These pancakes aren’t really whole wheat, just half and half, but it lends a slight nutty taste and makes the recipe a bit more healthy.   This recipe makes about ten medium sized pancakes, which is just about enough for a big weekend breakfast for two people.  Any leftovers can be frozen and reheated in a toaster just like frozen waffles.

Cranberry syrup is just one of the many possible pancake toppings, and one of the more complicated ones at that.  Other options include:  a quarter cup of frozen raspberries(blackberries or blueberries), microwaved and smashed with a tablespoon of maple syrup stirred in or Nutella.


(serves 2)


  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 1/2 tbsp sugar
  • 2 tsp baking powder
  • 1 egg
  • 1 cup milk
  • 2 tbsp melted butter
  • (optional) 2 tbsp shelled pecans

Stir together dry ingredients in a medium bowl.  Melt the butter in a glass measuring cup and mix in the milk and egg.  Stir into the dry mixture.  If it looks too thick, thin with a little water.  Toast the pecans.  Heat a nonstick frying pan or griddle  over medium heat and brush with butter or oil(really, less is more).  Pour about a quarter cup of batter onto the griddle and press three pecan halves into each pancake.   Cook until golden brown on the bottom(about two minutes on my stove), then flip and cook about two minutes longer.  If preparing all pancakes before eating, keep warm in a 250 F oven.  Extra pancakes freeze well and can be reheated in the toaster.

Cranberry Syrup

  • 1/4 cup fresh/frozen cranberries
  • 1/4 cup maple syrup
  • 1/4 cup water

Combine all ingredients in a small saucepan and cook over medium-low heat until all the cranberries have burst and the mixture begins to thicken a little, about ten minutes.  Smash the cranberries a little more and add extra maple syrup if it gets too thick.


Whole Wheat Banana Bread

January 17, 2009

In order to successfully incorporate whole wheat flour into a baked good, you need a moist recipe — here mashed banana and yogurt provide the  extra moisture.



  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt


  • 2 eggs at room temperature
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 cups mashed ripe bananas
  • 1/2 cup canola oil
  • 1/8 cup plain yogurt
  • 1 tsp vanilla
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup dried cranberries

To bring eggs to room temperature quickly, cover with warm water.  Preheat oven to 35o F.   Stir together dry ingredients.  Beat eggs and sugars on medium for 8 minutes, then beat in oil slowly.   Next, beat in banana, yogurt and vanilla.  Stir in the dry ingredients, walnuts and cranberries.  Spray a large loaf pan with Pam and pour in the batter.  Bake until a toothpick comes out clean, about an hour and fifteen minutes.  If top starts to brown, tent some foil over the top.

Whole Wheat Pumpkin Muffins

January 15, 2009

Mt. Muffin

Mt. Muffin

Also adapted, more seriously, from Pinch My Salt.    These muffins are my go-to snack during the week.  I like to think that because they’re whole wheat, they must be healthy, although, since I’m too lazy to butter my muffins, I just put all the butter in the batter.  I’ll bake a full batch and then freeze most of them.  After 30 seconds in the microwave and 5 minutes in a warm(200-ish degrees) oven, they’re as good as new.  Then I wrap them in foil and take them to school for an afternoon snack.

Makes 24 large muffins.


Preheat oven to 375F and prep 24 muffin tins – either with muffin papers or Pam.

Dry ingredients – just mix together in medium sized bowl

  • 5 cups whole wheat flour
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ginger
  • 1 tbsp cinnamon
  • 1 1/2 tsp cloves
  • 5 tbsp buttermilk powder(optional)

Wet – stir together in large bowl

  • 1 can pumpkin
  • 4 eggs
  • 1 1/2 cups packed brown sugar
  • 1 1/3 cup milk
  • 1 stick melted butter
  • 2 tsp vanilla

After combining the two(don’t stir too much), stir in

  • 1 cup coarsely chopped nuts(I use walnuts)
  • 1 cup dried cranberries

Fill up the muffin cups and bake for 20-25 minutes, or until the muffins spring back  when poked.

(for my mom – these muffins have 35 carbs each)

Roasted Vegetable Chowder

January 15, 2009


Vegetables for the roasting


This recipe was adapted(minimally) from Pinch My Salt.   It can be done with any assortment of autumn/winter vegetables.    The keys to great flavor are the bacon fat, the wine, and enough alliums(onions, leeks and garlic).  For texture,  the ratio of starchy vegetables(like potatoes, yams and squash) to less starchy ones(like broccoli, leeks and onions) are important.  Finally, for color you want to avoid too many yellow vegetables.  I’ve made this with both acorn and butternut squash, and I prefer the less sweet acorn squash.  If you do make it with the butternut, pick a small squash and make sure you have enough white vegetables to counteract the orange.  The vegetables can be chopped as coarsely as you like, however your roasting time will be longer, and a weak blender might not be able to handle the large pieces.


First, preheat the oven to 400 degrees and start roasting the squash

  • Acorn squash, halved and deseeded
  • olive oil to coat
  • ground coriander, salt and freshly ground pepper

Next up, a roasting pan-ful of vegetables

  • Small head of cauliflower, coarsely chopped
  • Head of broccoli, coarsely chopped
  • Yam, peeled and coarsely chopped
  • Russet potato, coarsely chopped
  • 2-3 leeks, cleaned well and sliced
  • 4-6 cloves of garlic, peeled and with green centers removed
  • 1 onion, coarsely chopped

Added to these

  • 3 tbsp olive oil
  • 1 tsp (dried) thyme
  • 1/2 tsp (dried) sage
  • 1/2 tsp ground coriander
  • 1 tsp salt
  • freshly ground pepper
  • 1/2 cup white wine
  • 1 cup chicken broth

Roast in a 400 degree oven until tender – anywhere from 30 min to 2 hours, depending on how coarsely you chopped the vegetables.   Stir every 15-20 minutes to avoid burnt edges.

Next, fry up a mire-pois in bacon fat:

  • 1 tbsp leftover bacon fat
  • 1 tbsp olive oil
  • 1/2 onion chopped
  • 1 stalk of celery, chopped
  • 1 carrot, peeled and chopped

Add the roasted vegetables and enough broth to allow you to puree the vegetables, washing the roasting pan in broth to get out all the flavor of the wine and herbs.

  • 3 cups chicken broth

After the vegetables are pureed, stir in

  • 1 cup milk
  • 1 cup canned or (defrosted) frozen corn

And adjust salt and pepper to taste.  If it tastes too sweet, finish adjusting the salt and then add small amounts of lemon juice.  The soup freezes well – just reheat gently.