Natural Yeast Wheat Pancakes

INGREDIENTS:
(Makes 32-36)
2 c. Natural Yeast
2 c. water
2 c. wheat flour
6 T sugar
6 T oil
1 1/2 t. salt
3 eggs
1 T. baking powder
3/4 t. baking soda

Sourdough Waffles

INGREDIENTS:
(Makes 8 Belgium waffles)   (Makes 12)
2 c. sourdough start               3 c. start
4 T. powdered milk               6 T. powdered milk
2 T. sugar                              3 T. sugar
2 T. oil                                   3 T. oil
1/2-3/4 t. salt                         3/4- 1 t. salt
4 eggs                                    6 eggs
1/2 t. baking soda                  3/4 t. soda

(Makes 16)
4 c. start (or 3 c. start+2/3 c. flour+2/3c. water)
               (or 2 c. start+1 1/2 c. flour+ 1 1/2 c. water)
               (or 2 1/2c. start+ 1 c. flour + 1 c. water)
              (or 4 c. flour + 4 c. warm water + 1 T. yeast)
1/2 c. powdered milk
1/4 c. sugar
1/4 c. oil
1 - 1 1/4t. salt
8 eggs
1 t. baking soda

DIRECTIONS:
1. Stir all ingredients, except eggs and soda
2. Let sit, covered, overnight, or just a few minutes
(Whatever you have time for)
3. Add eggs and baking soda
5. Pour 2 cups batter into a greased waffle iron 2 times.

Multi-Grain Pancakes

Dry Ingredients:
2 c. oats (1 c. blended + 1 c. quick oats)
2 c. wheat flour
2T. sugar
2 t. salt
1 t. baking powder
1 t. baking soda
1/2 t. cinnamon

Wet Ingredients:
1 1/2 c. milk
1 c. greek yogurt
1/4 c. oil
1/4 c. honey
2 large eggs

Directions:
1. Stir dry ingredients in a bowl
2. Stir wet ingredients and mix into dry ingredients (don't over mix)
3. Preheat skillet to 400*
4. Spray skillet and pour 2/3-3/4 c. batter onto skillet- spread out
5. Flip after 1 minute, then only cook for 30 more seconds (to keep moist inside)
6. Makes 8-9 large pancakes- they are good with jam on top.

MADE WITH NATURAL YEAST STARTER
Dry Ingredients:
2 c. oats (1 c. blended + 1 c. quick oats)
1/2 c. wheat flour
6 T. powdered milk
2 T. sugar
2 t. salt
1/2 t. baking powder
1 1/2 t. baking soda
1/2 t. cinnamon

Wet Ingredients:
3 c. natural yeast starter
1 c. greek yogurt
1/4 c. oil
1/4 c. honey
2 large eggs

Directions:
1. Stir dry ingredients in a bowl
2. Stir wet ingredients and mix into dry ingredients (don't over mix)
3. Preheat skillet to 400*
4. Spray skillet and pour 2/3-3/4 c. batter onto skillet- spread out
5. Flip after 1 minute, then only cook for 30 more seconds (to keep moist inside)
6. Makes 8-9 large pancakes- they are good with jam on top.

Ash Cakes

This is a pioneer food I loved when I went on trek as a youth.
You mix up the dough, then make patties, then place them on hot coals
Cook (5 min on each side), then serve with honey.
(Modern days= you cook it in the oven for 10 min, flip, 5 more minutes)

INGREDIENTS:
Makes 4
1 c. flour
1/2 t. salt
1/2 T. baking powder
1 T. oil or butter
1/4 c. water (+1T if using butter)

Makes 12    
3 c. flour      
1 1/2 t. salt
1 T. baking powder
3 T. oil or butter
3/4c. water (+3T if using butter)

Makes 32 
8 c. flour      
4 t. salt  
4 T. baking powder
1/2 c. oil or butter
2 c. water (+1/2c if using butter)

Natural Yeast Waffles

When I don't feel like making bread, but I don't want to throw the natural yeast out, 
I make waffles...

