My Favorite Fluffy Pancakes

I know I have a few recipes here for pancakes, but those were from before I found this recipe. THIS is my #1 favorite go-to pancake recipe for good now, and my #2 recipe are these. These are a basic pancake that come out nice and fluffy, how I like them. You can use with regular whole milk or buttermilk, I've used both and it's been fine. I like to double this so I can freeze any extras for during the week. Weekends are my big breakfast times, when Mr. is home and we've got no where to hurry off to. I've used this recipe for a while now (ok Aug. '09) and on my copy I don't have where I got it from. So trusty Google answered it for me, all I did was search -fluffy pancakes with a fork if you're so inclined- and it brought it up! I can't believe they haven't been blogged yet! Give these a try and let me know how you like them. I changed my ingredients just a little.

Fluffy Pancakes
adapted from Whisk Kid

1 1/2 c flour
3 1/2 tsp baking powder
1 tsp salt
3 Tbls sugar
1 1/4 c milk or buttermilk, warmed slightly in the microwave (just to make sure it doesn't solidify the melted butter)
1 egg, room temp
1 tsp vanilla
3 Tbls butter, melted

Sift together the flour, powder, salt and sugar twice. Make a well in the center and set aside.

In a separate bowl, whisk together (with a fork, if you're so inclined!) the remaining ingredients, then pour into the dry ingredients. Whisk briefly, being careful not to overwork the batter. (I do 10 strokes)

Pour (I use a 1/4 C measuring) into a HOT oiled skillet over medium-high heat. Before flipping you can sprinkle them with blueberries, raspberries, chopped strawberries, sliced bananas, nuts.... Anything's good!

Brown on both sides and serve!

taking a stack to:


enjoy,

Tuesdays with Dorie: Sweet Cream Biscuits Breakfast Style

TWD again! Wow the week sure goes fast! Melissa of Love At First Bite chose Sweet Cream Biscuits. When we have biscuits here (which isn't often), we've got to make them with sausage gravy! I also made them into breakfast sandwiches for the kids, since they are not so big on the gravy.

Do you know I am not a big fan of biscuits? I always think they are dry and get stuck in my mouth, lol. But I do like them when they're hot with butter and honey! These were so good, light and fluffy. Since I made so much gravy (warning it makes lots) I made another batch of biscuits the next morning, only because I wanted another sausage and egg sandwich!

Hot Biscuits with Honey & Butter

Breakfast Biscuit Sandwiches (this was my fave!)

scrambled egg, cheese, sausage pattie, biscuit

Remember Dorie's Sweet Potato biscuits? I loved those! We've also made her buttermilk biscuits before. Go ahead pick any of these recipes, they are all good and easy to make! I bet you'll be having biscuits soon!

Sausage Gravy

found here, makes lots!

1 pound breakfast pork sausage
1 Cup flour
3 Cups milk, warmed
1 tsp salt
1/8 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp rubbed sage
Biscuits

Brown sausage in large skillet over medium heat. Drain, reserving 2 TBL of drippings. Place sausage aside. Add reserved drippings to skillet and whisk in flour until blended. Gradually whisk in milk until smooth; add in seasonings (you could add to your liking). Return to heat, until thick (may need to add a little more milk if it becomes too thick). Stir in sausage. Serve with hot biscuits.

Head on over to Melissa's blog, she will have the recipe for you!

*UPDATE: I also forgot to say that I used AP flour & cake flour for mine, as Dorie also mentioned in the recipe. I did also post about how I got them to rise, in the comments below. =)

enjoy,

Cinnamon and Nutmeg French Toast Bake

A nice and simple version to all the other versions I've made before. I bought a loaf of thick sliced french toast bread and cubed it up. This time I used a little hazelnut flavored creamer for some added goodness.
Also let me remind you, if you have never had a baked french toast, this is similar to a bread pudding. It comes out fluffy, nice and soft.

Cinnamon and Nutmeg French Toast Bake

12 slices day old french bread loaf (sliced 1" thick), cubed
5 eggs
2 1/2 Cups milk
3/4 Cup packed brown sugar
1 tsp vanilla
1-2 tsp. cinnamon
1/2 tsp nutmeg
1/4 C flavored liquid coffee creamer (optional but adds a yummy flavor!)

