Buckwheat Pancakes With Apricot Jam And Sour Cream

No growing occurs, however, without the realization that we cannot progress in our faithfulness to God without the supernatural work of the Spirit. This acknowledgment keeps us from pride in our maturity, or from too hasty judgment of others’ spiritual condition. For instance, I can be tempted to take pride in my parenting by virtue of my children’s wonderful record of scholarship and conduct. However, I may learn upon my entry into heaven that the reason God so blessed me was that my faith was too weak to have persevered with the more troubled children of other Christian parents (whom I too frequently judge for the apparent failings). The challenges of raising a child are as much for the sanctification of the parents as they are for the benefit of the child. Perhaps this is the reason that childbearing and rearing come so early in our adult life cycle. Growing families are God’s pressure cooker to mature many of us quickly for the spiritual trials that he knows are ahead. Only the Spirit knows what is best for the spiritual nurture of each individual, and he matures us by means natural and supernatural that will be fully revealed to us only in glory. Our cause for rejoicing now, however, is faith that our union with Christ makes available to us the work of the Spirit that enables us to change.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cooking liv, Import	1	Servings

INGREDIENTS

1 1/2	c	Milk
1		Active dry yeast
1	c	Unbleached all purpose flour
1	c	Buckwheat flour
1	t	Sugar
1/2	t	Salt
3		Eggs, separated
8	T	Unsalted butter, melted
2	T	Clarified unsalted butter
		optional
8	T	Unsalted butter, melted
		Sugar
1	c	Apricot jam, or more as
		needed warmed
1	pt	Sour cream

INSTRUCTIONS

Heat the milk in a small saucepan until lukewarm; remove from the
heat. Sprinkle the yeast over the top and let stand until softened, 2
to 3 minutes.  Meanwhile, sift the flours, sugar and salt into a large
bowl. In a  separate bowl, whisk the egg yolks until creamy; stir in
the milk  mixture and the melted butter. Add to the dry ingredients and
stir  just until blended. Cover with plastic wrap and place in a warm
spot  until doubled in bulk, about 1 hour.  When the batter has risen,
beat the egg whites in a medium bowl until  soft peaks form. Gently
fold into the batter just until blended.  Heat a large nonstick griddle
or skillet over medium heat until hot  enough to sizzle a drop of
water. Brush with a thin film of vegetable  oil or clarified butter, if
using. Add the batter by tablespoons for  small pancakes or use a scant
1/4 cup measure for larger pancakes.  Adjust the heat to medium low.
Cook until the tops are covered with  small bubbles and the bottoms are
lightly browned. Carefully turn and  lightly brown the other side.
Keep the pancakes warm on a platter covered with foil in an oven set
at the lowest temperature while you cook the remaining batter. To
serve, drizzle each serving with some of the melted butter and
sprinkle with sugar. Top with warm apricot jam and a spoonful of sour
cream.  Yield: 48 three inch pancakes  Notes: Recipe courtesy of Marie
Simmons, "Pancakes A to Z"  Recipe by: Cooking Live Show #CL9061
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Mar 7, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4570 Calories From Fat: 2655 Total Fat: 302.1g Cholesterol: 1315mg Sodium: 2084.5mg Potassium: 2495.4mg Carbohydrates: 424.5g Fiber: 16.3g Sugar: 181.1g Protein: 72.7g