Buttermilk Pancakes

Our latest activity in our farm tours is making buttermilk pancakes! Learn the difference between fresh and cultured buttermilk and why buttermilk makes the fluffiest pancakes. As a fun activity, mix, measure, cook and flip your own pancakes…and eat them too!

This activity is an additional activity and only for farm tours, not field trips. Extra charge of P200/head and suitable for a small group of 5 to as large as 20. Each participant will have his chance to measure out and cook his own pancake, with as many flips and flourishes he wants.

 

Bon Appetit’s Best Banana Bread

Our banana bread recipe comes from Bon Appetit, who claims it’s “the collective favorite”. No mean feat since they tried 14! 🙂

INGREDIENTS

  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1¼ teaspoons baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (packed) dark brown sugar
  • ⅓ cup Pinkie’s Farm full-cream unsweetened Greek yogurt
  • ¼ cup (½ stick) unsalted butter, room temperature
  • 2 large eggs
  • 4 large very ripe bananas, mashed (about 1½ cups)
  • ½ cup chopped bittersweet or semisweet chocolate (optional)
  • ½ cup chopped walnuts or pecans (optional)

PROCEDURE

  • Preheat oven to 350°. Lightly coat 8½x4½” loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.

  • Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.

  • Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top.

  • Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.

Recipe by Bon Appétit
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Italian Scamorza

We now make Italian Scamorza, a soft cheese that melts like a dream. We sell it to Old Swiss Inn who smokes it with apple-chips and uses it in many of their dishes like their pizzetas, their Scamorza Skillet, and a luscious plate of melted Scamorza.