In a bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and creamer; set aside. Placed bread cubes in a greased 9x13 baking dish. Pour egg mixture over all in pan (the bread will absorb most of this by morning). Cover and refrigerate for 8 hrs or overnight. Bake uncovered at 350' for 40-55 mins. It may take longer because it was chilled before going into the oven.

You can find this similar recipe throughout my blog through this search. I usually make this as sliced bread with a flavored cream cheese filling turning them into sandwiches.

enjoy,

Buttermilk Pancakes II

Yes another pancake recipe, I know. I've been good pals with Alton Brown's bulk recipe for a while now, but I think I found a new pal. Did I just refer to recipes as friends? Uh oh. Anyways, the kids aways want pancakes on the weekend, so I hurried and looked one up at allrecipes. I found this one. I added vanilla to it for something special. These came out excellent, fluffy and flavorful, they earned 5 allrecipe stars from me! It's not often I find a 5 star recipe there, lots of 4s but these deserved 5 from me. Whip some up and see for yourself!

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk (I used 3 Tbl white vinegar+milk to equal 3C)
1/2 cup milk

1/2 tsp vanilla
3 eggs
1/3 cup butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, vanilla, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup (I use 1/4 C) for each pancake. Brown on both sides and serve hot.

enjoy,

Review: Musselman’s Totally Fruit and Healthy Picks Apple Sauce

The wonderful folks of Musselman’s apple sauce http://musselmans.com/AppleSauce.aspx sent of a wonderful box of their new products. It was packed full in a cute little canvas bag with red raffia. They also packed a little info sheet with recipe ideas as well.

Musselman’s Healthy Picks apple sauce has a burst of flavor and nutrition in every bite. Their healthy snack provides a good daily source of fiber and calcium as well as antioxidants from delicious “superfruits” like pomegranates, açaí berries and cupuaçu. Healthy Picks apple sauce product line is designed specifically for active, healthy lifestyles. Raspberry Açaí , Blueberry Pomegranate and Key Lime Cupuaçu. This new product line is made without added sugar and is a good source of fiber, calcium, vitamin C and antioxidants.

Musselman’s Totally Fruit apple sauce has a natural fruit taste your family will love, with NO high fructose corn syrup, artificial colors or flavors, you’ll know it’s good for them.
Totally Fruit offers the sweet taste kids love without any high fructose corn syrup. Each of the three flavors Apple, Peach and Strawberry are sweetened with real fruit juice and other all-natural ingredients. Each of their single serve cups counts as a serving of fruit!

I really enjoyed the Healthy Picks Key Lime Cupuaçu and Totally Fruit Peach flavors! (OK, I actually hid the peach ones from the kids, haha! For recipes!) Their recipe booklet came with the idea of making applesauce pops! Just freeze the little cups and poke a stick into it. Easy, and the kids loved it!

I found my old book The Best of Waffles & Pancakes by Jane Stacey and I decided to try some of the Totally Fruit apple sauce in a waffle recipe for breakfast. I whipped up some Apple Oatmeal Waffles with pecans, print recipe here.

If you head on over to their site you can print out coupons for your next purchase and take a peek at their recipes too! Find a store near you so you can try these great apple sauces!

enjoy,

Revamped: Sausage Gravy

I decided to change my original blog post for this recipe. It's been years since I've bought Bisquick, so here is my homemade version for sausage gravy.

1 pound breakfast pork sausage
4 TBL sausage grease drippings
1/4 Cup flour
3-5 Cups warmed milk
1 tsp salt
1/8 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp rubbed sage
Biscuits (Dorie's recipe here)

Brown sausage in large skillet over medium heat. Drain, reserving 4 TBL of drippings (I also use leftover bacon grease and butter). Place sausage aside. Add reserved drippings to skillet and whisk in flour until blended. Gradually whisk in milk until smooth; add in seasonings (or add to your liking). Return to heat, until thick (may need to add a little more milk if it becomes too thick). Stir in sausage. Serve with hot buttermilk biscuits.

(revamped 5/11/2024)

This is part of Tina's:


enjoy,

A Cheerios Circle of Helping Hearts Giveaway

This Giveaway is now closed.

I am happy to be able host this giveaway for my readers and help spread the word about the importance of women's heart health education with Cheerios Circle of Helping Hearts and MyBlogSpark.

Three of my lucky readers will have the chance to WIN a timeless freshwater pearl bracelet with a heart charm from Charity Charms!



