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The Perfect Pancakes


I think I have found the perfect pancake recipe. Seriously, I think they will use this recipe in heaven. It came from my new favorite cookbook: The Pioneer Woman Cooks. If you have never been to her blog, it is time to stop reading mine right now and head over there. www.thepioneerwoman.comGo now. Do not read any further. You will be hooked. You will forget all about my blog, and never return. But thats ok. She has that effect on people. In fact, I am going to take a little break now and head over there for a while. Oh! I almost forgot....the pancakes!You won't find this recipe on her blog. Not there. Don't know why, but it is in the cookbook. And now it is going to be on my blog. Minus the beautiful step by step photographs. But thats ok. You can figure it out without pictures, right? So heres what you'll need to make these heavenly wonders:

1 C sour cream7 Tbsp flour1 Tbsp sugar1 tsp bkg. soda1/2 tsp salt2 eggs1/2 tsp vanillabutterchocolate chips if desired Now, heres what you're gonna do: Get a griddle or pan nice and hot. While it is getting hot, mix up the batter IN THIS ORDER: 1. mix the sour cream, flour, sugar, soda and salt GENTLY together in a bowl. You should not mix it together fully, but just almost. 2. mix the eggs and vanilla in a small bowl.3. mix the egg mix into the sour cream mixture, again, very gently. Don't worry about totally combining the mixture, as a little lumpy, swirly mix is fine.4. melt some butter in your pan, and take about 1/4 cup of batter and pour it into the hot butter. Cook it for about 1 to 1 1/2 minutes, then sprinkle a handful of chocolate chips on top. Flip and cook another 45 seconds or until done. 5. ENJOY! We don't use syrup, but you could certainly use some if you like.  These were the last three on the plate. I made a double batch and it made about 24 pancakes. AND, since I am now gluten-free, I made an additional batch with gluten free flour, and xylitol instead of the sugar, and they were perfect, too!! So, go make some for yourself, your family and the world. They will love you for it. You will love yourself for it. And you will love me for sharing this perfect recipe with you. And you will do the Pioneer Woman proud. And you will love her too!! 

 

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We Made It!!

Groceries for Arroz Con Pollo
cooking Arroz Con Pollo

I had no doubts, but we made it! And no one fainted from a lack of food at lunch! I really don't think anyone really missed it either. Except perhaps, Faith, who watched the clock all afternoon, reminding me how many hours until dinner :) Our One meal for One Child was a piece of cake. Not cake, since we were not eating. Perhaps that was not the best metaphor. Anyway, it was easy.  

I promised the kids a big breakfast, and an early delicious dinner. And I don't think they were disappointed. For breakfast we had scrambled eggs with green onions, shallots, and cheese with gluten-free chocolate chip pancakes. I was a bit worried about the pancakes, wondering if everyone would like them, since they were gluten-free, but they were amazing, and the kids didn't even use syrup. They were that good. I wish I had taken photos, but you will just have to take my word for it. They were amazing. I adapted a recipe that I found in a great cookbook, so the recipe that follows at the end of this post is an original!

For dinner, with the help of my great kids, we made Arroz Con Pollo (chicken with yellow rice). It was absolutely amazing. I think it was the best I ever had. I know it was the best I ever made. I used brown rice, so it was healthier that using white rice. I also used carrots, so it had hopefully had a little more vitamins, too. Here's how we did it:  

We used a whole organic chicken, 2 Tbsp olive oil,  1 1/2 cups brown rice, a can of organic diced tomatoes, 2 carrots, one onion, 6 cloves of garlic, 1 tsp cumin, 1/2 tsp smoked paprika, 3-4 saffron threads, 3 Cups hot water and 1 Tbsp  organic chicken flavor Better than Boullion and some chopped cilantro.

 

First, I cut up the chicken. I my oldest son was grossed out when I was cutting it up, and so I didn't figure you all would want to see that! Then I browned the outside of the chicken it the olive oil in my wonderful All-Clad high sided saute pan I got at HomeGoods for way cheap. Then I removed the chicken from the pan, and added the onion, rough chopped garlic, and rice. We sauteed them for a few minutes, then added the tomatoes, after draining off a little of the juice.

 

Next we added the water, saffron, cumin, paprika and Broth.

 

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