Heat a griddle to about 325 degrees F. Water drops should bounce and sizzle. Oil lightly. For 2 servings, make 6 pancakes, the largest about 4 inches across, the others somewhat smaller. Add a few berries and nuts to each pancake as it bakes. When batter on top becomes dull, flip to finish. Remove to a plate until all the cakes have been prepared. On a serving plate, place a large cake. Spoon on a tablespoon or two of almond butter, place a smaller cake on top, add a second dollop almond butter. Finish with the smallest cake, and top with a big spoonful of black cherry (or other berry) sauce. Dust with powdered sugar if desired.about 1-1/2 c buttermilk pancake batter
A pair almost ready to flip
1/4 c fresh or frozen blueberries
1 oz slivered toasted pecans
3 oz almond butter, softened briefly in the microwave
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Tuesday, January 18, 2011
Nutty Fruity Pancake Stacks
Braised Cabbage
Recorded January 3, 2007 (at long last). A Family Favorite for decades.
1 medium head of cabbage, quartered, cored, and cut into 1 inch piecesPut cabbage in a 12-inch skillet, cover half way with water and salt lightly. Cover and bring to a moderate boil. Boil 8 minutes and drain thoroughly. Return drained cabbage to medium heat, let excess water cook off, stir in margarine and seasonings. Braise uncovered slowly about 10 minutes until tender, turning occasionally. Good as a side dish to many dishes. Can be added to vegetable soups or used in vegetarian burritos or mixed with buttered egg noodles. Serves 6.
1/3 c low-fat soft margarine
salt, pepper, paprika to taste
Labels:
cabbage,
family favorite,
ingredient,
noodles,
side dish,
soup,
vegan,
vegetables,
veggie wrap
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