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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 012016
 

Sour Cream Banana Pound Cake

Dang!!!  Forgot the home made ice cream....

Dang!!! Forgot the home made ice cream….

I really, really meant to get this in on Saturday, but you know, stuff happens!!! Sometimes more than once, ha ha…… But any-who, we had a fire going on Friday and Saturday night and today, I’m ready to put on the damn air-conditioning as we hit in the mid 80’s today. Kenny managed to get a project done today that we have been wanting to do for eons and eons and he will share it here soon. If you’re into the country thing, you’re gonna love it!!

This recipe is just a basic recipe for pound cake and I added the crushed bananas and then we had it with our coffee and of course husband had to have it with fresh strawberries and homemade ice cream (and then he complains about gaining weight, yeah right!)!!!!! Well, let’s get this show on the road to all our followers out there…….

Sour Cream Banana Pound Cake
 
Author:
Ingredients
  • 3 cups sugar
  • 1 cup butter, softened
  • 6 large eggs at room temperature
  • 1-1/2 teas vanilla
  • 8 oz sour cream
  • 3 cups flour
  • 1-1/2 cup mashed ripe bananas
Instructions
  1. Cream together the sugar and butter on medium speed.
  2. Add eggs, one at a time beating well after each.
  3. Blend in vanilla.
  4. On low speed, add flour and sour cream alternately to the sugar mixture until well combined.
  5. Fold in mashed bananas.
  6. Pour batter into a buttered 10" tube pan and bake in a 325 degree oven for 1 hour and 15 to 30 minutes or until cake tests done.
  7. Let cool for 10 minutes and remove from pan.

I really hope you enjoy this very simple version of pound cake as much as we do! We have a couple of days with appointments coming up and on one of those days, getting to visit with great-grandsons for a little while and take granddaughter’s significant other his over due birthday present of those Normally Sweethot Dill Pickles made just for him. Hopes he enjoys them as much as we do……….Later with a couple of Super Bowl recipes, oops, don’t want to jinx myself!

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