WHOLE WHEAT BUTTERMILK PANCAKES

These pancakes turn on the charm for a ranch breakfast.  Adding huckleberries is the clincher.
Using half buttermilk makes them light, while too much buttermilk causes heaviness.

2 cups  fresh ground whole wheat flour  
2 Tablespoons sugar
3/4 teaspoon salt
3 teaspoons baking powder
2 eggs
3/4 cup milk
3/4 cup buttermilk
1/4 cup oil

Mix together dry ingredients.  Make a well in the center and stir together wet ingredients, then mix together with dry..  Add more milk as necessary for proper consistency.  Not too thick, not too thin.  Spoon batter onto a HOT greased griddle. (approx. 350-375 degrees)  Turn when pancake is beginning to bubble.  Adjust heat as necessary.  Serve pronto with butter and maple syrup.  Yield:  15 moderate sized pancakes.

HOME MADE MAPLE SYRUP:
 1 cup water
1 cup white sugar
1 cup brown sugar
1/2 teaspoon maple flavoring or mapeline

Bring water to boil.  Add sugars and stir until dissolved.  Let simmer 2 minutes.  Remove from heat and add flavoring.

SKY HIGH BISCUITS

Biscuits are a blessing!  With sausage gravy, soup, or as a  treat with strawberry jam.

Pre-heat oven to 450 degrees

Stir the following dry ingredients together:

• 3 cups sifted flour
• 4 1/2 teaspoons baking powder
• 2 Tablespoons sugar
• 3/4 teaspoon salt
• 3/4 teaspoon cream of tartar

Add: 

• 12 Tablespoons butter, cut into flour with pastry blender until mixture is crumbly and butter is in pea-size chunks.

Make a well in center of flour and add all at once:

• 1 beaten egg
• 1 cup milk or may use 1/2 buttermilk.

Stir quickly with large spoon or fork just until the batter is well-moistened and begins to cling together in a form. (If dough appears dry, add 1-2 tablespoons more milk)  Don't overwork, which will lead to tough biscuits.  Now create a soft ball and gently knead without pressing firmly, just 3-4 times with  floured hands.

 Flatten gently onto a floured surface to 1/2 inch thickness. I like placing the dough on floured saran wrap which makes easy clean up. (I usually don't use a rolling pin, but you can if you avoid pressing firmly.) Dust the pin if it sticks to dough.

Prick dough clear through with a floured fork at 1/2 inch intervals which will allow steam to be released during baking, helping the biscuits rise more evenly.

Cut biscuits out as close together as possible, pressing firmly, but not twisting.  Shake out gently. Arrange biscuits close together on cookie sheet, barely touching.

Don't re-roll scraps; they will be tougher to eat. The little pieces are a treat the way they are!
Place on rack in upper third of oven.  Bake 8-12 minutes until lightly crusty and golden brown. Serve hot!

Alternate ways to try:

• Use half lard and half butter
• Use heavy cream instead of butter
• Make your own baking powder:  1/4 cup cream of tartar and 2 tablespoons baking soda.  Store in tight-sealed jar at room temp for up to 4 weeks.