Makes 4 fluffy waffles
Ingredients:
1 c. Natural yeast starter
2 eggs
2 T. powdered millk
1 T. sugar
1 T. oil
1/2 t. baking soda (this helps get rid of the sour dough taste)
1/4 t. salt

Directions:
1. Beat all ingredients
2. Pour 1/2 c batter per waffle

BIGGER BATCH: Makes 12 fluffy waffles
Ingredients:
3 c. Natural yeast starter
6 eggs
6 T. powdered millk
3 T. sugar
3 T. oil
1 1/2 t. baking soda (this helps get rid of the sour dough taste)
3/4 t. salt

BIG BATCH with natural yeast variance: 
Makes 12 dense waffles
Ingredients:
4 c. Natural yeast starter
(or 2 c. starter + 1 c. water + 1 c. wheat flour
or 1 c. starter + 1 1/2 c. water + 1 1/2 c. wheat flour)
8 eggs
1/2 c. powdered milk
2-4 T. sugar (4 T. if 4 c. starter was used)
4 T. oil
2t. or 1 t. or 1/2 t. baking soda (2t if 4c starter was used)
(this helps get rid of the sour dough taste)
1 t. salt

Greek Yogurt or Buttermillk Pancakes/Waffles

  

Greek Yogurt WHEAT Pancakes/Waffles
Simple and Large Batch: (Serves 16)
Ingredients:
4c. wheat flour
1/3c sugar
2t. salt
4t. baking powder
1t. baking soda
4c. milk
4t. vinegar
1/2c. oil
4 eggs

(Serves 12....makes 24-32 pancakes, 12-16 waffles)
Ingredients:
3 c. wheat flour 
  (or 3 3/4c white flour)
  (or 2c wheat flour + 1 1/4c white flour)
  (or 5c oat flour (or 4c oat flour + 1c oats)
  (or 1 1/2c wheat flour +2 1/2c oat flour)
3-4 T. sugar
1 1/2 t. salt
1 T. baking powder 
3/4 t. baking soda
1 2/3 c. greek yogurt + 1 2/3 c. milk
(or 3  3/4 c. buttermilk= 3c water + 3/4 c. powdered milk + 1T. vinegar)
3 eggs (12 eggs for 16 high protein waffles)
6 T. oil

Directions:
1. Mix wet ingredients, then dry ingredients
2. Preheat skillet to 375* and grease/oil it well
3. Cook on one side until bubbles, flip

Greek Yogurt WHITE Pancakes
(Serves 12... 2 each...makes 24 pancakes)
Ingredients:
3 c. white flour 
3 T. sugar
1 1/4 t. salt
1 1/2 t. baking powder
3/4 t. baking soda
1 1/2 c. greek yogurt + 1 1/2 c. milk
(or 3 c. buttermilk= 2 1/3c water + 2/3 c. powdered milk + 2 1/2t vinegar)
3 eggs
6 T. oil

Greek Yogurt OAT Pancakes
(Serves 6...makes 18 pancakes)
3 1/3c oat flour (or 2 2/3c oat flour+2/3c oats)
2 T. sugar
1 t. salt
1 t. baking powder

1 t. cinnamon
1/2 t. baking soda
1 1/4c. greek yogurt + 1 1/4c. milk
(or 2 1/2 c. buttermilk= 2c. water + 1/2c. powdered milk + 2t. vinegar)

1 t. vanilla
2 eggs
1/4 c. oil

1/4 c. raisins or choc chips

Applesauce Pancakes

*These are very dense, but very filling!
APPLESAUCE Oat Pancakes
Dry Ingredients:
3 c. oat flour
1 c. oats
2 T. sugar
2 t. salt
2 t. baking soda
2 t. cinnamon
1/4 c. chocolate chips (or 1/3 c. raisins) 
(3-4 choc chips per pancakes or 5 raisins per pancake (2t))

