Buttermilk Pancakes

Delicious and fluffy buttermilk pancakes recipe.

Ingredients:

• 2 cups of flour
• 2 tbsp of granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 2 cups buttermilk
• 2 eggs
• 1 tsp vanilla

Instructions:

• Mix all dry ingredients together
• Mix all wet ingredients together - separately
• "Fold" them together - don't over stir
• Leave mixture for 5-10 mins before cooking them - otherwise pancakes will not be as fluffy
• Use 1/4 cup per pancake - we also used a griddle
  
• Flip pancakes 1-2 mins per side

We also experiment putting lemon rinds and lemon juice in it - delicious!

Serves about 18 small pancakes.
 

Another crepes recipe

Ingredients

• 1 cup (150 g) unbleached all-purpose flour
  2 tbsp sugar
  1 pinch salt
  2 eggs
  1 1/2 cups (375 ml) milk
  1/2 tsp (2.5 ml) vanilla extract
  1 tbsp unsalted butter, melted
  Softened butter, for cooking

 

Preparation

• In a bowl, combine the flour, sugar and salt. Whisk in the eggs, ½ cup (125 ml) of milk and the vanilla until smooth. Gradually add the remaining milk, stirring constantly. Whisk in the melted butter.
• Heat a 9-inch (23 cm) non-stick skillet over medium heat. When the skillet is hot, brush with a little softened butter.
• For each crepe, pour about 3 tbsp (45 ml) of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly until it covers the bottom of the skillet. When the edge peels off easily and begins to brown, it's time to flip the crepe with a spatula. Continue cooking for 10 seconds, until cooked through, and remove from the skillet

   Reference: https://www.ricardocuisine.com/en/recipes/5864-thin-breakfast-crepes

Lemon blueberry muffin

INGREDIENTS

1 1/2 cups (195 grams) all-purpose flour

3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops

1/4 teaspoon fine sea salt

2 teaspoons baking powder

1 lemon

1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are great

1 large egg

1/3 cup to 1/2 cup (80 ml – 120 ml) milk; use dairy or non-dairy

1 teaspoon vanilla extract

6 to 8 ounces fresh or frozen blueberries (about 1 cup); see note below about frozen berries

DIRECTIONS

• HEAT OVEN AND PREPARE PAN

Heat oven to 400 degrees Fahrenheit (204° C). For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups.

• MAKE LEMON SUGAR

Use a microplane or citrus zester to remove the zest from a lemon. Add the zest (about 1 tablespoon) to a small bowl with the sugar. Rub the zest into the sugar until the sugar is perfumed by the lemon.

• MAKE BATTER

Whisk the flour, lemon sugar, baking powder, and salt in a large bowl.

Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Measure 2 tablespoons of freshly squeezed lemon juice and then add it along with the vanilla. Whisk until well blended.

Add the milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.

• BAKE MUFFINS

Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin. (As another option, If you have another lemon, add a small, thin slice of lemon to the top of each muffin and sprinkle the sugar on top of the lemon slice.)

Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

To store, place cooled muffins in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months



Reference: https://www.inspiredtaste.net/45995/lemon-blueberry-muffins/

Beef and Broccoli

 ime: 30 minutes

Ingredients:

• 1 cup basmati rice
• 1 1/2 pounds New York strip steak, cut into 1-inch chunks
• 3 tablespoons reduced sodium soy sauce, divided
• 2 tablespoons plus 2 teaspoons brown sugar, divided
• 2 heads broccoli, cut into florets (about 8 cups)
  
• 2 teaspoons toasted sesame oil
• 3 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon crushed red pepper flakes
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

Directions:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
3. In a large bowl, combine steak, 1 tablespoon soy sauce and 2 teaspoons brown sugar. Place steak and broccoli in a single layer onto the prepared baking sheet.
4. Place into oven and bake until steak is browned and broccoli is just tender, about 16-18 minutes.
5. In a small saucepan over medium low heat, combine sesame oil, garlic, ginger, red pepper flakes, remaining 2 tablespoons soy sauce and remaining 2 tablespoons brown sugar. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.
6. Serve steak and broccoli immediately with rice, drizzled with soy sauce mixture and garnished with green onions and sesame seeds, if desired.

 

Reference: https://getpocket.com/explore/item/sheet-pan-beef-and-broccoli?utm_source=pocket-newtab

Thin Crust Pizza Dough

 

Made pizza today with this dough and it was pretty good. I used Rao's pizza sauce.

Ingredients

• 2 ¹⁄₂ cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
• 1 (1/4 ounce) package active dry yeast
• ¹⁄₄ teaspoon salt
• 1 cup warm water
• 1 tablespoon olive oil

Directions

• Mix a little sugar into the warm water.
• Sprinkle yeast on top.
• Wait for 10 minutes or until it gets all foamy.
• Pour into a large bowl.
• Add flour, salt, olive oil.
• Combine.
• Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to). - I kneaded for 6 minutes
  
• Cover and let rest for 20-30 minutes. - I covered it with a cling wrap
  
• Lightly grease pans with olive oil
• Then spread with pizza sauce and use the toppings of your choice.
• Bake at 425 F for 10-20 minutes longer or until bubbly and hot.

 Reference: https://www.food.com/recipe/pizza-dough-for-thin-crust-pizza-70165

Good chocolate chip cookies recipe

 Just made this one today:

https://www.allrecipes.com/recipe/10813/best-chocolate-chip-cookies/

I did half of the recipe and avoided the walnuts  - made about 20 cookies

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 tsp hot water
• 1 1/2 cups flour
• 1 cup semi-sweet chocolate chips

 

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.

Bake about 10-12 minutes

Blueberry Crisp

I really want to try this recipe!

Ingredients
1 bag frozen blueberries (allow to  defrost at room temp for ~1 hour before use) 
1 tbsp granulated sugar 
2 tsp corn starch 
1 cup large flaked oats 
¼ cup all purpose flour 
¼ cup almond flour (100g packets of ground almonds can be found in the baking aisle)
½ cup brown sugar
 1 tsp cinnamon 
¼ tsp salt 
½ cup unsalted butter (1 stick)

Procedure
Preheat oven to 375F.
 Grease 8" x 8" square glass baking pan or round 9" diameter casserole dish. 
Pour blueberries into a large mixing bowl and sprinkle with granulated sugar and corn starch. 
Toss to coat.
 Transfer blueberry mixture into baking pan.
 In a medium mixing bowl, combine oats, flour, almond flour, sugar,cinnamon and salt. 
Melt butter in microwave and pour over oat mixture. 
Toss well to coat the oats. 
Evenly distribute oat mixture over blueberries. 
Bake for 35-40 minutes, rotating pan halfway through. 
Allow to cool for 1 hour before serving. 

Notes:
Blueberries can be swapped for mixed berries or peaches. 
If using mixed berries, no changes need to be made to mixture or bake time. 
If using peaches, add additional 3 tbsp granulated sugar to peaches. 
Bake for 35 minutes, remove from oven, cover with lid or foil, and bake for additional 10-15 minutes to ensure that peaches re fully cooked. 
Oat topping may start to sink down around the edges of the pan while baking.