Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest


Here’s To Your Health

A healthy but delicious lifestyle is always on my want-to-do list for the New Year, along with a few other resolutions which I write down and sometimes actually accomplish. I don’t beat myself up, much, if something doesn’t get done, but I try to make the list appealing, accomplishable. Like, make Tiramisu could be on the list, or wear something alluring at least once this year. One of this past year’s was to make art in some way, every day, which I’ve more or less done, although it’s often less than more. One-minute gestures here and there. Gardening and cooking, eating, comprise a part of the want-to-do list every year.

healthier hotcakes

So here’s my fresh start for 2013, a healthier hotcake, which looks decadent but isn’t so much.

Although she often added buckwheat flour, these are not quite my grandmother’s hotcakes, which I grew up with and have set the standard for every hotcake since. I thought I’d use the basics of her recipe, more of a process than a recipe, using buttermilk, sometimes buckwheat, but substituting butter for her bacon drippings. After the butter it’s a pretty healthy list of ingredients. Well, it’s all relative. These are delicious and comprised of hefty grains in various guises: buckwheat, oats, whole wheat, hemp hearts. Walnuts. Top with maple syrup, whatever favorite jam or jelly (but heat it up first, add a spoonful of water to thin), or blueberry sauce made from last summer’s berries.

Healthier Hotcakes Recipe

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Serves 2 or 3 starving people, otherwise 4 servings, about 15 hotcakes.

Ingredients: 2 C room temperature buttermilk, 2 eggs,  3/4 C whole wheat flour (can mix with a small amount of white flour), 1/4 C medium ground cornmeal, 1/4 C buckwheat flour, 1/4 C dry, quick oats (leftover, already cooked oats would be fine too), 1 T hemp hearts, 1/2 C coarsely chopped hazelnuts or walnuts, 2 t baking powder, 1 t soda, 1/2 t salt, 3 T melted butter, plus extra for the griddle/ Optional: add 1 T honey, sugar, or maple syrup to sweeten the batter/ 1 T canola oil to be used a little at a time along with butter for the cooking of each new batch of hotcakes. I suppose you could omit the butter and substitute, what? Omitting butter is not exactly my culinary forte.  Let me know how you do that! Please.

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Directions: Mix buttermilk and eggs/ Add all dry ingredients and stir together/ Let this batter sit for 10 minutes if you can spare the time, allowing the grainier grains to soften a bit/ Stir in melted butter and nuts/ Preheat griddle or large flat pan to very hot and then adjust to a slightly lower heat/ Spread 1 t of oil and 1 t of butter evenly over the grill and immediately pour 1/4 – 1/3 C measures of batter onto the hot griddle/ Batter is on the thin side and will spread out a bit so leave a little room between each hotcake/ Adjust heat as needed/ Cook for 2 or 3 minutes, until small bubbles appear in top of batter, turn carefully and cook for another 1 – 2 minutes, until golden brown and cooked in the middle ( test the first one)/ Dab with some butter – or not! – and then some sauce, in this case the blueberries.

Note: This is a thin batter, resulting in a relatively thin hotcake. These are not the thick and fluffy kind. As batter is mixed it should drop off the spoon in a thin sheet rather than heavy globs. Add more buttermilk if batter seems too thick, or more flour if too thin. Finally, ingredients can be modified every which way. More or none of the grains suggested, others substituted, more nuts or none at all. Buttermilk and one or two eggs are essential, the baking powder (my grandmother never added soda), and then choose your own dry ingredients to achieve a batter that is to your liking and slightly on the thin side. The basic rule for these hotcakes is about 1:1 wet to dry ingredients, with a leaning to a little more of the buttermilk.

Blueberry Sauce Recipe

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Ingredients & Directions: 2 C frozen blueberries, sweetened with 3 T apricot jam (or whatever you have on hand/ 1/4 C water/ Simmer together for 5 – 10 minutes, keep an eye on it/ Let sit a bit – sauce will thicken as it cools.

Pour over hotcakes, have a glass of green smoothie or some champagne on the side and be happy.

Kale Smoothies would be another fresh start to 2013 and perfect alongside these hotcakes.

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new year's eve Thank you for coming to our table, dear Reader. Happy New Year, may 2013 be a delicious and healthy year.

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2 Responses »

  1. Happy New Year Sally!!
    Wanted to comment this time not so much about the hotcakes (tho they look divine…) but more about your statement of having a resolution last year to make art, in some way, every day. Love that, and have let it inspire me to do the same. I know I feel better if I have made creativity a priority on any given day, but often I let long periods of time go by having lost that focus. You got me wondering how I would feel if I did make art EVERY day…hmmm, sounds like a fabulous challenge to myself, and we’ll see how it goes. I’m grateful for the inspiration and look forward to see what comes of it.
    Blessings on your 2013~

  2. Elaine, yes, the daily practice of making art whether it be a 2-minute endeavor, or more, has been amazing. Cooking, which is sometimes artful, could be included but that’s another creative story. Thank you for taking note.