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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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Jun 052013
 

Shredded Wheat Pancakes

Company arrived yesterday and in getting ready, I ran out of time to get in a recipe as after they got here, we just sat and visited, talked and caught up on 10+ years of not seeing each other. Grandson Gunnar, has went from a little guy to a 21 year old young man towering over husband and I both and son in law Scott, hasn’t changed hardly at all, just a little extra weight around the edges! They will be back on Sunday and I have a chore to do before they get back, cook up the present they brought to us and after we do, I’ll be back with his easy version and pics of their gift of wild game. But for now, I have not added anything in the way of breakfast lately and these sound like a winner as they contain my favorite breakfast cereal, shredded wheat, so try these for a nice Sunday morning with lots of butter and maple syrup dripping down the sides! I guess I’m thinking breakfast right now as I cooked up a big batch of biscuits and gravy this morn for them to enjoy!

pancakes

Shredded Wheat Pancakes
 
Ingredients
  • ¾ cup flour
  • ½ cup shredded wheat biscuits, that have been well crushed
  • 1 tbsp baking powder
  • 2 teas sugar
  • ¼ teas salt
  • 1 large egg, slightly beaten
  • 1 cup milk
  • 1 tbsp oil
Instructions
  1. Combine the dry ingredients in a bowl.
  2. In another bowl, whisk together the egg, milk and oil, mixing well.
  3. Add the egg mixture to the dry ingredients and stir just until moistened.
  4. Pour ¼ cup of mixture per pancake onto a lightly sprayed preheated griddle and cook as any pancake, turning when the top starts to form bubbles and golden brown.

 

Now I’m off to make our first batch of Dill Freezer Pickles of the season……………enjoy!

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