Charity Charms donates a portion of the proceeds from its charms to various charities. By wearing the charm bracelet, you can show your dedication to raising awareness of women's heart health.

Do you know your cholesterol number? High cholesterol is one of the major
controllable factors for coronary heart disease, which is the number one cause
of death for women. A recent study conducted by Harris Interactive for Cheerios
found that more than one-third of adults (37%) have not had their cholesterol
checked within the past year.
Those with limited access to adequate health care may not get regular
cholesterol screenings and thus are at an even greater risk for heart
disease.

Wondering how you can help? Now through January 31, 2010, for every code
entered at http://www.cheerioshelpinghearts.com/, Cheerios will donate $1, up to
$200,000, to raise awareness for heart disease and provide free cholesterol
screenings for women in need, through its partnership with Women Heart. Codes
will be featured inside specially marked boxes of Cheerios cereal.

For your chance to WIN 1 of 3 freshwater pearl bracelets, comment below with one of these answers and please leave your contact info*:

-Share a favorite Heart Healthy recipe idea with us! (I'll share one below)
-What do you do to maintain a healthy heart?
-Share your story of a women in your life who has battled or overcome heart disease.


My Giveaway ends: 7 pm PST, Thursday, March 19, 2009.
Please read the fine print:
-Open to USA & Canadian readers only please
-You must leave me a way to contact you, or your comment gets deleted*
-Winner(s) will be emailed, posted on my Blog, Twitter & Flickr
-I will choose my random winner(s) using Random.org

*Follow along with my blog and you won't miss it if you are a winner! Good luck!

Cherry Vanilla Oatmeal


Let me share with you another super delicious heart healthy recipe idea for your next breakfast: click here for full recipe ---> Cherry Vanilla Oatmeal.

1 3/4 cups water
1 cup Old Fashioned Oats, or Quick Cooking Oats (not instant)
1/8 teaspoon salt
1/4 cup dried cherries
1/2 teaspoon vanilla extract
2 tablespoons cherry jam, or to taste (I used preserves that had cherries in it)
1/4 cup 1 percent low-fat milk, plus more to taste

enjoy,

Breakfast with the Bloggers

I haven't been up to posting much lately, all 5 of us have been sick. Myself and the kids have had Strep throat and colds and Mr. has had Pneumonia. Of course I was the last to get mine, so I'm still not 100%. Today was the kid's first day back to school since last Monday! My little one missed 7 days of school and to her it was a lifetime! She missed her friends and teachers so bad. This is Kindergarten, we'll see if she feels the same come middle school when she's sick, haha.

Here is a breakfast that will get you going in the morning. I call it my Breakfast with the Bloggers because the recipes come from fellow blogging friends. I made scrambled eggs in a new way from Kathleen over at One Tree Past The Fence.
I've always added a dash of milk to my scrambled eggs. She doesn't. She uses BUTTER. Yep. Just butter and eggs. So that morning I decided I'd try it. She used 1/2 stick of butter for 6 eggs. I used 5 Tbl for 12 eggs. They looked great! But everyone said they tasted very buttery, as in too much butter. But they liked how fluffy they were. So now when I make them, I use 2 Tbl of butter for about 8 eggs. I also add in salt, pepper and sprinkle on jack cheese when they are done. I like mine best sandwiched in between ever so-lightly toasted wheat bread, slathered with more butter.

I also made blueberry muffins to go with the eggs. The Daily Blonde blogged about her favorite ones, so I gave them a shot too. But, I will blog about these yummies later.

So, how do you like your eggs?

enjoy,

Alton Brown's Basic Waffles

It's the weekend and I've posted very early for you to enjoy this! Do you go all out for breakfast on the weekend? I try to, because that's when we're not rushed to get out the door and daddy is usually home to spend it with us.

It had been a while since I've made waffles, so I wanted to get a recipe that was easier than my favorite one here, which has you whip the egg whites then incorporate them. I wanted something I could just throw in the bowl and stir up. No fuss, not today. I figured that since Alton has a pancake recipe we like, surely he's got one for waffles! I liked that these use wheat flour, something I am trying to use more of when I can. We enjoyed these with some strawberry syrup. So go have you some good breakfast this weekend!

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.



enjoy,

Good Morning! Breakfast Casserole

Start the New Year off with some breakfast in your belly. Here are two of my favorites for Christmas morning.

