Whole Wheat and Grits Pancakes

Whole Wheat and Grits Pancakes

Some people love grits and some people hate grits.  But, everyone loves pancakes.  When you combine whole wheat flour and grits, you get a great crunchy texture and a wonderful nutty flavor.  This recipe is really easy and delicious.  Let me know how yours turn out.
Love,
Susan

Whole Wheat and Grits Pancakes

Yield:  12 – 15 pancakes

1/2 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup quick grits

1/4 teaspoon salt

2 tablespoons sugar

1 cup boiling water

1 large egg, beaten

1/2 cup buttermilk

2 tablespoons melted butter

1.      In a small bowl, combine whole wheat flour, baking powder and baking soda.

2.      In a large bowl, combine grits, salt, sugar and boiling water.  Stir. Let sit for 10 minutes, covered.

3.      In a medium bowl, combine egg, buttermilk and melted butter.

4.      Combine egg mixture with grits.

5.      Stir dry ingredients into wet.

6.      Spoon about ¼ cup batter onto hot, lightly greased griddle.  Cook until edges are dry and bottom is golden brown.   Flip and cook other side until golden brown.

7.      Serve with butter and warm maple syrup

Thanks for visiting the Americus Garden Inn Bed and Breakfast blog.  Stop by again, soon.

Ricotta Pancakes with lemon ricotta topping and orange syrup

Ricotta Pancakes with lemon ricotta topping and orange syrup

I found this incredible recipe on foodandwine that I just had to share. It is for ricotta pancakes with orange syrup. These are absolutely fabulous. There are a few minor changes - vanilla extract instead of vanilla bean and I added whole wheat. Please let me know what you think of them.

Ricotta Pancakes with Lemon Ricotta Topping and Orange Syrup
Yield: 15 – 18 pancakes

ORANGE SYRUP
1 orange
1 cup orange juice
1 cup sugar
1 cup water

RICOTTA TOPPING
1 1/2 cups ricotta
1 1/2 tablespoons sugar
3/4 teaspoon finely grated lemon zest
1 teaspoon vanilla extract

PANCAKES
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs, separated
1/2 cup ricotta
Toasted almond slices, for garnish

1. Peel the zest from the orange in long strips. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. Julienne the zest. In the saucepan, simmer the orange juice, sugar, water and blanched zest until syrupy, about 10 minutes. Let cool.
2. In a bowl, mix together all of the topping ingredients. Set aside.
3. In a large bowl, whisk the flour, cornmeal, sugar, salt, baking powder and soda. In another large bowl, whisk the buttermilk, egg yolks and ricotta. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter.
4. Spoon about ¼ cup batter onto hot greased griddle and cook over moderately high heat, 2 minutes per side, until golden and fluffy.
5. Serve about 3 pancakes per person topped with the orange syrup, ricotta topping and toasted almonds.
Adapted from Breslins Ricotta Pancakes with Orange Syrup at:  FoodandWine.com

Thanks for visiting the Americus Garden Inn blog.  Come see us again, soon.

Love,

Susan

Mini Gingerbread Muffins

mini gingerbread muffins
 

Today, I just felt like making something special.  Something you just don't have everyday.  I decided to make gingerbread muffins.  It seems that the only time you hear about gingerbread is Christmas time.  Why not make some in April or whenever you feel like you want something warm and sweet and spicy.  This recipe is simple and makes 48 mini muffins.  Hope you like it.

 

Mini Gingerbread Muffins

Yield:  48 mini muffins

 

1 1/2 cups all purpose flour

1 cup whole wheat flour

1 1/2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 egg

1 cup packed brown sugar

1/2 cup molasses

1 cup buttermilk

1/2 cup melted butter

1. Preheat oven to 350 degrees.  Spray mufin tins with nonstick spray.
2. Combine flours, baking soda, cinnamon, ginger, nutmeg and salt in a large bowl.
3. In a medium bowl, combine egg, brown sugar, molasses, buttermilk and melted butter.
4. Add wet to dry ingredients and stir just until combined.
5. Scoop evenly into muffin tins and bake for 15 minutes or until a wooden toothpick comes out clean.
6. Enjoy.

Thank you for visiting the Americus Garden Inn Bed & Breakfast blog.  Hope you'll visit again, soon.



Shirred Eggs Diavolo

Recently, I saw a recipe for eggs diavolo which were made on the stove in a sauce pan. I thought they would be easier and just as delicious if you baked them. They are! Here's my very simple recipe: Spray your muffin tin with non stick spray. Spoon some spicy marinara sauce in the bottom of each muffin cup (about a tablespoon is perfect). Crack an egg carefully into each muffin cup (try not to break the yolk, but, it really doesn't matter). Spoon about a teaspoon of olive oil over the yolk of each egg. Sprinkle with a little pepper and top with some shredded Parmesan cheese. Bake at 450 degrees for about 10 minutes or until the eggs are set to your liking. Serve topped with a little extra marinara sauce and cheese. Delicious! Hope you enjoy this recipe. I recently had guests tell me this was the best thing they ever tasted.

