Pancakes sans Baking Powder

So, if you’re anything like me, you may have a couple of children wandering along with you at the grocery, complaining about how looooong it takes to buy the food required to feed a small army.  AND these distractions are a big reason you forget important little items.

Aw.  Who am i kidding?  If it’s not on the list it might as well not exist (and sometimes even when it IS on the list).

So, when I ran out of baking powder after making our last batch of pancakes I thought to myself, “Don’t forget to add baking powder to your grocery list!”

Then I promptly forgot.

Until this morning, when I opened the cupboard while the soundtrack of starving children moaned on and on in the other room, and I suddenly remembered I would not be finding any baking powder there.

But I did not throw in the towel.  I knew there must be a substitute for baking powder.  I considered adding another egg, but figured that would make the pancakes too dense & tough.  So to my trusty laptop I raced!

A quick search revealed that I could create a suitable leavening agent by combining approximately 1 part baking SODA to 2 parts cream of tartar.  What are the odds I would have cream of tartar, which I only use to make an occasional meringue, when I didn’t  have baking soda, which I use about once a week?

Back to the cupboard where low & behold…  A nice full jar of cream of tartar!

Now, I was a bit skeptical, but the resulting pancakes were so marvelously airy & just plain yummy, that I knew I could never go back to using baking soda.  I may even start substituting the baking soda/tartar combo in my cookie recipes!

I added chocolate chips once I'd gotten each pancake on the griddle.  The kids are no longer starving!

I added chocolate chips once I’d gotten each pancake on the griddle. The kids are no longer starving!

If you are interested in making your own Baking Powderless Pancakes, here’s my recipe:

2 1/2 c.    Milk
6 T.          Unsalted Butter
2              Eggs
3 c.          Flour
2 T.          Sugar
4 t.          Cream of Tartar
2 1/2 t.    Baking Soda
1 t.           Salt
Cooking oil for your pan.

I heat the milk & butter just enough to melt the butter, and beat the eggs into the liquid mixture (temper the eggs if you got the milk & butter too hot).  Combine dry ingredients and whisk in the liquids just enough to blend.

Oil your griddle and heat to ~375.  Add batter by 1/4 c. fulls to your hot pan and flip when the bubbles begin to stay open in the middle and the edges start to lose their wet shine.

Add blueberries or chocolate chips if you like!

Using a quarter cup measure to dip out the batter should make about 36 palm sized pancakes.

Enjoy!

Advertisements

Mmmmm – Biscuits! Recipes You’ll Enjoy.

These days families are trying to stretch their food budget as far as they can and homemade biscuits are a wonderful way to make simple meals more filling.  Recently on the Country Life and Homesteading email list a member asked for a good homemade biscuit recipe because she wanted to get away from buying them premade.  Biscuits are so easy to make and so quick there is no reason to pay for the processed and frozen critters from the store.  Anyone can do it from scratch!

I have two biscuit recipes, one for a breakfast biscuit and the other for a cheesy, savory supper time biscuit.  I hope you enjoy them!

______________________________________________

Buttermilk Breakfast Biscuits

2 1/2 c. flour
3 t. baking powder
1 t. salt
1/2 t. baking soda
1/3 c. butter, melted (I use unsalted)
1 c. buttermilk
1 – 1 1/2 T bacon drippings
additional melted butter to brush biscuit tops

Preheat oven to 450.  Grease cookie sheet with bacon drippings.  Sift
together dry ingredients.  Pour in butter & buttermilk, mix to form
sticky dough.  Turn out onto floured surface and knead briefly,
folding the dough onto itself.  Pat out to about 1/2 inch thick.  Cut
with a 3 inch floured cutter (I use a drinking glass).  Place on
cookie sheet, leaving space for the heat to circulate around each
biscuit.  Bake 10-12 minutes.  Brush with butter during last minute of
baking. Makes 8 big biscuits.

______________________________________________________

Cheesy Biscuits

2 c. flour
1 T. baking powder
1/4 t. onion powder
1/4 t. garlic powder
1 t. salt
1 T. sugar
1/3 c. shortening
1/2 c. shredded Colby Jack cheese
1 c. milk

Preheat oven to 425.  Grease cookie sheet.  Sift together dry ingredients.  Cut in shortening until lumps are pea-sized and well distributed.  Stir in cheese then milk.  Turn out onto floured surface and knead briefly,
folding the dough onto itself.  Pat out to about 1/2 inch thick.  Cut
with a 3 inch floured cutter (I use a drinking glass).  Place on
cookie sheet, leaving space for the heat to circulate around each
biscuit.  Bake 13-15 minutes.

February Freebie & Rabbit Stew Recipe

As you know we raise goats and chickens, but in the past we also raised rabbits for meat.   At this time there seems to be a much greater interest in rabbits on rural and urban homesteads alike.  They are quiet, can be maintained in a smaller area than other livestock, and are easily processed at home.

Rabbit meat is fine grained and lean and can be ground, fried, sauteed, and baked.  Any recipe that calls for poultry is easily applied to rabbit, as are pork and many lean beef dishes.

So for this shortest month of the year I’m offering a little reward to my readers.  A free copy of the book:

Storey’s Guide to Raising Rabbits

by: Bob Bennett

This is a gently used copy which helped us greatly over the years of raising our own rabbits.    If you are considering getting into rabbits for meat or show this will be a welcome addition to your reference library.

To put your name in the hat just “contact us” with your email address and the name of the book.  On the first day of March I’ll randomly draw a name and contact you by email.  Don’t worry – Free shipping for the free book!

Good luck!

________________________________________________

My Rabbit Stew Recipe:

2 lbs chunked rabbit meat

3T flour

3T cooking oil or lard

1/2 medium white onion chopped

1t salt

1t pepper

1 clove garlic minced

1 1/2c water

4 carrots

4 celery stalks

5 medium white potatoes cubed

1 can diced tomatoes

water

1 can each: corn (drained) and green beans (drained)

salt/pepper

___________________________________________

Heat oil in bottom of large pot, meanwhile coat meat & onions with flour and measured salt & pepper.  Brown in hot oil.  Add garlic and water, stirring to scrape the browned flour and drippings from the bottom of the pot.  Stir frequently till boiling, reduce heat, simmer & stir till thickened.

Add potatoes, carrots, celery & canned tomatoes.  Pour in enough water to just cover vegetables.  Add salt and pepper to taste.   Simmer until carrots just begin to soften.  Add corn & green beans.  Simmer 20 minutes more.

Serve hot.  Great with fresh biscuits.