How to Make Perfect Whole Grain Pancakes

Do you know how to make the most perfect, fluffy blueberry pancakes?

For the most nutritious pancakes, use Kodiak Cakes Flapjack and Waffle mix. These are whole grain and  higher in protein than most mixes.

Make the batter but be careful not to overmix. If you overmix you will have tough and chewy pancakes instead of the light and fluffy ones you were dreaming about.

Next, let the batter rest 5 to 15 minutes. This will result in pancakes that are more tender. Use this time to clean up, set the table, and prep the other parts of your breakfast.

I suggest using an electric griddle set at 375 degrees so that you can control the temperature. Let it heat up a couple minutes. Then grease the the griddle lightly. Turn the temp down to 360 to 370 once you start to cook the pancakes.

Test the temperature by making a tiny pancake and adjust the temperature accordingly. Not hot enough means slow cooking which makes tough pancakes and too hot and it burns.

Ladle the batter onto the heated griddle. Use a 1/4 cup measuring cup to make perfect sized pancakes that are evenly sized. Sprinkle frozen blueberries on top of each raw pancake. No need to thaw the berries before cooking. The contact of the frozen blueberries on the heated griddle will thaw the blueberries. If you put the blueberries into the raw batter and mix you will have overmixed and

Cook for 2 to 3 minutes on medium-high. You’ll know when to flip them when the edges are dry and bubbles have formed and popped around the edges.

You can use a spatula to check if they are nicely browned on the bottom. If the pancakes are too floppy to flip, they aren’t cooked enough. If they are getting brown before they’re ready to flip, turn down the heat.

Don’t flip too soon. And only flip once or you will deflate the bubbles. Don’t press down on the pancakes while they’re cooking or that will result in a flat pancakes. Continue to cook until done.

Place pancakes on the warmed plate. Top with fresh blueberries or some thawed frozen blueberries. To enhance the flavor of your blueberry pancakes use blueberry syrup.


Miso Lime Dressing

Miso Lime Dressing for Grain Bowls 

Use this delicious dressing to top roasted vegetables or grain bowls. Or this one.

Miso paste is highly popular in Japanese and Chinese diets as it provides flavor and the “fifth taste” known as ‘umami’, to all sorts of dishes including soups/broths, salad dressings, vegetables, stews, glazes, and marinades.

Miso is a fermented soybean paste used in Asian, especially Japanese, cuisine. It’s traditionally made by combining soybeans with salt and a special fungal starter culture called koji (Aspergillus oryzae) and then left to ferment in wooden vats for up to three years. Sometimes the soybeans are combined with a grain, usually barley or rice. Miso can also be made using other beans (such as garbanzo and black beans) and other microorganisms (such as Bacillus bacteria).

Like other soy foods, it is also a source of isoflavones and other potentially beneficial compounds. Depending on how it’s fermented and processed, miso may contain various bio-active compounds (including proteolytic enzymes that break down proteins) and “probiotic” bacteria. Heating miso destroys the bacteria and enzymes, however. If you use unpasteurized miso adding it at the end of cooking can help preserve them. Source: Berkeley Wellness

1/4 cup canola oil

1/4 cup rice wine vinegar

6 tablespoons miso paste

2 tablespoons fresh lime juice

Put all the ingredients in a jar and shake until ingredients are combined and the dressing is smooth.


Sautéed Mushrooms Light

Sautéed Mushrooms Made Lighter 

2 Tbsp butter

2 Tbsp olive oil

1.5 pounds sliced mushrooms

1/3 cup Marsala

Salt and pepper to taste

2 tsp fresh thyme, minced

Heat olive oil and butter in a large saucepan over medium heat. Add mushrooms, cook and stir mushrooms often, about 8 minutes. Add Marsala, salt, black pepper and thyme stir well.  Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes. Garnish with a sprig of fresh thyme.