My boys helped me prepare the garden for the second round of planting. When I returned from my trip, I was happy to see that my plants and seedlings had mostly survived the frost.  The garden is now ready for the main season plantings of tomatoes, cucumbers, squash, peppers and the rest.

 

I made cinnamon toast pancakes as a treat to reward us for our work in the dirt.  This recipe comes from Daphne Oz.  I made a very slight modification to at a sprinkling on cinnamon sugar to the pancakes while they cook.

These pancakes use separated eggs, with the whites beaten stiff and then folded in.  This made them very fluffy…quite nice.

Cinnamon Toast Pancakes

very slightly adapted from Daphne Oz

1 cup Unsweetened Vanilla Almond Milk

2 Eggs; separated (from Farmer Kim)

1/2 cup All-Purpose Flour

1/2 cup Whole Wheat Flour

1/2 teaspoon Freshly Ground Cinnamon

1/2 teaspoon Freshly Grated Nutmeg

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

2 tablespoons Unsalted Butter; melted

Non-Stick Cooking Spray or Butter; for greasing

Mixture of cinnamon & sugar for sprinkling

Directions

Preheat a griddle to medium-high.

Whisk together the Almond Milk and Egg Yolks, and melted butter.

In a large bowl, whisk together the Flours, Spices, Baking Powder, Baking Soda and Salt. Stir in the Almond Milk mixture, making sure not to over mix.

In a clean bowl, whip the Egg Whites to stiff peaks.

Fold into the batter.

Grease the griddle with non-stick spray or butter. Ladle 3 ounces of batter onto griddle, making sure to leave space for spreading. Sprinkle with cinnamon sugar.

Allow batter to cook until edges are mostly dry and bubbles have popped on top. Flip and continue to cook for 1 more minute or until golden.

Remove to a plate and tent with foil to keep warm while preparing remaining pancakes.  Serve with maple syrup. enjoy!

 

Serves 4.