Window is cut in now - big gaping hole right now. And Kurt, and Anah & John are flying to mainland tomorrow early early early! Jordan will be with us a few more days.....and Cody moved in last night!! yippee! So now comes Kathy my pal who will be here in less than 2 weeksm then Erin and Jennifer a few days apart! Summer is here! Going to post Mark's pancake recipe for those who want to try them!

Fruit and Spice Whole Wheat Pancakes Yield: 4 or 5 10" - 12" pancakes 4 Servings
Brief Description:
This recipe is an attempt to document an evolving mix of ingredients that is a weekly tradition in our home. The mix of flavors, and whole grain texture make a satisfying meal. If using all the fruits and nuts, you might wish to double or halve again the other ingredients. I don't actually measure the spices and fruits and nuts, but try to have two eggs and a cup of flours for every person I plan to serve. Try topping with extra virgin coconut oil instead of butter. We like these best with 100% real maple syrup.

Prep., Cook, and total time:
25-40 Min depending on how many fresh optional ingredients used

INGREDIENTS:

4 eggs
2 Tablespoons extra virgin coconut oil (or other oil)
1 cup whole wheat pastry flour
1/2 cup soy flour
1/2 cup brown rice flour
1/4 cup oat flour (optional, double the barley flour if left out)
1/4 cup barley flour (1/2 cup if not using oat flour too)
1 teaspoon baking powder
1 teaspoon baking soda
2 Tablespoons honey
1 Tablespoon vanilla extract (I spike mine with ground vanilla powder)
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger or 2 Tablespoons fresh grated ginger
1/4 teaspoon ground cloves (optional)
1 fresh crisp apple (granny smith works well)
1 small can crushed pineapple or 1 cup minced fresh pineapple (optional)
1 fresh papaya or mango peeled, seeded and minced (optional)
1/2 cup grated nuts (coconut, pecan, walnut, etc) or hemp seed (optional)
3/4 cup sourdough starter or warm water and 1 teaspoon dry or instant
yeast (optional)
milk as needed for consistency (buttermilk, or sour milk are fine too)


DIRECTIONS

0. If using yeast, proof with warm water and honey in a glass and set aside.
1. Add the coconut oil to a batter bowl and microwave for 15 seconds to melt.
2. Add the eggs and beat lightly.
3. Add flours, baking soda/powder, spices and honey (if not using yeast); mix until blended.
4. Wash, peel, (chop, grate, or mince) fruits and nuts. I like to sprinkle extra cinnamon on the apple bits right after slicing them. Add to dough. (If using canned pineapple, partially drain only if using a large can, or it has a lot of extra juice.)
5. Depending on the size of the eggs, and how juicy the fruits are the amount of additional liquids needed will vary considerably. Add sourdough starter or yeast/honey/water if using it, stir, and then stir in milk a bit at a time until the batter is just thin enough to pour.
6. Heat a lightly oiled griddle or frying pan over medium-low heat. Pour the batter into the the pan until the batter is about 3/4 inch from the edges. Sprinkle extra cinnamon, ginger, and optionally vanilla powder immediately, and cover with a glass lid to retain moisture while cooking. Cook until dry almost to center and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.