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Fluffy Homemade Pancakes

Prep Time: 10minutes mins

Cook Time: 10minutes mins

Total Time: 20minutes mins

Serves 4

Say goodbye to store-bought pancake mix—these homemade pancakes are easy to make from scratch! They're thick, fluffy, and delicious. My family loves them with butter, maple syrup, and fresh fruit.

Ingredients

• 1½ cups all-purpose flour, spooned and leveled
• 2 tablespoons cane sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 1¼ cups milk, plus more as needed
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly, or neutral oil, plus more for the pan
• Maple syrup, for serving

Instructions

• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the milk, egg, and melted butter.
• Add the wet ingredients to the dry ingredients and mix until just combined. A few lumps are ok. If the batter is very thick, add milk, 1 tablespoon at a time, to loosen it slightly.
• Heat a nonstick skillet over medium-low heat and brush lightly with butter or oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook for 1 to 2 minutes per side, or until the pancakes are puffed, golden brown, and cooked through in the middle. Turn the heat to low as needed so that the middles cook through without burning the outsides.
• Serve with maple syrup.

Find it online at https://www.loveandlemons.com/pancakes-recipe/

Gochujang onion biscuits

 400 deg

360g + 2T flour

4 t baking powder

1 T salt

1 T sugar

1/4 t baking soda

1 c butter frozen then grated

1.25 c buttermilk with 2T gochujang dropped in

sliced scallions

1. Toss all dry to mix (including onion)

2. Add butter and toss to coat butter with dry mix

3. Add buttermilk and mix/press to start dough

4. Dump on surface and shape to 2" tall square. Cut into quarters and stack (add crumbles into stacks)

5. Roll/press to a 1.5" tall square. Cut into quarters and stack

6. Roll/press to 1" tall square. Cut in half and wrap in saran to chill in fridge at least 30min (can freeze)

7. Cut into 1" squares. Brush with buttermilk, sprinkle scallions and flaky salt

8. Bake 23-25 min

cinnamon muffins

Ingredients

• 2 cups all-purpose flour (240g)
• 4 teaspoons baking powder
• 1 1/4 teaspoons salt
• 2 teaspoons cinnamon
• 1/3 cup canola oil
• 2 large eggs
• 1 cup granulated sugar (200 g)
• 1 cup buttermilk
• 2 teaspoons vanilla

For the Streusel:

• 1/3 cup granulated sugar
• 3 teaspoons cinnamon
• 3 tablespoons butter (chilled)

Instructions

• Preheat the oven to 425 degrees.

For the Muffins:

• In a small bowl, combine the flour, baking powder, salt and cinnamon. Whisk to break any clumps.
• In another bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well.
• Pour the wet ingredients into the dry ingredients and mix just until combined.

For the Streusel:

• In a small bowl, combine the sugar, cinnamon and butter, cutting it with a fork until it resembles coarse crumbs.
• Spray 2 muffin pans with cooking spray.
• Fill 14-16 muffin cups half full.
• Sprinkle half of the cinnamon streusel on over the muffin batter.
• Use the remaining batter to fill the muffin cups the rest of the way.
• Sprinkle the remaining streusel on top of the muffins.
• Bake at 425 for 5 minutes, then reduce the oven temperature to 350 degrees (without opening the oven) and bake for an additional 11-12 minutes, or until the center of the muffin bounces back when you touch it.
• Allow the muffins to cool for 5 minutes, then remove them from the pan and allow them to cool on a wire rack.
• Store in an airtight container.

French toast souffle

10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices) $

Cooking spray $

1 (8-ounce) block 1/3-less-fat-cream cheese, softened

8 large eggs $

1 1/2 cups 2% reduced-fat milk $$

2/3 cup half-and-half $

1/2 cup maple syrup $

1/2 teaspoon vanilla extract

2 tablespoons powdered sugar

3/4 cup maple syrup

Preparation

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.

Preheat oven to 375°.

Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.

breakfast egg sandwich

Oven 350

Spray oil muffin pan

Put a little spinach/greens in each tin
crack egg
salt, pepper, cayenne
can add crumbled bacon

Bake for 13-15 min.

Reheat 30sec microwave in the am, put on your english muffin

Baked eggs in ham cups

Baked Eggs and Mushrooms in Ham Crisps
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 TBSP unsalted butter
1/2 tsp salt
1/4 tsp black pepper
2 TBSP creme fraiche or sour cream
1 TBSP finely chopped tarragon
12 slices Black Forest or Virginia Ham w/out the holes (10 ozs)
12 large eggs
** Preheat oven to 400 degrees
** Prepare mushrooms and shallots in butter w/ Salt and Pepper in a large heavy skillet over moderately high heat, stirring until mushrooms are tender and the liquid that they give up is evaporated, about 10 minutes. Remove from heat and stir in Fraiche and tarragon.
** Fit one slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups) Divide mushroom mix among cups and crack one egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs w/ S&P and remove (w/ ham) from muffin cups carefully, using two spoons or small spatulas.

Puff pancakes

2 Tbsp butter
3 eggs
3/4 cup milk



3/4 cup flour
3/8 tsp salt

Directions

Preheat oven to 475 degrees F.
Add butter to a 9" pie pan and heat in the oven until butter is melted: do not burn butter.

In a blender, combine remaining ingredients until smooth. Pour into pie pan and return to oven. Bake for 12 minutes until side puff up and turn light brown. Cut into 8 wedges and serve as you would a pancake.


Number of Servings: 8