Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.



Jack’s Favorite Buttermilk Pancakes

Jack’s Favorite Buttermilk Pancakes

Who doesn’t love a great pancake breakfast? They’ve been a celebrated weekend ritual around here since my hubbie and I first met. For our third date, he made me pancakes. But, my son’s biggest complaint is that my pancakes can frequently taste “sandy” (my regular attempts at making them as nutritious as possible). While I love the grainy, healthful and gluten free version (I’ll share that recipe in a separate post), what he really wants is a traditional fluffy pancake. How can I not deliver when he’s visiting from school with friends? Also, and very importantly, extra batter may be stored in the fridge and used the next morning for weekday pancakes (if the batter should thicken, simply add a touch of water or milk) and leftover pancakes may be frozen and popped in the toaster oven for an even speedier fix!

Jack’s Favorite Buttermilk Pancakes

Makes approximately 20 pancakes (Recipe May be halved for a smaller crowd)

2 cups organic  all-purpose flour

2/3 cup graham flour (Bob’s Red Mill is my go-to)

2 1/2 tsp baking powder

2 tsp baking soda

2 tsp kosher salt

5 Tbs organic cane sugar

4 large organic eggs, room temperature

3 cups (organic) buttermilk

4 Tbs organic unsalted butter, melted and room temperature

Avocado oil for griddle, if needed

Pure maple syrup for serving. 



1- Preheat a griddle or large (nonstick) pan over medium-low heat. Place large heat proof platter on oven and preheat to 200-250F2- In a separate bowl, whisk together flours, baking powder, baking soda and salt until combined.3- In a large (batter) bowl, vigorously whisk together eggs, buttermilk and sugar. 4-  Using a fork, add the dry ingredients to the wet and mix until just combined, press out any remaining lumps but some are okay. Pour in melted butter and stir until combined. 5- Raise heat under pan between medium and medium high and lightly brush with oil. If using a nonstick surface, this may not be necessary. 6- Using a ladle or 1/3 cup measure, cook off a test pancake. You should hear a gentle simmer as the batter hits the surface, not an angry one. You want the top to bubble and the bottoms to turn a darker shade of golden brown before flipping, about 3 minutes (if the bottom darkens before pancake bubbles and sets enough to flip, lower heat). Flip pancake, (it should rise- if it doesn’t, check the date on your baking powder), and cook for about 2 minutes (second side cooks a little faster than first), until bottom is golden brown. Continue with the rest of your batter, placing finished pancakes in warmed oven until ready to eat.
Top with fresh or caramelized fruit if you like and or serve with eggs your way.
Feel free to add blueberries to your batter when they’re in season!

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