Wow, two posts over the weekend! I realized that I am doing my giveaway tomorrow, so I decided to post my Bizzy Weekend eats. While I already submitted my Pork Chops with Lemon-Thyme Sauce to this weeks hostess, Heather from Girlichef. But I had buttermilk pancakes on my brain this morning – only one problem, I didn’t have any buttermilk!
But that didn’t stop me – to make your own buttermilk, just add 1 tablespoon of lemon juice to 1 cup of milk and you are good to go. The best part about these pancakes? Only 2 PointsPlus per pancake.
Mock Buttermilk Pancakes
- 2 cups white flour
- 1 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 cups 2% milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 cup plain greek yogurt
- 2 large eggs, slightly beaten
Mix dry ingredients together. Make a well in the middle and add remaining ingredients. Stir until just combined – the batter will be a bit lumpy, don’t worry. Now the most important part, and the part Hannah didn’t like this morning because she was hungry – you have to let the batter sit at least 15 minutes. This will ensure fluffy pancakes every time.
My parents-in-law bought me a Tuscan Kitchen cookbook for my birthday. While Tony and I were driving to the grocery store yesterday, I got to the back of the book and found a recipe for schiacciata. I read the recipe out loud to Tony and he was so excited – he remembers eating schiacciata at his grandpa’s house in Italy, and having sandwiches with salami with this bread. I knew I had to make it.
The recipe calls for “fresh” yeast. I have no idea what that means, so I used 1 ounce of yeast from a jar – probably 3 times as much yeast that I normally use, but it worked.
- 5 cups flour (I used all-purpose)
- 1 ounce yeast
- 2 cups warm water
Dissolve yeast in 1 cup of warm water. Put flour in large bowl. Add the yeast water, than the second cup of water. Mix with a wooden spoon. While I would normally use my stand mixer to do the work, I decided to go old school and just used a wooden spoon. Mix as well as you can, then dump on your counter and knead for about 10 minutes. I actually really enjoy kneading bread.
Put in a bowl, and pour 2 tablespoons good olive oil over the top and 1 teaspoon sea salt. Let rise 1 hour. After the first hour, pour the dough on a 9×13 pan. Spread out and cover with another tablespoon of olive oil and 1 teaspoon sea salt. Let rise another hour. Heat oven to 400 degrees.
Just before going in the oven, form indentations over the entire surface of the dough using your fingers. I put rosemary on half of the bread. Bake for 15 minutes until golden brown.
The inside is tender and light, with a nice crunchy crust on the outside – the only thing I would do a bit different is add 1 teaspoon of salt to the actual dough – but this was so delicious – and Tony loved it.