Saturday, March 24, 2012

Lemon Poppy Seed Pancakes




















I found these on a neat site, http://www.pickycook.com/breakfastandbrunch/lemonpoppyseedpancakes.aspx.
I halfed the recipe, so we wouldn't end up with a million pancakes.  (With my family I can make pancakes for ever and they'll get eaten, but here its just me and Grandmom.)   I think it made 5 medium pancakes

Ingredients:
1 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
3 Tbsp. sugar
pinch of salt
3 Tbsp. poppy seeds  (They were pretty full of poppy seeds, so you could probably use about 2 Tbsp.)
1 cup buttermilk
1 egg
1 T butter, melted
zest from 2 lemons (I zested them all the way down to the juicy part pretty much as much as I could get off of them, made some nice and lemony pancakes!)

Combine dry ingredients.  Mix together wet ingredients, poppy seeds, and zest.  Combine wet and dry.  Cook on hot skillet for about a minute on each side, or until golden brown.

Serve with maple syrup or fresh strawberries.

Sunday, March 11, 2012


Chocolate Peanut Butter Cake in a Mug
I saw this recipe on Pinterest and HAD to try it.  But we didn't have Nutella so I used creamy peanut butter instead, and added some semi sweet chocolate chips.
I'm not really a cake fan, so I wouldn't make this over and over.  But if you enjoy cake, this is a quick and easy way to fix your cake craving! 
Be sure to use a very large mug if you decide to only use one.  I filled one mug about 3/4 full of batter and it still over flowed. :)
Ingredients:
4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons peanut butter
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons semi-sweet chocolate chips
Instructions:
Combine all ingredients in a small mixing bowl.  Coat either 1 large or 2 normal mugs with non stick cooking spray.  Pour batter into mug(s).  Microwave on high for 1 1/2 to 3 minutes, until baked through, and not runny.  Top with whipped cream and chocolate syrup. Enjoy! 

Saturday, March 10, 2012

Oven-Puffed Pancake

1/4 cup butter
3 eggs, lightly beaten
1/2 cup all purpose flour
1/2 cup milk
1 tsp vanilla
1/2 tsp salt
1/2 cup brown sugar, packed
2 tsp cinnamon, optional

Preheat oven to 450.  In a 10-inch cast iron or oven-proof skillet melt the butter over medium high heat.

In a medium bowl whisk together eggs, flour, vanilla, milk, salt until combined.  Mix well.  Pour over butter. Place skillet in the oven and bake for 10 to 12 minutes or until puffed and brown.  Remove from oven.  Sprinkle with cinnamon and sugar.  Bake 5 more minutes until sugar is melted and brown.  Remove from oven.  Cut, and serve warm with syrup and or fresh fruit.