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Feb 162016
 

Fluffy Buttermilk Pancakes

Hot cup of coffee and a newspaper and Kenny is happy!!

Hot cup of coffee and a newspaper and Kenny is happy!!

Let me start today by sharing what happened last Friday. We had a surprise visit from our granddaughter Chey and our two handsome great-grandsons. Ulric is getting taller and just oozes with personality. He got to go out with Pappy and see the chickens, played with my cabinet knobs in the kitchen which are bears and mooses and then like all kids, had to open all my cabinets to see what he could get into…. Niklaus is also gaining in size and Gram and Pappy got to hold him and make him laugh his heart out. Both boys just warm our hearts and love the way Chey and Eric are raising them!

Look so innocent...don't they...until...

Look so innocent…don’t they…until…

Rock-A -By-Baby...

Rock-A -By-Baby…

 

 

 

 

 

 

 

 

Now onto these lighter than air pancakes. I remember my mom making these when I was a kid and at sometime she decided it was easier to buy premixed pancakes that you just added liquid to. Although they were more convenient and still tasty, they just didn’t have the same appeal. As we love everything that we can make from scratch, I decided to go back to these as I have been making waffles from scratch for years now. Let me tell you, I forgot how light and fluffy they really were and I am now being threatened by Husband to never ever make any other kind again. I took three pancakes and asked myself, “What am I thinking?” only to take an empty plate to the kitchen sink. I also paired them up with our Syrup Infused Pork Balls that I posted back in September and to repeat myself, plate clean enough I could almost put it back in the cabinet, ha ha!!!!!

Fluffy Buttermilk Pancakes
 
Author:
Ingredients
  • 2 cups flour
  • 3 tbsp sugar
  • 2 teas baking powder
  • 1 teas salt
  • ½ teas baking soda
  • 1 egg slightly beaten
  • 2 cups buttermilk
  • 3 tbsp unsalted butter, melted
Instructions
  1. Combine the first 5 ingredients.
  2. Mix together the egg and buttermilk.
  3. Gradually add to the dry ingredients, mixing until just combined.
  4. Mixing lightly, add the melted butter.
  5. Pour batter onto a hot, lightly greased pancake griddle in amounts to make the desired size pancake; I used about a ¼ of batter per cake.
  6. Turn when bubbles appear over the top of pancake and cook until the bottom is browned, being sure to only turn once while cooking.
  7. Serve with favorite syrup and lotsa butter and meat of your choice!

Hope you all had a lovely Valentine’s Day! Kenny and I enjoyed these for breakfast and then gorged ourselves with a big old fat juicy burger for dinner as he is taking me out this weekend to my favorite steak house!!!!! Enjoy……….

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Feb 252015
 

Honey Sweet Corn Muffins

With yet another appointment this week to the doc’s office, I can hardly concentrate on cooking, so bare with me as I at least make an attempt to get something in for you to try at home……………
Wanted to try this and compare it to the Country Corn Bread recipe we posted back in 2011; WOW where does the time go? These little puppies were pretty up there on our taster scale and I did like the fact of using honey for the sweetness although the basic mix that you use to make them, already contains sugar; double the sweet tooth pleasure without going overboard, yum. However, I will make them again and next time I think I’ll add a tad bit of diced jalepeno pepper to the batter to do the sweet and hot approach to compliment a nice ham steak or maybe just some good old fried chicken; good thing I had a big lunch today or I’d be running to the kitchen right now and munching on something or t’other!!!!

Nice slab of butter..and you are there!!!

Nice slab of butter..and you are there!!!

Honey Sweet Corn Muffins
 
Ingredients
  • For the basic mix:
  • 12 cups of all-purpose flour
  • 4 tbsp baking powder
  • 1 tbsp baking soda
  • 2 teas salt
  • 4-1/2 cups sugar
  • AND
  • For the muffins:
  • 2 large eggs at room temperature
  • 1 cup of buttermilk
  • ⅓ cup vegetable oil
  • ½ cup honey (I only used locally produced honey)
  • 2 cups of the basic mix
  • 1 cup yellow or white corn meal
Instructions
  1. Combine all the liquid ingredients in a mixing bowl and stir until well combined.
  2. Add the dry ingredients and stir just until combined.
  3. Fill muffin cups that have been greased or paper lined, ⅔ full.
  4. Bake in a 400 degree oven for 16 to 20 minutes or until golden brown.

The basic mix will last for awhile in an airtight container in your pantry for up to 3-4 months for you!
Hope you enjoy…………..

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