Whole Grain-Buttermilk Pancakes

Hearty breakfast fare from Rick & Ann’s in Berkeley, California.

• 1 cup whole wheat flour
• 1/3 cup quick-cooking oats
• 1/3 cup yellow cornmeal
• 1/3 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons (about) butter, melted
• 2 tablespoons mild-flavored (light) molasses
• Pure maple syrup

Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.

Makes about 20 pancakes.

Bon Appétit September 2000 Rick & Ann’s, Berkeley, CA

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Substitutions: Used only whole wheat flour. Did not use butter and molasses in batter.

Cranberry Cornbread Mini-Loaves

• 1 cup unbleached AP flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons baking soda
• 2 cups yellow cornmeal
• 1 cup wheat germ
• 1/2 cup chopped walnuts
• 2 cups buttermilk
• 3/4 cup oil or butter, melted
• 2 eggs, lightly beaten
• 1 cup coarsely chopped fresh or frozen cranberries

In large bowl, stir together flours, sugar, slat, and soda until thoroughly blended. Mix in cornmeal, wheat germ, and nuts. In a separate bowl, mix buttermilk, oil or butter, and eggs. Stir liquid mixture into dry ingredients just until blended. Fold in the cranberries. Pour into 4 greased 5 1/2 x 3-inch loaf pans. Pre heat oven to 375 F. Bake for 30-35 minutes or until a wooden skewer inserted in the center comes out clean. Cool in pans for 5 minutes, then remove and cool completely on a wire rack.

Makes 4 mini-loaves

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Substitutions: I halved the recipe and made one big loaf. Used only whole-wheat flour. Did not use walnuts. Used dried cranberries. Used applesauce instead of butter/oil.

Pasta with Caramelized Onions & Blue Cheese

• 1 pound chunky pasta
• 1 tablespoon olive oil
• 6 cups chopped onions
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dry white wine, vegetable broth, or water
• 1 cup (4 ounces) of blue cheese)

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, in a skillet on medium heat, warm the oil and cook the onions with the salt and pepper until soft, golden brown, and lightly carmelized. Add the wine, broth, or water and continue to cook on low heat, stirring occasionally, until the pasta is done. If the onions begin to stick, add some pasta cooking water.

When the pasta is done, drain it, reserving a cup of the hot water. Place the pasta in a serving bowl, add the onions (swirl some of the reserved water around in the skillet to get out every tasty bit) and the blue cheese, and toss together to melt the cheese and coat the pasta. Add more of the pasta cooking water if you'd like it saucier. Serve hot.

Recipe by Moosewood Restaurant "Simple Suppers"