Notes about Recipes in this book

• Whole-wheat pancakes with blackberry syrup

  • Rutabaga on September 24, 2015

    For whole wheat pancakes, these are very light and delicate in texture. Most importantly, they taste fantastic, especially after soaking up the accompanying syrup, becoming infused with the flavor of blackberries and maple. Rather than use buttermilk powder, I just used buttermilk in place of the water. If you wanted to create a simple mix to have on hand (or as a gift), I can see how buttermilk powder would be a good option.

  • Rutabaga on February 27, 2017

    I made these again with powdered buttermilk since I happened to have it on hand, and they were just as great. The whole family loves these pancakes.

  • GiselleMarie on October 22, 2019

    This recipe yields light, fluffy pancakes despite the fact that it calls for whole wheat flour. My husband likes these, even though he usually doesn’t care for whole wheat. I prefer raspberries to blackberries so I did make that substitution.

• Grilled marinated leg of lamb

  • chawkins on August 01, 2016

    Other than the marinate time, a quick and tasty way to cook leg of lamb. I marinated for 17 hours and used fresh oregano from the garden.