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Grandma Miller's Pies and Pastries
Blue Ridge Pancakes
This pancake recipe was developed in the Blue Ridge Mountains of Virgina many years ago.
Since we have added it to the breakfast menu at the Colonial House, it has become one of our guest's favorites.
Who could believe that corn meal could be used to produce such a light pancake.
1 cup unbleached white flour
1 cup yellow cornmeal
1 tsp salt
1 tsp baking soda
2 Tbsp. sugar
3 eggs
2 Tbsp. salad oil
2 cups buttermilk
Sift together corn meal, flour, salt, baking soda and sugar.
In a separate bowl, beat eggs until lemon colored, mix in oil and buttermilk.
Add liquids to dry ingredients and gently blend, leaving some small lumps.
Do not over mix, it will toughen the pancakes.
Pour, using a 1/4 cup measure, onto a very hot, ungreased griddle.
Turn as soon as a few bubbles form permanently in the top of the pancake.
Take up from the griddle when the edges brown.
Serve with Vermont Maple Syrup.
For an added elegant touch, top with whipped cream, flavored with sugar and vanilla before serving.
Buttermilk Pancakes
The following is a standard old fashioned buttermilk pancake recipe, very simple to prepare and oh so light.
It is really a shame that so many people rely on boxed mixes when you can mix a batch of these on Sunday morning while the coffee is perking.
If you are concerned about a half a quart of buttermilk going to waste, just double the recipe and use the whole quart.
Then freeze the leftover batter.
The next time the family wants pancakes, take them out of the freezer the night before and add one of the suggested variations.
2 1/2 cups sifted flour
1 tsp salt
1 tsp baking soda
2 Tbsp sugar
2 Tbsp baking powder
3 eggs
1 Tbsp salad oil
2 cups buttermilk
1 cup plain yogurt
Sift together flour, salt, baking soda, baking powder and sugar.
In a separate bowl, beat eggs until lemon colored, mix in oil, yogurt and buttermilk.
Add liquids to dry ingredients and gently blend, leaving some small lumps.
Do not over mix, it will toughen the pancakes.
Pour, using a 1/4 cup measure, onto a very hot, ungreased griddle.
Turn as soon as a few bubbles form permanently in the top of the pancake.
Take up from the griddle when the edges brown.
Serve with Vermont Maple Syrup.
For an added elegant touch, top with whipped cream, flavored with sugar and vanilla before serving.
Tasty Variations
1. Add 1 cup drained blueberries, red raspberries, black raspberries, or black berries to dry ingredients.
Adding to flour will reduce the bleeding of the berry juice into the pancake batter and give you a whiter pancake.
2. For a very unusual pancake, use a mixture of the various berries.
This is the Colonial House Wildberry Pancake.
3. Add 1 cup of finely chopped, cored, but unpeeled apple, with a teaspoon of ground cinnamon and a 1/4 teaspoon of fresh ground nutmeg to dry ingredients.
4. Add 1/2 cup of pecan meal and 1/2 cup of chopped pecan meats to dry ingredients.
You may need to increase the buttermilk by about 1/4 cup.
Dutch Toast
This breakfast dish is very similar to french toast, but uses flavorings which the Dutch are very fond of in their pastries.
2 Tbsp. Almond paste
1 tsp vanilla
2 Tbsp. vegetable oil
4 eggs
1 tsp salt
1 tsp fresh grated nutmeg
4 cups milk
Beat almond paste, vanilla and oil until smooth.
Add eggs and continue to beat until smooth again. Stir in salt, nutmeg and milk.
Dip in bread and fry on a 400 degree griddle until browned.
Slice toast on diagonal, arrange in a rosette, and garnish with powdered sugar.
This is best if prepared with a whole grain bread and served with Vermont maple syrup.
Try it for a winter Sunday evening meal sometime.
Make a lot because it will go.
Milkless Pancakes
2 eggs
1 Tbsp. vinegar
1/3 cups oil
3/4 cups water
1 cup flour
1/4 tsp salt
1/2 tsp baking soda
1 1/2 tsp sugar
1 1/2 tsp baking powder
Beat eggs to a lemon yellow, then beat in vinegar, oil and water.
In separate bowl, sift together all dry ingredients.
Add liquids and gently stir until lumpy.
Do not over beat, it will toughen the pancakes.
Bake on a 400 degree griddle until bubbles just begin to set in top, turn and bake until edges start to brown.
Serve and enjoy.
Some variations are:
Subsitute 1/2 C cornmeal for 1/2 c flour
Add chopped pecans or walnuts
Add the standard blueberries
Add bananas
Add 1/4 tsp cinnamon, some raisins and chopped apples
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287 Route 100 Weston, Vermont 05161-5402
email
innkeeper@cohoinn.com
phone (802) 824-6286 or (800) 639-5033
fax (802) 824-3934
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