How to Use this Blog

This blog is designed to be used like a cookbook. I've put tags on each recipe so you can go to the section on that topic just by clicking on the word in the cloud or the list. Some recipes are under more than one category to help you find what you're looking for.

Wednesday, March 9, 2016


My guest blogger today is Sarah, the pancake queen--here for spring break. She found this recipe on Pintrest.  Go, Sarah-

Yesterday, was National Pancake Day so in honor of it I was put in charge of making pancakes. This is the recipe I found for Vanilla Cinnamon Buttermilk Pancakes.
Vanilla Cinnamon Buttermilk Pancakes
Serves around four

The ingredients you will need are:

2 cups of flour
3 TBSP of white sugar
1 1/2 TSP of baking soda
1 TSP of baking powder
1/4 TSP of salt
2 cups of buttermilk
1 1/2 TSP of Vanilla Extract
1/2 TSP of Ground Cinnamon
1 egg
1/4 cup of melted butter

You will also need:

Two medium mixing bowls
A whisk
A skillet or griddle
A spatula
Either PAM or butter to coat skillet or griddle

Let's get started!

STEP 1: Melt butter on the stovetop and set aside to cool slightly, but do not allow it to cool too much because it will solidify.

STEP 2: In a medium sized mixing bowl, add the flour, sugar, baking soda, baking powder, and salt. Use a whisk to combine.

STEP 3: In a separate bowl, combine the buttermilk, vanilla extract, ground cinnamon, and egg. Whisk to combine. Slowly pour the melted butter into the mixture. NOTE: Make sure your butter has not solidified. If it has, microwave it for a few seconds.

STEP 4: Slowly, pour in one third of the wet ingredients into the dry ingredients and whisk until it is well incorporated. Repeat until you have used all of the wet ingredients. Be careful to not overmix. If you overmix. your pancakes will not be light and fluffy.   

STEP 5:  Set the batter aside and heat up an warm skillet or griddle on medium- high heat. Once heated, coat skillet or griddle with PAM or butter.

STEP 6: Pour 1/4 or 1/3 cup of batter on the skillet or griddle. Pour the batter in a small neat circle.

STEP 7: Let pancake cook for about two minutes on each side. When the outer edges of the pancake turn a golden brown and begin to bubble, it is time to carefully flip.
NOTE: If you are using a griddle with a lid, you can put the lid down and not need to worry about flipping the pancake. Just cook it for two minutes or until it is a soft golden color.

Granny's note here:  my genius granddaughter invented something here:  she didn't have to flip the pancake this way!  it cooked on both sides at the same time.  the top barely touched (if at all) the top of the pancake and only added heat.  But beware of adding too many fat chocolatey add-ons or it could get messy.

STEP 8: Remove pancake from griddle or skillet, and either place pancake in the oven on the lowest setting to keep warm until ready to serve, or eat right way.

(Just for the record: I am a much calmer and patient than my grandma in the kitchen.)