Healthy Kids DO cook

Not only do we cook...We keep it Healthy! Healthy Kids DO Cook was the brainchild of my daughter(so she says) Taryn who Loves food, but knows the importance of eating healthy. At 5 she was diagnosed with a cholesterol level over 200 points so Healthy Kids DO Cook was born. Flavor is key so moderation is way of life of life in Chef Ameera's house. I hope we can inspire you to make healthy choices in your home. If you have any questions, please email us at xoxox

Chef Ameera & Taryn


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The Best Buttermilk Pancakes

  • Contributed by Beltane Ranch
  • SERVINGS: 4-6

Beltane Ranch's ripe raspberries serve as both a base for the fruity syrup and as a garnish for the pancakes. Fresh raspberries are the pride of the garden at Rosemary Wood's Beltane Ranch and the pride of the breakfast table as well.
  • SERVINGS: 4-6
  • FAST


    1. 1 1/2 cups unbleached all-purpose flour
    2. 2 teaspoons baking soda
    3. 3/4 teaspoon salt
    4. 2 cups buttermilk
    5. 6 tablespoons unsalted butter, melted
    6. 2 large eggs, at room temperature, separated
    7. Fresh raspberries, for garnish


  1. In a medium bowl, stir together the flour, baking soda and salt. In a large bowl, combine the buttermilk, butter and egg yolks.
  2. In another medium bowl, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir just until combined. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.
  3. Heat a lightly buttered griddle or cast-iron skillet. For each pancake, gently spread 1/4 cup of the batter on the hot surface to form a 4-inch circle. Cook over moderately low heat until the top is set, about 2 minutes. Flip the pancakes and continue cooking until golden, about 1 minute longer. Transfer to a large plate and keep warm while you cook the remaining pancakes. Divide the pancakes among plates, garnish with fresh raspberries and serve.

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