Raspberry Chocolate Chip Multigrain Pancakes

Yep, you heard me.

Ingredients

1 cup milk
1 tbsp white vinegar
2 tbsp butter
3/4 cups whole wheat flour
Scant 1/3 cup rolled oats
3 tbsp coarse cornmeal (polenta)
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 egg
1 tsp vanilla
2 tsp honey (optional)
1/4 cup frozen raspberries, broken into smaller pieces
chocolate chips (or chopped dark chocolate) 

Combine the milk and vinegar and let sit for at 5-10 to approximate buttermilk. Melt the butter and set aside.

Combine the dry ingredients in a large bowl. 

In a separate bowl, combine the lightly curdled milk, egg, vanilla, and honey. Stir in the butter. Then pour the whole mixture into the dry ingredients, stirring as you go until just combined. Add the raspberries and some chocolate chips.

Heat a skillet over medium heat until very hot. Add a pat of butter and coat the bottom. Drop pancake batter by the 1/4 cup. Flip when the edges are dry and cook till golden brown.

Serve with a little maple syrup drizzled over the top.

Serves 3.

Roasted Delicata with Yuzu and Pistachio

Here's an easy wintry side dish that's perfect for a dinner party (easy to scale up and just as delicious when it's at room temperature). The citrus and basil add a lovely high note counterpoint to the deeper tones of squash and pistachio.

Ingredients
Olive oil
3-4 delicata squash, halved lengthwise, seeds scraped out, and cut into 1/2'' slices
Zest of 2 yuzus, Meyer lemons, and/or tangerines
2 handfuls shelled pistachios, lightly crushed or coarsely chopped
1 large handful (about .5 oz) basil leaves, chiffonade
Kosher salt
White pepper (optional)

Preheat the oven to 400°F.

Toss the delicata with a glug or two of olive oil and about 3/4 of the citrus zest. Lay in a single layer on a baking sheet and roast for 20 minutes. Remove from the oven and turn them if they have started to brown on the bottom (they may not, if the baking pan is crowded, which is fine). Sprinkle with pistachios, then return to the oven and continue roasting for 10 minutes more or until squash is tender.

Let squash cool slightly, then sprinkle with salt and toss with the basil. Adjust salt and citrus zest to taste, add pepper if desired, then serve. Good warm or at room temperature; reheats well the next day.

Serves 4-8.