Lemon Poppyseed Pancakes
July 9, 2012 in breakfast
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Fluffy Pancakes
May 21, 2012 in breakfast
Pancakes are a dinnertime staple around here these days. I’m enjoying it while it lasts because once the husband comes home, pancakes will no longer fly. Unless they’re accompanied by bacon, biscuits, eggs, and possibly a cinnamon roll or 2. Yeah, you know how everyone says breakfast for dinner is an inexpensive meal? Not with my husband.
These are my go-to pancakes and have been for quite some time. It’s easy, quick, and the ingredient list is short enough that I don’t even have to look it up anymore. And they puff up unlike any other pancakes I’ve made.
If you prefer, you can use buttermilk instead of the milk and vinegar but don’t try to round the amount up to a cup or you’ll get really runny batter. This batter is great for mix-ins so go ahead and throw a handful of chocolate chips, pecans, diced banana, whatever you want in!
Last thing: I am working on changing the blog around. I really didn’t think anyone would notice but I’m so excited that you guys have noticed and are liking it. I change at least one thing everyday so don’t be surprised if it looks completely different next week. I just can’t seem to figure out what I want. But thank you for all the feedback so far and if there’s anything you want to see, please let me know!
I hope your Monday is off to a fantastic start!
One year ago: Lentil Stuffed Cabbage
Two years ago: Baked Hushpuppies
adapted from AllRecipes
Ingredients
¾ cup milk
2 tablespoons white vinegar or fresh lemon juice
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg, whisked lightly
2 tablespoons vegetable oil
cooking spray
Instructions
- In a small measuring cup, whisk together milk and lemon juice. Set aside for 5 minutes to allow milk to “sour”.
- In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Add “sour” milk, egg, and vegetable oil; mix until no lumps remain.
- Heat a skillet over medium heat; spray with cooking spray. Use a ¼ cup measure to pour batter onto the hot skillet. Cook until bubble form on top of the pancake; flip and cook until golden brown. Serve hot.
Spicy Yeast Pancakes
April 30, 2012 in breakfast, spon
I can’t tell you how many times I’ve made yeast waffles in the past few years but I never considered making yeast pancakes. These Spicy Yeast Pancakes caught my eye when I was browsing through the Red Star Yeast recipe section and I couldn’t wait to make them!
I was intrigued not only because they’re yeast pancakes but also because normally when pancakes (or waffles) have “spicy” in the title, it just means they has cinnamon in them. These have no cinnamon – they have nutmeg and ginger instead! They tasted like gingerbread! We topped them with applesauce like the recipe suggests and it was perfect!
The best part about doing yeast pancakes is that you can make the batter the night before so all you have to do is put them on the griddle in the morning. It really helps to simplify the morning routine.
Two years ago: Rigatoni and Chicken Sausage in Marsala Cream Sauce
from Red Star Yeast
Ingredients
2 cups all-purpose flour
2¼ teaspoons active dry yeast
2 tablespoons sugar
1 teaspoon salt
⅛ teaspoon ground ginger
⅛ teaspoon nutmeg
1¾ cups milk
¼ cup water
¼ cup shortening
3 eggs
Instructions
- In large mixer bowl, combine flour, yeast, sugar, salt, ginger and nutmeg; mix well. In saucepan heat milk, water and shortening to 120-130F (shortening does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 2 minutes at medium speed until smooth. Cover; let rise in warm place until bubbly and doubled, about 1 hour. Stir down batter.
- Bake on greased griddle over medium heat until golden brown. Serve hot topped with syrup, warm applesauce or your favorite fruit sauce. For dessert pancakes, fill warm cakes with your favorite jam or preserves and roll, topping with whipped cream or powdered sugar.
This post is sponsored by Red Star Yeast. All opinions are my own.
Cake Batter Pancakes
October 3, 2011 in breakfast
If there’s one food trend that I have most definitely embraced, other than bacon of course, it’s cake batter. If it has “cake batter” in the title, I’m guaranteed to like it. But I avoided these pancakes for the longest time. Mostly because I thought for sure any cake batter taste would be cooked out when you fry them up because that has happened to me before.
The pancakes turned out awesome! When my husband came home for breakfast, I told him they were just regular pancakes with sprinkles (so he wouldn’t be disappointed if they didn’t have a batter taste) and the first thing he said was “They taste like cake!” So yeah, they might not have that distinct batter taste but you can definitely tell the cake mix is in there.
adapted from How Sweet It Is
Ingredients
1½ cups all purpose flour
⅔ cup yellow cake mix
1 tablespoon sugar
¾ teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1½ cups milk
assorted sprinkles
Instructions
- Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add milk, eggs and vanilla extract and stir until smooth. If the batter is too thick, add milk a small amount at a time. If it’s too thin, add more flour.
- Preheat a skillet on medium heat. Fold desired amount of sprinkles into batter. Pour batter in ¼ cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more.
Red Velvet Pancakes
September 13, 2011 in breakfast
My husband has been out in the field for awhile now. I’m not really sure what goes on out there (not because he doesn’t tell me but because I stop listening after I hear things like “engage the enemy”) but I like to imagine that they blow a lot of stuff up. Because that’s what I’d want to do if I had to live in the woods for a few weeks.
But anyway, when he first told me he would be leaving for the field, my initial reaction was what I imagine to be the exact opposite reaction of every other wife out there: “Yaaaay! I get to cook whatever I want for 2 whole weeks!” But then I got sick. And the baby got sick. And then the other baby got sick. You know how it goes. The only thing I’ve cooked since he left is frozen chicken nuggets and boxed mac & cheese.
Yesterday was the first day we all felt like doing anything so we took a trip to the zoo and then had these pancakes for an afternoon snack. The pancakes were awesome. They were slightly chocolate-y thanks to the cocoa powder and you really can’t go wrong with bright red pancakes. The best part was the little pockets of dark chocolate from the chips.
adapted from Baking Bites
Ingredients
1 cup flour
1 tablespoon cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
1 heaping tablespoon sugar
pinch of salt
1 egg
1 cup buttermilk
1 tablespoon vegetable oil or melted butter
1 teaspoon vanilla
1 teaspoon red food coloring (gel is best!)
½ cup dark chocolate chips
Instructions
- In a mixing bowl, whisk together all the dry ingredients, getting out any lumps. In a separate bowl, beat the egg, buttermilk, vegetable oil (or butter) and vanilla. Pour the wet mixture over the dry and add the foot coloring; stir until combined. Fold in dark chocolate chips.
- Heat a nonstick pan or griddle over medium heat. Once heated, add batter to the pan ⅓ cup at a time. Cook until bubbles form on the top, then flip; cook another minute or 2, just until the pancake is cooked through. Serve immediately with lots of butter and syrup.
