09 March 2013

baking: old fashioned but oh so new

Gunnar Sverrisson / Home and Delicious

Pancakes, scones, waffles and more are staples at our home. When in need for something warm and a little bit sweet in the afternoon I know what to do to make my folks happy. But these recipes are slightly different version of the classical one, with a healthier twist but super delicious.

pancakes with blueberry syrup
coconut scones 
oatmeal waffles

–To read the recipes click the read more button–

pancakes with blueberry syrup

blueberry syrup:
170 g blueberries or other berries
4 tbsp brown sugar or raw sugar
4 tbsp maple-syrup
2 tbsp water

2 ½ dl flour
2 ½ whole wheat flour
1 tsp baking powder
½ tsp baking soda
5 tbsp brown sugar or raw sugar
½ tsp salt
4 tbsp poppy seeds
5 ½ dl buttermilk or sour cream
2 eggs, scrambled
2 tbsp melted butter

Start with the syrup; put sugar, syrup and water in a pot with half of the berries. Boil until berries become tender. Remove from the heat and press the berries to syrup through a sieve. You can also put it in a blender.
Stir the dry ingredients together. Stir the buttermilk, eggs and melted butter together, add to the batter, stir dough until combined. Heat a pan, preferably non-stick, over medium heat. Melt a little butter on it. Place about 4 tbsp of batter on the pan for one pancake. Turn when bubbles form. Be careful not to bake it too much, it happens pretty quickly. Serve hot with the syrup.

coconut scones

3-4 dl coconut milk
2 tbsp honey or agave syrup
4 tbsp flour or whole wheat flour
6 dl coconut
½ tsp salt
2 tsp baking powder
3 eggs, scrambled
4 tbsp brown sugar or raw sugar

Bring coconut milk and honey or agave to boil. Mix the dry ingredients together except sugar. Stir into the coconut milk. Add the eggs and stir gently until combined. (If the batter is too thick, add some more coconut milk, milk or water to it). This can be done the night before. Heat the pan, preferably non-stick pan, over medium heat. Add a bit of butter to the pan. Put about two tablespoons of batter to the pan for each scone, sprinkle sugar over each one before turning. Turn scones when bubbles form. Be careful not to bake too much, it happens pretty quickly. The scones should be golden in color. Serve and eat hot.

oatmeal waffles

50 g spelt
50 g flour
50 g whole wheat flour
50 g oatmeal, ground in a food processor *
1 ½ tbsp poppy seeds
1 tbsp raw sugar
2 tsp baking powder
½ tsp salt
4 ½ dl buttermilk
3 eggs, scrambled
3 tbsp melted butter
3 tbsp oil; grape seed or other light oil

Stir together dry ingredients. Stir together buttermilk, eggs and oil. Mix all together until combined and soft dough forms. Heat the waffle iron and control the heat. Let’s bake some waffles. Don’t stack the up when freash from the iron, lay them on a grid at first so they will will crispy on the outside. Serve with butter and syrup, raw sugar, fresh berries, apples, Nutella, greek yogurt, ice cream - or butter and cheese, marmalade, good salad or whatever your mind desires.
* Put the oats in a food processor and process until it becomes fine as whole wheat. If not, use spelt instead or some more whole wheat floor.

1 comment:

  1. These look unbelievably yummy, especially those coconut scones (must try)!


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