Recipe Review: Whole wheat Pancakes

I found this recipe on allrecipes, and even tho I modified the recipe, they were very good and so so filling! This recipe has many great reviews on allrecipes, and if you read some of them you will find some good variations! There is also a photo posted on the original site. Here is the original recipe, and below is my variation. I believe the nutrition is a little off as well as the servings on allrecipes, because I scaled it down to serve 4 and it served 5 instead, making 10 pancakes, 2 for each person. My nutrition is calculated using sparkrecipes recipe calculator. I tried to be as exact as I could. These are very filling and will keep you going all morning! My recipe contains flax, which is high in fiber and omega-3's. The whole wheat flour will help your body to digest these slowly.

Ingredients

1 c whole wheat flour
2/3 c all-purpose flour
1/3 c rolled oats (I used quick cooking oats)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c flax seeds, ground
1 c skim yogurt, plain
1 1/2 cups 2% milk
2 large eggs


Directions

In a large bowl, mix together first 7 ingredients. In a smaller bowl, Combine the yogurt, milk, and eggs. Make a well in the center of the dry ingredients and add wet mixture. Stir until just combined. If you stir too much they will be tougher. Pour 1/4 cup of batter onto a non-stick griddle or skillet, heated to optimal pancake cooking temperature. (When a drop of water 'dances' on the surface, without quickly evaporating) Cook until starts to bubble, and flip, making sure pancake heats through before taking off griddle. These pancakes will be darker than white flour pancakes. Recipe makes 10 pancakes. A serving is 2 pancakes.

Number of Servings: 5

Nutritional Info

* Servings Per Recipe: 5
* Amount Per Serving
* Calories: 375.5
* Total Fat: 11.5 g
* Cholesterol: 91.8 mg
* Sodium: 537.4 mg
* Total Carbs: 52.9 g
* Dietary Fiber: 8.1 g
* Protein: 17.7 g

Whole Wheat Pita Pockets, Recipe Review

I made these pita pockets the other day for dinner, and my husband said it was a keeper. I only had one that didn't puff up enough for me to cut open, but it was only because I rolled it out too thin. I filled mine with chicken breast that I marinated, cut into cubes, and sauted until done. Then I chopped up tomatoes, bell pepper, and cucumber, green onion, and tossed together with the chicken. I tossed mine with mayo, but my hubby chose to toss his with some lime and garlic dressing, the same that I marinated the chicken with. I think ranch would be the best for the chicken and veggies, but anything will do. Sometimes I just want a nice filling sandwhich for dinner, but these would be great for lunch too! It would be easier to just buy pitas, but making them is fun, plus the whole wheat is a bonus for those who are Insulin Resistant. So here is the recipe, I found this one on about.com. Go to the link to find the original recipe and reviews. I did not have any honey so I just used sugar, and I added more salt, cause it seems to me every time I make bread it is bland to my taste.

Ingredients:

• 2 1/2 cups warm water (110 degrees)
• 1 1/2 teaspoon active dry yeast
• 1 tablespoon honey
• 2 cups wheat flour
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon vegetable oil

Preparation:

Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine white flour, wheat flour, and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Pita bread dough can also be refrigerated for up to one week in the refrigerator.

Whole Wheat Pizza Crust Recipe Review

Recipe review on whole wheat pizza crust

Ok, so I found this recipe on allrecipes and I loved it! The recipe has gotten 4 1/2 stars out of 5, and been reviewed by 313 people. This recipe will make 2 thin crust pizzas, or 1 thick crust. I made the two thin crust. The less bread I eat the better, because I love love bread and it does dangers to my diet, lol. The recipe is as follows, and here -->(pizza crust) is the original link so you can see all the nutrition and reviews

Amazing Whole Wheat Pizza Crust
submitted by: Marla

• 1 teaspoon white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

DIRECTIONS

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

So I followed the recipe how it said, and even set my timer for 10 mins to make sure it was kneaded enough. I let it rise and all that, and it was easy enough to work with that I rolled it with a rolling pin, and rolled up the edges a little to make an outside lip. The only thing is I think it needed more salt or seasonings, because it was a little bland for my taste. I baked it on some aluminum foil, because I have no pizza stone, and when it was set and halfway through I shoud have baked it on the rack to make the bottom more crisp. So, do that or use a pizza stone, or the bottom will not be crisp like it is supposed to. I topped mine with cheese, lean hamburger, onions, and green bell pepper, but use whatever you like! This recipe was easy enough for a beginner I think. Just make sure your yeast is not out of date and it froths when you let it sit for the 10 mins or it will not rise. Other than that I have no more tips! OH and hubby liked it enough for me to keep this as my main pizza crust recipe, he didn't even mind that it had wheat flour in it.

I am making whole wheat pitta bread tonight so of course that will be my next review, along with some french onion soup I made the other day that was awesome!!