Saturday, October 30, 2010

“Milk in the Batter! Milk in the Batter!

Stir it! Scrape it! Make it! Bake it!" – Maurice Sendak from In the Night Kitchen.

I used to love milk. My favorite snacks in high school were Tim's Cascade Jalapeno chips with a tall glass of cold 2% milk to cut the spice or any cold cereal with milk. Mmmmm yummy! Then I discovered when I drank a lot of milk within the next few hours I would have some gas. Not the kind that just sounded embarrassing but rather the kind that smelled embarrassing. So being in high school and highly self conscious I decided milk had to go. Now, 13 years later, I still avoid drinking milk or eating too much ice cream though I eat cheese and butter without incident. My husband also feels he is sensitive to it so he doesn't drink it and our son is only drinking goat's milk.

When milk has been heated it's lactose proteins have been broken down making them easier for a sensitive body to digest therefore when cooking and baking I don't hesitate to use milk as an ingredient. Most recently my favorite things to make with "milk in the batter" are pancakes. Here is a recipe that I have adapted from Joy of Cooking:

Whole Wheat Pancakes with Blueberries

½ cup all-purpose flour

1 cup whole wheat flour

½ teaspoon salt

½ teaspoon double-acting baking powder

¾ teaspoon baking soda

2 tablespoons honey

1 egg

2 cups buttermilk or yogurt

1 cup blueberries

    Mix together both flours, salt, baking powder, and baking soda.

    In a separate bowl combine honey, egg, and buttermilk or yogurt.

    Pour the wet ingredients into the dry, add blueberries and stir.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan or griddle.

Spoon approximately 1/3 cup batter on the hot pan.

Cook 2-3 minutes until bubbles appear on the surface and check the underside if it looks good flip it!

The second side will only take 1-2 minutes.

Serve and enjoy!