Pancakes!

This weekend, I got the urge to try new stuff – I was in the kitchen for the majority of the day yesterday making new recipes and it was fun! 🙂 After reading this recipe online I had this craving for pancakes… so I gave it a try. They taste like restaurant pancakes – soooo good! And since you have to mix up your own little instant pancake mix, I still have a few batches to make in the coming months! Get excited!

I’m not gonna win any photography awards…this I know 🙂 I deliberately cut out Scott’s head, so he’s just a flannel bathrobe here… but don’t those pancakes look delicious??

Buttermilk Pancakes

“Wannabe Bisquick mix”/Instant Pancake Mix

6 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

“INSTANT” PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups “Instant” Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Directions:

Heat an electric griddle or frying pan to 350 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes (I got 15 🙂 )

Sausage Cupcakes

Now, in our house, this is what we call the Sausage Egg biscuit things… but you have to understand that Scott seems to think his mission is to name everything that I make into something that makes sense to him. In this case, Sausage Cupcakes fits the bill – don’t ask me why. There’s no icing, it’s not cake-y in any way…

I usually make these at least once a weekend because they’re so delicious! Kathy Morris hooked me on the recipe!! 🙂

Sausage Cupcakes
1 12 oz can Pillsbury/Hungry Jack biscuits (flaky buttermilk biscuits.)
4 eggs, beaten
Salt & Pepper to taste
4 oz turkey sausage, cut into small pieces
2 1/2 oz (2/3 cup) finely shredded cheddar cheese

Directions:
1. Spray 10 muffin cups with nonstick cooking spray
2. Separate dough into 10 biscuits. Place one biscuit in each sprayed cup – firmly press in holes and up sides.
3. Spray large non-stick skillet with cooking spray. Heat over medium heat until hot. Add eggs, cook until almost set but still moist. Stir in sausage bits and remove from heat. Divide edd mixture into 10 biscuit cups. Top with 1 tablespoon of cheese per “cupcake”.
4. Bake at 400 for 11 to 13 min or until edges are light brown.