Breakfast Casserole


This has been part of my Christmas morning breakfast for the last, oh some years now. It's really easy and you can bake it right away or let it sit over night, so in the morning you just bake it off while opening gifts! I think I'll make it more often, especially for the weekends or better yet, school mornings! The possibilities could be endless, use ham, bacon, veggies...

6 cups frozen shredded hash brown potatoes (30 oz bag Ore-Ida Country Style Hash Browns)
2 cups shredded cheddar-jack cheese
1 pound cooked crumbled sausage
1/2 cup chopped green onions
8 eggs, beaten
2 (12 fluid ounce) cans evaporated milk
1/2 teaspoon ground black pepper
1/4 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with cheese, sausage, and green onions.
In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
Bake for covered, 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean, remove foil last 10 minutes to brown the top. Let stand 5 minutes before serving.


Over Night Stuffed French Toast -Blueberry Lemon

-adapted from here

12 slices day old french bread loaf (sliced 1" thick)
5 eggs
2 1/2 Cups milk
3/4 Cup packed brown sugar
1 tsp vanilla
1-2 tsp. cinnamon

Filling:
8 oz cream cheese, softened
2 Tbl sugar
Zest and juice from 1 lemon
8 oz blueberries
additional blueberries and cinnamon for garnish

In a bowl, combine eggs, milk, brown sugar, vanilla and cinnamon; set aside. In a mixer combine cream cheese, sugar, zest and juice, mix well until softened. Gently stir in blueberries.
Spread some of this between half of the french bread slices, top with a second slice to make a sandwich, sprinkle with some additional blueberries. Arrange sandwiches in a greased 9x13 baking dish.
Pour egg mixture over all in pan (the bread will absorb most of this by morning). Cover and refrigerate for 8 hrs or overnight.
Remove each sandwich from pan and place on a lined baking sheet. Garnish with more additional blueberries and cinnamon. Bake uncovered at 350' for 35-40 mins.



($2.99/1 pound bag from Trader Joe's)

Baked French Toast

French toast is my favorite! Have you ever had over night baked french toast? It's not like your traditional fried french toast, it's more like a custard bread pudding-like french toast. The insides will be soft and delicious, especially with this cream cheese filling. I have posted other recipes before, but here is another version I came up with. Brown sugar, orange, pecan with cream cheese over night french toast. Mmm mmm mmm.
This would be perfect for Holiday guests staying over the weekend, just double the recipe so there will be enough to go around.

12 slices day old french bread loaf (sliced 1" thick)
5 eggs
2 1/2 Cups milk
3/4 Cup packed brown sugar
1 tsp vanilla
1-2 tsp. cinnamon

Filling:
8 oz cream cheese, softened
2 Tbl brown sugar
Zest and juice from 1 orange
1/2 Cup chopped pecans

additional pecans and zest for garnish

In a bowl, combine eggs, milk, brown sugar, vanilla and cinnamon; set aside. In a mixer combine cream cheese, brown sugar, zest and juice, mix well until softened. Spread some of this between half of the french bread slices, top with a second slice to make a sandwich, sprinkle with some pecans. Arrange sandwiches in a greased 9x13 baking dish. Pour egg mixture over all in pan (the bread will absorb most of this by morning). Cover and refrigerate for 8 hrs or overnight. Remove each sandwich from pan and place on a lined baking sheet. Garnish with additional pecans and zest. Bake uncovered at 350' for 35-40 mins.

*You can also see this at the Well Fed Network.



ready to rest and soak overnight


Space saving tip: use your cooling racks to make an extra shelf in the fridge!


ready to bake




*grrr, my photos are cut off, so click them to see it all

Sharing a Good Morning with

Alton Brown's really good Pancake Mix

with POM syrup

I've blogged about a few recipes here for pancakes, but trust me this will be my last. These are great pancakes! Mr. Alton Brown has a great recipe. I usually add vanilla to pancakes, but I made myself to just follow the recipe as written for once. It is prefect without it! I didn't have any blueberries or fruits to add, but next time I will. This is great because you make a big batch of the mix to keep on hand, then just add the wet ingredients when you're ready to make them.

"Instant" Pancake Mix
6 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.

"INSTANT" PANCAKES
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan (I just used butter flavored spray)
2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes