Papa pancakes are 100% whole grain.
Global flavors are easier than ever today.
Three of the many messages I’ll convey at the Fantastic Food Fest today while I demonstrate a few of my favorite dishes.
I’ll even convey why they’re called Papa Pancakes!
- 1¾ cups white whole wheat flour (Kroger or King Arthur)
- 2¼ cups Kroger quick-cooking oats, uncooked
- ⅓ cup firmly packed brown sugar
- 2¼ teaspoons baking powder
- ½ teaspoon salt
- 2 – 2 ¼ cups buttermilk or milk
- 3 large eggs
- 6 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Optional add-ins: create your own fruit and nut pancake or see two ideas below
- Whisk flour, oats, brown sugar, baking powder and salt together in a large bowl. Add milk, eggs, oil and vanilla and stir just until combined. Pour ¼-cup portions of batter on hot griddle or skillet. Cook until bubbles form, flip and cook until other side is browned and done. Enjoy immediately with favorite toppings. Makes about small 20 pancakes.
- Apple Nut Version: stir in 1 ¾ cups finely chopped, peeled apple and ¾ cup chopped pecans, walnuts or almonds.
- Lemon Blueberry Version: stir in 2 ½ cups blueberries and 1 teaspoon lemon zest, and replace vanilla with lemon juice if desired.
- 1⅓ cup Kroger red lentils, dry*
- 4 cups water
- 1 can (15.5 oz.) Kroger garbanzo beans, drained and liquid saved (for thinning hummus)
- 2-3 large garlic cloves, coarsely chopped or smashed
- ¼ cup Kroger almond butter
- ¼ cup lemon juice
- 4 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 – 2 ½ teaspoons Private Selection Garam Masala
- 1 ½ teaspoons Private Selection Mild Curry Powder
- 1 ½ heaping teaspoons Private Selection Red Curry Powder
- ¼ teaspoon Private Selection Turmeric
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- Optional garnishes: crushed red pepper, Mike’s Hot Honey, Private Selection Sesame Seeds
- In a large saucepan over high heat, combine red lentils and water. Heat until boiling, then reduce to a simmer. Simmer gently with the saucepan lid tilted until lentils are soft, but not mushy, about 10 to 15 minutes. Drain excess water and let lentils cool about 10 minutes. Add lentils, garbanzo beans, garlic, almond butter, lemon juice and both oils to a food processor bowl. Process until nearly smooth, scraping bowl several times. Add all spices and process again until thoroughly blended, adding in a couple tablespoons of reserved garbanzo bean liquid to thin hummus to desired consistency. (I use about 3 to 5 tablespoons liquid.) Garnish with crushed red pepper and swirls of Mike’s Hot Honey (from Murray’s Cheese Shop at Kroger). Makes about 4 cups hummus (12 servings of ⅓ cup each).
- Serve with favorite vegetables, white or whole wheat Naan bread, pita wedges and/or whole grain crackers. Refrigerate leftover hummus in tightly covered container.
- *1⅓ cups dried lentils makes about 3 ½ cups cooked lentils.