“Featherlight” Peanut Butter Pancakes

Rosa Parks PancakesRosa Parks, the famous civil rights activist, loved peanut butter in her pancakes.  Her forthright thinking and no nonsense attitude  changed the racial landscape of the 1950’s south, bit by bit.  She was a complex woman, full of keen observations of her place and time.  Many of these thoughts were recorded in hand written letters and notes scrawled on stationery, or scribbled on scraps of paper in pencil or pen. After some legal wrangling, her papers were purchased and are now on loan to the Library of Congress. As an archivist pours through the boxes of papers, a clearer picture of our country’s figurehead of integration has emerged.  Her family walked a fine line between abject poverty and a more genteel down- at – the – heels lower middle class existence.  Money was tight, ethics were paramount, and Rosa liked to cook.

On the back of a small brown envelope, the kind you would get cash in from a withdrawal at the back, is written a recipe in Rosa Park’s hand, for ” featherlight pancakes”.  Here is it:

Featherweight Peanut Butter Pancakes, by Rosa Parks

Makes about 18,  4-inch pancakes

1 cup flourRosa Parks Pancakes in process

2 tablespoons baking powder

Pinch salt

2 tablespoons sugar

1 egg

1/3 cup peanut butterRosa Parks pancakes 3

1 1/4 cup milkRosa Parks Pancakes 4

1 tablespoons oil or melted butter

  1. In a small bowl, mix all of the dry ingredients and stir well: flour, baking powder, salt and sugar.
  1. In a separate small bowl, mix the egg and peanut butter until well combined. Whisk in the milk and oil until smooth.  Fold and stir in to the dry ingredients.
  1. Bake on a warm (275° F) lightly greased griddle until golden, and flip, cook until firm. Serve warm, with maple syrup and more peanut butter, if you choose.

Finding a recipe like this amongst Rosa’s writings is of interest in so many ways.  First, she had the inclination to cook, or by writing down and keeping the recipe, the desire to cook even when her activism was at a peak. The recipe seems so current, even though it was written in the late 1950’s, we just had to try them.  Yum…their name “Featherlight”, became clear, light and delicate with a surprise of peanut butter within.  Rosa was a  visionary, understanding and working to change the racial make up of the south.  And she seems to have been a visionary in the kitchen, mixing kitchen staples affordable to most anyone in the south,creating a special breakfast treat.  February is Black History month, and February 4 was Rosa Park’s birthday.  A fitting tribute, and celebration of both.

 

 

Warning…Contains Nuts

warning-contains-nuts

The subject of nuts for a cookbook always evokes questions.  How did you get interested in that?  Why nuts and seeds?  How did you chose them?  And the most commonly asked one, what about nut allergies, and the people with them?

When we began our research for the book we addressed this question.  We spoke to experts , scoured the literature for information.  And our decision to not address allergies in any way came clear.

Nut allergies are serious and the lives of individuals with these allergies could be threatened by making any recipe in our book.  There are no substitutions for nuts here. Sadly, those with nut allergies need to skip the book all together.

As nuts have ascended to culinary stardom they also have been demonized, sometimes with good reason.  Since we have been on the road promoting the book countless people have told us that they would love to have us come and speak, the book is beautiful the say, but they work in a nut free facility.  We understand the abundance of caution, respect the nut free facilities, and steer clear.

On this most recent trip to California I checked into my hotel and was greeted at the front desk with a warm chocolate chip cookie nestled in a paper bag.  On the front was an emblem, not dissimilar to the bold no smoking signs we are so used to.  It stated…”Warning: contains walnuts”.  I was happy to find them in my cookie, and I’m relieved that an early warning system keeps those with allergies safe.

 

Creamy Crunchy Nut Butter Dip #NutSnackoftheWeek

creamy crunchy nut butter

In the fall, we are always looking for tasty ways to use our abundance of freshly picked apples. Sliced and dipped in our Creamy Crunchy Nut Butter Dip, our crisp apples make a great breakfast, mid day snack, or night time treat.

2 cups reduced fat Greek yogurt

1 cup natural nut butter, almond, peanut or cashew (or any you prefer)

4 tablespoons maple syrup or honey

1 tablespoon vanilla extract

½ cup chopped nuts (almonds peanuts or cashews)

Serve with sliced crisp apples

  1. Combine the yogurt and the nut butter in a small mixing bowl and stir well to mix.
  2. Mix in the maple syrup, vanilla and nuts (reserving a few to sprinkle on top)
  3. Serve immediately with slice apples.

amazon.com/author/tuttann

Recipe reprinted from In A Nutshell: Cooking and Baking with Nuts and Seeds by Cara Tannenbaum and Andrea Tutunjian. Copyright © 2014 by Cara Tannenbaum and Andrea Tutunjian. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.