Nov 2006

Whole Grain Buttermilk Pancakes

  • 1 cup whole wheat flour
  • 1/3 cup quick-cooking oats
  • 1/3 cup yellow cornmeal
  • 1/3 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons (about) butter, melted
  • 2 tablespoons mild-flavored (light) molasses
  • Pure maple syrup

Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.

Makes about 20 pancakes.

Bon App├ętit, September 2000

[For Printable Recipe Click Here]

Substitutions: Used only whole wheat flour. Did not use butter and molasses in batter.

Nov 2006

Cranberry Cornbread Mini Loaves

  • 1 cup unbleached AP flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons baking soda
  • 2 cups yellow cornmeal
  • 1 cup wheat germ
  • 1/2 cup chopped walnuts
  • 2 cups buttermilk
  • 3/4 cup oil or butter, melted
  • 2 eggs, lightly beaten
  • 1 cup coarsely chopped fresh or frozen cranberries

In large bowl, stir together flours, sugar, slat, and soda until thoroughly blended. Mix in cornmeal, wheat germ, and nuts. In a separate bowl, mix buttermilk, oil or butter, and eggs. Stir liquid mixture into dry ingredients just until blended. Fold in the cranberries. Pour into 4 greased 5 1/2 x 3-inch loaf pans. Pre heat oven to 375 F. Bake for 30-35 minutes or until a wooden skewer inserted in the center comes out clean. Cool in pans for 5 minutes, then remove and cool completely on a wire rack.

Makes 4 mini-loaves

Substitutions: I halved the recipe and made one big loaf. Used only whole-wheat flour. Did not use walnuts. Used dried cranberries. Used applesauce instead of butter/oil.

[For Printable Recipe Click Here]

Nov 2006

Flying Monkey Patisserie – Philadelphia

November 4, 2006
Cuisine: Desserts and Bakeries

Reading Terminal Market
12th and Arch Streets, Philadelphia

Phone: 215-928-0340
Fax: http://www.flyingmonkeyphilly.com/

Raspberry Jam Squares – Buttery shortbread crust and raspberry jam ($2.50)

Astronomer: The Raspberry Jam Square from the Flying Monkey was quite a tasty treat, with a hearty, satisfying texture and just the right amount of sweetness. Best of all, it contained no sinful ingredients (i.e. margarine). I hope to return to the Flying Monkey and try another one of their creations the next time I am in the Reading Terminal Market and hunger strikes.

Gastronomer: I took a few bites of the Astronomer’s square; it was pretty good. Whereas the Astronomer is a big fan of buttery crusts and fruit fillings (fairly mild flavors), I’m more of a ultra-sweet, tooth ache kinda gal when it comes to desserts. I look forward to trying the Flying Monkey’s wide array of cupcakes in the near future.

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