Whole Wheat Buttermilk Pancakes from Cooking Light

I'm trying to incorporate more whole grains into our diet - so when I saw this recipe for whole wheat buttermilk pancakes on Taking On Magazines one recipe at a time I had to try it (btw, Christiane is a scream - you have to visit her blog if you haven't already).  The recipe is from Cooking Light so I had a feeling it would be awesome - and it was!  These pancakes are healthy, light, and utterly delicious - quite possibly the best pancakes I've ever eaten.

Whole Wheat Buttermilk Pancakes

Printable Recipe

makes 6 servings

Ingredients

• 3/4 cup all purpose flour

• 3/4 cup whole wheat flour

• 3 tablespoons granulated sugar

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups low-fat buttermilk (see note below)

• 1 tablespoon canola oil

• 1 large egg

• 1 large egg white

• non-stick cooking spray

Directions

1. In a small bowl, combine the buttermilk, canola oil, and eggs; set aside.

2. In a large bowl, whisk together the remaining ingredients (except the non-stick cooking spray); add the wet ingredients and whisk until smooth.

3. Preheat a griddle and spray with non-stick cooking spray over medium heat.

4. Ladle about 1/4 cup of batter per pancake onto the griddle.

5. When edges are set and tiny bubbles start to appear, flip and cook on second side until done.

Note

• Homemade buttermilk: For each cup of buttermilk needed, combine 1 tablespoon of vinegar or lemon juice with enough milk to equal one level cup.  Stir and wait 5-10 minutes until the milk begins to curdle and thicken slightly.  Use right away. 

adapted from Cooking Light's The New Way To Cook Light

Fall Themed Cake Challenge

Hi Everyone.  A couple weeks ago I was asked if I was interested in participating in a 2012 Fall Themed Cake Challenge, where a group of food bloggers would join together and post some nifty seasonal sweet treats.  How could I say no?  My entry is a fairly simple solution for those who want to make an autumnal cake, but aren't comfortable doing elaborate cake decorating techniques.  I've used a maple leaf template here, but other templates would work for other occasions.  A snowflake would be perfect for a winter buffet.  Recipes for the cake are at the bottom of this post.  Also, there's a list of the participating bloggers listed below - I hope you check them out.

1- Cup of hot cocoa cake-Munchkin Munchies

2- Carrot Cake with Cream Cheese frosting-D & P Celebrations

3- Caramel Apple Cake-The Baked Equation

4- Maple Leaf Chocolate Cake-ButterYum

5- Boo Shoe SugarTopper-Trilogy Edibles

6- Goodbye Fall-Pink Little Cake

7- Turning Leaves-Simply Sweet by Honeybee

8- Fall Teddy Bears-Karma's Cakes

9- Thanksgiving Head Dress-Sweetology

10- Fall Flower Pot Cupcakes-Butter Hearts Sugar

11- End of Fall Cupcakes-Not your momma's Cookie

12- Thanksgiving in a Cupcake-Savor the Baking

13- Turkey Cake-The Baking Sheet

14- Picking Leaves-Sweet Things

Chocolate Domingo Cake with Decorative Stencil

Printable Recipe

serves 10-12

Ingredients

• 1/4 cup plus 3 tablespoons (42g) Dutch processed cocoa powder

• 2/3 (160g) cup sour cream

• 2 large (100g) eggs

• 1 1/2 teaspoons (6g) pure vanilla extract

• 1 1/2 cups plus 1 tablespoon (156g) sifted cake flour

• 1 cup (200g) granulated sugar

• 3/4 teaspoon (4g) baking powder

• 1/4 teaspoon (1.5g) baking soda

• 1/2 teaspoon (3.5g) salt

• 14 tablespoons (200g) unsalted butter, softened

Directions

1. Preheat oven to 350F and line a 9-inch springform pan with parchment paper on the bottom, then spray the parchment paper and sides of the pan with a flour/oil baking spray (hold the parchment paper in place with a dab of butter or shortening).

2. In a small bowl, whisk together the cocoa, sour cream, eggs, and vanilla. In the bowl of a stand mixer, combine the remaining dry ingredients.

3. Add the butter and cocoa mixture; mix on low for 30 seconds, then increase the speed to medium and continue mixing for about 2 minutes.

4. Spread the batter into a smooth layer in the prepared pan.

5. Bake for 30-40 minutes or until a toothpick comes out of the center of the cake clean (one or two crumbs are okay). Cool cake completely.

To decorate as shown:  

1. Lay a template in the center of the completely cool cake.

2. Sprinkle an even layer of powdered sugar over the entire surface of the cake and carefully removed the template.

3. Pipe a buttercream border around the edges and sprinkle with shaved chocolate.

Chocolate Egg White Buttercream

Printable Recipe

makes about 2 cups (double to frost an entire 9-inch cake)

Ingredients

• 5 ounces (142g) bittersweet chocolate

• 1 cup (227g) unsalted butter, softened

• 2 large (60g) egg whites

• 1/2 cup (100g) granulated sugar

Directions

1. Gently melt chocolate in microwave on high, stirring every 10-15 seconds until almost completely melted. Rely on the residual heat to finish melting the chocolate as you continue to stir; set aside to cool.

2. In the bowl of a stand mixer, whip the egg whites until soft peaks form; slowly add sugar and continue beating until stiff peaks form.

3. Gradually add the room temperature butter, a tablespoon at a time, until it's fully incorporated.

4. Add the cooled melted chocolate and whip until fully combined.

Note

• Use pasteurized egg whites if you have any concerns about using fresh egg whites.

adapted from The Cake Bible