Ingredients:

• 8 Tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 2 eggs
• 1 cup all-purpose flour
• 1 cup wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 3 medium bananas, ripe and mashed

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9″ x 5″ x 3″ loaf pan or 6 mini loaf pans.
3. Cream butter and sugar until light and fluffy,
4. Add eggs one at a time, beating well after each addition.
5. Mix in flour, baking soda, and salt.
6. Fold in vanilla and bananas.
7. Pour mixture into pan and bake for approximately 50 minutes (shorter if using mini loaf pans) until cake tester comes out clean.

• 2 egg whites, beaten stiff
• 2 egg yolks
• 3/4 cup milk
• 1/2 teaspoon vanilla
• 1 cup flour
• 2 1/2 teaspoon s baking powder
• 1 Tablespoon sugar
• 1/2 teaspoon salt
• 4 Tablespoons butter, melted

Directions:

1. Combine and mix all ingredients well, except egg whites.
2. Fold in egg whites.
3. Pour one waffle’s worth of batter into a hot waffle maker.
4. Cook according to waffle maker instructions. (I use a VillaWare waffle maker. It rocks.)

Ingredients:

• 3 cups all purpose flour (You may substitute up to 1.5 cups of whole grain flour in place of the all-purpose flour.)
• 2 teaspoons baking powder
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 unsalted butter, cold and chopped into quarter inch pieces
• 1 cup buttermilk
• 3/4 cup fresh, canned, or frozen, blueberries  (If canned, drained and rinsed.)

Directions:

1. Preheat oven to 400 degrees.
2. Combine the four, baking powder, salt, and sugar in a bowl.
3. Using your fingers or a pastry blender rub in butter until the mixture resembles bread crumbs.
4. Make a well in the center and pour in the buttermilk mixing to form a soft, slightly sticky dough.
5. Gently fold in blueberries.
6. Turn the dough out onto a floured surface and knead lightly, incorporating more flour if necessary.
7. Pat or roll dough to a thickness of 3/4 inch.
8. Cut into rounds approximately 2 1/2 inches in diameter and place on a cookie sheet.
9. Bake for approximately 12 minutes until tops are just beginning to turn golden.

Ingredients:

• 1 c flour (You can use anything from all-purpose, to the more exotic. My favorite is a 50/50 blend of all purpose flour and whole grain kamut flour.
• 1T white sugar
• 2 t baking powder
• 1/8 t salt
• 2 T canola oil
• 1 c buttermilk

Directions:

1. Lightly grease/oil a griddle or non-stick frying pan. (I use a cast-iron griddle that fits over two of the burners on our stove.)
2. Heat the griddle/frying pan on moderately high heat.
3. Mix all ingredients. Do not over mix, a few inhomogeneities are OK.
4. Pour batter on the griddle/frying pan by 1/3 cup fulls flipping each pancake when you see bubbles form on the surface of the first side of the pancake.
5. Serve hot with butter, maple syrup, and or fruit.

Note: This recipe makes enough for two persons or one ravenous pregnant lady.