My mother, as I have mentioned in other columns, didn’t cook much. Actually, rarely, unless it was necessary. One of those necessary times was breakfast. Every morning I would attempt to flee the dreaded bowl of cream of wheat and run out the door.
Maybe she made eggs and bacon, but all I remember is that white bowl of white cream of wheat. Never oatmeal or Maypo. And the only dried cereal I remember is Shredded Wheat. So I would grab the orange juice, swallow it up (an awful flavor after I had just brushed my teeth) and then I flew the coop.
I don’t remember going out for breakfast until I met my husband Doug, who loved to go out for breakfast. During the week I made breakfast, but every weekend, Saturday and Sunday, off we went for our first meal of the day. When we lived in Massachusetts, it was always Ralph’s in Worcester, the city where the first diner was manufactured.
Once we moved to Connecticut, it was first a quasi-diner in Plainfield. When we moved to Old Lyme, it was the Shack (originally in East Lyme, and now also in Waterford and Groton), the Broken Yolk in New London (now the Yolk), More recently, Monica’s in New London and Christy’s in Westbrook.
These days I’m either back to not eating much of a breakfast, taking a bagel out of the freezer, making an omelet out of whatever veggies I have in the refrigerator or, when I’m in a breakfast mood, to one of my regular favorite restaurants.
But as I was reading my latest issue of Cooking Light, I saw a recipe for fluffy pancakes that included ingredients like oatmeal, white whole-wheat flour and maple-sweetened almond butter, which cut the calories and up the fiber. These are just delicious.
Our Fluffiest Pancakes Ever (From Cooking Light, March 2017)
Yield: Serve 4 (serving size 3 pancakes about 2 tabelspoon sauce and berries), about 324 calories)
Two-third cup old-fashioned oats
1 and one-third cups nonfat buttermilk
One-quarter cup warm water
One-quarter cup natural almond butter (or any nut butter you have)
2 and one-half tablespoons maple syrup, divided
3 ounces white whole-wheat flour (about three-quarter cup)
2 teaspoon baking powder
One-quarter teaspoon baking soda
One-quarter teaspoon salt
1 teaspoon pure vanilla extract
one-third cup fresh raspberries (or any berries), optional
Combine oats and buttermilk in a large bowl; let stand 10 minutes.
Meanwhile, combine warm water, almond butter and 1 and one-half tablespoons syrup, stirring with a whisk until smooth.
Weigh or lightly spoon flour into a dry meaning cup, level with a knife. Combine flour, baking powder, soda and salt, stirring well.
Heat a large nonstick griddle or nonstick skillet over medium heat. Stir remaining 1 tablespoon syrup, vanilla and egg into oat mixture; add flour mixture, stirring just until combined. Spoon a one-quarter cup batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges look dry and cook, about 2 to 3 minutes on other side. Serve with almond butter sauce and berries.