Breakfast

BUTTERMILK  PANCAKES/WAFFLES  (gluten free/dairy free)

1 C. flour *                   1 C. buttermilk*
1 T. sugar                     Mix well with wire whip – batter will be lumpy.
1 tsp. Salt

Beat together with fork:  2 eggs 
                                     ½ tsp. Baking soda
                                      3 Tbs. Canola oil

Fold egg mixture gently into flour mixture. Fry as pancakes = turn when bubbled up and golden brown.  Fry as waffles = spray waffle iron with cooking spray before first waffle. Continue to fry.

*FLOUR:  I have used oat flour or a combination of rice flour/oat flour/ or bean flours. I have never found it necessary to add xanthum gum to this recipe.
*BUTTERMILK:  2/3 C. plain yogurt thinned with ½ C. rice milk

I usually double or triple this recipe… enjoy!!!!

POWDERED MILK YOGURT RECIPE
10 min | 10 min prep  (Times do not reflect the incubation period.)

Makes 1 quart (same as 6 six ounce yogurts)
•    3 3/4 cups warm tap water
•    1 cup powdered milk (non-instant)
•    2-4 tablespoons plain yogurt  (LIVE CULTURES REQUIRED, like Dannon - Check the container)

1.    Combine the warm water with the powdered milk and place in a medium
       saucepan. (I sometimes blend some of the water with the powdered milk in my
       electric blender to make it smooth or use an emulsion blender.)

2.    (You could add 1/3 C sugar and 1 T vanilla extract at this point for
         vanilla yogurt. Try other flavorings too).

3.    Heat the milk mixture to 180 degrees or until small bubbles form on the
       side of the pan and the milk begins to rise up (about 5 minutes).

4.    Pour the scalded milk into a pitcher and allow to cool to 100 degrees
       (about 50 minutes). About half-way through the cooling time, remove your yogurt
       from the refrigerator and allow to set out or it will shock the starter. When
       the milk mixture has cooled to 100 degrees, stir in the yogurt starter (Dannon
       yogurt).

5.    Pour the yogurt into a clean quart canning jar and cover with the lid.
       Wrap the jar in a towel or blanket and place in a Styrofoam cooler or large
       pot. Be sure it is wrapped tight without any room for air to circulate around
       the jars. Pack it snug. Let the yogurt incubate in the box for about 9 hours.

6.    Remove the jars from the box or pot and place in the refrigerator for
       up to 2 weeks.

7.    Note: You can add a couple T of your favorite fruit jam in the bottom
       of the glass jars before pouring the unset yogurt mixture into the jars.

8.    Save a bit of the yogurt from this batch to use as the starter for your
       next batch - so you don’t have to buy the Dannon Yogurt again. At least not for
       a while. Eventually you might want to start with a fresh starter as the taste
       will get stronger with each batch (about every third or fourth time).

9.    You can buy a large container of Dannon Yogurt and freeze the unused
       portion in ice cube trays to use for later yogurt batches.  

10.    Chill well before serving.

Made with:                    Costco 2% Milk        Cannery Dry Milk
Cost per Quart                       .64 c                         .80 c
Cost per six ounce serving      .11 c                         .13 c

 * Remember this is the cost BEFORE you flavor it and with store bought yogurt
    starter.  The price will be cheaper if you use some of your own yogurt as a
    starter.