FLUFFY PANCAKE

Fluffy Pancakes

yields 9-10

Ingredients:

1 1/4 C. whole wheat (or spelt) pastry flour

1/2 tsp. sea salt

2 tsp. baking powder

1/4 tsp. baking soda

2 Tbsp. dry unrefined sweetener

1/2 tsp. vanilla

1 1/4 C. soy or rice milk

2 T. safflower oil

Direction:

1. Sift all dry ingredients, except sweetener, into a bowl and stir well.

2. Combine sweetener and liquid ingredients in a separate bowl. Stir well.

3. Pour dry mixture into liquid mixture and stir until smooth. Do not over-mix.

4. Drop a spoonful of batter (at first, to test grill) onto a hot oiled or non-stick skillet.

5. Important: When edges turn brown and bubbles form and remain open in the middle (approximately 1-2 minutes), flip over for another minute or two until done.

BAKING POWDER BISCUITS

baking powder biscuits

Ingredients:

* 1 1/3 cup flour

* 2 tbsp sugar

* 3 tsp baking powder

* 1/8 tsp salt

* 5 tbsp unsalted butter, cut into pieces

* ½ cup milk

Directions:

1. Preheat oven to 425 F.

2. Combine the dry ingredients, then add butter pieces, and blend well until mixture resembles crumbs. Stir in milk.

3. Mix until nice and smooth, then transfer to a lightly floured surface, and roll out to about 1/4inch thickness.

4. Cut out biscuits with cookie cutters, and bake about 12 minutes or until lightly golden.

BEATEN BISCUITS

beaten biscuits

Ingredients:

* 6 cups all-purpose flour

* 1 1/2 tsp salt

* 1 tbsp sugar

* 1 tsp baking powder

* 1 cup shortening

* 1 cup milk

Directions:

1. Mix the flour, salt, sugar, and baking powder in a bowl or in a food

processor fitted with a metal blade.

2. Add the shortening and cut in or process until the mixture is the consistency of coarse meal.

3. Pour in the milk and stir or process just until the dough holds together. If it is

dry or crumbly, add more milk. If it is too wet, add more flour.

4. Knead briefly in the food processor, then turn out onto a floured board or beat

1,001 times with a rolling pin. When it’s ready, the dough should “snap”

when you hit it.

5. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick.

6. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit.

7. Keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits.

8. Preheat the oven to 350 degrees.

9. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer.

10. Split in two before serving.