Wet Ingredients:
4 c. applesauce
8 eggs
1 c. milk
2 t. real vanilla (4t imitation)

Directions:
Mix dry, then beat in the wet
Preheat and Grease skillet well
Cook for about 5 min on 375*, then flip when easy enough to handle




(Serves 16- makes 32 pancakes)
EGGLESS- APPLESAUCE Wheat PANCAKES
4 c. wheat flour (or part oat flour)
3/4 c. powdered milk
1 T. baking powder
2 t. salt
1 t. cinnamon
2 T. sugar (4T if using beans instead of applesauce)
4 c. cold water (or milk & omit powdered milk)
1 1/4 c. applesauce 
(or 1 1/4 c. white beans + 3/4 c. water + 1/4 c. applesauce)
1/4 c. canola oil
1 c. walnuts (optional)

EGG-LESS Flat PANCAKES
3 1/4 c. wheat flour
2/3 c. powdered milk
2 t. baking powder
1 t. baking soda
1 1/2 t. salt
3 T. sugar
4 c. water
1/4 c. oil
1/4 c. applesauce

Navajo Tacos or Scones

FRIED SCONES:

Ingredients:

16 scones:                            40 scones:

2 c. warm water                    5c. warm water

1/4 c. powdered milk            2/3 c. powdered milk

3 T. sugar                                1/2 c. sugar

2 c. flour (2T. gluten opt)        4 c. flour

5 t. yeast (instant)                3T + 1t yeast

2 t. salt                                2 1/2 t. salt

2 c. flour                            8-8 1/2  c. more flour

Directions:

1. Knead 5 min

2. Rise 20-40 min

3. Cut 1/4 "thick

4. Cook in 375*oil (until brown on each side- a couple min)

BAKED SCONES:

8 Whole Wheat Scones:
Ingredients:
2 c. Wheat flour
1 T. Wheat gluten
1/2 t. Salt (little over)
2 1/2 t. Powdered milk
2 1/2 t. Baking powder
4 t. Sugar
1 1/4 c. Water

Directions:
1. Stir dry ingredients
2. Barely mix in wet ingredients
3. Pour like rectangle pancakes onto greased cookie sheet. Pat tops with flour and press out.

4. Bake at 350' for 10 minutes. (Until center is cooked)
5. Top with blended pinto beans (seasoned with taco seasoning), cheese, lettuce, and tomatoes for Navajo tacos or with honey for scones.

12 Whole Wheat Scones:
Ingredients:
3 c. Wheat flour
1 1/2 T. Wheat gluten
1 t. Salt (little under)
4 t. Powdered milk
4 t. Baking powder
2 T. Sugar
2 c. Water (-1T)
Fit 8 on cookie sheet, 4 on 9x13 pan

8 White Scones:
Ingredients:
2 c. White flour
1/2 t. Salt
2 t. Powdered milk
2 t. Baking powder
1T. Sugar
1 c. Water

12 White Scones:
Ingredients:
3 c. White flour
3/4 t. Salt
1T. Powdered milk
1T. Baking powder
1 1/2 T. Sugar
1 1/2 c. Water

Wheat Pancake & Waffle Mix

BUTTERMILK PANCAKE/WAFFLE MIX
12 c. wheat flour
3/4 c. sugar
2 T. salt
2 T. baking powder
1 T. baking soda
3 c. powdered milk
---
  4c. mix +
  3 c. cold water
  1 T. vinegar
  6 T. oil
  3 eggs (12 for high protein waffles)

Whole Wheat Pancake Mix
Ingredients:
9 c. wheat flour
1 c. powdered milk
1/3 c. baking powder
1/2 c. sugar
4 t. salt

