Shannon’s Whole Wheat Pancakes

2 cups whole wheat flour
2 ½ tsp baking powder
½ tsp nutmeg
½ tsp cinnamon
¼ tsp salt
1 ½ cups buttermilk
5 Tbsp sucanat (may be substituted for brown sugar)
1 egg
1 egg white
2 Tbsp unsalted butter, melted and cooled slightly
½ - 1 cup milk (enough to reach desired consistency)

In a large bowl, mix all dry ingredients. Form a well in the middle.

In another bowl, mix wet ingredients well. Add to dry ingredients and mix until just combined. Stir in enough milk to reach desired consistency.

Let batter sit for a minute as you prepare griddle or pan. Heat over medium high heat, lightly grease pan and cook pancakes as usual.


from Shannon Howard

Emily’s Pizza Sauce

1 tsp olive oil
½ cup minced onion
1 clove garlic, minced
2 cups tomato sauce
1 can (5.5 oz) tomato paste
1 Tbsp dried oregano
1 Tbsp red wine vinegar
1 tsp sugar
¼ cup roughly chopped basil (optional but strongly recommended)

Heat olive oil in small saucepan over medium heat until shimmering. Add onions. Cook and stir for 2-3 minutes, or until onions have softened. Add garlic and cook an additional 30 seconds, or until fragrant.

Add all remaining ingredients. Bring to a boil. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in basil.

Cool before using. Store in an airtight container for up to 1 week.


from Emily Streeter