Hello! I hope all of you had a great weekend!
The boyfriend and I just got back into town after a grueling, quad rugby filled weekend in Raleigh. I have a TON of cool things planned for this blog this week including:
-Hanukah goodies! (which started last night, btw)
-A better round up of this weekend…because quad rugby is awesome and I talk about it as often as I can
-Whole roasted chicken. Oh yeah.
For now, I will leave you with a pre-prepared post about pancakes I made last weekend. And cookies! Since it’s Christmas cookie time, you know.
Especially these pancakes. While I was in northern Virginia for Thanksgiving, I went rifling through my mom’s recipe books. Which is where I found her recipe for cinnamon rolls.
I also found my great grandmother’s buttermilk pancake recipe. I grew up on these pancakes, so I may be a bit biased in saying these are the best pancakes you will ever eat.
It’s also a crazy easy recipe and these pancakes are extra fluffy and delicious.
First, flour, baking soda, and sugar go into a large mixing bowl.
Melt your butter in a microwave safe dish that is big enough to mix the rest of your wet ingredients in. Whisk in your buttermilk, eggs, and sour cream.
Then just pour your wet into your dry and whisk briefly to break up lumps.
Then fold in your blueberries.
Let that mixture sit while you heat your skillet. Very important. This gives the acid in the buttermilk time to react with the baking soda, releasing small bubbles into your batter that will make the pancakes extra fluffy.
And since I had just made some blueberry muffins and had leftover streusel, I started sprinkling that on top of the pancakes.
Buttermilk Pancakes from the Old Country
Makes ~16 small pancakes (serves 4)
1 T butter (melted)
1 cup buttermilk
1 cup flour
1 tsp baking soda
1 T sugar
- In a large mixing bowl, combine flour, sugar, and baking soda. Make a well in the center and set aside.
- In a separate mixing bowl, whisk together egg, butter, and buttermilk. Pour wet ingredients into dry, and whisk vigorously to break up any lumps.
- Let the batter sit for a few minutes while you warm a skillet/sautee pan over medium heat and grease. Do not further whisk the batter…the buttermilk and baking soda release air bubbles into the batter making very fluffy pancakes.
- Once the skillet is warm, use a quarter cup measure to scoop out batter. Cook pancakes about a minute per side. Serve warm with syrup.
For blueberry pancakes
2 T sour cream
1 cup fresh or frozen and thawed blueberries
¼ cup sugar
1/6 cup of all purpose flour
2 T room temperature butter
- Whisk sour cream in with the wet ingredients, stir blueberries in at the end
- Make streusel in a small bowl by cutting sugar and flour in with the butter until well combined but crumbly.
- When you pour batter onto hot skillet, sprinkle streusel on top. When you flip the pancake, the sugar will caramelize, so wipe out your pan after every few pancakes.
Note: I halved this recipe but used 1 whole egg. You really don’t want to make any quantity of pancakes without a whole egg (or half of a beaten egg). Your pancakes will be gummy without the egg yolk. Trust me.
BONUS RECIPE: Puffy Vanilla Cookies!
Look I made puffy cookies:
Yes, that’s what they look like after coming out of the oven. I’ve told you…I really suck at reading recipes. I made a half batch of the original recipe, and I’m pretty sure I forgot to half the flour. Oops.
The dough was seriously crumbly, but I packed it into little balls and baked them for 10 minutes anyway. These cookie balls were the result.
And…they’re actually seriously delicious. They taste floury, but in a good way…like slightly underbaked sugar cookies. The white chocolate provides the majority of the sweetness, and a present (but not overpowering) vanilla rounds it all out.
And since these cookies were so easy to make, I made another half batch with the appropriate amount of flour.
Puffy Vanilla and White Chocolate Cookies
Adapted from Averie Cooks
Makes ~12 cookies
¼ cup butter flavored Crisco
¼ cup white sugar
1 T milk
2 tsp vanilla extract
¼ tsp salt
¼ tsp baking soda
¾ cup flour
½ cup white chocolate chips
- In a mixing bowl, whisk together salt, baking soda, and flour. Set aside.
- In a larger mixing bowl, cream together crisco and sugar until light, fluffy, and well combined. Then beat in vanilla extract, milk, and egg until light in color and smooth.
- Mix dry ingredients into wet in three increments. I beat the first 2/3 in with an electric mixer. I stirred the white chocolate chips into the last 1/3 of the dry ingredients, then stirred it into the batter with a spoon until just combined.
- Cover bowl and refrigerate for an hour. When ready to bake, preheat your oven to 375 F. I used a 1 oz ice cream scoop (1-2 tablespoons) to dole out cookie blobs onto a greased baking sheet. Bake 8-10 minutes, and allow to cool for a few minutes before removing from baking sheet.
For the cookie balls, use 1 ¼ cups of flour. The batter will be crumbly, so you will need to pack it together into little balls. Bake for 10 minutes.
Not into Christmas cookies? Well, it is Hanukkah. How about some Hanukkah cookies instead? I made these for Rosh Hashanah, but apparently they are for Hanukkah…I’ll probably making a new batch in the next few days =]