Frosty-Morning Pancakes
1 1/2 cups of whole wheat or unbleached flour
1/2 teaspoon of salt
2 teaspoons of baking soda
1 teaspoon of cinnamon
1 1/2 cups of milk or fruit juice
3 tablespoons of honey
2 eggs
1/4 cup of cooking oil
In a mixing bowl, combine the flour, salt, baking soda, and cinnamon. Blend the milk or juice, honey, eggs, and oil in a separate container. Stir the wet and dry mixtures together, and add the chopped apple and the sunflower seeds.
Now, set a heavy skillet or griddle on a medium-hot stove top. When a drop of water will dance on the heated surface and then evaporate quickly, you're ready to start cooking. Coat the bottom of the pan or griddle with cooking oil, and pour in a large spoonful of your mix. Fry each cake until its edges are slightly dry and its top bubbles, then flip it over to cook the other side. (For best results, use a large spatula and turn the cakes only once.)
Serve your pancakes topped with butter and maple syrup . . . or make your own sweet sauce by adding hot water to a jar of homemade preserves until the concoction reaches a syrup-like consistency.
Read more: http://www.motherearthnews.com/real-food/cooking-with-wood.aspx#ixzz2C71YD4Cz
Lemon Fried Chicken
Using a 12" Dutch oven on top of 14 charcoal briquets or the equivalent amount of wood coals, heat 1 tablespoon of olive oil and 1 tablespoon of butter in oven. Mince 2 cloves of garlic, add and brown.
Rinse and drain on paper towels 6 chicken breasts and 6 thighs. When garlic is lightly browned, add chicken. Fry until golden. Add 1/3 cup lemon juice, 1 teaspoon lemon peel, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook 25 minutes or until tender. Remove chicken from oven and set aside.
Stir 2 10-oz. cans of chicken broth into Dutch oven and bring to a boil. Mix 1/4 cup of cornstarch with 1 cup of water and add to broth and lemon mixture. Stir and cook until thickened. Serve chicken over hot rice and spoon lemon sauce over both.
