this great blog post by my awesome hubs. PFAS, What’s All the Fuss About.


LHi, I’m Lisa and I’m an Independent Shaklee Distributor and Certified Health Coach. My absolute joy is partnering with people to realize their own self value and learn to live healthier lives. I believe that as we love ourselves we are loving to ourselves and from there we are more able to eat well, exercise, and take care of our physical selves. It is my goal to touch the lives of others and help people live healthier lives longer!! Through Shaklee I have an excellent partner that shares my passions of environment and health and I look forward to sharing that with you. 

Visit my other websites:

Yielding Action Health Coaching

Environmental Friendly Products: Shaklee


Feel free to leave your comments or reach out to me at lisa@yieldingaction.com

Breakfast from Around the World

breakfast
As a Health Coach I hear people’s struggles over what foods to eat, when to eat, how much to eat, how often to eat etc. and one of the big complaints is breakfast.  “I can’t eat first thing in the morning”, “I can’t eat sweet stuff in the morning”, “It is so carb heavy”, It is so fatty”, it goes on and on.  The key is to eat well and learn to listen to your body.  Gradually you will learn to eat when you need to eat, for you breakfast might be 11:00 am, but for your friend it might be 6:00 am.  Learning to be aware and mindful while also choosing healthy foods will help your body get in the swing of the right timing for you.

As far as what to eat, sky’s the limit, be creative and think outside the box.  If you live in America you may feel obligated to bacon and eggs, pancakes, or cereal; there is a whole world of foods awaiting you.  I give you permission to eat what you enjoy and not what the “rules” say you have to eat. Well, within reason, I am still a health coach!

Here is a selection of options from around the world, note that it doesn’t represent all of the regions, just some general  ideas.  It is good to note that not many countries eat a particularly “healthy” breakfast, but most countries eat in moderation which helps balance things out.

  • America – Biscuits, I have to start here because I have a weakness for them!  My favorite is to have a day old biscuit split and buttered, then broiled until golden brown on the edges! The obvious companion to biscuits is eggs and bacon, and maybe even a pancake.
  • Israel – Fresh bread, a variety of cheeses, olives, jam (jelly), herring, tomatoes, cucumbers, and juice.  This breakfast can be easily customized, try adding tahini, other vegetables, meats and sauces.
  • Iceland – Oatmeal, called hafragrautur. according Serious Eats.  Try using raisins, dried cranberry or dates as your sweetener.  If it isn’t sweet enough add a little brown or natural sugar and gradually reduce the amount.  Top with fresh fruits and nuts and a very, very strong cup of coffee!
  • France – A piece of croissant, toast, or buttered bread and a cup of Café Cremè.
  • NetherlandsApple pancakes and stroop, a syrup.
  • China – Wuhan- Hot and Dry Noodles.
  • KoreaDoenjang Soup
  • Wales – Bacon and eggs, cockles and laverbead, which is not a bread, it is seaweed and you should give a try.
  • Mozambique – Hot tea and a sandwich of eggs and fish

Whatever you choose remember to take a minute to set the tone for your day and enjoy your meal.  Be aware of the food and don’t just scarf it down.  This is a good time to set your attitude for the day as well and think of the positive things you’d like to accomplish, take a moment to breathe, meditate or pray, focus of something good before you start your day.  It will be just as important as the food that fueled you body, you can fuel your mind too!

Enjoy!

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Reviews: The Weenie Stand, Sushi, Springrolls & Praline French Toast

weenie standThis is the Weenie Stand, in Lynchburg Va.  Yep, I said Weenie Stand.  It opened in 1970 and has been declared the “World’s Best Hotdog”, I’m not sure by whom.  But, in my opinion it is pretty darn close.  My mother and I have visited the Weenie Stand all my life and when I had kids we took them, somehow they were less impressed.  Ahh, Youth!  BUT, This week we took my husband for breakfast and they have a new fan!  The breakfast is great.  Good ole’ southern style biscuits, eggs, and hash browns. mmm, mmm. See:

Photo 3That is hash browns, with mushrooms, onions & cheese with a sausage, egg, and cheese biscuit. My arteries are chugging, but surely just a few times a year is ok.

The holidays bring all sorts of changes, busyness and foods into our lives I hope you remember to enjoy each one from the things like the Weenie Stand to a full hot Christmas meal.  This week’s blog only features a few reviews because of our busyness, but we enjoyed every moment!

Have a Happy New Year!

This week’s Reviews:

Sushi

Spring Rolls

Praline French Toast

The Process: For a full explanation visit this page

1. Sit down, relax and plan 4-5 meals (or pick some meals from here, that’s what this is here for.  I’ll pick so you don’t have to)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip (My British friends will need to make several trips)

4. Bring Back Dinner and enjoy.  Remember that there is such an opportunity to build friendships and family when gathered around a meal.  Even if you mess it all up.  So, just relax, experiment, and have fun.  Don’t forget to include your friends.

The Meals:

Sushi
sushi prep

spring rolls sushi

Time: 30 minutes

Ease: Simple.  Scary at first, but really easy once you get the hang of it.  First watch this video before making:

Review: I found this to be easy to follow and fun.  Remember to relax and be able to laugh.  It is easy enough, but can be messy at first so just laugh and enjoy.  Try this with a group.

Tips: Keep a bowl of water nearby to keep hands moist so that rice doesn’t stick to you hands.  For the Rice, follow the directions on the package and buy sushi rice.

Spring Rollsspring roll

Time: Time varies depending on the number you make.  Allow a good 30 minutes to make a plate of spring rolls.

Ease: Simple-moderate.  It is easy once you learn to wrap, but in the meantime, once again remember to just relax and have fun.  You may need to tell your perfectionist side to “shut-up”, just for a little bit and then you can let it back out have perfect spring rolls. Here is a video to help: (see review before watching)

Review: This is a very good video, instruction wise, from Hilahcooking.com.  I feel Hilah is very informative, but may not be everyone’s style.  She is a little cheesy, but gets the job done and pretty well.  I recommend this video, but suggest an open mind.

Praline French ToastP1100282

P1100291

Time: Prep: Refrigerate overnight & 30-45 minutes cooking time.

Ease: Simple

Review: This recipe is adapted from the “Let the Serving Begin” cookbook from Holy Trinity Lutheran Church, in Lynchburg VA.  If they still have copies available I recommend you snag one. Allow me to step into the shoes of Garrison Keillor, from Prairie Home Companion for just a bit as I sing the praises of the Lutherans. I believe I would convert to Lutheran solely for the food and wine.  These people know how to eat, cook, drink, and have fun and do it with decorum. This recipe is decadent, but with humility!

“The Meal

the meal

My family simply calls this “The Meal”.  For 50 years it hasn’t changed: Recipe– this recipe is pretty close.

Corn Pudding: This is a southern dish that I’m afraid is slowly disappearing.

Butter Beans with pot liqueur.  Which is to say, you cook it wit fatback or butter and lots of water until very soft, as they soften squish some against the pot.  What you have in the end is butter beans (lima beans) in a yummy sauce thickened from the squished beans.

Macaroni & Cheese – Our recipe has changed over the years, but there are so many great ones out there.  Try lots of them until you find the perfect one.

Ham

Candied Yams – In my family we don’t mash them, coat them marshmallows or nuts.  We use them right out of the can with lots of butter and sugar.

Potato Salad – Every family has a favorite, in my family we like the mustard based kind, unless we are talking about my dad’s side of the family and then we like the mayonnaise based kind- a la Hellman’s.

Rolls

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created.  Thank you.