Pancake Chef Cheers Us

It turns out after knowing my husband Bill for 35 years, I (along with Natalie) have only recently learned that he is an amazing pancake chef. We wake up thinking about his pancakes. One night last weekend, I told him I was in the mood for his pancakes and guess what? Yes!! We ate pancakes at 10 pm, after watching a good movie. Any left-over pancakes are delicious to have with afternoon tea/coffee or for dessert with a smear of jam. Pancakes can be left out on a plate for one day on the counter, unless it is a hot summer day. Pancakes made with yogurt instead of buttermilk, olive oil instead of butter, topped with maple syrup and with a side of excellent applesauce, are uplifting for both tastebuds and spirits. Recipe below:

PANCAKE RECIPE

  • up to 1 1/2 cup of plain whole milk yogurt
  • 2 tablespoons of olive oil
  • 1 egg
  • 1 cup wholewheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon natural sugar cane sugar
  • pinch of salt

Stir dry ingredients in bowl. Mix wet ingredients in a separate bowl, then add to dry ingredients. Bill drops a small dollop of olive oil on our iron skillet, then wipes the dollop to lightly oil the skillet. Bring the skillet up to a medium-low heat. You know it’s ready when you flick some drops of cold water onto the skillet and they burble and dance around. Take a soup spoon of batter and plop onto skillet. It will melt into proper shape. Wait for bubbles to appear on top side, and then check bottom for lightly browned color. Flip. Wait a minute or two, then jiggle the top of the pancake with edge of spatula. If top doesn’t wiggle side to side separate from bottom, the pancake is ready. Caution: Monitor the bottom layer for over-browning, rotating and sometimes flipping pancakes an extra time or two to make sure pancakes are perfect.

A Corny Curious Story About Sweet Corn

I love reading. I read every day. I actually don’t feel good if a day goes by without at least a little reading.

I cook every day. Some people think I love cooking. But I don’t think I really love cooking. I think I love eating. I cook good food so that I can eat it. What I love about cooking is that I can choose ingredients I love to eat. So I read books about food and cooking.

Some years ago, I cut out and kept an article titled “Breeding the Nutrition Out of Our Food” and I stuck it into one of my cookbooks. I have read it a number of times since. The article was written by Jo Robinson, the author of “Eating on the Wild Side: The Missing Link to Optimum Health.”

I learned from Jo Robinson how “we’ve reduced the nutrients and increased the sugar and starch content of hundreds of fruits and vegetables.” Corn is the best example of this. Here is a story about corn that is both fascinating and shocking:

White kerneled corn “was born” in 1836, the creation of Noyes Darling whose goal was to create a sweet, all white variety without “the disadvantage of being yellow.” He succeeded.

But the story becomes strange and more than a little disturbing. Supersweet corn was born in a cloud of radiation. Beginning in the 1920’s, geneticists exposed corn seeds to radiation to learn more about the normal arrangement of plant genes. The corn seeds were exposed to X-rays, toxic compounds, cobalt radiation, and then, in the 1940’s, to blasts of atomic radiation. Then the seeds were stored in a seed bank for use in research. In 1959, John Laughnan, a geneticist who was studying some of the no-longer-radioactive seeds, decided to pop a few into his mouth. He couldn’t believe how sweet they were. Lab tests confirmed they were 10 times sweeter than ordinary sweet corn. The radiation had turned the corn into a sugar factory.

Mr. Laughnan realized people would love extra-sweet corn and he spent years developing commercial varieties of this corn. In 1961, he began selling his first hybrids. And within one generation, the new extra-sugary varieties were selling more than the older varieties. Today, most of the corn in our grocery stores is extra-sweet. The sweetest ones contain 40 percent sugar. The disadvantage of white corn is that it lacks nutrients. If you want more nutrients in your corn: choose corn with deep yellow kernels. It has 60 times more beta-carotene, which turns into Vitamin A in the body. Vitamin A helps vision and the immune system. When baking, try blue, red or purple cornmeal.

While you are at it: Eat some scallions, aka green onions, which Jo Robinson calls “jewels of nutrition.” The green part is more nutritious than the white part, so use the whole plant. I’ve discovered I LOVE green onions cooked with mushrooms. I slice up an entire bunch of green onions and cook them with mushrooms in a generous amount of olive oil and a dollop of lightly salted butter. Sourdough toast or brown rice is a wonderful accompaniment.

Welcome!

We need as many stories about people doing things out of love and looking at what connects us all as a community. Here at TWO IN THE WORLD we hope visitors can come for a minute or five to just feel like they aren’t all alone. Together we will be exploring a multitude of ways in which we can foster kindness, courage, hope and justice.