Buckwheat Pancakes with Blueberries and Pecans (GF)

buckwheat pancakes

I found some organic, stone milled buckwheat flour at our Local Family Farms store in Verona.  It is gluten-free, despite it’s name…and it’s Sunday…so I figured I could indulge myself with some pancakes.  The addition of blueberries and pecans comes from our menu from Sunsets Restaurant (2003-2008).  It was a popular and well-loved breakfast item amongst cottagers, locals and our kids.  If gluten is not an issue for you – try the blueberries and pecans with your regular pancake recipe, or try half buckwheat, half all-purpose flour for some extra fiber and flavour.  Either way, blueberries and pecans make a great combo in baked goods.

*This product does turn out drier than conventional pancakes, so try serving maple syrup on the side– it tends to get absorbed quickly.

Buckwheat Pancakes with Blueberries and Pecans

adapted from Umbrella-d.com

makes about 8  5inch pancakes

1 cup buckwheat flour

2 tbsp sugar

2 tsp baking powder

3/4 cup milk (I used soy milk, use whatever you like)

2 tsp melted butter

2 eggs

2 tsp vanilla

1/2 cup pecans, chopped

1/2 cup blueberries (fresh or frozen)


Mix all dry ingredients together, mix all wet ingredients together, then mix both together. Stir until well-combined.

Preheat large skillet to medium-high.  Grease pan lightly with a neutral oil.  Pour about 1/4 cup of batter for each pancake into hot pan.

Sprinkle pecans and blueberries over pancake batter. Cook until edges are browned, flip and continue to cook for another minute or two.

Serve with butter and maple syrup.

mix together dry, mix together wet, then combine

cook pancakes in medium hot pan

serve with butter and real maple syrup


Walnut Recall and New Index

Hi Y’all – just thought I’d post a link to the walnut recall – since I posted a walnut recipe yesterday (sheesh!)…so check yer walnuts, will ya?

Walnut Recall

Also, I wanted to point out that I have put a new index on my blog for those who were finding it annoying to locate recipes…sorry, I had to figure out how to do that…it’s all good now, check it out at the top of the page beside “About Me”.

Alright, that’s all…hope you are all well!  I will post about some late fall classes to be held in Crow Lake soon.



Apple Nut Muffins

apple nut muffins

It’s that time of year again – making lunches, yay! These are a delicious yet healthy lunchbox snack, great for a breakfast on the run or afternoon tea.   Sure, these have sugar and butter in them – but they also have oats, nuts, apples and dried fruit — and no toxic chemicals, preservatives or HFCS.  They are delicious…I only have one big kid here, and they lasted about one day.  A very good recipe.


adapted from Baking: From My Home To Yours by Dorie Greenspan

makes 12 regular sized muffins

1/2 cup milk
1/2 cup apple cider (or another 1/2 cup milk if you don’t have cider)
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
1 stick (1/2 cup) unsalted butter, melted and cooled
1  3/4 cups flour
1/2 cup sugar
1 TBSP baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 cup (packed) light brown sugar
3/4 cup large-flake oats
1 medium apple, peeled, cored and cut into small dice
1/2 cup chopped walnuts or pecans
1/3 cup dried cranberries or any dried fruit (raisins, etc)

Center a rack in the oven and preheat to 400 F. Line 12 cup muffin tin with muffin liners. Place pan on baking sheet.

Whisk together milk, cider, egg, vanilla and almond extracts and butter in small bowl.

In a large bowl, whisk together flour, sugar, baking powder and soda, cinnamon, and salt to combine thoroughly. Toss in the brown sugar, then add the oats and whisk the dry ingredients a few more times to mix. Switch to a large rubber spatula and stir in the liquid ingredients, stirring just until everything is moistened–as with all muffins, less mixing is better than more. Gently stir in the apple, nuts and dried fruit.  Using  a 1/3 cup scoop or measuring cup, scoop batter into muffin cups, ensuring that it is evenly distributed. Top with a sprinking of oatmeal flakes, if desired, for decorative effect.

Bake for 20-25 minutes, or until the muffins  are golden brown and centers bounce back when pressed with your finger.  Cool. Remove from pan. Enjoy as is (delish)  or with some butter, peanut butter, almond butter, jam….very delicious muffin with lots of fiber, a good one for the lunch boxes if walnuts are allowed.

mix up batter - adding wet ingredients to dry, mix only until combined

fill muffin cups to top, making sure batter is distributed evenly

sprinkle some oats on top before baking if desired

Old-Fashioned Tomato Soup (Vegetarian)

old fashioned cream of tomato soup

As the weather starts to cool down, we can at least get back to creating some homemade soups.  This is an old recipe that comes to me from Kathy Bateman, the original recipe being from her husband’s grandma, Vira. Vira was well-known as a very good cook and tasting this soup made me understand why. A few quality ingredients and following the steps here ensures a satisfying soup. So delicious with Continue reading