Tag: chocolate chips

Fluffiest Pancakes

Welcome to my new favorite pancake recipe.
What’s a weekend morning without pancakes?

It’s a variation of my Everyday Pancakes,
but with a buttermilky taste and fluffiness.

You want light and fluffy buttermilky pancakes,
  but you don’t have buttermilk. No problem!
These will satisfy your cravings and they’re
super easy to make any day of the week.

Gather ingredients. Today we’re having
blueberry pancakes.

Combine the milk and vinegar and let sit 
for about 5 minutes to get soured.
Whisk the egg into the milk and stir
gently into the dry ingredients. Stir
in the butter. 
Letting batter rest for at least 5 minutes 
is what gives you fluffier pancakes.
Meanwhile, heat your pan to med-hi,
  put your plates in a warm oven,
and start the coffee.

 Ladle about 1/4 C per pancake in a sprayed
or buttered heated pan. You can also
use oil. Add blueberries before flipping.
Small bubbles will burst on top and
the edges will look set, about 2 minutes.
Flip and brown the other side for a minute.

These are so good with or without blueberries.
They’re even good plain, so moist and tender. 
I’ve also made them with a few chocolate chips.
This recipe serves 2-4 which is perfect for us.
I save the leftover cooked pancakes then 
 microwave them the next day. Just as good. 
Melt in your mouth pancake goodness!

Fluffiest Pancakes 
3/4 C milk
2 T white vinegar
Mix in a measuring cup and let sit while you proceed

1 C flour
2 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
Whisk dry ingredients in a medium bowl

1 egg
Add the egg to the milk and whisk with a fork
Add the liquid to the dry ingredients and whisk
gently to combine. Do not overmix.

2 T melted butter (more for the cooking pan)
stir into the batter

Let the batter rest for at least 5 minutes or longer.
Use this time to heat plates in a warm oven,
make coffee, heat the griddle or large pan to
med heat, that’s #6 on my stove.

Use cooking spray on the pan. I add a little butter
for flavor. You can also use vegetable oil.
Give the batter a light stir and using a small ladle
or 1/4 C to scoop the batter into the hot pan.
It should sizzle a bit. Cook about 2 minutes until
small bubbles burst on top and the edges look set.
Now is the time to arrange a few blueberries on top.
Peek under the pancakes with a spatula and when
golden brown flip and let cook on the other side
for another minute.

Remove to the warm plates in the oven.
Serve with butter and maple syrup

4 servings

Click on the links to see other pancakes recipes.
Easy Everyday Pancakes
The BEST Buttermilk Pancakes
The BEST Fluffy Blueberry Pancakes

Fluffiest Pancakes

Welcome to my new favorite pancake recipe.
What’s a weekend morning without pancakes?

It’s a variation of my Everyday Pancakes,
but with a buttermilky taste and fluffiness.

You want light and fluffy buttermilky pancakes,
  but you don’t have buttermilk. No problem!
These will satisfy your cravings and they’re
super easy to make any day of the week.

Gather ingredients. Today we’re having
blueberry pancakes.

Combine the milk and vinegar and let sit 
for about 5 minutes to get soured.
Whisk the egg into the milk and stir
gently into the dry ingredients. Stir
in the butter. 
Letting batter rest for at least 5 minutes 
is what gives you fluffier pancakes.
Meanwhile, heat your pan to med-hi,
  put your plates in a warm oven,
and start the coffee.

 Ladle about 1/4 C per pancake in a sprayed
or buttered heated pan. You can also
use oil. Add blueberries before flipping.
Small bubbles will burst on top and
the edges will look set, about 2 minutes.
Flip and brown the other side for a minute.

These are so good with or without blueberries.
They’re even good plain, so moist and tender. 
I’ve also made them with a few chocolate chips.
This recipe serves 2-4 which is perfect for us.
I save the leftover cooked pancakes then 
 microwave them the next day. Just as good. 
Melt in your mouth pancake goodness!

Fluffiest Pancakes 
3/4 C milk
2 T white vinegar
Mix in a measuring cup and let sit while you proceed

1 C flour
2 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
Whisk dry ingredients in a medium bowl

1 egg
Add the egg to the milk and whisk with a fork
Add the liquid to the dry ingredients and whisk
gently to combine. Do not overmix.

2 T melted butter (more for the cooking pan)
stir into the batter

Let the batter rest for at least 5 minutes or longer.
Use this time to heat plates in a warm oven,
make coffee, heat the griddle or large pan to
med heat, that’s #6 on my stove.

Use cooking spray on the pan. I add a little butter
for flavor. You can also use vegetable oil.
Give the batter a light stir and using a small ladle
or 1/4 C to scoop the batter into the hot pan.
It should sizzle a bit. Cook about 2 minutes until
small bubbles burst on top and the edges look set.
Now is the time to arrange a few blueberries on top.
Peek under the pancakes with a spatula and when
golden brown flip and let cook on the other side
for another minute.

Remove to the warm plates in the oven.
Serve with butter and maple syrup

4 servings

Click on the links to see other pancakes recipes.
Easy Everyday Pancakes
The BEST Buttermilk Pancakes
The BEST Fluffy Blueberry Pancakes

CHOCOLATE CHIP COOKIE BARS STUFFED WITH SALTED CARAMEL AND PEANUT BUTTER CUPS



INGREDIENTS:
2 cups all-purpose flour plus 2 Tablespoons
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla 

2 cups chocolate chips
10 ounces salted caramel (click here for recipe I used)  OR use 10 ounces Kraft caramel squares plus
3 tablespoons heavy cream

bag of snack size peanut butter cups



Directions:



1. Preheat oven to 325 degrees. Line 11×7 with nonstick foil. 

2. In a mixer, beat the melted butter and sugars
together.  Add egg, egg yolk, and vanilla.  Slowly add all of the dry ingredients (flour, salt, baking soda) and mix on low.  Add the chocolate chips.


4. If you are using Kraft caramels,  microwave them with heavy cream until smooth.

5. Divide your cookie dough in half. Press half into the pan and smooth it.   Pour whichever caramel you are using on top.  Lay peanut butter cups on top to cover the caramel.  Drop scoops of dough over the peanut butter cups and spread to cover pb cups.   

6.Bake for 30 minutes or until golden.  Cool completely in the an before attempting to cut! 
Adapted from Two Peas and Their Pod

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