For Pancakes:
2 2/3 c. water
2 eggs
6 T. canola oil
4 c. mix

For Waffles:
2 c. milk
3 eggs
1/2 c. oil
3 c. mix

Mostly Wheat Pancake Mix
Ingredients:
6 c. wheat flour
3 c. white flour
2 t. salt
5 T. baking powder
1/2 c. sugar
2 c. powdered milk

Serves 12 (2 pancakes each)
For Pancakes or Waffles:
3 3/4 c. mix
3 c. cold water
6 T. oil
4 eggs

Directions:
1. Preheat skillet to 375* (or waffle iron to #3 med heat)
2. Pour 1/4 c. batter per pancake or 1/2 c. per Belgium waffle

Pumpkin Pancakes

Ingredients:

Serves 4-6

1 1/2 c. oat flour

1/2 c. oats

1t. Cinnamon

1t. Pumpkin spice

1 t. salt

1t. baking soda

3 T. sugar

1/4 c. chocolate chips    

2 c. pumpkin puree     

4 eggs

½- 1c. Milk (½ c. if homemade, 1 c. if store bought pumpkin)

2t. vanilla

Directions:
1. Stir dry ingredients, then whisk in wet ingredients
2. Pour onto greased skillet (1/4c. batter per pancake)
3. Flip when bubbles form (Makes 24 pancakes)

*To make pumpkin puree, bake a carved pumpkin for 1 hour at 400*.
Scrape off the outer hard orange shell, chop and blend the insides.

Serves 6                    Serves 8
Dry:
2 1/4 c. oat flour        3 c. oat flour
3/4 c. oats                  1 c. oats
2 1/2 t. cinnamon      1T+1t cinnamon
1 1/2 t. salt                 2 t. salt
1 1/2 t. baking soda    2t. soda
1 1/2 t. ginger             2t. ginger
1/4 t. nutmeg             1/4 t. nutmeg
1/8 t. cloves               1/4 t. cloves
1/4 c. sugar                  6 T. sugar
1/4 c. chocolate chips    1/3 c. choc chips
Wet:
*3 c. pumpkin puree      *4c, pumpkin (1 large can)
6 eggs                          8 eggs
3/4c- 1 1/2 c. milk         1-2c. milk
1 T. vanilla                   1 T. +1t. vanilla

Belgium Waffles

(Makes 16)

YEAST WAFFLE Ingredients:

4 c. wheat flour

4 c. water

1 T. yeast

4 eggs- separated

4 T. sugar

2 t. salt

1 t. baking powder

1 t. baking soda

1/2 c. powdered milk

1/2 c. oil (1/4 c.oil+ 1/4 c. applesauce)

Directions:

1. Soak flour, water, and yeast over night in a covered bowl.

2. In the morning, separate the egg yolks and egg whites.

3. Beat the egg yolks and remaining ingredients into the batter.

4. Beat the egg whites in a small bowl until thick peaks form.

5. Stir egg whites into the batter.

6. Pour 2c.of batter onto a heated and greased waffle iron.

7. Freeze/Refrigerate and toast leftovers.

(Makes 16-18)

BAKING POWDER, Low Fat WAFFLE Ingredients:

4 c. wheat flour
3/4 c. powdered milk
2 T. + 2 t. baking powder
4 T. sugar
2 t. salt
4 c. water (or milk if not using powdered milk)
4 eggs
1/4 c. oil
1/4 c. applesauce
1 t. real vanilla
-Top with butter (or add more oil to batter) and fruit sauce


EGG-LESS WHITE BEAN WAFFLES (makes 16)
Ingredients:
4 c. wheat flour
2/3 c. powdered milk
2 T. baking powder
1 T. baking soda
1/4 c. sugar
2 t. salt
1/4 c. water
1 can white beans (1 3/4 c.)
4 c. hot water
1/2 c. oil

