Friday, September 28, 2007

Buttermilk Pancakes

1 cup all-purpose flour
2 tablespoons refined sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 egg, beaten
1 tablespoon melted butter


In a bowl, combine the flour, sugar, and baking powder. Make a well in the center and mix the eggs, buttermilk, and oil. Do not over mix. Batter should be lumpy. 

Pour 1/3 cup of the batter in the center of pan. When bubbles appear on top, flip pancake and cook the other side. for about 1 minute.

* Makes about eight 5" pancakes.

*Serve with butter and real maple syrup
* To make buttermilk, put juice of 1 lemon in the milk and let sit for a while.
*You can also add your favorite fruits like blueberries, strawberries, etc. in the batter or throw them on top of pancakes when serving.


This is the basic crepe recipe. If you are making a dessert crepe, add a little more sugar. If you making a dinner crepe, omit the vanilla.

Fillings for dessert crepes, breakfast crepes, or dinner crepes depend on your preference. My children prefer Nutella for breakfast. I prefer ham and cheese, spinach and goat cheese, sausages and mushrooms. Try to experiment and see what you like.

1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1/2 cup milk
1/2 cup water
1 teaspoon vanilla
2 tablespoons melted butter


Put all ingredients in an electric mixer on slow until everything is blended. Pour about 1/2 cup in a greased skillet and cook until done. Flip and cook the other side.

*Makes about 8 to 10 crepes

Chocolate Chip Cookies

1 pound softened butter
2 cups brown sugar
1 cup granulated sugar
2 tablespoons vanilla
3 beaten large eggs
6 cups flour
1 3/4 teaspoons salt
1 1/2 teaspoons baking soda
4 cups chocolate chips
2 cups chopped walnuts

Preheat oven to 275 degrees F and line a cookie sheet with parchment paper. Cream the butter and add the brown sugar and granulated sugar. Add the beaten eggs with the vanilla. Add the mixed flour with salt and baking soda. Mix the chocolate chips and walnuts. Drop a small ice cream scoop or 1 teaspoon of batter on a parchment paper lined cookie sheet and bake for 18 minutes. Will be light in color and soft. Do not cook until brown. Cool for 1 hour before serving.

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