How is your summer going? I have been gallivanting around Michigan, visiting friends in New York City, and starting my business. Michigan held family, beach, a wedding, and cooler weather. New York City had incredible bagels, lots of good food, long-lost friends, and humidity. And my business? Oh yes, it is in its beginning stages. I registered for sole proprietor of Rising Up Bakery, found a commercial kitchen to bake out of, and lined up a couple of farmers markets to sell granola at. It has been a slow process of permits, fees, and setting up the framework of my business, but I'm hoping to start selling in two weeks.
|Fun at Lake Michigan|
Adapted from Good to the Grain
Makes about 15 pancakes
3/4 cups oat flour
1 cup white whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
Whisk together in large bowl. Set aside.
3 tablespoons unsalted butter, melted and cooled
1 1/4 cups milk
1 cup cooked oatmeal
1 tablespoon unsulphured molasses (not blackstrap)
Mix together in separate bowl. Add to flour and stir just until combined.
about 1 cup red plums, pitted and cut into bite size pieces
fresh ricotta or yogurt
Stir plums into batter. Pour batter by 1/4 cup on preheated, lightly buttered griddle or pan. When small bubbles appear, flip over to brown other side. Serve hot dolloped with fresh ricotta or yogurt and drizzled with honey.
Other recipes you might like:
Fresh Fig Pancakes