Thanks for visiting the Americus Garden Inn Bed and Breakfast blog.  Come visit again, soon.

Chocolate Chip Muffin Tops

Chocolate Chip Muffin Tops

 What looks like a cookie but is perfect for breakfast, brunch, tea or whenever you like? How about a chocolate chip muffin top with a streusel topping! I've been making these for years and everyone LOVES them.

 Have a sweet day!

 Love, Susan

Chocolate Chip Muffin Tops
Yield: 12 muffin tops

Topping:
½ cup chopped nuts
1/3 cup packed brown sugar
2 Tablespoons melted butter
1 Tablespoon flour
½ cup mini chocolate chips

Muffin:
½ cup all purpose flour
½ cup whole wheat flour
4 ½ teaspoons sugar
1 ½ teaspoons baking powder
Pinch salt
¾ cup mini chocolate chips
1/3 cup milk
1 egg
¼ cup melted butter
½ teaspoon vanilla

1. Preheat oven to 400 degrees. Spray muffin top pan with nonstick spray.
2. Prepare topping by combining nuts, brown sugar, butter and flour.
3. Stir in chocolate chips and set aside.
4. In a large bowl, combine muffin dry ingredients. Add chocolate chips.
5. In a small bowl, combine wet ingredients.
6. Add wet to dry and stir just until combined.
7. Spoon into prepared pan.
8. Evenly distribute topping over batter and press gently into batter.
9. Bake 15 – 18 minutes or until wooden toothpick comes out clean.
10. Cool on rack for 5 minutes before removing from pan.
11. Enjoy!

Chocolate Chip Muffin Top

Thanks for visiting the Americus Garden Inn.  Hope you'll visit again, soon.

Orange Pecan Buttermilk Pancakes

Orange Pecan Buttermilk Pancakes

These orange pecan buttermilk pancakes were made, again, by special request. So many of you asked me for the recipe and I always try to make everyone happy. Here is one of my guests' favorite recipes. Hope you love them. BTW, those giant pecans are actually from one of our trees. Love, Susan

Orange Pecan Buttermilk Pancakes

½ cup whole wheat flour

½ cup all purpose flour

2 Tablespoons sugar

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

1 egg

½ cup buttermilk

½ cup orange juice

2 Tablespoons melted butter or oil

Zest from ½ orange (optional)

½ cup chopped, toasted, pecans

1. Sift dry ingredients into a large bowl.

2. Combine egg, buttermilk, orange juice, butter or oil and zest, if using.

3. Add wet to dry ingredients and stir just to combine.

4. Spoon batter onto hot griddle and sprinkle with pecans. Flip when lightly browned to brown other side.

5. Serve with nut side up accompanied by butter and maple syrup.

Thanks for visiting the Americus Garden Inn Bed & Breakfast blog.  Come visit again, soon!

Whole Wheat Cheddar Scones

Whole Wheat Cheddar Scones

I wanted to make a savory scone, but, I wanted to use whole wheat.  So, I came up with this recipe inspired by cheddar biscuits, for whole wheat cheddar scones with a little chipotle kick.  Hope you like it.
Love,
Susan

 

Whole Wheat Cheddar Scones

Yield: Makes 12 – 16 scones

·        2/3 cup all-purpose flour

·        2/3 cup whole wheat flour

·        1/4 cup corn meal

·        3 tablespoons sugar

·        2 teaspoons baking powder

·        1/2 teaspoon salt

·        ¼ teaspoon chipotle pepper

·        1 -1/2 cups shredded sharp cheddar cheese, divided (1 -1/4 cup and 1/4 cup)

·        3/4 cup + 2 tablespoons heavy cream  plus extra for brushing

 

1 Preheat oven to 425°F. In a large bowl, whisk together the flours, corn meal, salt, sugar, chipotle pepper, and baking powder. Stir in 1 1/4 cups of the grated cheddar cheese.

2 Make a well in the center of the flour mixture. Pour the cream into the center of the well and mix gently just to bring together the ingredients. If you need to add a bit more cream then do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will clump together.

3 Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times - maybe only three or four pushes. You just want it to come together.

4 Divide dough in half.  Pat each portion of the dough into a circle about 3/4-inch to an inch thick. Cut each circle into 6 – 8 triangles.  (Scones can be frozen at this point for later baking.)

5 Place on a parchment lined baking sheet, with at least an inch or two between scones. Brush the tops with a little more cream. Sprinkle tops with the remaining cheese.

6 Bake at 425°F for 11-12 minutes (if frozen, add a couple of minutes) or until golden brown.

Thanks for visiting the Americus Garden Inn blog.  Hope you'll visit again, soon.