two skinny jenkins


090702 – chocolate chip buttermilk pancakes
090702, 9:26 pm
Filed under: BREAKFAST, DINNER | Tags: ,

choco buttermilk pancakes

what a delicious dinner!  it was sort of naughty.  we had planned to make taco salads for dinner, but i had bought buttermilk for my next Bread Baker’s Apprentice challange recipe, and we had both been wanting to make pancakes for a while. I think these came out a little too moist and had a tendency to tear.

  • 2 C all purpose flour
  • 4 t sugar
  • 1 t salt
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/4 t cinnamon
  • 1 1/2 C buttermilk
  • 1/4 C milk
  • 2 eggs, beaten
  • 2 t vanilla
  • 3 T butter, melted
  • 3 T semi sweet chocolate chips
  1. preheat oven to 250 F and heat skillet over medium heat.  Mix dry ingredients in a large bowl, and mix wet ingredients in a separate, small bowl.
  2. when the pan is fully heated, add wet ingredients to the dry and gently stir until NEARLY mixed.  (be careful to leave a few clumps)
  3. keep the cakes warm in the preheated oven.


090503 – buttermilk pancakes = bliss
090503, 10:20 am
Filed under: BREAKFAST | Tags: ,

img_3403_2wow. these are so good. i can’t take all the credit here.  joe found this recipe in a GQ magazine.  ohhh, i’m so glad he did!

  • 2 C all purpose flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 1 t salt
  • 1 1/2 C buttermilk
  • 1/2 C milk
  • 2 eggs, beaten
  • 4 t sugar
  • 2 t vanilla
  • 3 T butter, melted
  1. combine dry ingredients in a large bowl, and wet ingredients in a small one.
  2. heat a large skillet over medium heat till water sizzles in it.  preheat the oven to 25o°.
  3. when the pan is ready, add wet ingredients to dry, and gently mix, leaving good clumps (trust me – they mix a bit in the pan and it’s better this way)
  4. pour about 1/3 C batter at a time, storing the done ones in the oven to keep warm.

strawberry compote - see below the old recipe



090325 – buttermilk pancakes
090325, 9:10 pm
Filed under: BREAKFAST, DINNER | Tags:
090325-buttermilk-pancakes

I had leftover buttermilk from making delicious soda bread on St. Patties Day. So I looked online and found this recipe on Allrecipes.com. Always read the reviews on the recipes… even the 4 3/4 star and 1,000 review recipes have room for improvement. We are always cooking for two (sometimes + a lunch). Here is our adapted recipe:
ingredients:
  • 2 cups all-purpose flour
  • 3 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 1/2 cup milk
  • 2 eggs
  • 3 tablespoons butter, melted
directions:
  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Preheat oven to 250 to keep the cakes warm as they come out of the pan.
  3. Melt a T of butter at medium in a cast iron skillet (or frying pan). You can flick water across the surface and if it beads up and sizzles, it’s ready!
  4. Pour the wet mixture into the dry mixture, using a spatula to fold until blended. Stir until it’s just blended together. Do not over stir! Leave some lumps that WILL come out as you pour it into the pan. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Compote:

While cooking cakes, heat 2 C. frozen strawberries (we buy the big bag at GIANT and use them in smoothies, milkshakes, etc.) + 1 1/2 T sugar in the microwave for 3-4 minutes, or until strawberries get soft.




Follow

Get every new post delivered to your Inbox.