I was craving english muffins, but I didn’t want to go to the grocery store (because I spend way too much when I go shopping…I know, it’s bad). So, I decided to make them. And oh boy am I glad I made them. Jon and I are always on the look out for really good english muffins. Well, we definitely don’t have to look any longer. These were easy to make and so good to eat. You can find the recipe here.
Here’s my pic of the day and a recipe! I bought some buttermilk and needed to use it up so I found a buttermilk pancake recipe at foodnetwork.com. It was easy and delicious!! Enjoy!
Cakey Buttermilk Pancakes
In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)
Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan’s properly heated, sprinkle a few drops of water on pan or griddle and water will “dance” around before evaporating.
Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter. Serve immediately topped with Blueberry Maple Syrup.
Blueberry Maple Syrup
Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.
Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast.
Don’t these pancakes look delicious!?! I was so hungry this morning…well, more like this afternoon..heehee. Anyhow, I didn’t have milk and I didn’t have bread. Also…ever since Rina posted that she made chocolate chip pancakes I was craving some pancakes. So, I pulled out my Better Homes and Garden cook book I got for Christmas and found a pancake recipe. These are really easy to make. They’re also very light and fluffy. Make some soon! Enjoy!
Pancakes
1 3/4 cups all-purpous flour
2 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
1 egg, slightly beaten
1 1/2 cups milk (I had to use powdered milk which tasted just fine)
3 Tbsp cooking oil
In a large bowl stir together flour, sugar, baking powder, and salt. In another bowl use a fork to combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Cook (I use an electric skillet, but use whatever) and Eat!
I was craving a donut this morning so I went online and found thisfabulous recipe from bakingbites.com. I love her recipes because they’re fairly easy and good! This tasted more like a muffin then donut, but it still hit the spot! I hope you get a chance to try it. Enjoy!
Sugar Donut Muffins
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg (I used cinnamon because I couldn’t find my nutmeg)
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
2 tbsp butter, melted
1/2 cup sugar, for rolling
Preheat oven to 350 degrees F. Lightly grease a muffin tin (I used a mini muffin tin) with cooking spray. In a large bowl, beat together sugar and egg until light in color.
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl.
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar (I just dipped the top in sugar). Cool on a wire rack.
I chose this as my picture of the day because I wanted to share with everyone that this is the right way to eat a thin pancake (according to Jon…lol). First you spread a little butter on the thin pancake, then sprinkle with sugar. Yup, just straight sugar. You then stab your fork into a side of the thin pancake and then use the fork to roll up the pancake. You then remove your fork and EAT!! Why you may ask must they be eaten this way? Beats me! hahaha…BUT if I want to avoid a lecture on thin pancakes I just humor the hubby and follow his directions. He is ok with me eating it with freezer jam instead of sugar, but I get a chuckle if I want syrup. Anyhow, the recipe was posted earlier so go make these!
