Saturday, May 29, 2010

Rhubarb Sauced Pancakes or Waffles

My very favorite breakfast growing up was when Mom would make rhubarb sauced pancakes. My sister and I would gobble them up like no other! Rhubarb season is a short one so these are always a special treat. I now buy a couple extra stocks so that I can wash, chop, and store them in the freezer.

I sure wished the two of them were here with me this morning to enjoy my waffles that I topped with it.

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Rhubarb Sauce

  • 6-7 rhubarb stalks, washed and sliced into 1-in pieces
  • 1/4 cup (or more) sugar
  • 1 Tbsp cornstarch
  • 1 drop red food coloring, optional

Place stalks in a sauce pan with very little water (~2 Tbsp).  Cook over medium heat, covered.  Let cook about 10 minutes.  Stir and chunks should shred apart. 

Then mix sugar and cornstarch.  While stirring, slowly pour in cornstarch mixture.  Continue stirring about 1 minute and then adjust water or more sugar/cornstarch to desired consistency.  Add more sugar to taste.  Can add one drop of red food coloring if needed.

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Pete’s Whole Wheat Pancake/Waffle Mix

Andy’s grandmother “Pete” has been making this for years and we all love them! This makes a lot of mix, and you can use it as you want it. Pete freezes it in 2 cup packages.

  • 3 cups whole wheat flour
  • 3 cups all purpose flour
  • 2 1/2 cups whole bran cereal (Bran Buds)
  • 1 1/s cups nonfat dry milk
  • 1 1/2 cups light brown sugar
  • 1/2 cup baking powder
  • 1 T salt

Mix all ingredients and store as suggested.

When ready to use measure out 2 cups of mix and add 1/4 cup canola oil, 3/4 cup (or more) water, and 1 egg. (You don't want it to be too thick.)

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The boys were quite interested in what all I was doing in the kitchen this morning. I love how they sit right next to each other most of the time.

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After breakfast we headed out for some exploring.

First we stopped Durham Central Park

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and walked through the new skate park…(which is safely located right across from the District Police Station)…

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Andy did a little “shoe-boarding” himself.

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We continued on across the bridge…

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to the farmers market. I think our market is the perfect size; there’s a great vibe and it’s full of cheery faces but it’s not overly crowded in anyway.

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So what did we get? We were already stocked on veggies from our recent CSA pick-up, but aren’t these beauties!?

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I thought the cookie stacks were so darling too…but that isn’t what I picked up either…

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I went for the Dolly Mama Roasted Local Beet & Dark Chocolate cupcake with 70% Ganache + Cocoa Nibs…I’m forecasting that dessert tonight will be an excellent one!

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We then headed over to the old minor league Durham Athletic Park to catch the tale end of the Doughman Quadrathlon.

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The competition involves teams of four that eat, bike, swim, and run. “The DOUGHMAN is the world's premier Team Relay Quadrathlon - combining competitive eating with a traditional triathlon.” Last year even “Man vs Food” had a team and participated in the challenge.

We caught the final teams eating their Nosh cupcakes and Locopops

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and then running the warming track around the ball park to the finish line.

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(Check out Local Yogurt they’ve shared some great photos of the start-off.)

You still with me? Andy’s more of a savory breakfast kind of guy, so we walked back towards the market and picked up a breakfast for him from the Only Burger truck.

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Today’s special was a Fried Green Tomato & Egg Burger with Pimento Cheese!! I got to savor a single bite, delicious!

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The final stop of our morning was to King’s Red & White market, a super cute country grocery store that sells local meats, produce, and dairy.

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We picked up chicken tenderloins, a new local bbq sauce to try and Maple View Farms’ ice cream flavors Mint Chocolate Chip and Cinnamon.

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I’m off to see what else I can get into today, enjoy the Memorial Day weekend!

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