Thursday, August 20, 2009

Finished cake

As you can see the tops were level and I didn't have to trim them. I liked the cake, but I think I would do a cream cheese frosting next time instead of a meringue one. But the cake was moist and had a wonderful crumb to it. Our friend, Betty thought it tasted really good; and isn't that what counts?

One more thing I put together today to send off to Kentucky...Homemade Whole Grain Pancake Mix. The recipe makes 10 cups of dry mix; enough for 80 pancakes. Here's the recipe:
4 cups King Arthur white whole wheat flour
1 cup King Arthur Unbleached All Purpose Flour
3 1/2 cups old fashioned rolled oats
3T sugar
3 T. baking powder
1 T. salt
1 T baking soda
1 cup vegetable oil
Directions: 1. Grind the oats in a food processor until they're chopped fine, but not a powder. 2. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle in the vegetable oil slowly while the mixer is running. 3. Store in airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make pancakes: 1) Whisk together 1 cup of pancake mix, 1 cup of buttermilk (or you can sour milk with 1 tsp. vinegar) and 1 large egg. Don't worry if the mixture seems thin, the oats will soak up the milk and thicken. 2. In fact, let the batter rest for 20 minutes before heating a lightly greased griddle to 350-degrees or medium/high. 3. Drop the batter onto it in 1/4-cupfuls.

Try adding blueberries, bananas, or (for Erin) chocolate chips.

It's a good thing for busy Moms who want to make a wholesome breakfast before school.
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  1. This cake looks so good--I'll definitely try it. Thank you for the pancake mix. Ari thanks you too:) We like to eat our pancakes with agave nectar. Yum!

  2. Interesting idea to put the chopped oats in the pancake mix. How do those baking strips work - I don't quite get it. Erin