Buckwheat pancakes

I've been listening to "The Long Winter" by Laura Ingalls Wilder and the description of Almanzo making buckwheat pancakes made me want to try them. They are delicious!

I topped mine with real maple syrup. My dogs were very interested in what I was eating, and they each got one after I had mine. 

The recipe:

3/4 cup buckwheat flour

3/4 cup self rising flour

2.5 teaspoons baking powder

1/2 teaspoon salt

1 Tablespoon sugar

1-1/4 cup milk

2 egg whites

3 tablespoons melted butter or margarine

In a large bowl add flours, baking powder, salt and sugar. Stir with a whisk to mix. 

Add the milk, egg whites and melted butter or margarine and mix till smooth. 

Cook on a griddle using about 1/4 cup of batter per pancake. Brown on both sides and spread a little butter or margarine on each pancake as they get done. Top with your favorite syrup, Almanzo used molasses, I used maple syrup.  Enjoy!

Yield: 10 to 14 pancakes. 

Scones

I call these "any ingredient" scones because I have made many different varieties using this as a base recipe with good results every time.

Preheat your oven or toaster oven to 350 degrees.  Line a baking sheet with parchment paper.

2 cups plus 1 Tablespoon flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/8 teaspoon salt
2/3 cup of your ingredient - I used chocolate chips
1 Tablespoon flour
6 Tablespoons butter
1 cup half and half or milk
1 teaspoon vanilla

In a bowl, mix the first 4 ingredients, no sifting required.

Place your ingredient into a bowl and add 1 Tablespoon all purpose flour and mix.  Place in the freezer until needed.  Here I used chocolate chips.  Frozen fruit works beautifully.  I have also used pecans and cubes of cheese.  The cheese scones are out of the world!

To your dry mix, add 6 Tablespoons cold butter cut into chunks.  Using a pastry cutter or a fork cut the butter into the flour until the butter pieces are incorporated and are small.

Measure out 1 cup of half and half and add 1 teaspoon vanilla.
You can use regular milk, but will have to use less than a cup or your mix will be too wet.
Add the half and half/vanilla to the flour mix and stir until barely incorporated.  Add your ingredient, stir to mix and turn out onto a large piece of floured waxed paper.  Using the was paper to help you, fold the mixture onto it self three or four times then pat it into a circle.

Cut with a pizza cutter or knife.  Place onto a parchment paper lined baking sheet and top each piece with a small square of butter.  Bake at 350 degrees for 15 to 20 minutes until golden.  You can also bake them in a toaster over but the cooking time may be less, you will need to keep an eye on them.

Brioche French Toast....taste almost like a donut!

Brioche French Toast....the best French Toast EVER! And it kinda taste like a warm donut.
*see my previous post for the recipe to make Easy Brioche using your bread machine. You'll be glad you did!

what you need:

2 thick slices Brioche bread, cut in two
You could also use regular bread. Texas toast would probably work well.
1 egg
2 tablespoons milk or half and half
1/2 to 1 teaspoon vanilla
1 tablespoon butter
1 tablespoon olive or veg. oil
1 tablespoon granulated sugar mixed with 1/2 to 1 teaspoon cinnamon

In a shallow bowl, mix the egg, milk and vanilla until well combined. Add your bread and allow to soak while you are heating your butter/oil mix in a pan on medium heat. Turn bread to coat both sides. Place bread slices into the hot butter/oil mix and cook on both sides until golden brown. Remove to a plate and sprinkle both sides with the sugar/cinnamon mixture then top with your favorite syrup if you like and enjoy.
*You do not want your butter/oil mixture to get too hot. The bread needs to cook slowly so keep it to a medium low heat.