Whole Grain Pancakes Tasty And Fun

Even though it's summer , you still can make a hot breakfast.One of the most popular and easiest is a plate of pancakes. On their own or paired with bacon and eggs, they make a great start to a beach  day or a jaunt in the woods. Add . whole grains and they're even better.

Melissa Clark wrote about them  in her column, A Good Appetite, in yesterday's New York Times Food section. She reminisces when her mother made them - for them a rare occasion.The elder added cottage cheese(!) to give the pancakes a tang . The texture was airy thanks to the eggs being separated and the whites being beaten into a frothy meringue.Ms. Clark's are the opposite  - dense and buttery, hearty and rich in flavor. This comes from combining whole grains such as whole wheat flour, cornmeal and and oat. Regular white flour anchors the whole recipe. Like any other pancake recipe, add ins are welcome. Use the fruits of the season, blueberries and strawberries. Chocolate chips can also be added in.Ms Clark recommends waiting until the cakes are semi cooked before to toss in the extras, as opposed to putting them in the batter.Wait until tiny bubbles appear on the surface and then drop the fruit or chips on to cakes before flipping. They'll set without running.It also allows the home chef  to create neat smiley faces on them without any smears.

The recipe is the basic pancake one. The batter is adaptable. Home chefs can adjust the ratios of flours being used. You can also sub in rye or buckwheat flour for the whole wheat. The liquid is buttermilk or plain yogurt (Ms Clark advises against using the Greek kind). It can be made with coconut milk and oil for vegetarians and the lactose intolerant. Three large eggs give it body and fullness.They don't have to be separated. What really makes it rich is the quarter cup of melted butter.along with the tablespoon of honey (for an earthier flavor use the dark variety.Also try sage , orange blossom, or wildflower honey to infuse their flavor). Use a griddle or cast iron pan for cooking them - although a regular one will do just fine. Cook the cakes in butter, flipping them when bubbles appear on the surface and start to burst. Flip and then cook for three more minutes, util the surface is golden brown. Go old school with a stack graced by a large pat of melting and a puddle of maple syrup.

A hot breakfast is still a desirable one despite the temps. Nothing beats a stack of buttery , whole grain pancakes. They're the perfect way to start a summer's day.

Aquafaba The New Game Changer

Something exciting has happened in the food world and we have the chickpea to thank for it. Actually we have the liquid that surrounds it  for this new discovery. With it , vegans now can expand their diets to include everything from meringues to mayo.

Jane Black wrote about this breakthrough in today's New York Times Food section It started with Goose Wohlt, a software engineer from Indiana and recent vegan who was in charge of the dessert for his family's Passover seder. He wanted to create a meringue however , as any vegan home chef will tell you, is impossible. Replacing the egg , in particular, the egg white is difficult , even more so to  it replicate. Egg whites are a combination of water and proteins, and it has been impossible to create an animal friendly version - until Mr. Wohlt started tinkering with the idea.Science is his passion, Before the chickpeas, his great love was antigravity.He scoured literature on proteins, starches and vegetable gums.It was his wife however who provided the key to his discovery. She had mentioned seeing a video about two French cooks who used the liquid from canned chickpeas to make a chocolate mousse. He decided to try it with the meringues. It worked. The liquid  whipped up instantly into a snowy white foam and create the perfect meringue.He posted it on Facebook to a group called "What Fat Vegans Eat" back in March and created a sensation. He christened the liquid aquafaba, Latin for bean water.

It is a true game changer and something both professional and home chefs can get excited about. (it made me order an immersion blender on overnight delivery so I can try the recipes). Aquafaba is now being used in everything from pancakes to purees. Even companies are getting in on the craze. Sir Kensington, a condiment company is introducing a vegan mayonnaise using aquafaba. How does chickpea water turn into glossy meringue and silky mayo? It has to do with having the same chemical makeup as egg whites: ninety per cent water and ten percent water. when the two are whipped together, those proteins unfold and bond together  trapping the air bubbles caused by whisking. Pour aquafaba into a mixer and it will foam instantly.The only drawback is the slightly beany smell that disappears when cooked. There's no residual flavor and best of all few calories.It's excellent as a sub for the real mayo. Many have tried to replicate the original using peas which created a vegetal aftertaste. I am looking forward to making the mayo recipe with it since eggs are off my table thanks to gallbladder issues.It'll be flavorful thanks to the addition of dry mustard and lemon juice, perfect for sandwiches and salads.

Aquafaba is a rising star. It's an exciting new ingredient that will be a kitchen necessary in years to come.Watch yourselves, egg whites, you;re about to be replaced!

Hot Weather Temptations

The hot weather brings a lot of joys, more time at the beach, nights just hanging with friends. and al fresco meals .Unfortunately with the balmy temps comes temptations, in fact  now more than during the winter holidays. As always eat and especially snack judiciously. Take advantage of  farmer's markets and produce stands cropping up right now.

Hot weather brings about thirst. We reach for bottles of anything and everything. The best choice is an icy bottle of spring water.It;s refreshing and doesn't cause any extra thirstiness. However it does have competition. Many would rather enjoy a cold soda, brimming with ice. This  is refreshing but loaded full of calories One cup of Coke is 100 . The better bet is Diet Coke if you have to have a soda. Those creamy iced coffees are downright delicious too , especially if they're loaded with ice cubes but they're also loaded with fat. Some of the Dunkin Donuts iced drinks can have as much as 600(!) calories.If you want an iced coffee, think of just get a plain iced black. This is just as refreshing than those  loaded with chocolate and caramel and topped with a pillow of whipped cream. You'll also enjoy the rich nutty flavor of the coffee too. For lower calorie drinks, definitely try Bai5 and Bai Bubbles. Both are low on calories- five each - but big on flavor.Try their blueberry  or lemon ade chilled for a respite from the heat. The BAI Bubbles has the same fizz as soda but with tropical flavors like coconut and pineapple.

Hot days bring about hot dogs - and hamburgers. Who doesn';t like hanging out at the local stand and get a dog loaded with chili and cheese.? A plain one from Stewart's is around 450 calories. Corn dogs,  always a festival fave are also high in everything from fat  to sodium. One gobble can cot you 450 calories.Burgers too  can be fat bombs. Many are between 400 and 600 calories, If you want a low calorie sandwich to bring to the beach or park then go for Subway. You can pick and choose all good low cal choices from the whole wheat bread to the meat and veggies involved. Luckily chopped salads are big right now and they 'll be a warm weather must have. Again these can be made super healthy by adding the right mix of veggies and extras.Chips are always a hot weather bring along. They're great for satisfying both hunger pangs and salt cravings however they are soaked in sodium. Instead nibble on almonds or grape tomatoes.For crunch  try low sodium pretzels.

The hot weather is here and with it comes temptations. Be prudent  with picking out drinks and snacks. Keep in mind these treats have calories - not good for the start of bathing suit and shorts season.