Directions:
1. Pre-heat waffle iron
2. Measure and stir dry ingredients in a large plastic bowl.
3. In a small, seperate bowl, blend or mash the white beans with 1/4 c.water
4. Blend all liquid ingredients (including beans) with the dry ingredients.
5. OIL the top and bottom of the waffle iron well each time before you add the batter.
6. Pour 2 c. batter onto iron and spread out.  (This should make 4 batches)
7. Serve with applesauce or jam

Baked Peach Pancake

Thin Pancakes

Ingredients:

(2 cookie sheets)                         (2 casserole pans)

Serves 16:                                    Serves 12:             

4 c. milk                                       3 c. milk

8 eggs                                          6 eggs

4 c. wheat flour                            3 c. wheat flour

2 t. salt                                         1 ½ t. salt

*1 c. apples + 3 c. peaches          *3 c. peaches (1 can)

6 T. sugar                                    ¼  c. sugar or powdered sugar

¼ t. cinnamon                              ¼ t. cinnamon 

Thick Pancakes
(Serves 12- Two Casserole Pan)
3 c. milk
9 eggs
3 c. wheat flour
2 t. salt
6 c. peaches (2 cans- 1 can per casserole pan)

Directions:

1. Preheat oven to 400*

2. Place 3 T. butter on each cookie sheet or casserole pan. 

3. Beat or blend ingredients for a couple of minutes.

4. Pour batter and fruit evenly between each pan.

 (if using bananas, place them on pan after cooking)

5. Bake for 20 min (25 for thick ones)

(if using cookie sheets, rotate pans after 10 min)

6. After baking, sprinkle cinnamon and sugar on top.
*Fruit is optional

Crepes

(Makes 8 large crepes or 16 medium)

Ingredients:

3 c. wheat flour
1 1/2t. salt

1/4 c. Sugar

3 c. milk (or water+1/2c powdered milk)

9 eggs

Directions:

1. Preheat a large non-stick frying pan to medium high (#7) or griddle to 375*

2. Blend or beat batter until smooth.
3. Grease pan and pour 1/2 c. batter on a pan for large size crepes
    or 6T. batter on skillet f
4. Tilt pan to spread out the batter. (Or use a crepe wooden tool). Flip to lightly brown both sides.

5. Top with Applesauce or Cream & Fruit

Cream Ingredients:
8 oz. Cream cheese whipped with ½ c. jam
8 oz. Cream cheese whipped with 3 T. milk +2 T. sugar
2 c. Cottage cheese blended with 1 c. Strawberries + 1/4 c. sugar
4 c. Greek yogurt, strained + 6T. sugar  (mix with strawberries + bananas)
2 c. Sour cream + 3T. sugar + 1/2 t. vanilla
1 c. Cottage cheese blended with 8oz cream cheese + 1 c. PUMPKIN + 9 T. sugar + 1 t. vanilla
       3/4 t. cinnamon + 1/4t+1/8t ginger + 1/8t. cloves (or 1 1/4t. pumpkin spice)

PUMPKIN CREPES:

3 c. flour

1 t. salt

3/4c. sugar

1/4 c. powdered milk

1/2 t. pumpkin spice

5 eggs

2 t. vanilla

4 1/2T. butter

3 c. milk

1/4 c. pumpkin puree

German Pancakes

INGREDIENTS:

Serves 8:       Serves 6:       Serves 4:

2 c.                 1 ½ c.             1 c. skim milk

8-12               6-9                      4-6 eggs

2 c.                 1 ½ c.             1 c. wheat flour

2 t.                  1 ½ t.             1 t. salt

DIRECTIONS:

1.      Pre-heat oven to 400*

2.     Spread 2T. butter or coconut oil on bottom of each 9x13 glass pan.

(if doing the 6 servings, use a cookie sheet and 3 T. butter)

3.     Heat in oven while mixing ingredients.

4.     Blend all ingredients in blender for about 1 minute.

5.     Pour onto hot pan and bake for 20 min.

6.     Sprinkle with powdered sugar on each pan while still hot.